![]() Prawns have branching gills while shrimp have lamellar (plate-like) gills. While the names “shrimp” and “prawn” are both used to refer to “decapod crustaceans”, which are animals that are found in saltwater and freshwater – usually near the ocean floor in search of food – and have 10 legs and an exoskeleton, there are some key differences.Īs well as belonging to different species sub-groups, the two differ with regards to gill and leg structures, pincers and reproduction. Incidentally, this particular species can reach sizes of up to 30cm. ![]() North America commonly favours “shrimp”, although the market always refers to the “spot prawn” species rather than a shrimp. Unfortunately, more confusion is caused by the word “prawn”, which is widely used in Europe and Australia and has nothing to do with size. Therefore, to help buyers make the correct sourcing decisions, the seafood supply chain often uses the Latin names alongside local names. For example, there are a number of different species that are called “pink shrimp”, “rock shrimp” or “tiger shrimp”. Consequently, and perhaps more than any other aquatic product, the names of shrimp species interchange according to geography and markets. There are more than 2,000 different varieties of these much-coveted crustaceans, appearing everywhere – from the tropics to the coldest waters on Earth, although just a small fraction of these account for the majority of commercial sales. The popularity of shrimp is further underpinned by their flexibility they are well suited and celebrated in most cuisines and there are countless product formats and ways of preparing them. ![]() Providing a nutritious, low-calorie alternative to meat, shrimp are a good source of vitamins B12 and D, iodine, iron, selenium and zinc. With approximately eight million tonnes traded annually, there are very few seafoods that can match the global appeal or economic importance of shrimp. ![]()
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