Tips and tricks about shrimps: Black Tiger Shrimp

Important tips and tricks about shrimps

Today, the different types of shrimps available commercially are Pink shrimp, Blue shrimp, Black Tiger shrimp, Fresh water shrimp, Spotted shrimp, Wild shrimp etc. You often go to the fish market to buy shrimp and prepare delicious dishes of shrimp. Even though you are interested in eating all sorts shrimp, you surely have to know which shrimps are really good and which are bad.

The following tips and tricks will help you find the answer. Let’s get started.

Things to watch out for when purchasing shrimp.

Almost all shrimp available at stores are frozen. You would rarely find some fresh shrimp on the market so better to buy frozen shrimp and defrost them at home. When purchasing shrimp (fresh, frozen, or defrosted), watch out for the following things.

  • Smell: The shrimp should smell like seawater, or like fresh fish. If iodine or ammonia smell is there, don’t purchase.
  • Color: Avoid those shrimp which have pinkish coloration to the meat. Similarly, black or brown spots or lines on the skin indicate that the shrimp has been around too long.
  • Size: Shrimps have different sizes. Larger shrimps are the best, but they also cost your higher. For dinner buy bigger shrimps (U-15, U-10 or U-8) because people love bigger shrimps and you do not need to clean much of bigger ones unlike smaller shrimps.
  • Check out the shrimp minutely (its shells and meat) if it’s been told as fresh shrimp.

Preparation of shrimp recipes

  • If you are going to cook the shrimp shell-on, you would be ending up eating a distinctive flavor altogether. Secondly, the shell helps keep the shrimp moist. But on the downside you would have to peel the shell which is truly a messy job. When you are at a good restaurant and you got a plate of shell-on shrimps, you would rather like to leave away.
  • On the other hand, cooking and serving shell-off shrimps makes the job easier and clean. To peel the shrimp shell start peeling it from the ventral side, first peel the legs off and proceed to the entire shell. You can leave the shell attached to the tail of the shrimp however.
  • De-veining is another important thing to do before preparing the shrimp. Remember that the blackish vein is actually digestive track of the shrimp. You can cut the shrimp meat down the back to find the vein. Pull the black vein out completely and rinse the meat well.

So, this is all about purchasing the shrimp from the market, cleaning and making it ready for cooking. There are many different kinds of delicious shrimp recipes that take 10 to 15 minutes of time to prepare. You can learn a few and enjoy your dinner with special aromatic shrimp dishes.

Siam Canadian Group Frozen Seafood Exporters 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest