Compare Cold Water Shrimp

A photograph of Chilean, Oregon and Canadian cold water shrimp showing the difference in appearance.

Oregon Shrimp

 

  • Pandalus Jordani
  • Lackluster pail pink color
  • Soft sometimes mushy texture
  • Bland salted flavor
  • Machine processed resulting in broken shrimp in the pack
  • May container sodium tripolyphosphate as well as other additives and preservatives

Chilean Shrimp

 

  • Hetrocarpus Reedi
  • Brilliant red and white coloring
  • Firm yet tender texture
  • Sweet succulent briny flavor of the sea
  • Hand peeled leaving virtually all shrimp in the pack whole
  • All natural with no additives or preservatives just shrimp, water and salt

Canadian Shrimp

 

  • Pandalus Borealis
  • Light pink color
  • Slightly firmer texture than Oregon shrimp
  • Neutral to slightly sweet salty flavor
  • Machine processed resulting in broken shrimp in the pack
  • May container sodium tripolyphosphate as well as other additives and preservatives

Chilean Shrimp The Clear Winner

 

Shrimp in this count range are often referred to as salad shrimp or bay shrimp. They are definitely not created equal. Not only is Chilean shrimp meat clearly superior to Oregon and Canadian in flavor, texture and visual appeal the recover of the thawed meat is superior as well (see chart below). When you are looking for the best quality cold water shrimp on the market you have found it with Chilean Shrimp Meat.

All shrimp lose weight through water loss when thawed and refrigerated. This water loss not only equates to economic loss but to loss of flavor and quality as well. As you can see from the chart Chilean shrimp meat retains water much better than Oregon and Canadian shrimp meat. If you want the best shrimp meat buy Chilean.

© Todd Wendt. All rights reserved.

Phone: 425-835-0312 | Fax: 425412-6269 | Email: todd@seatechcorp.com