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Shrimp Facts Part 1

Here are some fun and interesting facts about shrimp!

  • Shrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater.
  • Old-water shrimp are very small and do not have to be deveined before eating.
  • Shrimp are sold by count, which is expressed as a numerical range of shrimp per pound.
  • Shrimp can be served cold or hot once cooked
  • About 2000 species of true shrimps are known.
  • Shrimp is high in calcium and protein but low in food energy.
  • The aquaculture business for the cultivation of marine shrimp or prawns for human consumption began in the 1970s.
  • The largest shrimp-exporting nation is Thailand.
  • The female shrimps lay 50,000 to 1 million eggs, which hatch after some 24 hours into tinynauplii.
  • Most shrimp farms produce one to two harvests a year; in tropical climates, a farm may even produce three.
  • Prawns differ in theappearancefrom shrimps in having more slender abdomens and longer legs but the names are used synonymously incommercialtrade.
  • The largest buyer of shrimp is the United States, importing more than 500,000 tonnes in 2003.
  • To test a shrimp for freshness make sure they are dry and firm.
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This entry was posted on Wednesday, August 31st, 2011 at 2:51 pm and is filed under bad shrimp, bay prawns, brown shrimp, buying shrimp, Cleaning Shrimp, fresh shrimp, frozen shrimp, large shrimp, Lobster and Shrimp, pink shrimp, prawns, shrimp. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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