SeafoodMap: Arctic shrimp (Pandalus borealis)

Pandalus Borealis, also known as Arctic shrimp. Named after its origin in the waters near the Arctic and the shrimp's faint sweet taste. Arctic sweet shrimp is caught in the North Atlantic Ocean and frozen at sea to ensure freshness. The most influential production area in China and Japan at present is the North Atlantic, especially the seafood from Iceland and Canada, which is Arctic sweet shrimp caught in the waters near the Arctic. Mature sweet shrimp can be eaten directly, while raw Arctic sweet shrimp is an excellent ingredient for Japanese sushi. Its reddish outer shell is adorned with two black eyeballs, making it particularly tempting.

 The size of each Arctic sweet shrimp is about the same, with a slightly larger head and a special paste in this area, one by one, resembling a crab cub. The meat is delicious and sweet, with a chewy texture. However, because sweet shrimp needs to be imported, it may not be available every day. The sashimi stall Arctic shrimp in Japanese restaurants or Cantonese restaurants is the first recommended dish.

 Characteristics of Wild Arctic Shrimp

1: Caught from the cold and pure waters of the Arctic and North Atlantic, 100% pure wild

2: Growing in the deep sea of 150 meters

3: Within one to two hours after catching water, the whole shell is cooked on the boat and quickly frozen at -30 degrees Celsius.

4: The packaging and refrigerated transportation process is well controlled, with no secondary pollution, and can be consumed immediately after thawing

5: Growing in pure seawater, it is absolutely pollution-free and free from parasites

6: It grows slowly in cold sea water for 3 to 8 years. It is compact, compact and contains essence

7: Rich in high-quality protein, unsaturated fatty acids, iron, and zinc

8: Unique fresh and salty taste, with a lingering aftertaste

9: Arctic shrimp with seeds during spawning season, rich in nutrients and excellent in taste

Eating methods of Arctic shrimp

1: The simplest way is to thaw it and blanch it in boiling water

2: Peel and stir fry with ingredients, preferably fruits and vegetables

3: Have fondue

4: Peel free salad and other cold mix flavors

5: Whole shrimp can be fried with bread flour or directly crispy for consumption