- Shop Seafood
- Chef Tips
- Captain's (B)log
Our Sidestripe shrimp are harvested in the coastal inlets and fjords of northern British Columbia and are second in size to the spot prawn. They have distinctive long antennas and stripes along their abdomen for which they are named. Organic Ocean Sidestripe Shrimp are caught using a beam trawl and are rated Good Alternative by the Monterey Aquarium Seafood Watch program. Our shrimp are immediately sorted and graded for size, tailed, rinsed and flash frozen at extremely low temperatures in brine-filled containers in order to preserve their firm texture.
For best results, remove from tub, place in colander and bowl and thaw in the refrigerator overnight so water is allowed to drain. Turning bright pink when cooked, our sidestripe shrimp tails are prized for their remarkably sweet yet delicate flavor. Cooking only takes one to two minutes or they may be eaten raw, either sashimi-style or marinated in a light citrus as ceviche. The eggs are considered a delicacy and egg-bearing shrimp may be eaten raw or cooked with the eggs intact. Chefs will often wash the egg-bearing shrimp over a fine mesh strainer to catch the roe which is then used as a garnish. The roe has a mild flavor, and provides a great textural experience, like slightly savory Pop Rocks. Can’t make up your mind on which shrimp and prawns you like? Why not try our Prawn Pack - You’re Shrimply The Best Edition for a full assortment.
Fun Fact – these shrimp are hermaphroditic – They spend the first two years of their life as males, and then morph to females to produce young.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Sidestripe Shrimp||Pandalus dispar||Wild||Trawl||Canada||FAO 67||Canada||OW, SWGA|