When choosing shrimp or prawns, size is important but so is freshness, species, weather, food source, and cooking time. Frozen shellfish is common, but fresh should be used within a day. Farm-raised shrimp lack a fishy flavor, while wild-caught varieties have a diverse diet. Preparation methods vary.
Being tiny by nature, size is certainly a major consideration when choosing the largest shrimp or prawns on the market. Size isn’t the only culinary consideration, though. Freshness is just as important, as taste and texture are negatively impacted by longer shrimp sitting out of the water, frozen or not. Other key points are the species, the weather, the food source and the time it will take them to cook.
Of the 300 species of shrimp and prawns found throughout the world in salt and freshwater, each is likely to have slightly different size, coloration, texture, flavor, and cooking time. Coldwater shrimp typically take longer to grow and are believed to have the most tender flesh because of it. Some of the larger coldwater varieties have particularly favorable culinary reputations, from Dublin Bay and king prawns to Northern and giant tiger prawns. Other prized species are often identified commercially by their final colouration: pink, white, brown or even blue.
Frozen shellfish is the norm for households and even for cooks who aren’t sure when they’re going to cook the meat. If purchased fresh, health officials recommend preparing them within a full day. If fresh shrimp have an ammonia-like odor or begin to form dark spots, they should be discarded. Many chefs will buy shellfish they deem necessary for that day’s dishes and then quickly freeze what’s left over for later use. In any case, frozen ones should have their shells and veins intact, otherwise they will lose their precious flavor and texture.
A big part of how shrimp or prawns look and taste involves whether they were farm raised or wild-caught. Both have their benefits. Farm-raised varieties may be more uniform in size and flavor, though they lack an essential fishy and salty flavor that is undeniable in wild-caught varieties, which feed on a more diverse diet. Depending on the recipe, either type may be more suitable. Diners who don’t like the fishy taste may prefer a white shrimp or even the giant freshwater crayfish variety called Macrobrachium Rosenbergii, also known as giant crayfish.
Shellfish large or small just take a while to prepare in a variety of ways. Some use traditional methods of boiling, steaming, sauteing or grilling them. Others apply a light batter and toss them in a deep fryer. Chefs often shell and develop them before preparation. Other times, the shell is left on for dinner to be removed.
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