Shrimp, Coldwater

Overview

Pandalus borealis (Wild Atlantic Prawns)

The icy, pristine waters of the North Atlantic are a natural home for an abundance of coldwater shrimp. Coldwater shrimp features a distinctive rich flavour, with delicate sweetness, and juicy, firm texture, making them the perfect addition to any dish.

Wild caught coldwater shrimp, averaging 5-10 cm in length, are much smaller than their Panaeid, or warm water cousins, but are also considered to be more flavourful. Cooked, the shell is pink and the meat is an opaque white, tinged with pink. The meat is firm and crisp in texture, and more juicy and sweet than tropical shrimp.

Distribution and Seasons

Coldwater shrimp are one of the most important commercial species of shrimp in the world. Plentiful in most northern waters, in Eastern Canada, Pandalus borealis is found as far north as Baffin Island in Canada’s Arctic.

The East Coast shrimp fishery has both an inshore and an offshore component. Inshore boats fishing in the Gulf of St. Lawrence, on the Scotian Shelf and around the coast of Newfoundland and Labrador, deliver fresh and frozen shrimp to shore plants for cooking and peeling. The offshore fishery is conducted by large factory ships.

For more information on how coldwater shrimp is harvested and processed, as well as preparation instructions, check out this video.

Quality Assurance and Sustainability

With an ongoing commitment to quality and sustainability, Atlantic Canada offers an all-natural, superior tasting shrimp product. Our coldwater shrimp are harvested using the latest technology and methods to maintain the highest quality product under the highest standards of sanitation, hygiene and quality control.

In fact, Canada has one of the world’s most respected fish inspection and control systems, guaranteeing that fish and seafood products are always safe and wholesome. The industry operates under stringent policies, requirements and inspection standards for all aspects of harvesting and processing. All establishments which process fish and seafood for export or trade must develop and implement a HACCP based Quality Management Program (QMP) plan that outlines the controls implemented by the fish processors to ensure that all fish products are processed under sanitary conditions and that the resulting products are safe and meet all regulatory requirements.

MSC Certified

In 2008, the fishery received international certification as a sustainable fishery from the Marine Stewardship Council (MSC), making it the largest coldwater shrimp fishery in the world to be certified. Buyers can be assured that seafood from Atlantic Canada will continue to meet the increasingly rigorous safety, quality and sustainability standards required by the world’s major seafood markets.

Products Offered	Pack Sizes
IQF cooked and peeled	300 to 500 count per lb 6 × 2.27 kg
	250 to 350 count per lb 6 × 5 lbs or 13.5 kg (30 lbs) bulk
	150 to 250 count per lb
	125 to 175 count per lb
	100 to 150 count per lb
Whole cooked	70 to 90 count per kg
Head-on, shell-on	90 to 120 count per kg
	120+
	120 to 150 count per kg
	150+
Whole raw	1, 2 or 5 count per kg 1 kg
	2 kg
Whole raw (industrial)	15 kg

Please note: Package sizes and products vary by processor, and can be processed to your specifications.

Availability (Frozen): Year round

Nutritional Analysis (Per 100 g (3.5 oz) cooked shrimp)

Energy 81 cal
Protein 16 g
Carbohydrates 0.1 g
Cholesterol 280 mgd

Documents

Factsheet - Shrimp - English

Where To Buy

Select your region to display suppliers that will ship to you