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Shrimp Size




Source of Recipe


internet
When choosing shrimp, does size matter?
A: The size of shrimp, America's most popular shellfish and second most popular seafood, does not affect the taste. Shrimp are usually sold according to size or "count," based on the average number of headed shrimp per pound. The smaller the size number, the larger the shrimp and, therefore, the fewer shrimp per pound. For example, the largest shrimp are size 4 (4-count, or 4 to a pound) and the smallest are size 160 (160-count, or 160 to a pound). Typically, the larger the shrimp, the higher the price. Although there are more than 300 varieties of shrimp, the most popular types are the brown, pink, and white shrimp from the Atlantic Ocean. As a general rule, the colder the water, the smaller and more succulent the shrimp; 20 to 30 count shrimp are usually the best bet all-around for flavor, ease of preparation and value.

When buying shrimp, trust your nose; they should never smell fishy, nor should they smell like ammonia or iodine. An iodine aroma does not indicate spoilage, but rather the iodine-rich kelp diet of some varieties. Like most seafood, shrimp should smell of saltwater and little else. In terms of texture, look for firm shrimp that are moist but not slimy, with shiny, flexible-looking shells. If time and energy permit, avoid buying pre-peeled and deveined shrimp, as cleaning before freezing can diminish their flavor. Finally, avoid shrimp that have black spots on their shells--an indication that the shrimp have begun to deteriorate.