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Prawns and Shrimp
Prawns and shrimp are among the most popular types of seafood. The meat has a sweet, delicate flavor and is considered to be a healthy diet choice. They are a rich source of calcium, protein and antioxidants like selenium.
Prawns belong to the crustacean family, macrobrachium genus and suborder dendrobrachiata. The genus Macrobrachium consists of about 200 species. They resemble shrimp as well as lobster, with narrow body and long legs. Prawns are salt water creatures but they migrate to fresh water to spawn. There is confusion with regards to terminology, as shrimps are also referred to prawns; but the term prawns should be reserved to the fresh water palaemonids. In United Kingdom and other European countries the term "prawns" is commonly used whereas term "shrimp" is used in North America.
Several different types of prawns are found in both seawater and fresh water and they are also widely farmed in various countries. Freshwater prawn farming is an aquaculture business designed to raise and produce freshwater prawns for human consumption as well as decorative intent. China is the leader in production of prawns although a lot of southeast Asian countries also produce prawns.
Till the last decade only Giant river prawn (Macrobrachium rosenbergii) were farmed. But recently, the oriental river prawn (M. nipponense) are farmed in China , and monsoon river prawn (M. malcolmsonii) are farmed in India.
Prawns are farmed by inoculating postlarvae from the hatcheries into the nurseries and then releasing them into the ponds. Prawns are continuously harvested from the pond or in batches. Raising prawns is a lot like other types of food animals. The operation requires special attention and hard work; the ponds are stocked in the spring with juvenile prawns that grow throughout the summer. When the prawns are large enough to harvest, the farmers drain the ponds, and the prawns follow the water flow as it exits into a catch basin. Once in the basin they are then netted, placed in baskets and carried on for additional processing.
Shrimp look similar to prawns but their gill structure is lamellar whereas it is branching in prawns. The two have been used interchangeably though and the distinction is more in the area of the world where they are being consumed rather than on their physical appearance.
In Germany, United Kingdom, Australia and South East Asia the word prawn is used where as in United States and Canada the term shrimp is used; prawn being reserved for only the extremely large sizes of shrimp. Most American wild caught shrimp is landed from coastal waters of the Gulf coast, Atlantic and Pacific Ocean.
There are wide variety of species coming both from the warm water and cold water; the cold water shrimps are smaller and more succulent. Shrimps may vary in color from red, light brown, pink, deep red, grayish-white, yellow, gray-green and dark green. Shrimp marketing is according to the size the general terms being colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100). In the United States, jumbo and colossal shrimp are commonly called prawns. Larger shrimp are typically more expensive per pound than smaller specimens. North America is home to several species including white, brown, pink, royal red, Northern and Pacific pink shrimp.
Shrimp and prawns have high nutritive value. Both are sources of iodine, calcium, proteins and other nutrients. Both are a source of polyunsaturated fats which have anti-inflammatory properties and stop the cartilage in joints from eroding. Studies have also found their omega-3s reduce the symptoms of rheumatoid arthritis and have anti cancer properties.
Shrimp and prawns are served as several dishes like curry and pickle in southeast Asia, and as garlic prawns in Spain. Other dishes include prawn sauce, tapas and potted shrimp. Prawns are also served with chicken wings and rice. In Philippines a major delicacy is prawns in coconut milk. The dish is prepared by cooking prawns in coconut milk with a ginger, salt and pepper.
Besides finding their place in restaurant menus, both types of seafood are used in products such as frozen shrimp, dried shrimp, stuffed shrimps, sauces and pastes are available in the market. Chinese cooks use a unique style of preparation. Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. They are used Chinese cuisine, imparting a unique Asian taste. They have a sweetish kind of flavor different from fresh shrimps found in North America. Malaysian, Korean and Vietnamese prawns are similar and used in soups and rice.
About the Author
The author maintains regional and niche websites including
Chesapeake Bay
,
Fresh Seafood
and
Nautical Art
.