Temperate-water shrimp belong to a slower-
growing group and are usually smaller (a
maximum of 6 in/15 cm). Today about a third
of world production is cultivated, mainly in
Asia.
Shrimp Quality Shrimp flavor declines in just
a few days on ice due to the slow loss of
amino acids and other tasty small molecules.
But thanks to their protective cuticle, shrimp
can remain edible for as much as 14 days.
Shrimpers often treat them with a bleaching
solution of bisulfite to prevent discoloration,
and like scallops, with a sodium
polyphosphate solution to keep them moist;
these practices can cause off-flavors.
The mainly muscular “tail” of the shrimp
amounts to about two-thirds of its body
weight, so producers often separate it from the
flavorful “head” and its midgut enzymes,
which can accelerate spoilage. The dark
“vein” along the outside curve of the abdomen