Side Stripe Shrimp

Though smaller in size than a market white shrimp, these perfect wild red prawns are worth the extra effort. Delicate and super sweet, you’ll want to eat these by the pound. They are sold frozen, often without the head, and can sometimes have orange roe clinging to the underside of their tail, which is delicious in soups or whipped into compound butter.  The meat cooks quickly, turning a lovely pink colour and firm texture in one or two minutes. Side stripe shrimp are low in fat and high in protein, iron, with calcium and omega-3.

Cooking Methods:Their sweet, fresh flavour is perfect for serving raw in ceviche or sushi. Try poaching, dropping raw into soup or sauteed with butter and freshly grated horseradish. Don't forget to save the shells and make a quick shellfish broth for your next risotto. 

Information:
Cousin to the legendary B.C. spot prawn, side stripe are classified as a cold water shrimp. Their natural habitat is in the north-eastern Pacific Ocean, ranging from the Bering Sea to northern Oregon, and they dwell on the soft, muddy bottom near the coast. Some of the catch in British Columbia comes from the Johnstone Strait running between the east coast of Vancouver Island and the mainland. Side stripe shrimp are caught in conical wire frame traps covered in netting and are captured live by baiting the traps. Large shrimp can’t escape, while small shrimp, crabs and fish escape through a hatch, making for minimal by-catch. There are conservation measures in place including limits on the number of commercial licenses and the number of traps set. The traps are raised and lowered into the water from a winch on the boat, and there is minimal impact to the ocean floor. While spot prawns are harvested to be shipped and sold LIVE around the world, the humble side stripe is harvested, headed and brine frozen. 

Raw form + sizing details:
Shrimp are sold brine frozen in a one pound pack. Each pack contains approximately 30-40 shell-on shrimp. Thaw quickly under running water.