sweet succulent Canadian
Cold Water shrimp
Pandalus borealis
The icy, pristine waters of the North Atlantic are a natural home for an abundance of coldwater shrimp. 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.
The East Coast shrimp fishery has both an inshore and an offshore component. Unlike the large offshore factory ships that are at sea for months at a time, the average trip for our inshore boats is less than a week. This greatly improves the overall quality of the shrimp, making our shrimp a unique and superior product.
Not only do we harvest our shrimp using the latest technology and methods, we make it our mission to produce the highest quality product possible. Part of this is achieved by removing any damaged or straight tailed shrimp from each batch.
Another step we take is to only harvest the shrimp once they’ve laid their eggs and their shells have hardened. This not only does helps to ensure sustainability, but it’s also the time of year that the shrimp begin to form roe in the head, taking on most sought after “orange head” characteristic.