Appearance
Scientific Name
Farfantepenaeus aztecus
Market Forms
Whole, peeled, deveined, fresh, frozen, raw, cooked. Size
They are typically about five to seven inches in length (heads on). Headless shrimp – count sizes range from 31-35, 26-30, 21-15, 16-20 and 10-15 per pound. Taste/Texture
Shrimp are delicious and are full of flavors with a hint of semi-sweet and salty taste to them. They are quite tender and are similar to lobster and crawfish. Seasonality
Virginia Beach: October 1 – January 31.
Eastern Shore: November 1 – December 31. Nutritional Value
Shrimp are mostly made up of protein and water. On average, 100 grams of cooked shrimp has: Calories: 99, Fat: 0.3 grams, Carbs: 0.2 grams, Cholesterol: 189 milligrams, Sodium: 111 milligrams, Protein: 24 grams. Substitutability
Shrimp is the number one seafood consumed in the U.S. Having fresh “from the sea to your table” shrimp is beneficial to the local economy. Harvesting
Shrimp are generally harvested by trawl boats. Net mesh must be from 1.5 inches to 2.0 inches stretched mesh. Net must be equipped with at least one properly installed and approved by catch reduction device (BRD). Tow duration cannot exceed 30 minutes. In Virginia, the shrimp fishery is heavily regulated by Virginia Marine Resources Commission. Safety/Quality
Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood reaches our customers.
