Who can be called "jumbo shrimp"?
Jumbo shrimp, VG (Very Large) or GG (Extra Large) shrimp, pistol shrimp, and even pitú (although the latter is more commonly used for freshwater shrimp) are not technical designations but rather popular terms to refer to all kinds of large shrimp, especially those weighing more than 50 grams.
Therefore, we are not talking about a single species. There is also no problem in using these terminologies for large pink shrimp (Penaeus paulensis, Penaeus brasiliensis, and Penaeus subtilis) or white shrimp (Litopenaeus vannamei), giant tiger shrimp (Penaeus monodon), ) scarlet shrimp (Aristaeopsis edwardsiana) and even the giant freshwater shrimp (Macrobrachium rosenbergii) and pitú (Macrobrachium carcinus).
Most jumbo shrimp come from wild capture, as keeping shrimp longer in cultivation (in the case of white shrimp) represents a considerable increase in production cost, making it not commercially viable. An exception applies to shrimp used as broodstock in laboratories that produce post-larvae for the shrimp farming segment. These indeed have a superior flavor, as their diet is based on fresh squid and scallops. At the end of their reproductive life, these shrimp are slaughtered and sold directly to restaurants.
Size X Price: is it worth it?
Those looking for larger shrimp must also be prepared for a larger outlay. And there's no room for bargaining at the market stall or fishmonger, as sellers know the product is in high demand and won't go unsold. But does size really mean superior quality? The answer is complex.
Chefs, zootechnicians, and crustacean specialists unravel this question. The high price of jumbo shrimp is more related to social and psychological factors, such as the search for beauty and impressiveness on the plate, than necessarily to a superior flavor. There are no technical reasons to justify something like "more intense flavor" in large shrimp. This is different from what happens, for example, with tuna where, as a rule, a larger fish tends to have more marbled fat and, therefore, a more intense flavor. Zootechnician Dr. Fábio Sussel, a shrimp farming specialist, has the following opinion: “_ The flavor itself between a large and small shrimp of the same species tends to be exactly the same. What changes is the application of the correct cooking method, where, as a rule, large shrimp are more difficult to prepare.”
However, it's worth considering that a large shrimp is more inviting, which ends up sharpening the desire to enjoy it. The classic situation where "we start eating with our eyes."
But after all, why do jumbo shrimp cost more?
-
Exclusivity: Large shrimp are less common in nature, which makes them rarer and, consequently, more expensive.
-
Difficulty of production: Raising large shrimp requires more time, greater risk, and higher feed consumption, impacting the final cost.
-
Perception of value: Size is often seen as a synonym for quality and exclusivity, influencing the final price.
In Brazil, we are experiencing a new era in the jumbo shrimp market!
Recently, the dominance of pink shrimp, which traditionally presented itself as VG, GG, or pistol, was “threatened” by two new entrants: the scarlet shrimp and the giant tiger shrimp. These two new "intruders" in the most sophisticated markets and starred restaurants caused euphoria among chefs and seafood lovers. Inevitably, they reached frightening prices. So much so that in the case of the giant tiger shrimp, stating the unit price (a piece weighing 200 to 300 grams) has been less alarming than stating the price per kilogram!
Let's understand who they are, how, and why it took them so long to get here in Brazil.
Scarlet Shrimp: A Red Treasure from the Depths
With its purple-red color and impressive size (up to 35 cm), the scarlet shrimp is a true feast for the eyes. It can be said that it is a shrimp with personality, as the combination of delicate, sweet, and umami-rich flavor (the fifth basic taste of the human palate) makes it a unique gastronomic experience.
Found in deep waters (700 to 800 meters) off the Brazilian coast, the scarlet shrimp was a mystery to traditional fishermen. But, with innovative technology and the construction of a specific boat for this type of fishing (the Cordeiro de Deus boat, from Navegantes-SC - Saulo do Camarão), its capture became possible, turning it into one of the most coveted shrimp on the market.
Giant Tiger Shrimp: An Asian Adventure in Brazilian Lands
The giant tiger shrimp is a success in Asia, where it is widely cultivated. In Brazil, cultivation attempts have not been successful. However, in recent years, it has been appearing in the nets of fishermen in the Northeast.
Unlike the scarlet shrimp, the giant tiger shrimp lives in shallow waters and does not require sophisticated fishing gear; in fact, it has already become an important source of income for artisanal fishing communities.
How it ended up on our coast is still a mystery, with two main theories:
- Accidental: Shrimp brought in ships' ballast water.
- Cultivation attempt in the 1970s: Escape of some individuals from breeding ponds to the sea.
Regardless of how it ended up here, it is a fact that it found favorable conditions on the Brazilian coast to reproduce and complete its life cycle. This, for example, did not happen with the white shrimp (a native Pacific species), which, despite being cultivated for many decades on the Brazilian coast, there are no scientific reports proving the establishment/completion of this species' cycle under natural conditions.
Compared to the scarlet shrimp, the giant tiger shrimp is larger and meatier. It is also exotic in terms of appearance, but it does not compare to the beauty of the scarlet shrimp. In terms of flavor, our "n" sample is still very small. We accept donations (lol...) of both species to better calibrate our palate.
What is the price of large shrimp?
But one thing these two species have in common: a high price! If you're excited to have an experience with these species, prepare your wallet!
In the case of scarlet shrimp, as there is only one boat and one company that sells it, the price is more fixed, more constant. While in the case of giant tiger shrimp, especially for those living on the coast, they might be lucky enough to buy directly from a fisherman, at the port, or at the open market. As a reference, the average price observed for both is around R$400.00 per kilogram.
How to prepare shrimp: Secrets of shrimp preparation
It is essential to consider that there are two important aspects in preparing jumbo shrimp: 1) the correct cooking point and 2) the hydration of the meat.
_ Cooking point
When preparing shrimp, the cooking time follows the maxim “less is more”. In other words, it is better to err on the side of undercooking than overcooking. For normal-sized shrimp, up to 25 grams, typically around two minutes of intense heat is sufficient. After this time, the more heat, the more texture is lost, the more "rubbery" the shrimp becomes. When it comes to shrimp over 50 grams, for example, getting the correct cooking point is more challenging.
_ Meat hydration
Keep one thing in mind: all large shrimp have lean meat! And this characteristic, coupled with excessive heat, can cause considerable disappointment in the experience of consuming large shrimp.
So the tip is: lots of butter or olive oil combined with some sauce during preparation to prevent the meat from drying out. Slicing it in half lengthwise helps with both the cooking and hydration process, as well as with better seasoning dispersion.
The combination of excessive heat and dried-out meat inevitably leads to the feeling of: "I found it dry and tasteless!"
Try and Share!
Whatever your choice, embark on this journey of flavors and experience the jumbo shrimp that suits your palate and your budget.
And, of course, leave your rating and comments to help the FishCode community choose the right seafood! Together, let's encourage the consumption of aquatic protein, whether fish or shrimp, farmed or wild-caught, freshwater or saltwater, imported or domestic, because here we have no vanities!
