North Atlantic and North Pacific
Year-round, April - June for fresh
Method of Capture:
Bay shrimp are caught in large schools and there is little to no bycatch. These are considered green by all accounts.
3 to 4 inches whole and 1.5 inches peeled
Flavor and Texture:
Sweet, rich clean flavor with a mildly firm texture. The shells have a rich, toasted-nut flavor when fried.
boil, fry, sauté, serve raw