shrimp

ebi

There are many varieties and sizes of shrimp: large warm-water shrimp and small, sweet cold-water shrimp (sometimes called prawns), and saltwater or freshwater types. For sushi, they are all referred to as ebi. They are usually served cooked and have a delicate flavor and a firm texture. Raw cold-water shrimp, ama ebi, is considered a great delicacy among sushi connoisseurs. It has a jewel-like, glossy, almost transparent appearance and is sweet in flavor with a tender texture. Demand for shrimp is more than wild supplies can meet, so even sushi bars in Japan import frozen stocks. Many shrimp are farmed.

Mediterranean shrimp

Mediterranean shrimp

Cooked shrimp, such as these Mediterranean shrimp, can be bought peeled or with the heads and shells intact.

AVAILABILITY

In general, shrimp that live in warmer waters are larger than those that live in cold oceans. Most warm-water shrimp are farmed; they are available globally year-round. Australia’s wild warm-water shrimp are in season from April until December. Cold-water shrimp are caught in the North Atlantic, North Pacific, and Arctic oceans, especially in winter. They are often sold cooked. The raw shrimp, ama ebi, is best bought ready-prepared from specialist Japanese shops.

SUSTAINABILITY

Farmed warm-water shrimp can be a good choice if they come from organic or certified sources where environmental standards are high. For cold-water shrimp, the most sustainable fisheries use sorting grids to reduce bycatch. Look for certified fisheries as the best choice.

TIGER SHRIMP