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Global aquaculture production of Whiteleg shrimp (Penaeus vannamei) in million tonnes from 1980 to 2022, as reported by the FAO [2]Whiteleg shrimp (Litopenaeus vannamei, synonym Penaeus vannamei), also known as Pacific white shrimp or King prawn, is a species of prawn of the eastern Pacific Ocean commonly caught or farmed for food.
Capture (blue) and aquaculture (green) production of Giant tiger prawn (Penaeus monodon) in thousand tonnes from 1950 to 2022, as reported by the FAO [19] P. monodon is the second-most widely cultured prawn species in the world, after only whiteleg shrimp, Litopenaeus vannamei.
giant tiger prawn, black tiger shrimp P. notialis: ... southern brown shrimp P. vannamei: Litopenaeus vannamei: whiteleg shrimp, Pacific white shrimp, King prawn
Penaeidae is a family of marine crustaceans in the suborder Dendrobranchiata, which are often referred to as penaeid shrimp or penaeid prawns. The Penaeidae contain many species of economic importance, such as the tiger prawn , whiteleg shrimp , Atlantic white shrimp , and Indian prawn .
Technological advances have led to growing shrimp at ever higher densities, and broodstock is shipped worldwide. Virtually all farmed shrimp are of the family Penaeidae, and just two species – Litopenaeus vannamei (Pacific white shrimp) 70% and Penaeus monodon (giant tiger prawn) 20% – account for roughly 90% of all farmed shrimp.
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Dendrobranchiata is a suborder of decapods, commonly known as prawns.There are 540 extant species in seven families, and a fossil record extending back to the Devonian.They differ from related animals, such as Caridea and Stenopodidea, by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water.
Ebi katsu is breaded and deep-fried surimi (paste) of shrimp meat. [16] It differs from ebi furai, which is a whole prawn. Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp. [17]