- Product Form Upon Delivery: cooked/peeled/deveined, ready-to-eat
- Size: Small (150/250 shrimp per pound)
- Species: Pandalus jordani, Oregon Pink Shrimp
- Temperature History: FAS, IQF, once-frozen, thawed at 38 F at our facility at the Port of Seattle
- Taste: sweet, ocean-forward
- Texture: tender, medium-soft
- Origin: Oregon Coast
- Catch Method: Trawl with BRD's
- Availability: year-round
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: ready-to-eat as is, salads, soups, over-the-top garnish
- Pack Size: by the pound
- Nutritional Info (serving size 1/2 pound) Calories 222, Fat 4g, Cholesterol 585mg, Sodium 1331mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 48g, Calcium 161mg, Iron 2.9mg, Vitamin A 0mcg, Omega 3's < 50mg
The clean, crisp waters off the Oregon coast are some of the most prolific and pristine on the West Coast, and the Oregon Pink shrimp is testament to that. All the elements of these waters can be tasted in these very sustainable, highly nutritious, wild, cooked, and ready-to-eat shrimp. Oregon Pink shrimp is sweet and ocean-fresh; the texture is relatively soft and very tender.
Oregon Pink Shrimp is harvested 25 miles off the Oregon coast at a depth of 200-800 feet. Catch volumes are primarily dependent upon natural environmental factors, like El Nino or water temperature, rather than fishing pressures. The fishery has been certified as sustainable since 2008 by the Marine Stewardship Council (MSC).