Maine Seafood Guide - Shrimp

shrimpShrimp

species description | season | status | regulatory authority |
harvest method | recreational harvest | health benefits & risks | 

buying & preparing | brands | certifications | links 


Species Description
Northern shrimp Pandalus borealis
also known as Maine shrimp, coldwater shrimp, pink shrimp

Wild.

Northern or Maine shrimp are small, pink shrimp found throughout the Arctic, North Atlantic, and North Pacific oceans.


Season
Traditionally between December and April. No season in 2014, 2015, 2016, or 2017 due to depleted population.
>back to top


Status (see the About page for definitions)
Shrimp are a short-lived species and sensitive to climate changes, and thus populations, fishing seasons, and quotas fluctuate from year to year. Northern shrimp abundance in the western Gulf of Maine has declined steadily since 2006. According to members of the Atlantic States Marine Fisheries Commission, who regulate the fishery, "the 2016 Stock Status Report indicates abundance and biomass indices for 2012–2016 are the lowest on record" in the 33 years that managers have been collecting data. The fishery was closed during the 2013-2014, 2014-2015, 2015-2016, and 2016-2017 seasons (more from Department of Marine Resources and Fishwatch.gov).

>back to top


Regulatory Authority
Atlantic States Marine Fisheries Commission.
>back to top


Harvest Method
In early winter, when females move close to shore to hatch their eggs, shrimp are harvested from muddy-bottom habitat off the coast of Maine with trawls and pots (traps).
>back to top


Recreational Harvest
No.
>back to top


Health Benefits & Risks
Shrimp are a low-fat, low-calorie source of selenium, but are low in omega-3 fatty acids. Maine shrimp are low in mercury.
>back to top


Buying & Preparing
Purchase shrimp from a certified shellfish dealer. Frozen shrimp are still available from Canadian fisheries. Fresh shrimp may be muddy and covered with greenish-blue eggs, signs of freshness easily removed by rinsing and shelling. Their shells are thin and easy to remove and they do not need to be de-veined. Northern shrimp cook very fast—just a minute or two until they turn opaque and curl up. Northern shrimp can be substituted for other shrimp in recipes, but cooking times should be adjusted. Also, Northern shrimp can release a lot of liquid when they cook. An ammonia-like smell means the shrimp have gone bad and should not be eaten.
>back to top


Companies, Brands, and Labels
Cozy Harbor
Port Clyde Fresh Catch
>back to top


Certifications & Verifications
None
>back to top


Links
Maine Department of Marine Resources shrimp page
>back to top


species description | season | status | harvest method | recreational harvest
health benefits & risks | 
buying & preparing | brands certifications | links