Cold Water Pink Shrimp    Pandalus borealis or P. jordani  Tiny Bay, Pink Shrimp, Salad Shrimp, Baby Shrimp

Taking up to 5 years to reach maturity, cold water shrimp are harvested from the wild from northern waters off Greenland, Iceland, Norway, and the United States coasts of Alaska, Washington, Oregon and Maine.  Known by many names, bay shrimp, tiny shrimp, tiny bay shrimp, baby shrimp, pink shrimp, and salad shrimp, they have bright reddish-pink shells when raw and cooked.  The skin tones range from reddish to pink and the flesh is a bright white, the taste is very sweet and texture soft and delicate. 

There are two species of pink shrimp Pandalus borealis, harvested all over the world and the Pandalus jordani found only off the West Coast of North America from California to British Columbia. The taste and quality of the two varieties are for the most part indistinguishable.

Ranging in size from 150 to 500 per pound most sold on the U.S. market are cooked with a small supply of fresh coming from the Maine and Oregon waters.

Bisulfites are not commonly used on cold water shrimp but these shrimp can develop melanosis.