Chinese White Shrimp  Penaeus chinensis or P. orientalis   Fleshy Prawns

Chinese whites are extensively farmed and harvested in China with some aqua cultural production in Taiwan and Japan. The wild variety is harvested off the China Coast in September and October.

The Chinese Whites have a mild flavor and the meat is somewhat fragile, about the consistency of cold water shrimp.  The shrimp are large with whitish translucent shells and the farmed varieties are labeled for quality; Seaswallow is the highest quality followed by Billow.  Unbranded shrimp are the poorest quality.  Shell on Chinese Whites have a good reputation while the peeled are not highly regarded due to overuse of additives like soy or polyphosphate, which result in a grainy texture.

Yellowing or a bleached appearance can indicate excessive use of bisulfite: pitted or gritty shells is a result of undissolved sodium bisulfite acting on the shell.  Pink discoloration in raw shrimp means the shrimp have been poorly handled.

Melanosis, or black spot is the natural deterioration of the shell and meat.  The shell darkens first, often forming rings, followed by the meat.  Not considered a true health hazard it does however indicate poor handling.