1. Where does it come from?
This small wild crustacean (pandalus borealis) resides in the cold waters of the North Atlantic Ocean. It’s fished between spring and fall in the gulf and estuary of the St. Lawrence River, as well as along the coasts of Nova Scotia, and Newfoundland and Labrador. The name “Matane shrimp” is still used because it was in this Gaspé town that the first shrimp processing plant was built in 1966. Sadly, with the warming of the gulf waters, the supply of Nordic shrimp is in decline.
2. What does it taste like?
Nordic shrimp has a tender and soft flesh, a slightly sweet taste and a scent reminiscent of the seashore. It’s available year-round, sold cooked, peeled or frozen. If you’re lucky, you might find it whole at fish markets, already cooked, with its red shell, head, antennae and long legs intact, ready to be broken into and eaten with your fingers.
3. How to cook with it?
To make the most of its flavour and delicate texture, it’s best enjoyed in salads and sandwiches. Its small size and fragile flesh can’t withstand high heat or long cooking. Given that it’s often cooked right on the fishing boats, there’s usually no need to cook it again. Just add it at the end to pasta, soups or as a topping.
4. Is it good for me?
This little pink shrimp is a good source of protein and has the added benefit of containing more omega-3 fatty acids and vitamin E than farmed shrimp from Asia or Central America. What’s more, it’s not treated with sodium phosphate (an additive used in farmed shrimp). All the more reason to choose it more often!
Want to cook with Nordic shrimp? Here are a few recipes you’ll want to try: