Family: Solenoceridae Size: It reaches 190 mm (7.5 inches) with most specimens being closer to 100 mm (4 inches)

Distribution:
The argentine red shrimp is found in the south-west Atlantic from southern Brazil south along most of the coast of Argentina. Its range is between 20ºS and 48ºS with most being found in the narrow band between 41 º and 44 ºS. A marine shrimp, it likes water between 33.27 and 33.94 parts per thousand, that is a little less than full ocean salinity. It prefers temperatures between 9ºC and 23ºC (48ºF to 73ºF). Its preferred depth is down to about 100 meters (325 feet), but although it is generally thought of as a deep-water shrimp, many are caught in comparatively shallow water under 25 meters (82 feet).

Comments:
This is an important crustacean resource in Argentina. It is less important in Uruguay and Brazil. The largest concentrations are off southern Argentina. Because of the shrimp¨s rather restricted environmental requirements, and the variable temperatures and salinities of the South Atlantic, the resource is not reliable for fishing. Potential catch estimates as hihg as 79,000 metric tons are mentioned. However, in most years landings are a small fraction of this figure, partly because the shrimp move and are difficult to find, partly, perhaps, because the population is extremely variable. The shrimp grows quickly, reaching commercial size in about one year. Most catches are made between September and March.
It is often caught with the stilletto shrimp Artemesia longinaris which is smaller but has considerable commercial value.
The scientific name Hymnopenaeus mülleri has been used in the past for this species, which is still often referred to under that name. It is very similar to the royal red shrimp Pleoticus robustus, which is caught much further north, in the North Atlantic.
The Argentine red or Argentine pink, whichever it is called, is a particullarly well-flavored species. However, the flesh is soft. Handling and processing must be done with great care. If the shrimp is not processsed very quickly, it spoils and softens and also develops melanosis (black spot). When used, it requires very light and gentle cooking, otherwise it shrinks unacceptably. If these conditions are met, it is an excellent shrimp with much better flavor than many higher-priced species.