Distribution:
The pink shrimp is found in the Western Atlantic from Maryland
to Texas and along the whole east coast of Mexico from Tamaulipas
to Quintana Roo. The juveniles prefer brackish conditions,
the adults are marine shrimp. Their depth range is 2 to 70
meters (6 to 230 feet) with occasional specimens being found
as deep as 230 meters (750 feet). However, most of the catches
are made at night in water between 11 and 36 meters (35 to
120 feet) on bottom of firm mud and silt, often with sand
and shells. Comments:
This is a major commercial species in the U.S.A. and
Mexico. It is fished especially in the Tortugas area of
the Florida Keys, where catches in past years have been
as high as 10 million pounds. The area produces shrimp of
about 40/50 count per pound for most of the year, with the
smallest shrimp being landed in March and April and largest,
at about 21/30 count, in December and January. The species
is also of great importance to Mexico, especially on the
Campeche banks.
The pink shrimp is sweet and tender, with possibly better
flavor than the Gulf white. Most are now sold frozen, raw
headless. Although there used to be substantial trade from
Mexico into the U.S.A. of peeled and deveined, I.Q.F. pinks,
this product has declined because of lack of suitable processing
facilities.
Note that P. notialis, the southern pink shrimp, is now
considered a separate species. Until 1.939, both shrimp
were treated as the same animal. Obviously, they are very
similar. From a commercial point of view there is no discernible
difference. Both are also very similar to P. brasiliensis
, the red-spotted shrimp, which is slightly browner in color.
In fact, scientists have to examinate the genitals to be
certain which of the three species they have. |
