Ever wondered about the colorful industry of shrimp names? We’ve discovered that naming these fascinating crustaceans isn’t just about scientific classification—it’s an art that blends biology, geography, and sometimes even a touch of humor.
From the vibrant Cherry Shrimp to the elegant Ghost Shrimp, these tiny aquatic creatures come with names as diverse as their appearances. We’ll explore how these names often reflect their distinctive characteristics, habitats, or the creative minds of aquarium enthusiasts who’ve adopted them as pets. Whether you’re a seasoned aquarist or simply curious about marine life, understanding shrimp nomenclature can enhance your appreciation of these remarkable creatures.
10 Most Popular Shrimp Names in the Culinary World
- Tiger Shrimp dominate seafood markets worldwide with their distinctive dark stripes against a light body. These large shrimp offer sweet, tender meat that works beautifully in grilled dishes and shrimp cocktails. They’re cultivated throughout Southeast Asia and can grow up to 13 inches long, making them one of the largest commercially available varieties.
- White Shrimp rank among the most consumed varieties in North America due to their mild, slightly sweet flavor profile. These pale-bodied crustaceans are versatile kitchen staples that adapt well to many cooking methods including boiling, frying, and sautéing. They’re harvested primarily from the Gulf of Mexico and Atlantic coastal waters.
- Pink Shrimp capture attention with their rosy hue and delicate sweetness that many chefs consider superior to other varieties. These medium-sized shrimp thrive in the waters off Florida’s coast and throughout the Gulf of Mexico. Their natural sweetness makes them perfect for shrimp scampi and light pasta dishes.
- Brown Shrimp feature a distinctive mineral-rich taste that seafood enthusiasts prize for its complexity. They’re characterized by their reddish-brown shells and are harvested extensively throughout the western Atlantic and Gulf regions. These shrimp develop their robust flavor from feeding in nutrient-dense, muddy-bottom habitats.
- Rock Shrimp possess an unusual hard shell that resembles a miniature lobster carapace. Their sweet meat tastes remarkably like lobster, making them a cost-effective substitute in many recipes. They’re primarily caught off Florida’s east coast and require special equipment to remove their tough shells.
- Spot Prawns command premium prices due to their sweet, lobster-like meat and impressive size. These North Pacific delicacies feature distinctive white spots on their red shells and can measure up to 12 inches long. They’re typically harvested from the cool waters stretching from Alaska to California.
- Royal Red Shrimp deliver an intensely sweet flavor that rivals lobster and scallops in culinary applications. Their deep scarlet color doesn’t fade with cooking, making them visually striking on any plate. They’re harvested from deep Atlantic waters and have developed a dedicated following among gourmet seafood enthusiasts.
- Amaebi (Sweet Shrimp) arrive at sushi counters with translucent bodies and are typically served raw to showcase their natural sweetness. These cold-water northern shrimp are prized in Japanese cuisine for their delicate texture and clean flavor profile. Their heads are often fried and served alongside the raw bodies.
- Black Tiger Shrimp stand out with their dramatic blue-black shells that turn bright red when cooked. They’re farmed extensively throughout Asia and offer substantial, meaty texture that holds up well to bold seasonings and high-heat cooking methods. Their impressive size makes them popular for showcase dishes.
- Brine Shrimp contribute to global cuisine not as direct food but as fish feed that supports aquaculture worldwide. These tiny crustaceans rarely exceed half an inch but play a crucial role in the seafood supply chain. They’re harvested from salt lakes like Utah’s Great Salt Lake and processed into fish food that helps farm other seafood varieties.
Understanding the Difference Between Prawns and Shrimp
While often used interchangeably in culinary contexts, prawns and shrimp are actually distinct crustaceans with several biological and physical differences. Let’s explore what sets these seafood favorites apart.
Biological Classifications
Prawns and shrimp belong to different suborders of decapods, with shrimp classified under Pleocyemata (alongside crayfish, lobsters, and crabs) and prawns falling under Dendrobranchiata. The industry’s oceans host approximately 2,000-3,000 species of shrimp, while prawns boast around 3,000 species, though only a few hundred prawn varieties commonly appear on our plates. Their dietary habits also differ significantly – shrimp primarily function as scavengers consuming whatever they encounter, whereas prawns act as predators, actively hunting other shrimp and small fish.
Size and Appearance Distinctions
Prawns typically outsize their shrimp cousins, though exceptions exist where certain shrimp species can grow larger than some prawns. A practical rule of thumb suggests that seafood measuring less than four inches usually indicates a shrimp, while specimens exceeding four inches likely represent prawns. Body shape provides another distinguishing feature, with shrimp displaying more curved bodies and tails compared to the straighter forms of prawns. The leg structure differs noticeably too – prawns possess longer legs with claws on three of their five leg pairs, while shrimp have shorter legs with claws on only two pairs. Their body proportions vary as well, with prawns featuring a longer thorax and smaller abdomen compared to shrimp’s shorter thorax and larger abdomen. Even their gill structures diverge, as shrimp have plate-like gills that lie flush against their bodies, whereas prawns sport more external, hair-like gill structures that project outward.
Common Commercial Shrimp Names in North America
North America boasts several commercially important shrimp varieties that dominate seafood markets. These distinct species each offer unique characteristics that make them valuable for different culinary applications.
White Shrimp
White Shrimp are widely recognized by multiple regional names including Northern white shrimp, Gray shrimp, Lake shrimp, Green shrimp, Common shrimp, Daytona shrimp, and Southern shrimp. Their natural habitat spans from North Carolina all the way to Texas along the Atlantic coastline. These popular crustaceans feature a distinctly lighter coloration compared to their brown or pink counterparts, making them easily identifiable in seafood markets. Many chefs prefer White Shrimp for their mild, sweet flavor that works beautifully in a variety of dishes.
Brown Shrimp
Brown Shrimp (Farfantepenaeus aztecus) are commonly referred to by several alternative names including summer shrimp, redtail shrimp, or golden shrimp. Fisheries primarily harvest these shrimp from the Gulf of Mexico, where they thrive in substantial numbers. Their appearance is quite distinctive, featuring reddish-brown shells complemented by dark green and red tail-fan appendages. Culinary experts often note that Brown Shrimp deliver a more complex, robust flavor profile than other varieties, making them excellent choices for heartier recipes.
Pink Shrimp
Pink Shrimp (Litopenaeus duorarum) inhabit two primary regions: the South Atlantic and the Gulf of America (formerly called the Gulf of Mexico). According to recent stock assessments, these shrimp populations remain healthy—neither overfished nor subject to overfishing practices. Identification of Pink Shrimp is straightforward due to their characteristic dark-colored spot on each side between their third and fourth abdominal segments, paired with a distinctive dark blue band on their tail. Their naturally sweet flavor makes them a premium choice for shrimp cocktails and light preparations where their delicate taste can shine.
Rock Shrimp
Rock Shrimp earned their practical name from their incredibly hard shells that resemble small rocks. Fishermen historically discarded these shrimp as worthless catch until the late 1960s when specialized machinery was developed to split their tough shells and efficiently devein them. Most of the United States’ Rock Shrimp harvest comes from Florida’s east coast near Cape Canaveral. Culinary enthusiasts often describe Rock Shrimp as having a “big lobster taste,” with sweet, firm meat that stands up well to grilling and bold seasonings. Their unique texture and flavor have transformed them from bycatch to sought-after delicacy in modern seafood cuisine.
Exotic and Specialty Shrimp Names from Around the Globe
For seafood enthusiasts seeking unique flavors beyond common market varieties, these specialty shrimp offer distinctive tastes and textures that elevate culinary experiences.
Black Tiger Shrimp
Black Tiger Shrimp, scientifically known as Penaeus monodon, stand out for their impressive size, reaching up to 36cm in length and weighing as much as 650g. These magnificent crustaceans, also called Giant Tiger Prawns, feature distinctively striped shells that transform dramatically when cooked. Their meat has a firmer texture compared to white shrimp varieties, providing substantial bite in various dishes. Farming has influenced their flavor profile, resulting in a milder, almost bland taste in cultivated specimens compared to their wild counterparts. Originally sea dwellers, Black Tiger Shrimp are now successfully cultivated in freshwater environments as well, demonstrating their adaptability as cold-blooded creatures sensitive to climate conditions.
Spot Prawns
Spot Prawns (Pandalus platyceros) capture attention with their distinctive white spots decorating their reddish shells. These prized crustaceans primarily inhabit the coastal waters of the northeastern Pacific Ocean, making them a regional delicacy. Culinary experts treasure Spot Prawns for their remarkably sweet flavor profile and firm, satisfying texture that holds up well to various cooking methods. Their seasonal availability creates anticipation among seafood aficionados who eagerly await the chance to experience their exceptional taste. Restaurants often feature these prawns as premium menu items during their harvest season, highlighting their status as a specialty seafood option.
Royal Red Shrimp
Royal Red Shrimp (Hymenodora glacialis) deserve their regal name with their stunning deep red coloration and exceptional sweetness. These deep-water dwellers reside primarily in the Gulf of Mexico and southeastern United States waters, thriving at depths that give them their unique characteristics. Their flavor profile distinguishes them from other shrimp varieties, offering a distinctly lobster-like taste and texture that surprises first-time tasters. Culinary experts prize Royal Reds for their succulent meat and natural sweetness that requires minimal seasoning to shine. Their limited availability and specialized harvesting requirements make them a true delicacy for discerning seafood lovers.
Amaebi (Sweet Shrimp)
Amaebi, scientifically classified as Pandalus borealis, have earned their reputation as some of the sweetest shrimp available in seafood markets. These Northern Shrimp thrive in the cold waters of the North Atlantic and North Pacific, where the chilly temperatures contribute to their distinctive flavor development. Their delicate, tender texture makes them particularly suited for raw preparations, especially in Japanese cuisine where they’re a prized sushi ingredient. Chefs value Amaebi for their natural sweetness that comes through whether served raw or with minimal cooking, unlike most other shrimp varieties that require heat to develop flavor. The unique eating experience these cold-water shrimp provide explains their premium pricing and sought-after status among seafood connoisseurs worldwide.
Decorative Aquarium Shrimp Names for Hobbyists
Cherry Shrimp
Cherry Shrimp (Neocaridina davidi) have earned their popularity among aquarium enthusiasts thanks to their vibrant rainbow colors, especially the stunning red variant known as Red Cherry Shrimp. These hardy little cleaners thrive in a wide range of water conditions, tolerating temperatures between 60–82°F (16–28°C) and pH levels from 6.5 to 8. Their peaceful nature makes them excellent community tank members, while their algae-eating habits help maintain aquarium cleanliness. Beginners especially appreciate their resilience and low-maintenance requirements, making them an ideal first shrimp for any hobbyist.
Crystal Red Shrimp
Crystal Red Shrimp (Caridina cf. cantonensis) stand out with their striking deep red coloration and eye-catching white bands, making them a prized variant of the Bee Shrimp family. These shrimp demand more exact care than their Cherry counterparts, preferring softer water and a narrower pH range of 5.5-7.5. Their sensitivity to water parameters means they require a stable, well-established tank environment. Advanced hobbyists often seek these shrimp for their stunning appearance, even though the additional care requirements and higher price point typical for this less beginner-friendly species.
Bamboo Shrimp
Bamboo Shrimp (Atyopsis moluccensis), also called Fan Shrimp or Singapore Flower Shrimp, captivate observers with their unique feeding behavior. These larger shrimp deploy fan-shaped claws to filter food particles from the water current, creating a mesmerizing display in well-established tanks. They prefer highly oxygenated environments with temperatures ranging from 68–82°F (20–28°C). Water quality significantly impacts their health, making proper filtration essential for these peaceful filter feeders. Their distinctive appearance and feeding method make them fascinating additions to appropriately sized community aquariums with established biological filtration.
Ghost Shrimp
Ghost Shrimp (Palaemonetes paludosus) earn their name from their transparent bodies that seem to disappear against tank backgrounds. Their see-through physiology makes them not only visually interesting but also valuable as educational specimens since you can observe their internal workings. These adaptable creatures tolerate various water conditions, though they prefer temperatures between 65–85°F (18–29°C) and pH levels from 6.5 to 8. Budget-conscious aquarists appreciate their affordability and hardiness, while their scavenging habits help keep tanks clean. Though sometimes sold as feeder shrimp, these resilient creatures deserve appreciation for their unique appearance and practical benefits in the home aquarium.
Scientific Names of Shrimp and Their Significance
Scientific names provide a precise identification system for shrimp beyond the common terms “shrimp” and “prawn” that we often use. These taxonomic classifications help researchers, fisheries managers, and seafood industry professionals communicate accurately about exact species.
Major Shrimp Families
The scientific classification of shrimp revolves around two main orders. Caridea represents the true shrimps and stands as one of the largest groups of decapod crustaceans, encompassing diverse species with varying characteristics and habitats. Dendrobranchiata, the second major order, includes prawns and related species that are often commercially important.
Within these orders, the Penaeidae family holds particular importance in commercial fisheries. This family belongs to the Dendrobranchiata order and contains many economically valuable prawn species that appear in markets worldwide. Many of the shrimp we consume come from this family, making it crucial for global seafood industries.
Penaeus Species
The Penaeus genus includes several commercially important shrimp species that dominate global markets. Penaeus brevirostris, commonly known as pink shrimp or red shrimp, features distinctive coloration that makes it popular in seafood displays. Penaeus californiensis, recognized as brown shrimp, thrives in waters along the Pacific coast.
Penaeus duorarum goes by multiple common names including brown spotted shrimp, green shrimp, and grooved shrimp, reflecting its variable appearance across different habitats. Penaeus esculentus, marketed as brown tiger prawn or common tiger prawn, features distinctive striped patterns that persist even after cooking.
Penaeus fluviatilis, known simply as white shrimp, offers the mild flavor profile that many consumers prefer. Penaeus indicus, called Indian prawn or white prawn, represents one of the most widely farmed species in Asian aquaculture operations. Penaeus japonicus carries several market names including banded shrimp, flowery prawn, ginger prawn, Japanese king prawn, and Japanese tiger prawn, showcasing its commercial versatility.
Penaeus latisulcatus, commonly labeled as hardback prawn or rough prawn, features a distinctively firm shell that gives it its descriptive name. These scientific classifications ensure that regardless of local naming conventions, industry professionals can identify exactly which species they’re discussing.
Unique and Unusual Shrimp Names with Interesting Characteristics
Mantis Shrimp
Mantis shrimp aren’t actually shrimp at all but stomatopod crustaceans distantly related to true shrimp. They’re divided into two fascinating categories: smashers who use club-like appendages to kill prey, and spearers who impale their victims with spear-like forelimbs. These highly intelligent creatures exhibit complex social behaviors, including ritualized fighting and territorial protection, preferring solitary lives in U-shaped burrows at coral reef bases. Most mantis shrimp grow to about 10 cm (3.9 in) long, though some impressive specimens can reach up to 46 cm (18 in), sporting vibrant colors and distinctive carapaces that cover only part of their bodies. Their most remarkable feature remains their powerful raptorial appendages that create cavitation bubbles capable of generating shockwaves and temperatures nearly as hot as the sun, stunning or killing prey instantly.
Pistol Shrimp
Pistol shrimp, also known as snapping shrimp, belong to the family Alpheidae and possess one of the most remarkable abilities in the marine industry. Their claim to fame comes from producing an extraordinarily loud snap by closing their specialized claws at high speed, creating a genuine sonic boom capable of stunning or killing prey. This incredible sound can be heard by human ears and generates enough force to potentially crack glass. Generally smaller than mantis shrimp, these crustaceans maintain a more typical shrimp-like appearance while displaying surprisingly complex social behaviors. Pistol shrimp frequently live in pairs and develop sophisticated communication systems with their partners, making them particularly fascinating subjects for marine biologists.
Harlequin Shrimp
Harlequin shrimp, members of the genus Hymenocera within the Hymenoceridae family, stand out for their stunningly colorful appearance and highly specialized feeding habits. Their diet consists almost exclusively of starfish, making them unique predators in the marine network with very exact hunting preferences. These small crustaceans typically measure between 3-5 cm (1.2-2 inches) in length and display vibrant, harlequin-like patterns across their bodies that make them instantly recognizable. Pairs of harlequin shrimp often form monogamous relationships, working together to hunt and feed throughout their lives. Their primarily nocturnal nature means they spend daylight hours hiding in crevices or under rocks, emerging at night to search for their starfish prey.
How Shrimp Names Vary by Region and Language
Shrimp names exhibit fascinating variations across different regions, languages, and cultures. Understanding these regional differences is crucial for culinary enthusiasts, seafood traders, and marine biology enthusiasts alike.
Regional Variations
Terminology distinctions often follow geographic patterns, particularly with the “shrimp” versus “prawn” debate. Throughout the Commonwealth nations and former British colonies, larger specimens are typically called “prawns” while smaller ones are referred to as “shrimp” – a distinction based on regional custom rather than scientific classification. North American fisheries label Pandalus borealis by various regional names including Northern Shrimp, Northern Prawn, Maine Shrimp, Northern Pink Shrimp, or Deepwater Prawn depending on locality. These naming variations reflect cultural preferences and historical fishing traditions unique to each area.
Spanish Shrimp Terminology
Spanish-speaking regions use distinct terminology for these crustaceans. “Camarones” and “gambas” serve as the general terms for shrimp across Spanish-speaking countries. Species-exact naming becomes more detailed for commercially important varieties, such as Litopanaeus duorarum (formerly classified as Penaeus duorarum), which Spanish speakers call “camarón rosado” or “camarón del Golfo” in Gulf coast regions. These specialized names often reflect physical characteristics or geographic origin, providing consumers with important information about the product they’re purchasing.
Asian Shrimp Nomenclature
Asian languages feature their own unique naming systems for shrimp varieties. Mandarin Chinese speakers use “虾” (xiā) as the general term, with species variations receiving more exact designations such as “红虾” (hóng xiā) for certain prawn types. Japanese cuisine, famous for its seafood expertise, refers to shrimp as “えび” (ebi), with regional variations for exact species like the Humpy Shrimp (Pandalus goniurus). Indonesian fisheries know Metapenaeus affinis as “Endeavour shrimp,” while Filipino markets label the same species as “Grooved shrimp.” Indian seafood vendors refer to this same species as “Indian prawn,” while Danish fishmongers call it “Jinga-reje.” These naming differences highlight the cultural importance and regional specificity attached to these valuable seafood resources.
The Marketing Impact of Shrimp Names on Consumer Perception
The Power of Naming in Consumer Choices
Shrimp names significantly influence consumer purchasing decisions beyond simple identification. Research by the Global Shrimp Council reveals that while environmental concerns exist, consumers prioritize nutritional benefits, home cooking opportunities, and convenience when selecting shrimp products. The name of a shrimp variety often serves as the first touchpoint in communicating these valued attributes to potential buyers. Marketing professionals leverage exact naming conventions to highlight qualities that resonate most with target demographics, creating immediate associations with freshness, flavor profiles, or cooking versatility.
Species Names and Quality Perception
The scientific naming of shrimp species plays a crucial role in quality perception and market positioning. L. vannamei, commonly marketed as “whiteleg shrimp” or “Pacific white shrimp,” dominates the market share precisely because these descriptive names convey information about origin and quality. Consumers often associate geographic indicators in names with exact taste expectations and perceived value. Marketing strategies that highlight species names like “Chinese White Shrimp” tap into consumer preferences for particular texture and flavor profiles, creating premium positioning opportunities within seafood departments.
Regional Variations in Consumer Response
Consumer attitudes toward shrimp products vary significantly by geographic region, influencing how naming strategies should be customized. Sentiment analysis of online media demonstrates that the East North Central region exhibits more positive attitudes toward farmed shrimp compared to New England and Middle Atlantic regions. These regional preferences suggest that shrimp names and marketing approaches should be customized based on local perceptions. Seafood retailers can optimize sales by adjusting naming conventions to align with regional preferences, emphasizing different attributes depending on location-exact consumer values.
Effective Marketing Approaches
Successful shrimp marketing strategies focus on communicating benefits that directly address consumer priorities rather than technical details. Instead of emphasizing production methods alone, effective campaigns highlight nutritional qualities, cooking convenience, and family mealtime applications—factors identified as primary drivers of consumer choices. Names that incorporate these benefit-oriented elements tend to perform better in the marketplace. Marketing professionals should develop naming conventions that quickly communicate key attributes valued by their target audience, creating immediate recognition and desire for exact shrimp varieties.
How to Choose the Right Shrimp by Name for Your Cooking Needs
Shrimp names reveal a intriguing area where science culture and culinary traditions converge. From the delicate Cherry Shrimp in home aquariums to the robust Tiger Shrimp in gourmet dishes these names guide our understanding and appreciation of these versatile crustaceans.
Whether you’re selecting shrimp at a seafood market or admiring them in an aquarium knowing the significance behind their names enhances your experience. We’ve seen how these names influence everything from consumer choices to cooking methods across different cultures and regions.
Next time you encounter shrimp remember that their names tell stories of origin habitat flavor profiles and intended uses. Armed with this knowledge you’ll make more informed choices for your culinary adventures or aquarium hobbies.
Frequently Asked Questions
What are the most popular shrimp varieties in the culinary world?
The most popular culinary shrimp varieties include Tiger Shrimp, White Shrimp, Pink Shrimp, Brown Shrimp, and Rock Shrimp. Each offers distinct flavors and textures that make them suitable for different dishes. Tiger Shrimp are known for their large size and sweet flavor, while White Shrimp are prized for their tender texture and mild taste.
What’s the difference between prawns and shrimp?
Though often used interchangeably in culinary contexts, prawns and shrimp are biologically distinct. Shrimp belong to the Pleocyemata suborder, while prawns belong to Dendrobranchiata. Prawns typically have larger bodies, straighter shapes, and overlapping abdominal segments. Their gill structures and claw arrangements also differ. However, these distinctions aren’t usually relevant in cooking applications.
Which shrimp varieties are most common in North American markets?
White Shrimp and Brown Shrimp dominate North American seafood markets. White Shrimp (Litopenaeus setiferus) are valued for their sweet, tender meat and versatility in cooking. Brown Shrimp (Farfantepenaeus aztecus) offer a stronger flavor profile with firm texture. Other common varieties include Pink Shrimp and Rock Shrimp, each with distinctive characteristics suited to different culinary applications.
What are some exotic specialty shrimp varieties?
Exotic specialty shrimp include Black Tiger Shrimp from Southeast Asia (known for their distinctive stripes and robust flavor), Royal Red Shrimp from deep Atlantic waters (prized for their sweet, lobster-like taste), Spot Prawns from Pacific Northwest (celebrated for their delicate sweetness), and Amaebi from Japan (served raw for their natural sweetness). These varieties command premium prices due to their unique flavors.
What are popular decorative aquarium shrimp varieties?
Popular aquarium shrimp include Cherry Shrimp (bright red, easy for beginners), Crystal Red Shrimp (striking white and red patterns), Amano Shrimp (excellent algae eaters), Ghost Shrimp (nearly transparent), and Blue Dream Shrimp (vibrant blue coloration). These varieties add visual interest to aquariums while helping maintain ecosystem balance by consuming algae and detritus.
Why are scientific names important for shrimp classification?
Scientific names provide precise identification across language barriers and prevent confusion caused by regional common names. The binomial nomenclature system (genus and species) ensures accuracy in research, trade, and conservation efforts. For industry professionals, scientific names facilitate clear communication about specific varieties, ensuring proper handling, marketing, and preparation of different shrimp types.
What are some unusual shrimp varieties with unique characteristics?
Mantis Shrimp aren’t true shrimp but have remarkable vision with 16 color receptors (humans have 3) and powerful striking claws. Pistol Shrimp can create a cavitation bubble that reaches 8,000°F and produces a loud snap. Harlequin Shrimp feed exclusively on starfish. Vampire Shrimp have fan-like appendages to filter feed. These unique crustaceans showcase the diversity within “shrimp” varieties.
How do shrimp names vary across different cultures and languages?
Shrimp names vary significantly across cultures, reflecting local species and linguistic traditions. In Spanish-speaking regions, “camarón” and “langostino” distinguish between different sizes. Asian languages often name shrimp based on appearance or habitat—Chinese “花虾” (flower shrimp) describes spotted varieties. These naming variations highlight cultural relationships with local marine resources and culinary traditions.
How do shrimp names impact consumer purchasing decisions?
Shrimp names significantly influence consumer choices, with descriptive and origin-based names affecting perceived quality and value. Research shows consumers respond positively to names highlighting nutritional benefits or preparation convenience. Regional preferences vary—North American consumers favor familiar names while European buyers prioritize sustainability information. Effective marketing strategies emphasize attributes like “wild-caught” or “jumbo” to drive purchasing decisions.
What’s the best way to choose quality shrimp based on labeling?
Look beyond just the name to check certification labels like Marine Stewardship Council (MSC) for sustainability. Verify country of origin, as production standards vary globally. For freshness, “previously frozen” indicates thawed product with shorter shelf life. Size designations (jumbo, large, etc.) are standardized by count per pound. Wild-caught generally offers better flavor than farmed varieties, though sustainable aquaculture has improved significantly.
