THE SHORT ANSWER
Why are cold-water shrimp so sweet and delicate?
Many cold-water pandalid shrimp are naturally sweet because they contain abundant free amino acids such as glycine. Their small size also leaves less room for overcooking.
Moderate confidence
Many cold-water pandalids are chemically sweet and thermally delicate.
The science in more detail
Pandalids carry high concentrations of glycine and other free amino acids while their small body size gives them little thermal headroom. Post-mortem proteolysis can also be rapid.
Spot prawn is a pandalid but large enough for dry heat. Retail borealis and jordani are frequently already cooked, which makes processing state more important than group.
Evidence behind the answer
This answer is linked to the research rule above. Confidence describes its evidence, not the review status of this page. We tell you when we don’t know.
- jstage.jst.go.jp · article ↗
Linked research for: Many cold-water pandalids are chemically sweet and thermally delicate.. Open the source to assess its methods and limitations.
- academia.edu · Post mortem muscle protein degradation during ice storage of Arctic Pandalus borealis and tropical P ↗
Linked research for: Many cold-water pandalids are chemically sweet and thermally delicate.. Open the source to assess its methods and limitations.
We tell you when we don’t know.