What is Shrimp?
Shrimps are marine creatures that live in aquatic environments and belong to the crustacean class, have long antennas and a thin body. They can be found in both seas and fresh waters. They have high nutritional value, are rich in protein and have a low fat content. Shrimps come in different sizes and types, and are of great importance both economically and gastronomically.
Natural Reproduction of Shrimp in Turkey and the Species Found
Natural Reproduction
Shrimp species in Turkey are found especially in the Mediterranean, Aegean, Marmara and Black Seas.
The natural reproduction period of shrimps generally coincides with the spring and summer months. Temperature, salinity and abundance of food are critical factors for reproduction.
Shrimp Species Found in Turkey
1. Penaeus semisulcatus (Green Tiger Shrimp)
• Common in the Mediterranean and Aegean Seas.
• Large in size and high in economic value.
2. Penaeus japonicus (Japanese Shrimp)
• Used especially for farming.
• It is a fast-growing and delicious species.
3. Metapenaeus monoceros (Sand Shrimp)
• Smaller in size, common in the Mediterranean and Marmara.
4. Palaemon serratus (Striped Shrimp)
• It is abundant in coastal areas.
It usually lives in areas where fresh and salt water meet.
5. Macrobrachium rosenbergii (Giant Freshwater Shrimp)
• It is a species used for farming in freshwater sources.
Cooking Methods of Shrimp
1. Grilled
Shrimps are cooked on the grill with or without their shells. They are marinated with lemon and olive oil.
2. Pan
• It is made by sautéing with butter, garlic and spices. It is a fast and practical method.
3. Boiled
Shrimps are boiled in salted and lemon water in a short time with their shells. It is used in salads.
4. Baked
• It is cooked in the oven with vegetables. It is enriched with cheese and sauces.
5. Tempura (Japanese Cuisine)
Shrimps are dipped in a mixture prepared with flour, water and eggs and deep fried.
6. Soup and Casserole
It is used in seafood soups or stews with tomato sauce.
Shrimp Market in Turkey and the World
Shrimp Market in Turkey
Production: Shrimp farming in Turkey is mostly done in the Mediterranean and Aegean regions. Japanese shrimp and green tiger shrimp are the priority species in farming.
Consumption: Shrimp consumption in Turkey is lower compared to other countries since seafood consumption is generally limited. It is mostly consumed in touristic areas and luxury restaurants.
Export: Turkey is a growing market in shrimp exports, with European countries (Germany, the Netherlands, France) and Asia (Japan) being among the main markets.
World Shrimp Market
1. Production Leaders
India and Vietnam: They are the world's largest shrimp producers. They are leaders in white shrimp (Litopenaeus vannamei) farming in particular.
• Thailand and Ecuador: They have an important place in high-quality shrimp exports.
2. Consumption
Asian Countries: China, Japan and South Korea are among the largest consumers.
USA and Europe: They have a significant share in shrimp imports. The US, in particular, is the world's largest shrimp importer.
3. Prices and Demand
Shrimp is considered a premium product.
The increase in demand for seafood after COVID-19 has increased shrimp prices globally.
4. Trends
Sustainable shrimp farming is gaining importance.
The demand for organic and environmentally friendly production methods has increased.
The Importance of Shrimp in Turkey and the World Market
Shrimp is a product with high nutritional value and high demand both in Turkey and the world. It is a strategic product for Turkey, especially in terms of exports. However, in order for Turkey to be more competitive in the shrimp market, it needs to increase its farming capacity, adopt modern production techniques and encourage seafood consumption in the domestic market.
Shrimp products
How to Hunt Shrimp?
Shrimp hunting is done using certain methods and equipment. The methods used in the hunting process are as follows:
1. Trawling:
• It is the most widely used method.
• It is done with nets (trawler nets) dropped into the sea from large boats. The nets scan the living spaces of the shrimp.
This method is economically efficient, but should be applied carefully for sustainable hunting.
2. Hunting with Light:
• Light is used to collect shrimp at night. Light attracts the shrimp and makes it easier to catch them.
3. Hunting by Hand or Small Traps:
• It is a small-scale hunting method in areas close to the shore or in freshwater resources.
It is done using small nets or cages.
4. Hunting with Divers:
It is a method in which divers collect them by hand, especially in areas close to the shore.
Things to Consider When Hunting and Processing Before Offering to the Market
Things to Consider When Hunting:
1. Sustainability:
• Overfishing should be avoided. The amount of catch should be at a level that will protect the population.
• Small shrimps should not be caught.
2. Seasonal Caution:
• Shrimp fishing is prohibited during the breeding season. This period is regulated by the Ministry of Agriculture and Forestry in Turkey.
3. Equipment and Environmental Effects:
• Trawl nets can damage the seabed; therefore, they should be used with caution.
• Selective nets should be used to prevent non-fish creatures from being caught.
Things to Consider When Processing Before Offering to the Market:
1. Fast Processing:
• Shrimps should be processed quickly after being caught. Since they are a perishable product, they should be immediately placed in the cold chain.
2. Cleaning and Hygiene:
• Shrimps should be washed with clean water in processing facilities and all foreign substances should be removed.
Hygiene rules should be followed during processing.
3. Storage and Transportation:
• Shrimps should be stored and transported frozen at -18°C. It is important that the cold chain is not broken.
• If it is to be sold fresh, it should be stored at +0°C to +4°C.
4. Packaging:
• Packaging materials that will preserve the freshness of the product should be used during packaging.
The product should be classified according to its size according to the preferences of the consumers.
Nutritional Values and Benefits of Shrimp
Nutritional Values (for 100 grams of raw shrimp):
• Calories: 99 kcal
• Protein: 20-24 grams (high biological value)
• Fat: 0.3-2 grams (low fat content)
• Omega-3: 200-300 mg
• Cholesterol: 150-190 mg
• Vitamins: B12, B6, E, D
• Minerals: Phosphorus, selenium, iodine, zinc, magnesium, iron
Benefits:
1. Heart Health:
• The omega-3 fatty acids it contains support cardiovascular health.
• Low cholesterol, reduces bad cholesterol (LDL).
2. Protein Source:
• Supports muscle structure with its high protein content. Ideal for athletes and dieters.
3. Immune System:
• Minerals such as selenium strengthen the immune system and provide antioxidant effects.
4. Bone Health:
• Phosphorus and vitamin D help strengthen bones.
5. Skin and Hair Health:
• Vitamin E and omega-3 fatty acids maintain the moisture balance of the skin and ensure healthier hair.
6. Nervous System:
• Vitamin B12 supports nervous system functions and strengthens memory.
Conclusion
Shrimp is an important product with both its nutritional value and economic return. When the right hunting and processing methods are used, it is possible to both protect the environment and offer a high-quality product. The health benefits of shrimp make it indispensable in both local and international markets.