| Market Names |
Shrimp, Giant Tiger Prawn |
| Where Caught |
Thailand, India, Bangladesh, Indonesia, Vietnam and the Philippines |
| How Caught |
Aquacultured and some wild-captured by trawl |
Tiger Shrimp Save as PDF
Black Tiger Shrimp (Penaeus monodon) is a member of the Penaeidae family of tropical shrimp. Tiger Shrimp is the largest of the Penaeid species and is able to reach lengths of about 13 inches. A marine shrimp, it is found in the Indian and Pacific Oceans from Africa to Japan. It can be wild-captured but most of the Tiger Shrimp available in the U.S. market is farm-raised.
Tiger Shrimp is named for the dark stripes on its shell. It is among the most widely marketed Shrimp in the world. It has been farmed for centuries and modern farming of Tiger Shrimp began in the mid-1980s in Taiwan. Currently, the largest producers are Vietnam, Bangladesh, India, Thailand and Indonesia.
The Monterey Bay Aquarium Seafood Watch® rates black tiger shrimp raised in recirculating aquaculture systems as a “Best Choice” due to low effluent, disease, and habitat impacts. Pond raised black tiger shrimp from Myanmar is rated "Good Alternative." Pond raised black tiger shrimp from Indonesia, Malaysia, Vietnam, and India are rated “Avoid.” Black tiger shrimp that is 2-, 3- and 4-star BAP certified is considered to be equivalent to at least the “Good Alternative” rating.
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Species NamePenaeus monodon |
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SourceTiger Shrimp is native to the Indian and Western Pacific Oceans and can be found from the east coast of Africa to Japan and northern Australia. It is found on mud or sand bottoms from shallow water to depths of up to 360 feet. Most Tiger Shrimp available on the market is farmed in Asia, including Thailand, India, Bangladesh, Indonesia, Vietnam and the Philippines. Tiger Shrimp from Thailand is generally preferred to other locations due to the grading procedures and the quality of the facilities. |
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SeasonalityTiger Shrimp is available year-round. However, the availability of certain sizes may be limited due market conditions. |
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Fishing MethodWhile there is some wild-capture of Tiger Shrimp by trawl, most is aquacultured. |
| Features | |
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FlavorTiger Shrimp has a mild, sweet flavor that is more bland that the flavor of other Shrimp species. It has a firm texture but is softer than other Penaeid species because it has a higher moisture content. |
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Dietary InformationPer 3oz. (100g) raw, edible serving: |
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AppearanceTiger Shrimp has gray to black horizontal stripes on gray or bluish shells. The cooked shell is bright red and the cooked meat is white with red, pink or orange tinges. |
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FormThere are more cooked Black Tiger Shrimp products available than for other species in the tropical Shrimp family. Black Tiger Shrimp is available in every market form: Raw P&D tail-on, Raw P&D tail0off, Cooked tail-on, Cooked Tail-off, HLSO Block, HLSO IQF, EZ Peel. |
| Uses | |
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PreparationBlack Tiger Shrimp works well boiled, fried, sautéed, steamed, baked, broiled or breaded. The shells are thick and hold heat well and Black Tiger Shrimp will cook faster than other species of Penaeid. It will toughen if overcooked. |
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SubstitutionLobster tails, Crawfish and other Penaeid Shrimp, like White Shrimp, can substitute for Black Tiger Shrimp. |
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HandlingFrozen Tiger Shrimp should be kept frozen until prior to use. It is recommended to defrost in a 34-36 degrees refrigerator overnight to retain best quality, although running under cold water in a sealed plastic bag will expedite defrosting. Do not refreeze or allow to sit in water. |
| Market | |
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Sizes and CutsBlack Tiger Shrimp is the largest of all the commercially available shrimp and able to reach sizes of 13 inches. The harvest size generally averages 9 to 11 inches and the size count ranges from 2/4 to 91/110. |
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Pricing ScaleDue to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing information. |
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Shelf LifeFrozen Tiger Shrimp which has been handled and stored properly should retain optimum quality for up to 18 months from the production date and 2 days after thawing. |