Species

Chinese White

Scientific name : Penaeus chinensis,
Market name : Chinese White Shrimp
Common name : Chinese white shrimp, China whites, fleshy prawn

Chinese White shrimps are native mainly to the Yellow Sea, the East China Sea and along the west coast of Korea. They are both cultivated and wild-caught. Chinese White is not as big as Pacific White as its maximum length is only 183 millimeters. Hence, it yields less meat than Pacific White. The shell of Chinese White is translucent and raw meat is translucent white to gray. It can grow in cooler waters, down to 16 degrees Celsius, unlike other species.

Chinese White also withstands muddy bottoms and very low salinities.

The major supplier of Chinese White are China, Japan and Korea.

The flavour of Chinese White is mild. The texture of the raw meat is firm, slightly resilient and moist while that of cooked meat is soft. The meat becomes white with pink streaks upon cooking. Apart from requiring less time for cooking, Chinese White is a versatile item that can be prepared through in various methods such as broiling, grilling, sauteeing and steaming.