John Myers
North Sea crabs, also known as North Sea shrimp, garnet, or beach shrimp, are small decapods. They live in sea depths of up to 20 meters and are among the ecologically most important organisms in the Wadden Sea and in the southern North Sea near Holland, Germany, and Denmark.
Origin
Since the end of the 19th century, North Sea shrimps have been fished with beam trawls by so-called shrimp cutters. A bottom trawl is towed across the seabed, which has a significant impact on the seabed. The small-meshed nets also have considerable bycatch of crabs and small fish that are too small. The shrimp catch is then boiled with sea water on board the cutter.
Season
North Sea crabs are available all year round.
Taste
North Sea shrimp, delicately pink and fresh from the sea, are a real treat for all seafood lovers. They have a wonderfully spicy and piquant aroma. Their taste is clearly finer and more intense than that of deep-sea crabs.
Use
Before consumption, the cooked North Sea shrimp must be “peeled”, i. H. be peeled. About 1 kg of meat remains from 3 kg of shrimp. North Sea shrimp taste delicious in cocktails, as a classic North Sea shrimp salad or exotic shrimp salad, on brown bread with butter or with scrambled eggs.
Storage
Fresh North Sea shrimp belong in the fridge and should be used up quickly – after two days at the latest – as they spoil quickly. But they also freeze well. Then they can be kept for about a month.
Nutritional value/active ingredients
The delicious crustaceans convince with a lot of valuable protein and plenty of vitamin E as well as vitamin B12 and zinc. They are also an important supplier of the two omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and a valuable source of iodine. Like zinc, vitamin E helps to protect cells from oxidative stress, vitamin B12 ensures normal energy metabolism, and iodine is responsible for normal production of thyroid hormones. The two fatty acids EPA and DHA contribute to normal heart function.
