They are omnivorous in nature and love to feed on algae as well as on any other fish food leftover by other species in the tank. You can also feed them pellets as a supplemental diet or if you have a tank that only houses the Red Cherry shrimps.
Tiger shrimp or to be more precise, Blue Tiger shrimp is the blue variant of the Caridina cantonensis shrimp family that measure about 1- 1.
These shrimps are characterized by the distinct blue stripes on their body that are highlighted all the more by their vivid orange eyes.
Blue Tiger shrimps flourish in freshwater tanks that are maintained at a neutral pH level but can do equally well in slightly acidic conditions as well about 6 pH. This variety looks remarkable against the green decorations that are typical of most fish tanks but note that while they are not really very difficult to keep, maintaining Blue Tiger shrimps is not as easy as keeping Red Cherry shrimps either.
Blue Tiger shrimps require proper tank cleaning every week or every alternative week , well-maintained pH level as well as a proper diet.
There are omnivorous in nature so you can feed them with both, plant and meat-based fish food but remember that overfeeding supplemental foods tends to raise the nitrite and ammonia levels in water and can prove hazardous to these shrimps. A member of the Caridina cantonensis family, this variety is also known as the Taiwan Bee. Originating from Southern China, Blue Bolt shrimps are not available at every local fish shop, but if you are really interested, you can order them from online stores.
As is evident by its name, this type of shrimp features a bright blue head that gradually changes to creamy white or pale blue hues near the tail.
The striking color makes these shrimps an outstanding species in the aquarium because they are easily spotted as unique, intense blue beauties against the green plants and other colorful pebbles in the water tank.
Being related to the Blue Tiger shrimps, the Blue Bolt shrimps have similar care requirements which include frequent water cleaning and careful feeding. The pure white eggs of these shrimps look like snowballs! If you are new to the world of setting up an aquarium, snowball shrimps are a great choice as they can be cared for in large numbers and in different water conditions such as hard and soft water. However, overfeeding them will disturb water quality and can lead to shrimp health issues.
Clean water with a pH of 6. Although they are omnivorous in nature, most of them love to eat algae and hence, are a good collection to control the algae in aquariums. Snowball Shrimps breed quickly, and if kept safe from predators, will be seen actively swimming around and bringing life to the aquarium. Sharing ancestry with the original Bee shrimp Caridina cantonensis , this type of shrimp was selectively bred for ornamental use. Crystal shrimps are available in two varieties: the Crystal Red and the Crystal Black shrimp.
They both have the same maintenance needs and are similar in nature except the fact their bumble bee-like pattern is of different colors. The Crystal Red shrimp features a combination of vibrant red and white stripes while the other species is its monochromatic equivalent. Caring for this type of shrimps in a home aquarium is relatively difficult as great purity of water is needed for them to thrive. You will also have to decorate the water tank in such a manner that sufficient hiding places are created for Crystal shrimps.
Ghost Shrimp, also known as Glass Shrimp are a fascinating species of the Palaemonetes family. Nothing describes them better than their own name because given their mostly clear, transparent body they truly do look like a shaped glass. These see-through shrimps are easily protected from predators and can be kept alone or in a group. Housing a considerable number of Glass Shrimps is usually a smart choice for community tanks because these tiny creatures do an excellent job of keeping the tank relatively clean.
Not only will the Ghost Shrimp eat the leftover bits of fish food but also lick off any algae patches. This type of shrimps is easy to look after and will stay happy even in small tanks that have a capacity of only 5 gallons. Ghost shrimps have a lifespan of about one year and measure almost an inch and a half when matured. Like most other varieties, these are not very selective about their diet because they are omnivorous and can do with meaty and plant-based foods alike.
Ghost shrimps love to hide in nooks and crannies. So, make sure that you have appropriate decorations in your tank. While browsing through stores, you should always ask if the shrimp were caught in the wild or farmed.
The vast majority of shrimp available in markets is generally farmed. If it was caught in the wild, you should ensure that it is responsibly-caught shrimp. You could do so by asking for a certification from the Marine Stewardship Council.
In the case of farmed shrimp, you would want to know that it is certified by Aquaculture Stewardship Council, Naturland, or Whole Foods Responsibly Farmed. This will simply assure you that the shrimp you are eating is safe and was brought to you in an eco-friendly way.
You can however, easily figure out how many shrimps to expect in a packet. The important information to remember here is that the lower per pound shrimp count, the larger in size they will be. The white shrimp is an umbrella term for a variety of shrimp species. When cooked, it becomes pink. These shrimps can grow up to 8 inches long. It has a tender texture and is easy to peel and clean.
The white shrimp can be cooked, boiled, baked steamed, fried or stuffed. The flavor you would get is of classic shrimp- on the sweet side with nutty notes. Originating from the West Coast of Florida, the pink shrimp is a wildly popular type of shrimps.
Sometimes, they can have white or grey hues as well. The pink shrimp has a mild and somewhat sweet flavor that tastes quite nice in shrimp salads.
The brown shrimp is one of the most common wild-caught shrimp. Originating from Gulf of Mexico, these shrimps have fascinating reddish-brown shells and dark green and red tail fans. Once cooked, they get a pink hue. They also have a firm texture and a unique flavor similar to iodine. The flavors of brown shrimp usually range in different levels of sweetness and saltiness. The rock shrimp is true to its name, with its signature rock-hard shells.
They are mostly sold after being de-shelled and cleaned which is a time-consuming process. The rock shrimp is often considered an affordable alternative to the expensive lobster This is because this shrimp has a firm texture, sweet flavor and chewy consistency- very similar to that of the spiny lobster.
It is a great substitute because you get the taste of lobster combined with the ease of preparation of a shrimp. This crimson-colored huge shrimp is a must-try for shrimp-lovers.
Their natural flavor is considered very similar to that of lobsters and scallops. IQF shrimp tend to show less damage during freezing. They also make it easy to thaw only the shrimp you need for a single meal at a time. If you're buying from a grocery store freezer, take a peek in the little transparent plastic window at the shrimp within.
Any freezer burn? Move on to the next bag. Freezer burn indicates that the shrimp have either partially thawed before being refrozen, or have been poorly handled during their freeze, both of which are bad for texture and flavor. Frozen shrimp should always be thawed before cooking. To thaw frozen shrimp take them out of their bag and place them in a bowl under cold not warm running water. They'll be good to go in just a few minutes. If you don't want to let the water run, place them in a bowl of cold water and let them rest until defrosted it'll take about twice as long using this method.
For most recipes, it's a good idea to thoroughly dry your shrimp on paper towels before proceeding. For super-fresh or live shrimp, "I like the head on because it gives you a few more options," says Herron. That said, shrimp heads can also have negative effects on quality. As Kenji notes, "Shrimp heads contain powerful enzymes that start to break down shrimp flesh as soon as they die. Within hours, head-on shrimp will become noticeably mushier. Headless shrimp, on the other hand, have their heads removed before shipping, which means that their bodies retain their fresh, briny crunch.
Unless you can get your shrimp live a possibility if you live near a good Asian market , you're better off going with the headless version.
Assuming you're buying headless shrimp, you're encountering either shell-on, EZ-peel, or entirely peeled shrimp. The "vein" of a shrimp is actually its digestive tract, typically a thin, dark tube of, well, shrimp poop. It's not necessarily risky to eat it, but it's also not something we'd recommend, as it could contain sand which has an unpleasant texture or could taste bitter, and it's easy enough to get rid of it.
There are a few methods to devein a shrimp. The first and easiest is to just ask your fishmonger to do it. No tools are required for this method. But it's pretty easy to do it yourself , as well. You can, with a paring knife , make a shallow incision right through the shell on the shrimp's back, from its head to its tail, and then pick out the vein. Or you can do what Herron recommends and grab a shrimp deveiner, a curved plastic tool that costs fewer than five dollars on Amazon and will both peel and devein for you in the blink of an eye.
Just don't. They're usually rubbery and bland, and since they're already cooked, offer no room for flavor improvement and will end up dry when added to dishes. Leave them be. Shrimp are occasionally treated with chemical additives designed to increase their thawed shelf life or to get them to suck up and retain excess moisture so that they can be sold as larger shrimp.
Check your label and make sure that it lists only "Shrimp" before purchasing. When most Americans think of shrimp, they're envisioning brown, white, or pink shrimp. Found mostly in Asia, especially in Thailand, Vietnam, Taiwan, and China, tiger shrimp have telltale brown striping on their bodies. There are currently non-native tiger shrimp populations found off the Eastern coast of the United States as well.
They can get enormous in size, up to a foot long, and are the most commonly farmed shrimp in the world. Farmed or fresh, they can have a distinctly shrimpy flavor, though you might want to check seafoodwatch for reports on its environmental impact in Asian farms. You'll frequently find them frozen in five-pound blocks in Asian markets.
Generally, among English-speakers, the word "prawn" is used more in the UK, Europe, and Australia, while the word "shrimp" is more common in North America. Some people may have the mistaken impression that a prawn is necessarily a bigger creature than a shrimp possibly due to the other meaning of the word shrimp.
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