FRESH RED PRAWN 20-30 Pieces/500g

The Red Shrimp, scientifically known as "Aristeus antennatus," is a species of decapod crustacean belonging to the family Aristeidae. This species is found mainly in Mediterranean and eastern Atlantic waters, being one of the most emblematic and valued shrimp in the Mediterranean cuisine and other regions of the world

Key Scientific Features:

1. Morphology: The Red Shrimp is characterized by its elongated and slender body, which can reach sizes up to 30 centimeters in length. Its vibrant red color is one of its hallmarks, although it can vary slightly in hue depending on the region.

4. It's a very popular species of shrimp

5. Sharp Antennae: It features long, sharp antennae, which are a remarkable adaptation for hunting and prey detection in the marine environment.

6. Habitat: Red Shrimp prefer deep habitats in marine waters, generally between 200 and 800 meters deep. They usually inhabit rocky and sandy bottoms.

7. Diet: They are predatory, feeding on a variety of marine organisms, including other crustaceans, mollusks and small fish. Their diet varies according to their age and environment.

8. Reproduction: Reproduction of Red Shrimp is a complex process involving a vertical migration to the surface for spawning. The larvae go through several stages before developing into adults.

9. The larvae are then placed on the surface for spawning

10. Culinary Importance: Red Shrimp is highly valued in cooking due to its sweet and luscious flavor. It is used in a variety of dishes, from paellas to seafood dishes and ceviches, and is considered a delicacy in many coastal regions.

11. Sustainable Fishing: Given its popularity in gastronomy, sustainable fishing practices are promoted to preserve Red Shrimp stocks and ensure its long-term availability.

In summary, the Red Shrimp (Aristeus antennatus) is a species of marine crustacean of great culinary value found in deep waters of the Mediterranean and eastern Atlantic. Its morphology, habitat and hunting behavior make it a fascinating species from a scientific and gastronomic perspective