Did you know: Ca Mau dried shrimp is a famous specialty
MEKSEA.COM – Recently, the Vietnam Record Association recognized Ca Mau dried shrimp as one of the top 100 Vietnamese specialties and gifts. Let’s find out about this special dried seafood with Meksea.
Recently, the Vietnam Record Association recognized Ca Mau dried shrimp as one of the top 100 Vietnamese specialties and gifts. Let’s find out about this special dried seafood with Meksea.
Dried shrimp is an indispensable dish of many families on the New Year holiday in Eastern countries. Understanding the high demands, farmers often choose shrimp that are qualified to dry when harvesting carefully.
To get the perfect dried shrimp dish, farmers in Ca Mau province choose fresh and large-sized shrimps that add salt and spices during the boiling process. After the shrimp are cooked, sun-dried for about 2 days, then put them in bags and pound to remove the shell.
Meanwhile, most dried shrimp production facilities are equipped with shelling machines to save time, expenses and labor.
In the “shrimp capital” Ca Mau, a month before the Tet holiday, people usually choose large earthen shrimp to make dried shrimp receive guests. Every 5kg of fresh shrimp will produce 1kg of dried shrimp.
Do you know why farmers choose greasy back shrimp as the main ingredients of this special food instead of black tiger shrimp or vannamei shrimp?
Vannamei shrimp is a type of shrimp that lives in the wild or is farmed and its high export value. This shrimp is large in size but the shell is thin. Therefore, if the shrimp is dried, the shell will stick to the meat, and the shell cannot be completely removed.
Similar to vannamei shrimp, black tiger shrimp is a type of shrimp favored by importing countries, with a blue and hard shell, and many sizes depending on the time of farming. This shrimp when boiled has a beautiful deep red color. However, this type of shrimp is not suitable for dried seafood because the meat is too firm, dried will be very hard. But it’s the best choice for fresh or frozen seafood.
Greasy back shrimp has the scientific name Metapenaeus Ensis, smaller in size than vannamei shrimp, thick shell and slightly rough. When boiled, it has a beautiful bright red brick color, its meat is tough but not hard. If dried, its shell will swell completely from the shrimp meat, so it is very easy to separate. So, jute is the type of shrimp that many people choose to make dried shrimp because the finished product is both delicious and beautiful.
Therefore, greasy back shrimp is the best choice for high-quality dried shrimp. The most beautiful color, the finished product is intact, the shrimp meat is delicious, sweet and firm.
Vietnam Record Association recognized Ca Mau dried shrimp as one of the top 100 Vietnamese specialties and gifts, that is a recognized piece of good news for the above business establishment, and it is also an opportunity for Ca Mau to promote the local image to domestic and foreign tourists.
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Nowadays, dried shrimp is popular in many countries such as Malaysia, Indonesia, Philippines, Myanmar, Thailand, India, Africa, Mexico, Brazil, the United States, etc thanks to its convenience in preparing dishes, easy preservation but still ensuring the nutritional value.
Meksea has an abundant supply of high-quality dried shrimp products. If you are looking for dried shrimp for your sales plan 2022, please contact Meksea right now for high-quality dried product items and the best deals from Meksea Winter Offers promotion.
Kindly please visit Meksea website to explore our dried shrimp products: https://www.mekseaconnection.com/product/dried-shrimp/
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By Hayati (Meksea Team)
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