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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Pandalus kessleri |
June: Larvae. Larvae begin hatching, and shrimp continue hunting for food to support juvenile growth.
Important commercial species in Russia’s Far East Commonly served boiled with herbs and lemon
Found in cold waters of the Sea of Okhotsk and Bering Sea Inhabits depths from 20 to 200 meters One of the main shrimp species of Kamchatka fishery
Caught by trawls and shrimp traps Fished in cold coastal waters
Active in cold water at 1–7°C Best fishing seasons are autumn and winter
Average weight: 0.03 kg
Meat is tender, slightly sweet, with delicate flavor Commonly boiled and dried
Whole body: Boiling, drying
Tail: Boiling, frying
Tail: Boiling, frying
Boiled Kamchatka shrimp with lemon and herbs (Boiling)
Classic cooking method
Classic cooking method
1. Boil salted water with bay leaf.
2. Cook shrimp 5–7 minutes until pink.
3. Serve with lemon and fresh herbs.
2. Cook shrimp 5–7 minutes until pink.
3. Serve with lemon and fresh herbs.
Kamchatka shrimp in garlic butter (Frying)
Aromatic and hearty dish
Aromatic and hearty dish
1. Sauté shrimp in butter with garlic for 4–5 minutes.
2. Add parsley and lemon juice.
3. Serve hot with bread.
2. Add parsley and lemon juice.
3. Serve hot with bread.
Kamchatka shrimp in creamy dill sauce (Stewing)
Tender and creamy dish
Tender and creamy dish
1. Sauté onion and garlic, add cream and dill.
2. Stew shrimp in sauce for 7 minutes.
3. Serve with boiled rice.
2. Stew shrimp in sauce for 7 minutes.
3. Serve with boiled rice.
Baked Kamchatka shrimp with garlic and cheese (Baking)
Aromatic and hearty dish
Aromatic and hearty dish
1. Place shrimp in baking dish, sprinkle with grated cheese and garlic.
2. Bake for 10 minutes at 180°C (350°F).
3. Serve with lemon and herbs.
2. Bake for 10 minutes at 180°C (350°F).
3. Serve with lemon and herbs.