Pink shrimp are small shrimp (typically caught at 80-150 count per pound) and are marketed as “salad shrimp” or “cocktail shrimp”. Oregon’s pink shrimp fishery is managed as a sustainable fishery; what we offer has been gathered off the shores of Curry and Coos Counties, and processed at Fishermen Direct Seafood in Gold Beach. We offer cooked and flash-frozen 1/2-pound vacuum-sealed bags; just thaw and add them to salads or serve them as an appetizer.
Oregon’s pink shrimp resource is annually managed using season and size. Shrimping is open from April 1 to October 31 each year. This season is set, purposefully to not overlap with the period of time (November to March) when shrimp are carrying eggs. Oregon shrimpers are required to deliver shrimp that average 160 per pound or larger (lower count). Given this regulation regarding size, fisherman move out of areas containing a high percentage of small shrimp. (Read all about our state’s sustainable fishery here: ODFW Commercial Shrimp Fishery)
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