Comb shrimp - a delicacy from the northern seas

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Seafood takes an important place in the diet of the peoples of many countries of the world. Squids, octopuses, scallops and, of course, everyone's favorite shrimp are not only very tasty, but also he althy products. Their rich taste especially does not need an abundance of seasonings and spices, they are good on their own, and you can even simply boil them in boiling water to prepare a truly festive dinner. But if you show a little imagination, you get a real delicacy. And the expressive appearance will not leave anyone indifferent. Take the comb shrimp, for example, which tastes great and looks great on the table.

Origin

Comb shrimp is a rather large creature compared to its fellows. It is found in the cold waters of the Pacific Ocean, in the very north. She does not interfere with the half-kilometer water column, seething over her natural habitat. Due to the rather large depth, catching combed shrimp (or, as it is also called, chilima) is not an easy task. This is partly responsible for the relatively high price of this delicacy. True, the lion's share of the catch is exported to Japan, where this mollusk is called "nerd ebi", which means "sweet shrimp" in Russian.

Taste and color

No wonder the Japanese came up with such a name. The combed shrimp is truly famous for its delicate sweetish taste. It goes well with vegetables, cheese, herbs, other seafood, and nothing beats white wine to make it stand out.

The name "comb shrimp" didn't come out of nowhere either. It's all about the crest, which is located on the head and body of the mollusk.

Cooking

How are comb shrimp cooked and served? The recipe, most common in the Far East, recommends simply boiling these clams in sea water. If it is impossible to get it, ordinary boiling water, generously flavored with sea s alt, will do.

In addition, nerd ebi can be grilled, baked in the oven, fried in batter and even barbecued. The large size of crustaceans allows the chef's imagination to roam with might and main. Shrimps caught during the breeding season can be cooked right along with the caviar, which is located on their abdomen. You can cook both pre-cleaned carcasses, and the whole, along with shells. The first method is good for soups, salads, sushi. And fried or shell-boiled comb shrimp can be served as an independent dish as an exquisite addition to white wine, champagne and even beer.