The deep waters off Canada's icy North Atlantic are a natural home for coldwater shrimp. State-of-the-art freezing and processing technology preserves the flavour, colour, and nutritional value of the shrimp, allowing you to offer your customers a product year-round that looks and tastes like it just came out of the water. Our coldwater shrimp features a distinctive rich flavour, with delicate sweetness, and juicy, firm texture, making them the perfect addition to any dish.
Inshore harvested from April to August
Offshore harvested is year-round
|Cooked and peeled frozen (IQF meat)|
|Shell-on frozen (whole cooked, whole raw)|
Sustainability and Certifications
Coldwater shrimp was the first Marine Stewardship Council (MSC) certified fishery in Canada, and today the entire offshore and inshore fishery is MSC certified. All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Northwest Atlantic (FAO 21)
Taste the difference
Wild caught coldwater shrimp, averaging 5-10 cm in length, are much smaller than their warm water cousins, but are also considered to be more flavourful. Cooked, the shell is pink and the meat is an opaque white, tinged with pink. The meat is firm and crisp in texture, juicy, and sweet.
|Carbohydrates||< 0.1 g|