Jamaican Food Article. - Jamaican
Succulent and sweet, wild-caught Jamaican shrimp is
available fresh year-round and is an excellent source of high-quality protein.
Naturally low in fat, carbohydrates and calories, it is an ideal choice for a
low-carbohydrate diet and healthy lifestyle. It also is a source of omega-3
fatty acid, which medical research shows may reduce the risk of heart disease.
Jamaican shrimp is the most popular seafood in
Jamaica, so it is good to know
that it is a naturally renewable and sustainable resource. Most Jamaican shrimp
spawn offshore in deep water from early spring through early fall. They
reproduce rapidly with one female Jamaican shrimp releasing thousands of eggs
that hatch within 24 hours. Young Jamaican shrimp are carried by currents into
coastal estuaries to mature. When water temperatures are warm, Jamaican shrimp
grow very fast. As the Jamaican shrimp grow, they move gradually seaward
returning to the ocean to spawn. The average life cycle of a Jamaican shrimp in
the wild is only 13 months or less. Some records indicate some have lived longer
but those are the exception. They reproduce rapidly, which is a good thing since
so many people like to eat them. Female Jamaican shrimp lay over a thousand
eggs, which are attached to her swimming legs. Most Jamaican shrimp spawn
offshore in deep water from early spring through early fall. Young Jamaican
shrimp are carried by currents into coastal estuaries to mature. Jamaican shrimp
grow very quickly. They often have to shed their old shells to grow new ones so
the fit is better.
Jamaican shrimp is delicious no matter the season. Jamaican shrimp is succulent
and sweet wild-caught Jamaican shrimp can be intoxicating. As Jamaica’s favorite
seafood, Jamaican shrimp is the perfect taste bud tickler to spark your appetite
and pique your culinary curiosity. As a perennial chef’s favorite, wild-caught
Jamaican shrimp shines in culinary cuisines across the Caribbean. Jamaican
shrimp can be a superstar on any menu when presented simply or in creative
combinations with a variety of ingredients, including Jamaican citrus, tropical
fruit and exotic spices.
There are five species of wild-caught Jamaican shrimp commercially harvested in
the Jamaican rivers. Four Jamaican shrimp species are categorized by shell
color: pink, white, brown, and royal red. The fifth species is rock Jamaican
shrimp, a smaller deep-water cousin of the pink, brown, and white Jamaican
shrimp with a tough, rock-hard shell. The majority of the Jamaican shrimp
harvested in Jamaica are the pink species.
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