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LAUNCH THE MAPShrimp Group Page
Shrimp are one of the most valuable products for fisheries across the country, and have a wide range of sizes, flavors, and textures.
Brown shrimp
About 97 percent of U.S. wild-caught brown shrimp are harvested in the Gulf, mainly from Texas and Louisiana. Brown shrimp are caught fresh year round, with peaks in the summer. Shrimp populations are fairly resilient to fishing pressure, and fishermen follow a number of requirements and regulations to minimize the fishery’s impact on non-targeted species and bottom habitats.
Learn More...Northern shrimp
Northern shrimp have been harvested since the 1930s, and support a small but important fishery in the Gulf of Maine. This small, sweet-tasting shrimp is much smaller than their warm-water cousins, averaging 2 to 4 inches in length. Northern shrimp have a relatively short life span, and their population size can fluctuate dramatically year-to-year with changes in environmental conditions. Due to this fact, scientists monitor and assess the population size every year. Managers annually adjust management measures (e.g., fishing season length, harvest limits, etc.) for the fishery based on the latest scientific population estimates.
Learn More...Pink shrimp
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Pink shrimp is one of the three species of penaeid shrimp harvested in the South Atlantic and Gulf of Mexico. Prized for their sweet, tender meat, pink shrimp are caught fresh year-round, mainly off the west coast of Florida. Shrimp populations are fairly resilient to fishing pressure, and fishermen follow a number of requirements and regulations to minimize the fishery’s impact on non-targeted species and bottom habitats.
Learn More...Rock shrimp
The brown rock shrimp is the deep-water cousin of the common pink, white, and brown shrimp also found in the warm waters of the southeastern United States. Rock shrimp are often called the “little shrimp with a big lobster taste.” Shrimp populations are fairly resilient to fishing pressure, and fishermen follow a number of requirements and regulations to minimize the fishery’s impact on non-targeted species and bottom habitats.
Learn More...White shrimp
One of the species of penaeid shrimp harvested in the South Atlantic and Gulf of Mexico, white shrimp has been commercially harvested since the 1700s. Today, nearly 90 percent of the white shrimp harvested in the U.S. comes from the Gulf, mainly from Louisiana and Texas. Prized for their sweet, tender meat and easy-to-peel shells, white shrimp are caught year-round, with peaks in the fall. Shrimp populations are fairly resilient to fishing pressure, and fishermen follow a number of requirements and regulations to minimize the fishery’s impact on non-targeted species and bottom habitats.
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