Farmed black tiger shrimp have a mild, almost bland flavor compared to the pronounced taste of ocean-harvested shrimp. Cooked tiger’s meat is also softer than that of other shrimp species. Tigers have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat. The cooked shell turns bright red. The white flesh is tinged with orange if cooked peeled and red if cooked in the shell.Meat should be slightly resilient and moist.
Sizes vary from 2-4 to 41-50 per kg.
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