Captured Species
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Photo	Names
Illustrations by Chris Van Dusen Images Courtesy of Seafood Business Magazine	Latin: Penaeus spp. French: Crevette Americaine German: Garnele Spanish: Cameron, langostino Russian: Kryevytka Japanese: Ebi

Description

There are three species of gulf shrimp that have worldwide commercial importance, pink, gulf white, and brown. Brown shrimp constitute nearly half of the United States shrimp harvests. Gulf shrimp, unlike other varieties of shrimp, do not survive well in captivity and thus are not cultured. The only sources or gulf shrimp are wild.

Markets	Commercial Aspects
Exporting Countries Capture: United States, Mexico, Caribbean region Primary Consumers United States, Mexico	Over 100 million pounds are harvested annually.

Production Trends	Diet/Health Info
Harvests have been decreasing throughout the 1990's. New regulations and limitations are likely to insure that shrimp harvests remain lower than those of previous years.	Gulf shrimp deteriorate rapidly. Black spots, called melanosis, on the shrimp indicate that the shrimp has started to spoil. If the shrimp is yellow or has a bleached appearance excessive amounts of bisulfites have probably been used on it.

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