Common shrimp


A shrimp sloughs its shell at least 25 times during its lifetime. During sloughing when the shrimp is casting off its old shell it is almost totally immobile - first when preparing for the splitting of its old shell and later when the shell is too soft.
   The Common shrimp has the ability to adapt to lower salinities, as in brackish water, and can survive in salt concentrations down to 5 parts per thousand. Its inability to tolerate lower salinities is due mainly to the difficult circumstances that take place before sloughing.


The common shrimp is, aswell as the Pandalus borealis are those specie that are of great commercial value internationally. It is found along the coasts of the Atlantic from the Barents Sea to Marocco and the Mediterranean. The North Sea countries of Germany, France, Great Britian, Holland and Belgium fish large quantities of common shrimp.
   An older and more traditional way of fishing shrimps, is the use of small boom trawls in shallow water that are manually pushed or horse drawn. Today, boom trawls are drawn mainly by boat.
   Common shrimps are usually cooked in boiling water directly after capture onboard the fishing vessels and later sold either peeled or unpeeled. Very small shrimps are eaten whole and unpeeled. They have a mild taste.

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Hunt at night

Hidden during the day

Autumn migration

Spring migration and drifting larvae



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Bo Johannesson | Martin Larsvik | Lars-Ove Loo | Helena Samuelsson