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Sloughing
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.
Food
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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