100 percent natural, wild-caught and preservative free.
Sustainably harvested and certified by the Marine Stewardship Council.
Firm texture, bright pink coloring, fresh delicate sweet flavor.
Frozen-at-sea within an hour of catch to lock in unbeatable freshness, flavor and texture.
Convenience, handling flexibility and perfect portion control.
Accurate size grading and uniform finished count.
Food safety and quality control are ensured through internationally recognized certifications.
Consistent Supply and year round availability.
Our Canadian Cold Water Shrimp plant is QMP and HACCP certified. Shrimp are fresh cooked, peeled, washed, instantly quick frozen (IQF) glazed, graded and packaged within 20 minutes to ensure optimum freshness, texture and flavor.
Along with exceptional flavor and quality, wild seafood is also recognized as a healthy choice.
|Per 100g Serving|
|Calories/Energy||62 kcal/259 kJ|
How are Clearwater Cold Water Shrimp cooked and peeled?
After an overnight maturation process, Clearwater Cold Water Shrimp are processed in an advanced cooking and peeling facility. The cooking-to-freezing process takes only 20 minutes, ensuring superior freshness, texture and flavour.
What are the benefits of Clearwater Cold Water Shrimp?
Our bite-size shrimp have a rich pink colour, delicate texture and sweet taste. They are low in fat and carbohydrates, high in protein and rich in omega 3’s. Harvested from the crystal clear, icy waters of the North Atlantic, our Cold Water Shrimp are 100% natural, with no preservatives.
What is Early Mortality Syndrome and is it present in Clearwater Cold Water Shrimp?
Early Mortality Syndrome (EMS) is a disease caused by bacteria that typically affects shrimp 40 days old or younger. EMS does not affect humans, but can often be fatal to shrimp. Clearwater Cold Water Shrimp are not affected by EMS because our shrimp are wild-harvested and EMS only occurs in farm-raised shrimp.
What is the difference between coldwater shrimp and warm water shrimp?
Cold Water shrimp are typically small in size and harvested from the icy waters of the North Atlantic and North Pacific oceans, while warm water shrimp are larger in size and harvested or farmed from tropical waters, including the Gulf of Mexico, the Caribbean and Asia.