The small reddish-orange shrimp appear briefly in mid-winter in fish markets, a favorite served as a holiday appetizer. But the period that these sweet-tasting shellfish can be purchased will likely get shorter.
These are Gulf of Maine northern shrimp, Pandalus borealis, the only locally harvested shrimp. Their slightly tacky texture when served raw as “Ama Ebi” makes them popular in sushi restaurants.
They are caught by a handful of boats from Gloucester and New Hampshire with the center of the fishery, involving more than 275 boats, off the coast of Maine.
As federal restrictions on Gulf of Maine cod and other groundfish have tightened, fishermen have increasingly turned to catching northern shrimp. The pressure on the stock has risen, surpassing the catch limit in weeks and forcing the fishery closed almost before it opens in recent years.
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