There is an unmistakable sign in the Canary Islands that summer has arrived: the shrimp season. It is one of the most eagerly awaited moments of the year, marking the start of the holidays and the good weather, and it also symbolises a gastronomic tradition that is deeply rooted in the archipelago.
The shrimp season is here, and the local markets begin to fill up with these fresh products, caught in the waters of the Atlantic, to offer residents and tourists a culinary delight that stands out for its flavour and freshness.
For Canarians, it’s a delight they look forward to every year, as there is no greater pleasure for islanders than enjoying fresh shrimp on the beach or in the bars along the coast, always accompanied by a cold beer.
Shrimps have become a symbol and flag of the local, identity and quality product. In a short time, they have gone from being an accompanying ingredient in all kinds of preparations to being the protagonist of dishes.
Shrimps: A Delicacy of the Seas
Shrimps, small crustaceans known as Caridea, are one of the most appreciated delicacies in regional gastronomy. Their versatility in the kitchen, nutritional value, and distinctive flavour have made them an essential ingredient in the culinary culture.
According to the marine biologist José Antonio González (Pepe Solea), their flesh is “white, shiny, firm, juicy, smooth, sweet, with a mild aftertaste and of excellent quality,” making it ideal for preparing boiled, in salads, with spaghetti, grilled, in ceviche, in carpaccio, fried, in omelettes, on skewers, with fruit, with garlic, and more.
Beyond their taste, shrimps are a valuable source of nutrition. They are rich in high-quality protein, essential for growth and tissue repair. In addition, they contain low levels of saturated fat and are a good source of omega-3 fatty acids, which are beneficial for cardiovascular health. Shrimps also provide a variety of vitamins and minerals, such as vitamin B12, iron, zinc, and selenium, nutrients crucial for the functioning of the immune system and the maintenance of general health. However, it is important to consume them in moderation due to their cholesterol content.
Whenever weather conditions permit, fishermen go fishing early in the morning and use baited pots to attract the shrimp, which are predatory grinders. They absorb the taste of their last meal, so if they eat sardines, they have an intense flavour. Chicken, on the other hand, being blander, does not reflect the flavours as much. The fishermen then take the catches to their cold storage facilities where they sort the shrimp and pass them on to the distribution circuit.
Shrimps, with their exquisite flavour and nutritional value, are a gift from the sea that has conquered palates all over the world. Their culinary versatility makes them a favourite ingredient in countless recipes, while their production and trade support local and global economies. However, sustainability in their production is a crucial challenge that must be addressed to ensure that this delicious species remains an integral part of our diets in the future.
