North Sea shrimp (C. crangon)
Contrary to most other coldwater species, nearly the entire 26,000 MT catch of North Sea shrimp is consumed close to its place of production and will not be frozen before consumption. However, North Sea shrimp might travel quite a distance before consumers find it on their plates. The main producers of North Sea shrimp are the Netherlands (53 percent), Germany (35 percent), and Denmark (7 percent). The biggest markets for cooked peeled North Sea shrimp are in Belgium (55 percent), the Netherlands (18 percent), Germany (18 percent), and France (5 percent), with some small markets for cooked head-on, shell-on (HOSO) products in France and Belgium. Major Dutch players like Heiploeg and Klaas Puul dominate the sector with activities in the Netherlands, Germany, and Denmark.
North Sea shrimp is a real niche product in the northwestern Europe market. More than 90 percent is sold as a peeled chilled product. It competes with Atlantic seabob and Northern prawn, which are also sold as salad and cocktail shrimp. However, it has a darker color and is sold in smaller sizes. The North Sea shrimp fisheries are Marine Stewardship Council-certified and as such their products are accepted as a sustainable choice by most northwestern Europe retailers.
