A variety of shrimp similar to Pacific or Gulf whites, Chinese whites are harvested from farm ponds and wild-caught by trawlers, mainly in the Yellow Sea and East China Sea and along the Korean coast. Chinese whites can grow to more than 7 inches. The most commonly used name for these shrimp is Penaeus orientalis, but P. chinensis is its earliest description and the one considered scientifically correct. Though a tropical shrimp, Chinese whites are grown in cooler waters than most Penaeids and have a fragile meat more characteristic of coldwater shrimp. Like all shrimp, Chinese whites should be of uniform color, size and condition and should smell like seawater. Sulfur or ammonia odors indicate decomposition. Chlorine smells may indicate use of this chemical to mask off-odors. Grassy or corn-on-the-cob odor is often associated with pond-raised shrimp. These are “feed” odors caused by algal blooms in the ponds and run-off from adjacent agricultural lands.