Shrimp-Royal Red

Let Mayhew's Market introduce you to "The King of Shrimp". The FDA labels 41 species of shellfish as simply "Shrimp", but only ONE, pleoticus robustus, can be sold as "Royal Red". Not Argentinian Red, not Mediterranean Red. Don’t be fooled by the many marketing scams. Royal Reds are sweet, salty, buttery, rich and silky. More akin in flavor to lobster then their other shrimp counterparts. They range from Massachusetts up north all the way down to French Guinea in South America. We will NEVER substitute another Red in place of Royal Reds.

The count ranges on the Royal Reds as with all shrimp. We've found mainly 16-18 count but on occasion we find 10-15 count. And at times, we've found none at all. Approximately 1% of the shrimping fleet even shrimp for Royal Reds. They're found far offshore in federal waters and at depths ranging from 700 feet to 2500 feet deep as compared to their coastal water seasonal counterparts that can be caught between 70 to 250 feet deep. Because of the depths, Royal Reds cannot be farmed.

Our wild caught shrimp are heads on, individually quick frozen (IQF) via brine IQF right on the boat and stay that way to your freezer. We receive them in fifty to sixty-five pound bags. We then package them into one-pound bags with a freezer shelf life of six months. Shrimp ranks as the 6th-8th best source of protein in the world. Roughly 90% of the calories in shrimp come from protein. There are no antibiotics, hormones, re-hydrators or drugs of any kind. All natural as mother nature intended.

Like farming, shrimping is subject to weather. Availability can change with storms, temperature of predominant current patterns and a variety of other influences.