The Taste with Vir Sanghvi: Are shrimp and prawn the same thing?

Are you aware the distinction between prawns and shrimp? Between crayfish and lobster? And are you aware what a scampi is? What a few soft-shell crab? In case you are confused, be part of the membership. I’m so confused that my head reels. However as I’ve began researching the mystifying world of seafood, I’ve come to the conclusion that it’s not our fault. All people, together with cooks and meals writers, misuses these phrases so typically that the distinctions have been rendered meaningless. However in case you might be care sufficient (and albeit, there isn’t any motive why you need to), here’s what I’ve realized in regards to the variations between numerous sorts of shellfish.

Let’s begin with the large one. Are shrimp and prawn the identical factor? Although this isn’t strictly right, I’m going to say, sure, they’re; you should utilize the time period interchangeably. The one distinction most of us imagine exists is bogus: Prawns will not be essentially greater than shrimp. There are very small prawns and huge shrimp too. (Additionally learn: The Style With Vir: Visiting Paris in August )

In organic phrases, prawns and shrimp are certainly totally different however I don’t suppose they differ in any vital approach from the perspective of anybody who desires to eat them: You should utilize them in the identical approach in all recipes. For what it’s value, right here is the scientific distinction: Shrimp have plate-like gills whereas prawns have branching gills. Shrimp have claws on two components of their legs whereas prawns have claws on three components of their legs. And on and on it goes in the same vein. Nice for shellfish nerds however of no use to the remainder of us.

Even inside prawns, the distinctions will be complicated. Are tiger prawns the identical as king prawns or jumbo prawns? Tiger prawns are large. The so-called jumbo tiger prawn will be among the many largest prawns on the planet. It will get its title from the stripes on its pores and skin and is way prized by fishermen in Asia.

Nonetheless, the tiger prawn that you’ll discover in India whereas huge (like we think about a lobster to be) is often farmed. Within the Far East, farmed tiger prawns are thought of to have an inferior flavour and are shunned by gourmets. In India, we put a lot masala on the wretched issues that no one can inform the distinction and there’s no farmed vs wild snobbery.

King prawns will be as giant as huge tiger prawns however are a unique species with no stripes on their sides. Jumbo prawn is a unfastened time period used to explain any giant prawns. By itself, the time period is basically meaningless besides that you’re unlikely to discover a small prawn described as jumbo.

If you happen to suppose prawns are complicated, wait until you get to lobster. The very first thing to recollect is that lobster is an umbrella time period. It isn’t utilized to any single fish and there are numerous sorts of lobsters and so-called lobsters.

The lobster that the majority western recipes are written for is what the French name a homard and its technical title is Homarus. You discover Homarus Gammarus in Europe and Homarus Americanus in America. Inside these two broad classes, there are numerous sorts of lobster. These are the lobsters which have the legendary candy flavour and go effectively with butter.

There may be one other shellfish which seems like a homard however doesn’t have claws. The French name this the langouste. This isn’t a part of the homard household however is commonly described as lobster, particularly in India. Its flesh doesn’t have the gentle sweetness of the homard and so it’s not ideally suited to such basic dishes as lobster thermidor or lobster newburg. And even to an American lobster roll. However it’s used to make them anyway.

There are about 60 species of langouste all world wide and since persons are ceaselessly being corrected once they discuss with them as lobsters, such phrases as ‘spicy lobster’ or crayfish or crawfish are employed. This causes monumental confusion as a result of in France, the time period crayfish refers to a very totally different sweet-water fish.

Is the langouste well worth the excessive costs folks cost for it? In my view, no. Then there may be the confusion between Dublin Bay prawns, langoustines and scampi. They’re all precisely the identical fish. To confuse issues additional they’re additionally known as Norway lobsters although they don’t seem to be members of the Homarus household.

They seem like giant prawns and will be very tasty although in my view, they style as they appear: extra like prawns than lobster. Sadly, scampi, the Italian title for this fish, has been so abused within the western world that it’s now meaningless. For a few years, the Brits would name any dish of fried, battered shrimp ‘scampi’. Typically they might use the time period for fried monkfish.

In America, “shrimp scampi” refers to a dish consisting of shrimp cooked with butter, garlic and white wine. No actual scampi are concerned. So, for those who see “scampi” on a menu, tread rigorously. That leaves us with crabs. Many individuals will let you know {that a} soft-shell crab is a costlier species of crab. It isn’t. It’s a regular crab. Every now and then, crabs outgrow their shells and shed them. Throughout this time, a gentle overlaying develops over their torso till the brand new shell grows. These are offered as soft-shell crabs in eating places, typically at exorbitant costs.

Are you able to blame me for being so confused? Anybody could be. And typically, I feel that the confusion is deliberate, a trick devised by fishmongers and cooks to maintain us paying greater than we should always. So, for those who do like shellfish then it’s most likely value realizing all these items to verify no one can con you.