Greasyback Shrimp
Also known as：Sand shrimp
Metapenaeus ensis
- Origin
- Guangdong, Fujian, Shandong
- Season
- Year-round
- Appearance
- A long-oval shrimp with a thin translucent shell, grey-green body with yellowish-brown markings and a short straight rostrum. Commercial sizes are mostly 50–90 tails/jin.
Content compiled by the Xian Mancang team
Introduction
品种介绍Originally referring to shrimp farmed in coastal dyke ponds of Guangdong ('jiwei'), the name now denotes this species broadly. Thin shell, tender sweet flesh — the classic raw material for Cantonese boiled shrimp.
Available year-round with peak pond harvests in spring through autumn; live supply reaches markets nationwide.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at 22–28°C, salinity 10–25‰ (tolerates brackish water), low ammonia and DO ≥5 mg/L, density 10–20 kg per cubic meter.
Hold 2–5 days; transport in oxygenated bags at low temperature keeps loss controllable. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Mid-range pricing with broad demand makes it the volume driver of live-shrimp channels. Size-graded: small sizes serve daily foodservice; large sizes (≤20 tails/jin) go to banquets and gift boxes. Steady year-round demand for boiling and steaming.
Culinary & Commercial Use
烹饪与商业用途Boiled greasyback shrimp is a Cantonese classic: into rolling water with ginger, scallion and wine until color changes, served with soy and mustard dip — sweet and springy. Salt-pepper and garlic-butter styles also shine.
Foodservice uses it in banquet platters, seafood hotpot and dim sum shrimp dumpling fillings; processors offer frozen shrimp meat and shrimp paste.
Buying Guide
选购指南For live shrimp, look for agile swimming and intact feelers; glossy shells and firm flesh. A black head suggests long storage. No off-odor and non-sticky shells are freshness signs; live shrimp after long transport are usually less lively — keep that in mind.
Market Reference
规格行情Reference price: live 30–60 CNY/jin graded by size; prices rise at festivals and during fishing moratoriums. Year-round supply; winter and holidays see the biggest rises.
Greasyback Shrimp · FAQs
How do I pick the freshest Greasyback Shrimp?
For live shrimp, look for agile swimming and intact feelers; glossy shells and firm flesh. A black head suggests long storage. No off-odor and non-sticky shells are freshness signs; live shrimp after long transport are usually less lively — keep that in mind.
What are the live-holding requirements for Greasyback Shrimp?
Hold at 22–28°C, salinity 10–25‰ (tolerates brackish water), low ammonia and DO ≥5 mg/L, density 10–20 kg per cubic meter.
What is the current market price of Greasyback Shrimp?
Reference price: live 30–60 CNY/jin graded by size; prices rise at festivals and during fishing moratoriums. Year-round supply; winter and holidays see the biggest rises.
How do I cook Greasyback Shrimp? What methods work best?
Boiled greasyback shrimp is a Cantonese classic: into rolling water with ginger, scallion and wine until color changes, served with soy and mustard dip — sweet and springy. Salt-pepper and garlic-butter styles also shine.
Greasyback Shrimp · For stock availability and holding consultation, contact us