Black tiger shrimps have dark brown-grey shells and black stripes on the peeled meat. Their quality is best assessed by smell – wild, fresh catch should have a salty, seaweed aroma. As per their look, black tigers’ meat should be semitranslucent, moist and glistening; their texture should be firm. The white flesh is tinged with orange when cooked.
They have a mild, slightly sweet flavour, and a softer texture than other shrimp species. Similarly to our Greenland shrimps, black tigers are rich in nutrients – their consumption strengthens immunity; reduces the risk of cardiovascular disorders, diabetes, and cancer; supports weight loss.
They are excellent raw or grilled on skewers. They go well with pastas or in casseroles, as they can easily withstand tossing with other ingredients. Can be cooked in shells or peeled. Black tigers’ thick shells hold heat, so they cook more quickly than other shrimps – one needs to be careful, but they forgive cooking mistakes.