Mild in flavor and soft in texture, these are perfect shrimp to fry or saute and are the most abundantly produced species in the Gulf.

White Shrimp (Penaeus Setiferus), also raised in a brackish water estuary, are milder in flavor and just a little softer in texture than either Browns or Hoppers. These may be the perfect shrimp to fry or sauté. They are the most abundantly produced species along the Gulf ranging from Apalachicola to the Mississippi Delta of Louisiana. They have a grayish white color and can almost seem blue when they reach their maximum size. Usually the telltale sign, to identify this shrimp, is that it appears the tips of its tail have been dipped in fluorescent yellow paint. They run in late Spring through June, then again from Fall until the dead of Winter sets in sometime in January.