Crustacean of high gastronomic value, it is one of the most commercialised, demanded and valued seafood in Spain and all over the world. It is considered the classic shrimp of the Spanish market, highly appreciated by Spanish and Italian chefs (who know it as Gambero rosa). There are two varieties, the one caught in the Mediterranean, with a softer flavour, which is caught in shallower, saltier and warmer waters, which softens its flavour compared to the Huelva shrimp, but enhances its sweetness. And the one from Huelva, caught in the Atlantic in colder waters, with delicate flesh and excellent, unmistakable marine flavour, is gastronomically the most appreciated.
