Mediterranean gray shrimp: a new resource for Italian cuisine
During the fair at the Italian Pavilion, I had the pleasure of describing and introducing one of the species that has most impressed me in recent years: the Mediterranean brown shrimp. It is a relatively new species to our seas, having arrived from tropical waters via the Suez Canal, where it has found an ideal habitat in the Mediterranean, thanks in part to rising water temperatures.
Alien species have been a topic of frequent discussion lately, generally with concern. But not all are a problem: in some cases, they can become a real opportunity, and this shrimp is proof of that. It’s a sustainable, high-quality product of our seas.
A Mediterranean shrimp that fears no comparison
The brown shrimp is large, remarkably meaty, and has an authentic marine flavor. It’s frozen directly on board, preserving its freshness and all its organoleptic characteristics. In my opinion, it’s a valid alternative to imported shrimp, such as Indo-Pacific or Atlantic ones: we can finally count on a local product that represents the Mediterranean and Made in Italy, even in the seafood sector.
Furthermore, it is a hardy species and available all year round, making it perfect for those, like me, who work with fish every day and are looking for consistency in quality.
Research, travel and new ideas
In my work with Ammaruni, I often travel in search of new ingredients, ideas, and inspiration to improve and expand our offerings. I enjoy observing how seafood can be reinterpreted, even drawing inspiration from other culinary cultures. At the fair, for example, we presented gray shrimp tempura: a way to combine an Asian touch with Mediterranean quality.
Innovation and tradition in our range
Ammaruni began with a strong specialty in Mediterranean shellfish, but over time we’ve expanded our range to include products such as calamari, red mullet, anchovies, and even artisanal preparations like seafood medallions and ravioli. For us, pasta has been a tool for promoting our brand and our values: a way to combine Italian tradition with the quality of seafood.
We work with the utmost respect for provenance and traceability, knowing that quality cannot be improvised, but is built with experience, attention, and passion.
Quality frozen food: a conscious choice
One of the issues closest to my heart is quality frozen food. Even today, many people think that frozen products are inferior to fresh ones. In reality, fish frozen properly on board, as we do, is often tastier and safer than fresh but old fish. After the Covid period, I’ve noticed that consumers have become more aware: there’s less mistrust and more attention to food safety and the natural preservation of products.
Today we can proudly say: our frozen food is a top-quality product, guaranteeing restaurateurs consistent standards, zero waste, and maximum reliability.
Looking to the future
At Ammaruni, we’re working on new projects, such as the introduction of Adriatic sea bream farmed at sea, free from additives and GMOs. I firmly believe in the value of transparent, ethical, and sustainable production. In this regard, Italy is far ahead of many other European countries: our food security is a guarantee we must defend and promote.
The Mediterranean brown shrimp perfectly embodies Ammaruni’s philosophy: research, respect for the sea, and the promotion of quality Italian products. Transforming a new species into a sustainable resource demonstrates that our sea, if listened to and respected, still has so much to offer.
Francesco Semeraro