Watch: How to Use a Whole Alaska Side Stripe Shrimp

Alaska side stripe shrimp are so sweet and delicate that it’s a crime to hide their natural flavor. In this episode of Fresh Catch, Eater’s weekly live lesson in all things seafood, Adam Geringer-Dunn from Greenpoint Fish and Lobster Co. demonstrates how to use the whole animal while respecting its subtle flavor.

The entire shrimp is edible, which makes preparation very easy. To get started, Geringer-Dunn separates the tail meat from the head meat by firmly pulling the tail, removing the shell. All of the shrimp in the video below have dark green eggs attached to the underside of the shell. That’s because side-striped shrimp are hermaphroditic: They spend the first two years of their life as male, and then morph to female to produce young. This roe shouldn’t be discarded. It has a mild flavor, and provides a great textural experience, like slightly savory Pop Rocks.

Next, Geringer-Dunn removes the vein that runs along the thick, top side of the shrimp. This “vein” is actually the digestive tract. It doesn’t have much flavor, but it can leave an unwanted gritty texture: To remove, just split the back of the shrimp with a knife and scrape it away.

For a raw side stripe preparation, stuff the raw tail meat with the reserved roe, and add just a touch of yuzu-infused mayonnaise. The mayo adds a citric brightness, and complements the sweet shrimp without overwhelming it. The tail shells should be reserved for making stock or bisque, but the heads need to be enjoyed whole. By simply tossing them lightly in potato flour and frying in peanut oil for about a minute, Geringer-Dunn transforms the whole shrimp heads into a delightfully crunchy snack.

To see this process in action, check out the video above. For more lessons in seafood, head to Eater’s Facebook page Thursdays at 11 a.m. to catch new episodes of Fresh Catch. Each week, Geringer-Dunn will walk live viewers through preparation of a sustainable fish, mollusk, crustacean, or bivalve.