Cooked Arctic Sweet Shrimp Tails

Arctic sweet shrimp, already cooked and peeled, with the tail fan left on. The meat is a pale translucent pink that warms to coral along the tail, and each one is curled into a firm C — the shape a cold-water shrimp takes when it is cooked quickly and not overcooked.

They are small, sweet and soft, far more delicate than a warm-water prawn. Thaw them and eat them cold with a squeeze of lemon or a little soy and wasabi, lay them over rice, or fold them through a seafood salad. If you are adding them to something hot, do it at the very end — they only need to be warmed through.

• Cooked and peeled, tail fan left on
• Pale pink meat with coral tails
• Small, sweet and soft
• Thaw and serve cold, or warm at the last moment

Keep frozen at -18°C or below. Thaw in the refrigerator and eat within a day of thawing.