Yellowleg shrimp nigiri

Yellowleg shrimp (Mexico brown)

【Nigiri sushi: Ebi/Kani】
Yellowleg shrimp (Farfantepenaeus californiensis) is a wild-caught species found in the warm waters along the west coasts of North and South America, from southern California to Peru.

In the Japanese seafood market, shrimp are generally classified into three categories according to their appearance and color: white shrimp, pink shrimp, and brown shrimp. Even within the same species, different names are sometimes used depending on the place of origin or trade name. This species is one such example. It is imported in large quantities as one of the wide varieties of frozen shrimp and was once used as a substitute for kuruma ebi. In Japan, it is commonly known as “Mexico Brown.”

The meat is slightly firm and has a good flavor. It also retains its color well after cooking. Furthermore, the shrimp are sorted by size at the place of origin, ensuring uniform sizing, which makes them well suited for nigiri sushi. It is considered one of the highest-grade imported shrimp varieties and is among the first choices of sushi chefs when selecting frozen shrimp. This is because its flavor in nigiri sushi is considered superior to that of farmed black tiger and vannamei shrimp. Although it is sold frozen, its wild-caught origin is one of the reasons it meets the strict quality standards of sushi chefs.

【Alternate names】
Café brown shrimp.

【What is Mexico brawn】
This is simply known as Mexico shrimp. It is found on the west coasts of North and South America in the warm waters from southern California to Peru. The name is derived from the fact that most of the catch is concentrated along the Mexican coast. The maximum standard length is 18.0 cm. It occurs at depths from 15 to 100 m, common between 25 to 50 m, in bottom mud or sandy mud marine environments. Juveniles are rarely found in estuarine environments.

【Related contents】
What is Meki? Substitute for Kuruma ebi?

List of Prawn (Ebi) and Crab (Kani)

(Previous revision date: January 10, 2024; Current revision date: November 6, 2026)