Fish Guide
Wild Ionian Shrimp in Saranda: Seasonal and Worth Waiting For
Wild Ionian shrimp, once tasted properly fresh, make the farmed equivalent difficult to go back to. They are smaller than large farmed prawns, more intensely flavoured, and — when genuinely fresh — naturally pale pink even before cooking.
What makes them different
Farmed shrimp are raised in controlled ponds, fed on commercial pellets, and frozen before shipping. They are grey and translucent when raw. Wild shrimp from the Ionian eat naturally in cold clean water and have a sweetness and depth that farmed product cannot replicate.
The natural pink colour in fresh wild shrimp before cooking is astaxanthin — a naturally occurring antioxidant pigment in wild crustaceans. You do not see it in farmed shrimp.
Seasonality
Wild Ionian shrimp are most reliably available June through September. Call ahead to ask about availability: 069 896 7528.
How to cook
Price: 500-700 ALL per kilogram. A half-kilo is a generous starter for two.
Best preparation: hot pan with olive oil, a whole garlic clove and salt. 2-3 minutes maximum. They turn bright red instantly. Do not overcook — they tighten and lose the sweet texture. Eat immediately with bread to absorb the oil.
Rruga Idriz Alidhima 230, Sarande - Open every day 8:30 AM to 10 PM