Abstract
This review article briefly describes the structure of shrimps and the distinctive features of this decapod order (Decapoda). Various classifications of shrimps are considered: scientific (cold-water, warm-water, brackish, fresh-water); consumer (Atlantic or northern shrimp; king; tiger), for the size range (big, medium, small, especially small). Several types of shrimp are sold to the consumer: frozen, fresh-frozen, chilled, boiled-frozen, and canned. Frozen shrimps are subdivided according to the degree of cutting into: uncut; the neck in the shell; peeled while preserving the caudal fin and peeled. This article also provides an overview of the state of the resources of commercial invertebrates in waters of Russia.
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