Rekene

Rekene is the Norwegian name for shrimp or prawns, small to medium-sized crustaceans in the decapod group that are widely caught for food. In most contexts, rekene refers to cold-water shrimp such as northern shrimp (Pandalus borealis) and related species, but the term can cover a variety of shrimp used in Nordic markets. Rekene are sold fresh or frozen, often with shells; peeled versions are common for salads, sandwiches, and ready-to-eat dishes.

They inhabit marine environments from shallow bays to deeper slopes in cold waters of the North Atlantic and surrounding seas. Northern shrimp form dense swarms and are harvested mainly in the winter months. They are omnivorous scavengers with a simple body plan: a tapered abdomen, a segmented carapace, and multiple legs. When cooked, most rekene turn pink due to the pigment astaxanthin.

Fisheries for rekene are economically important in Norway, Iceland, and other North Atlantic countries. They are typically harvested by bottom trawls or traps, and subject to national and international management measures, quotas, and stock assessments to ensure sustainability. Bycatch and habitat impacts are monitored, and certification schemes exist to guide responsible sourcing.

In cuisine, rekene are valued for their delicate flavor and firm texture. They are commonly boiled and served cold with lemon and dill, added to salads, or used in soups, sauces, and open-faced sandwiches. Nutritionally, shrimp are high in protein while low in fat, and provide minerals such as iodine and selenium, as well as astaxanthin, which gives the characteristic pink color after cooking.