udang

Udang is the Indonesian term for shrimp or prawn, referring to several decapod crustaceans in the infraorder Caridea. In Indonesia, the term covers marine species (such as Penaeus and Litopenaeus) and freshwater prawns (Macrobrachium). The shrimp-prawn distinction is not strictly observed in everyday usage.

Biology: Shrimp have a laterally compressed body with a segmented abdomen and five pairs of walking legs. They undergo a larval stage before maturing. Most species are omnivorous scavengers, feeding on algae, plankton, and detritus. Freshwater and marine species vary in size and habitat.

Habitat and distribution: Shrimps inhabit oceans, estuaries, and some freshwater systems in tropical and subtropical regions. Major producers include Southeast Asia, the Americas, and parts of Africa. Wild stocks face pressures from overfishing, pollution, and climate-related changes in temperature and salinity.

Fisheries and aquaculture: Global production relies heavily on farming of Penaeus vannamei (whiteleg shrimp) and Penaeus monodon (tiger shrimp), along with freshwater Macrobrachium species. Sustainable practices and certifications exist but challenges persist, including disease management, antibiotic use, and habitat impacts.

Culinary use and nutrition: Udang are prized for their sweet flavor and firm texture, used in boiling, grilling, frying, curries, and stir-fries. They provide high-quality protein and minerals, notably iodine and selenium, and contain omega-3 fatty acids; however, they can be high in cholesterol and may vary in contaminants if poorly sourced.