Best Time To Buy Shrimp In Louisiana

Of the shrimp we consume in America, 94 percent is from overseas, with the bulk raised on farms in India, Indonesia and Thailand. These farms are unregulated and have no oversight when it comes to best practices and health codes, so to keep production high some of these farms will treat their shrimp with antibiotics. While the FDA prohibits this practice within the U.S., the law that makes it illegal to import shrimp that contain antibiotics goes largely unenforced. So those treated shrimp end up in your local groceries, restaurants and fish counters.

best time to buy shrimp in louisiana

One of the best locations to use minnows for speckled trout fishing, Golden Meadow is the rare exception where shrimp take a back seat to another species of prey and, therefore, natural bait selection.

A strong finish in late January and February has been a blessing to Shrimpers and packers along the gulf! After seeing low landings of medium to small shrimp for peeling over the 2021 spring and fall fishery our facilities were pleased to see an abundance of peeling shrimp in the nets over the winter months. These landings aided in softening prices on smaller size shrimp for the Lenten season! As we move into the off-season facilities and boats will take some time to retool and refit in anticipation of a bountiful new season opening in May.

A much needed 2021 Texas Brown season opened on July 15th and we are beginning to see positive production from boats landing mostly small to mid range shrimp. This brings relief as the overall demand for wild caught shrimp has outweighed supply brought by the Louisiana spring shrimp season earlier this year. We are looking forward as well to the opening of the Louisiana Fall shrimp season that is anticipated to open mid-August. The combination of the two seasons being in fill swing should have positive affects on the overall Domestic shrimp market and bring stability to supply and pricing. Weather your customers are dinning at home or in a restaurants we look forward to providing you with the best Wild Caught American Shrimp on the market.

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While there are choices to make when buying shrimp, frozen versus fresh is rarely one. That's because nearly all the shrimp sold in our markets have been previously frozen. There are two exceptions: in the spring many of our east coast fish markets have fresh Maine shrimp, a seasonal treat. These small, fresh shrimp are sweet and tender and while their size makes them a pain to peel, their flavor and low price make the effort worth it. And if you have access to a really good seafood market, the kind that sells not just to home cooks but also top restaurants, you can occasionally find fresh wild shrimp, often caught off the coast of Georgia or Louisiana. In New York, The Lobster Place's main store in Chelsea Market often has fresh wild shrimp, sometimes from the Louisiana or Florida gulfs, and other times caught off the coast of Georgia. Fresh-never-frozen wild shrimp are more expensive than the once frozen, but their bigger flavor makes them worth the price. But back to frozen because for most of us, this is what we buy. It doesn't matter if you choose medium or jumbo, farmed or wild, peeled and cleaned or with the head and tail still on -- when you stand at the fish counter and point at a mound of shrimp to place your order, know that it's been frozen and then defrosted. The fishmonger buys shrimp in large quantities and then defrosts them as needed to sell. It is likely that the shrimp you buy was defrosted that day after having been harvested and frozen three or so months earlier. There is nothing wrong with this. In fact, it's a key to how the shrimp industry can harvest and bring to market what is a fragile crustacean. Some don't eat shrimp for religious reasons or allergies. But for those of us who do, shrimp can be very city kitchen-friendly.

Many of our larger markets, including most supermarkets, sell bags of frozen shrimp. The bag should clearly note if the shrimp is farmed or wild as well as the country of origin. Look for "IQF" on the bag. This stands for "individually quick frozen" which means the shrimp weren't frozen in a big block of ice and are more likely to have better flavor and texture. And the only ingredient listed should be shrimp: no preservatives or chemicals or salt. The bag will also indicate if the shrimp has been peeled or cleaned (usually they have not) and also the size of the shrimp. I look for wild shrimp that still have their shells and tails because these natural casings provide some protection during the freezing. And I buy large or jumbo because when shrimp are smaller it takes far more time to clean them to get enough for whatever I'm cooking. Shrimp also shrink when they cook so what may start out as a reasonably sized medium shrimp will become, well, a shrimp when it's cooked. Wild shrimp generally cost more than farmed shrimp. If you're comfortable with the country of origin (90% of farmed shrimp is imported from countries like Thailand, India and Indonesia) then go ahead and buy farmed shrimp. But I have long been troubled by various public reports and FDA studies about the toxicity of imported farmed shrimp, plus all the antibiotics the farmers add to the shrimp pits (yes, the shrimp are farmed in sand pits). So I personally never buy anything but wild. Two other reasons to buy frozen shrimp by the bag: They are usually much cheaper. And you get to control when they are defrosted; who knows how long that pile of shrimp in the market may have been sitting there?

You can also defrost shrimp overnight in the refrigerator. Just place them in a covered bowl. The next day give them a rinse with cold water and pat dry with a paper towel before cooking. Resist using warm water because the shrimp will defrost unevenly and this can cause the shrimp to also cook unevenly if the outside seems defrosted but the inside isn't. Also, like most seafood, shrimp is highly perishable and you want them to stay cold right up to the time when you cook them. Resist, too, using the microwave. Shrimp cook very quickly and with the microwave you will quickly go from frozen to defrosted to cooked, probably making a mushy mess along the way.

I should just say, cooking with shrimp. But I'm trying to emphasize the point that you can have a bag of shrimp in your freezer, come home from work and remove what you need for dinner, do a quick defrost, and then cook. It's an example of pantry cooking when you think of your freezer as part of a city pantry. Shrimp is a high quality protein -- also rich in calcium, iodine, and good cholesterol (unless you cook them with lots of butter!). They have a delicate, slightly sweet flavor and tend to take on the taste of whatever you cook or serve with them. But this also makes them versatile. The key to successfully cooking shrimp is to not overcook them. Regardless of boiling, broiling, baking or sautéing, if you cook shrimp for too long they'll get tough. They cook quickly and as soon as the flesh changes from opalescence to opaque, they're done. We're talking 2 or 3 minutes depending on the size. A final point about cooking shrimp, which is actually a question: to peel or not to peel? Most shrimp that we buy, whether in a bag or at the fish market, come in the shell. Some home and restaurant cooks, including ones in Europe, will cook and serve shrimp still in the shell. But shrimp naturally come with a "vein" -- it's actually the shrimp's digestive tract. It won't hurt you to eat it but it's not very appealing. Most home cooks will take the vein out either before or after cooking, at the same time removing the shell, head and tail. When you do this is up to you, but I think it's easier to do before the shrimp is cooked. Whenever I'd tried to do it afterwards, part of the shell always sticks and I end up wasting some shrimp.

Here are some of the more popular ways to cook with shrimp, some of which are quick and easy, with others needing more time and attention. Because shrimp is raised around the world, it's found in many of the world's cuisines:

The New York Times has written a major piece about the American shrimp industry, including a few very appealing recipes for cooking shrimp. See our link. So next time you're at a supermarket, buy a bag of shrimp and keep them in your freezer. It will make for easy, last minute cooking and may help give a little boost to a Louisiana shrimp boat.

The winter pattern kicks off when the water temperature reaches about 53 degrees. By this time the shrimp have completely left the marsh, but there is still plenty of food for the trout to eat. This food comes in the form of bottom-dwelling fin fish, like cocahoes and croakers.

Sometimes known as the King of Fish, the Atlantic salmon lends itself to a broad range of preparations. Our seafood chefs prepare many succulent salmon dishes, including such Pappadeaux favorites as Cedar Plank Salmon, Crispy Salmon with Jumbo Crab & Shrimp, or Atlantic Salmon Yvette with shrimp and crawfish. Talk about delicious French Quarter flavors!

This is the best recipe out there, my opinion. I make a bit more sauce, and add some smoke flavor, because I serve it over cheesy grits. So thanks for posting this. It is similar to the hickory butter shrimp at the Maple Tree Inn, one of my favorite Chicago south side restaurants. 041b061a72