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IQF
Seafood
Many of the seafood products that
we ship, including our shrimp, are
what is known as IQF. This stands
for "Independently Quick Frozen".
Many of the modern fishing fleets
are now equipped to process and
flash freeze their catch, resulting
often in product which is superior
to product sold fresh! Gulf of
Mexico and Gulf
Fisheries Resources
Our Commitment
Gulf of Mexico
Foundation
Gulf of Mexico Dead Zone
Longline Fishing Kills Turtles
About Stone
Crabs
Florida Seafood From A to Z
Gulf Dead Zone Research
Deep-Water
Grouper Closure
Cooking Fresh
Seafood -
Articles & Tips
How to
Prepare Ceviche
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How to Broil Tails
5 easy ways to cook fish
Making Shrimp Stock
Making Fish Stock
All Things
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Tips on Grilling Seafood
More tips about Grilling
Shrimp Tips |
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Enter
Our Fresh Seafood Market for
Excerpt from:
WEEKEND GOURMET
"I only want wild shrimp because farmed shrimp have absolutely
no flavor. Why bother to eat shrimp if they have no flavor?"
"Our domestic, wild-caught shrimp are safe to eat, untainted,
cleaner, have a firmer flesh and taste better than the almost bland flavor of imported, farm-raised
shrimp,"
Will
Johnson, head fishmonger at the Raleigh Whole Foods store echoes
Small's sentiment.
"The sweet, succulent flavor -- aah, there's nothing like it,"
says Johnson of wild-caught shrimp.
(Whole Foods does sell imported farm-raised shrimp, too, but
only those raised without the use
of antibiotics, growth hormones or animal
byproducts. The chain recently stopped selling farmed
shrimp from China.)
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"Wild" Gulf
Jumbo (16-20) Premium Heads-Off
14.95 per lb.
Premium
"Certified Wild" Gulf Shrimp. We grade them to 16/20 per lb,
remove the heads and ship them, so you can enjoy the world’s
finest: "gulf shrimp" caught in the clean, warm, deep waters of
the Gulf of Mexico.
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Excerpt from:
Florida shrimp is ''abundant, high
quality and flavorful -- and it's a good choice for the health
of
our ocean wildlife,'' says Allen Susser of Chef Allen's in
Aventura, who uses them in his Meyer
lemon-roasted shrimp with olives, raisins, capers and pine nuts
and his pistachio-crusted grouper
and rock shrimp with leeks and coconut rum.
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Excerpt from:
Thought "free range"
only applied to land animals?
The Bite:
Think again. The term “free range”
can apply to shrimp and seafood that
are wild instead of farmed.
Over-farming
of shrimp is leading to
“dead zones” in the ocean – places
where the natural habitat is being killed
off by the byproducts of the shrimp
farms.
So, go wild -- look
for shrimp labeled as "wild caught"
or "free range".
The
Benefits:
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Caught in their natural habitat,
wild-caught shrimp contain
fewer antibiotics and
pollutants.
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Safer for the
environment
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wild-caught shrimp don’t create
the “dead zones” in the ocean
that
farmed shrimp do.
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Superior in flavor and more
nutritious (lower in
fat, higher in protein and more
rich in Omega
3 fatty acids) than
farm-raised shrimp.
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5 pounds
of Florida Large Gulf Shrimp. We've
removed the head - Perfect for
Peel-and-eats. Ready
for your next
get-together. |
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Why Buy "Wild"
Shrimp?
Excerpt From:
The APF Reporter
Disease: Shrimp Aquaculture’s (Farm Raised) Biggest
Problem
A mass of gulls hung like
kites in the clear air above a shrimp farm in Sonora,
Mexico.
 The
birds indicated a situation familiar in every country
where shrimp are grown. "Birds are the first sign of
disease," said Jose Reyna, a technical consultant for
Camaron Dorado, a shrimp hatchery in Santa Barbara,
Sonora, on the Gulf of California.
From the gulls' view, a grid
work of earthen dykes bulldozed out of the alluvial
plain, created a patchwork of shallow ponds ranging in
size from four to ten hectares. Disease ridden shrimp
languished near the surface of the water, and the gulls
dove down to the
feast while workers hurried to harvest the remaining
shrimp and ship them to market.
Similar scenes have been repeated on shrimp farms from
India to Ecuador, Thailand to Texas. |
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