Thanks for reading my casting for shrimp article. Do you think you would enjoy catching your own shrimp? The cost of shrimp is expensive. You can save money and prepare delicious food while enjoying yourself at the same time,if you cast for your own shrimp. Casting for shrimp can be a lot of fun and you will have something to show for your effort.
When I cast for shrimp I prefer A 4 foot radius cast net with a 3/8 inch mesh. A larger net will cover more area but it takes longer to load and the extra weight will tire you out quicker. A 1/2 inch mesh will catch fewer shrimp but they will be larger. With the 3/8 inch mesh I use the larger shrimp for eating and save some of the smaller shrimp for bait.
There are different ways to cast for shrimp. You can cast from banks,docks,piers or from a boat. Finding shrimp is not very diffcult once you know what kind of areas to look for. With a little searching I am sure you will find a good area to cast for shrimp. I usualy find shrimp in shallow muddy water close to the bank around mid tide. As the water is going out from the grass the shrimp have to come out of hiding. As the water comes back in with the tide the shrimp try to get back to the grass were they are more safe.
Sometimes I will ease along close to the bank in shallow, muddy water and watch for the shrimp to jump. You may want to do some blind casting to see if there are any shrimp present that are not jumping. Once I find a good shrimping spot to cast for shrimp I try to time it so that I am there the same time of the tide that the shrimp are.
Another good way to find shrimp is at night with a bright light. As the tide moves in or out you can see the shrimp drifting past your light. If I see a lot of shirmp coming by the boat when I am flounder gigging I will put my gig down and get my net and cast for the shrimp.
When casting for shrimp from the bank or dock at night I seem to get more shrimp if I have a bright light close by. It seems that the shrimp drift with the tide and they will stop and bunch together in the shadows of the light.
Make sure you know what the rules and regulations are for the area you are in so you do not get a fine when you are casting for shrimp.
Thankyou for reading this article and enjoy yourself while casting for shrimp.
Article Source: http://www.articlesbase.com/fishing-articles/casting-for-shrimp-tips-693044.html
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Monday, February 21, 2011
Wednesday, February 9, 2011
Adding Some Diversity To Your Tank With Freshwater Aquarium Shrimp
A moment will come when an aquarium enthusiast will want to diversify the animal fauna in their tank to include species outside of fish. Freshwater aquarium shrimp are good choices in this regard. They add wonderful diversity to an aquarium and also serve as efficient cleaners by eating algae and scavenging leftover food from the substrate. Most species of shrimp suitable for home aquariums will range in size from ½-inch to 3-inches when fully grown.
Introducing shrimp into an established aquarium requires a basic process to be followed in order to avoid acclimation problems for the shrimp themselves as well as the existing fish and plants currently present in your aquarium. Always take into consideration the fish species that inhabit your tank. Guppies, tetras and killifish are the most compatible with shrimp, but a good rule of thumb is to only keep shrimp with fish whose mouths are less than one-half in size in relation to the body of the fully grown shrimp. If upon introducing shrimp into your tank you notice strong aggression coming from a particular fish, monitor the situation closely. If the aggression does not stop the shrimp will have to be relocated.
Another part of the process for introducing freshwater aquarium shrimp is determining the number of shrimp to have in a tank. Shrimp are by nature territorial. If you have too many shrimp in an aquarium it can create aggression between the shrimp. In aquariums with a ten-gallon capacity and higher you could have one smaller species of shrimp per one gallon of water. Small species are those one-inch or smaller when fully grown. With larger species you should allocate as much as three gallons per shrimp to avoid territorial aggressiveness.
Having a suitable environment present in the aquarium prior to introducing the shrimp is also important. To achieve this, make certain that your aquarium set up includes stem plants from which shrimp can cling from. Also, have low lying foliage available to provide the shrimp with places to hide.
What do I feed my shrimp?
Freshwater aquarium shrimp are omnivores, meaning that they will eat plant and animal tissue. The most common species sold for aquariums are plant friendly. These shrimp will eat algae growth from the sides of the tank and will scavenge for food that has fallen on the substrate. If you notice that your shrimp start nibbling at your live plants simply add a little more food flakes than usual when feeding your fish. This will allow more of the flakes to fall to where the shrimp can consume them. If this were to be necessary, however, do it in small gradual increments. You do not want to end up with overfed fish or more food than even your shrimp can eat on the substrate, resulting in water contamination.
Caring for the shrimp
Shrimp are quite self-sufficient in a well-balanced aquarium. Their care is primarily centered on what to avoid, as opposed to an active regimen. Never use any sort of water additive, fish medicine, or any other supplement of any kind which contains copper. Copper is deadly to shrimp. In the wild, shrimp reproduce rapidly. In a multi-species aquarium, however, you will not have the problem of a population explosion in that most shrimp larvae will be eaten by the fish inhabitants and will never reach maturity. In terms of water condition, the same weekly monitoring that you perform for the aquarium overall will also cover the needs of the shrimp as they are equally sensitive to rises in ammonia, nitrites and nitrates, just as fish. If anything, you may even detect lowered levels of these compounds due to their own scavenging and algae eating efforts.
As long as one adheres to this basic process in selecting, feeding and caring for freshwater aquarium shrimp, they will make a practical and beautiful addition to your aquarium.
Article Source: http://www.articlesbase.com/pets-articles/adding-some-diversity-to-your-tank-with-freshwater-aquarium-shrimp-4045824.html
Introducing shrimp into an established aquarium requires a basic process to be followed in order to avoid acclimation problems for the shrimp themselves as well as the existing fish and plants currently present in your aquarium. Always take into consideration the fish species that inhabit your tank. Guppies, tetras and killifish are the most compatible with shrimp, but a good rule of thumb is to only keep shrimp with fish whose mouths are less than one-half in size in relation to the body of the fully grown shrimp. If upon introducing shrimp into your tank you notice strong aggression coming from a particular fish, monitor the situation closely. If the aggression does not stop the shrimp will have to be relocated.
Another part of the process for introducing freshwater aquarium shrimp is determining the number of shrimp to have in a tank. Shrimp are by nature territorial. If you have too many shrimp in an aquarium it can create aggression between the shrimp. In aquariums with a ten-gallon capacity and higher you could have one smaller species of shrimp per one gallon of water. Small species are those one-inch or smaller when fully grown. With larger species you should allocate as much as three gallons per shrimp to avoid territorial aggressiveness.
Having a suitable environment present in the aquarium prior to introducing the shrimp is also important. To achieve this, make certain that your aquarium set up includes stem plants from which shrimp can cling from. Also, have low lying foliage available to provide the shrimp with places to hide.
What do I feed my shrimp?
Freshwater aquarium shrimp are omnivores, meaning that they will eat plant and animal tissue. The most common species sold for aquariums are plant friendly. These shrimp will eat algae growth from the sides of the tank and will scavenge for food that has fallen on the substrate. If you notice that your shrimp start nibbling at your live plants simply add a little more food flakes than usual when feeding your fish. This will allow more of the flakes to fall to where the shrimp can consume them. If this were to be necessary, however, do it in small gradual increments. You do not want to end up with overfed fish or more food than even your shrimp can eat on the substrate, resulting in water contamination.
Caring for the shrimp
Shrimp are quite self-sufficient in a well-balanced aquarium. Their care is primarily centered on what to avoid, as opposed to an active regimen. Never use any sort of water additive, fish medicine, or any other supplement of any kind which contains copper. Copper is deadly to shrimp. In the wild, shrimp reproduce rapidly. In a multi-species aquarium, however, you will not have the problem of a population explosion in that most shrimp larvae will be eaten by the fish inhabitants and will never reach maturity. In terms of water condition, the same weekly monitoring that you perform for the aquarium overall will also cover the needs of the shrimp as they are equally sensitive to rises in ammonia, nitrites and nitrates, just as fish. If anything, you may even detect lowered levels of these compounds due to their own scavenging and algae eating efforts.
As long as one adheres to this basic process in selecting, feeding and caring for freshwater aquarium shrimp, they will make a practical and beautiful addition to your aquarium.
Article Source: http://www.articlesbase.com/pets-articles/adding-some-diversity-to-your-tank-with-freshwater-aquarium-shrimp-4045824.html
Wednesday, February 10, 2010
Cooking Shrimp
Shrimp Cooking Secret
Cooking shrimp is really a fantastic deal with to become loved within the summer season or any time from the 12 months. And as soon as you comprehend some basic suggestions for getting ready the tasty crustacean, you’ll be able to take pleasure in it every time you would like. With just somewhat apply, it is possible to simply grasp the vital measures for cooking shrimp – expertly each and every time. Right here I’ll clarify my very best ideas for choosing the ideal substances, the correct strategy for cleansing and the best way to put together each frozen and refreshing shrimp for outstanding summer season dishes that everybody will enjoy. Whether or not you might be cooking for any basic Tuesday evening dinner for the household or attending a neighborhood celebration, find out the way to make shrimp a fantastic addition to any meal! And with an ingredient which is this quick to get ready – you are going to have a lot of time for you to take pleasure in the time of year, what ever year or so it’s.
Cleaning Shrimp
If you might be operating with clean components, the merchandise should initial be ready and cleaned.! My preferred location to take pleasure in this delicacy is on the seashore on getaway. I adore heading to your native fish marketplace and purchasing the freshest fish I can discover. So – this entails cleansing shrimp for positive! But do not be concerned – it is straightforward and somewhat little enjoyable, as well. As soon as you have eliminated the heads, right here would be the relaxation from the measures:
1.Hold the shrimp from the tail in between your thumb and forefinger, legs up, holding it in spot with all the relaxation of your respective fingers – this will take a little of apply so do not get annoyed!
2.Take your paring knife and operate lower the legs, scraping them off as you go. You may even use a clam knife right here simply because you do not will need it to become sharp. Now it need to be straightforward to eliminate the shell.
3.It’s time for you to consider the vein out. Maintain the shrimp – vein up – tightly inside your hand. Along with your other hand, make little incision, exposing the physique cavity. Now merely pull the vein out.
For an additional trick on cleansing, attempt this easy approach for butterflying. Make an incision and operate lower the size with the shrimp to open 2 halves. Be cautious to not cut all the way in which through. You may implement poaching procedure from right here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it.
Butterflying increases the surface area – making the merchandise look bigger, helps the shrimp cook more consistently and makes a extremely nice presentation. As soon as you have cleaned all of them – do not discard those shells. I freeze them to use later in stock, sauce and shrimp butter.
Cooking Contemporary Shrimp
This is really a fantastic experience due to the fact after cleansing, there are only a few short actions to take pleasure in a fantastic creation of your respective own making. But there are some vital things to contemplate when handling refreshing seafood of any kind – especially shrimp. Initial is in selection. I generally attempt to buy shrimp using the white shrimp heads still on. This tells you something critical about the merchandise: it is never been frozen. Freezing shrimp together with the heads on makes a mess (and not lots of sense) so anytime you require to start by removing the heads, you know they’re contemporary! Next is temperature. Shrimp need to always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which could possibly sound close, but it is enough to make a difference in quality. Studies have shown that only a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking, you might most likely require to store your raw shrimp on self-draining ice within the refrigerator. I spot the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators in the store. Contemporary fish really should always be stored on ice. Before cooking clean shrimp, give it a smell. If it has gone bad, you will know it by a strong ammonia odor, that is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the contemporary variety is just not available. Do not be concerned – it happens to me as well! Luckily, this is readily available and can be tasty in dishes as well – as long as you know my ideas for choosing, handling and cooking. For starters – what does all that terminology mean? “I’ll acquire some 15-20 IQF P & D, please.” OK – let me translate. IQF is really a term to describe the way in which in which shrimp is frozen. It means individually fast frozen. If your IQF bag has ice crystals or the product is frozen in concert in a clump, do not buy it. This means the bag has defrosted and been re-frozen.This is something that ought to generally be avoided in buying frozen foods.
There is also the number range label (15-20) that refers the the number of shrimp that arrive in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; ‘salad size” are 96+. It’s finest to freeze clean items. The exception to this would be on shrimp boats where they have the technology to immediately freeze the catch at really low temperatures (easily)!!! So – frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D – peeled and de-veined. One last thing – always defrost before cooking when functioning with a frozen protein product of any kind. The finest approach to do this is inside the refrigerator. When you will need to defrost more easily, buy mantis shrimp you may spot the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is really a skill that enables you to get ready fantastic home-cooked dishes speedily and very easily. This is really a versatile ingredient that can be ready in so many different ways, you will be not likely to get bored anytime quickly. By understanding and applying these straightforward techniques, you are going to quickly be enjoying this deilcacy at each and every meal. Shrimp omelet, anyone?
Article Source: http://www.articlesbase.com/news-and-society-articles/shrimp-cooking-secret-3445395.html
How Long Do You Grill Shrimp?
Shrimp is great to grill! Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.
Directions:
1.One of the best ways to cook shrimp is to use a skewer. Run the skewer through the tail and the thick part of the shrimp in U shape, like in the picture. If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.
2.Pre-heat the grill to med-low to med. Shrimp does not require a hot grill and will cook very fast.
3.Lay the shrimp on the grill and watch closely. Do not walk away from grilling shrimp unless the heat is very low. Otherwise the shrimp will overcook and become dry and rubbery.
4.You will know when to turn the shrimp by watching the color. Shrimp is translucent to gray when it is raw. When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.
5.To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off. The center of this spot will be the last to change color. Remove the shrimp just before the very center turns white. The shrimp will continue cooking even after being removed from the grill. If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy. If you press the shrimp between your fingers it should spring back. If the shrimp squishes flat when you press, then it is overcooked.
6.Remove the shrimp from the grill and eat as soon as possible.
Safe Internal Temperature: White/orange shrimp = good. Clear/translucent shrimp = cook a little longer. Tips:
■Cut a long slit down the back of the shrimp with a sharp knife. Look for the black line beneath the shell running along the back to the tail. Cut the slit deep enough to remove this black line (bowel) from the shrimp.
■Peeling the shrimp will make it easier to cook and eat. You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.
■If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking. This will keep them from burning when you grill the shrimp.
Check out HowLongDoYouGrill.com for more grilling tips!
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-long-do-you-grill-shrimp-1037702.html
How to Make the Best Marinated Grilled Shrimp
If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp – this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium – high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
Or, try this Cajun Marinade:
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover and refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx. 3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling. It’s that easy! Enjoy your marinated grilled shrimp.
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-make-the-best-marinated-grilled-shrimp-1019551.html
Cooking shrimp is really a fantastic deal with to become loved within the summer season or any time from the 12 months. And as soon as you comprehend some basic suggestions for getting ready the tasty crustacean, you’ll be able to take pleasure in it every time you would like. With just somewhat apply, it is possible to simply grasp the vital measures for cooking shrimp – expertly each and every time. Right here I’ll clarify my very best ideas for choosing the ideal substances, the correct strategy for cleansing and the best way to put together each frozen and refreshing shrimp for outstanding summer season dishes that everybody will enjoy. Whether or not you might be cooking for any basic Tuesday evening dinner for the household or attending a neighborhood celebration, find out the way to make shrimp a fantastic addition to any meal! And with an ingredient which is this quick to get ready – you are going to have a lot of time for you to take pleasure in the time of year, what ever year or so it’s.
Cleaning Shrimp
If you might be operating with clean components, the merchandise should initial be ready and cleaned.! My preferred location to take pleasure in this delicacy is on the seashore on getaway. I adore heading to your native fish marketplace and purchasing the freshest fish I can discover. So – this entails cleansing shrimp for positive! But do not be concerned – it is straightforward and somewhat little enjoyable, as well. As soon as you have eliminated the heads, right here would be the relaxation from the measures:
1.Hold the shrimp from the tail in between your thumb and forefinger, legs up, holding it in spot with all the relaxation of your respective fingers – this will take a little of apply so do not get annoyed!
2.Take your paring knife and operate lower the legs, scraping them off as you go. You may even use a clam knife right here simply because you do not will need it to become sharp. Now it need to be straightforward to eliminate the shell.
3.It’s time for you to consider the vein out. Maintain the shrimp – vein up – tightly inside your hand. Along with your other hand, make little incision, exposing the physique cavity. Now merely pull the vein out.
For an additional trick on cleansing, attempt this easy approach for butterflying. Make an incision and operate lower the size with the shrimp to open 2 halves. Be cautious to not cut all the way in which through. You may implement poaching procedure from right here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it.
Butterflying increases the surface area – making the merchandise look bigger, helps the shrimp cook more consistently and makes a extremely nice presentation. As soon as you have cleaned all of them – do not discard those shells. I freeze them to use later in stock, sauce and shrimp butter.
Cooking Contemporary Shrimp
This is really a fantastic experience due to the fact after cleansing, there are only a few short actions to take pleasure in a fantastic creation of your respective own making. But there are some vital things to contemplate when handling refreshing seafood of any kind – especially shrimp. Initial is in selection. I generally attempt to buy shrimp using the white shrimp heads still on. This tells you something critical about the merchandise: it is never been frozen. Freezing shrimp together with the heads on makes a mess (and not lots of sense) so anytime you require to start by removing the heads, you know they’re contemporary! Next is temperature. Shrimp need to always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which could possibly sound close, but it is enough to make a difference in quality. Studies have shown that only a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking, you might most likely require to store your raw shrimp on self-draining ice within the refrigerator. I spot the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators in the store. Contemporary fish really should always be stored on ice. Before cooking clean shrimp, give it a smell. If it has gone bad, you will know it by a strong ammonia odor, that is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the contemporary variety is just not available. Do not be concerned – it happens to me as well! Luckily, this is readily available and can be tasty in dishes as well – as long as you know my ideas for choosing, handling and cooking. For starters – what does all that terminology mean? “I’ll acquire some 15-20 IQF P & D, please.” OK – let me translate. IQF is really a term to describe the way in which in which shrimp is frozen. It means individually fast frozen. If your IQF bag has ice crystals or the product is frozen in concert in a clump, do not buy it. This means the bag has defrosted and been re-frozen.This is something that ought to generally be avoided in buying frozen foods.
There is also the number range label (15-20) that refers the the number of shrimp that arrive in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; ‘salad size” are 96+. It’s finest to freeze clean items. The exception to this would be on shrimp boats where they have the technology to immediately freeze the catch at really low temperatures (easily)!!! So – frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D – peeled and de-veined. One last thing – always defrost before cooking when functioning with a frozen protein product of any kind. The finest approach to do this is inside the refrigerator. When you will need to defrost more easily, buy mantis shrimp you may spot the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is really a skill that enables you to get ready fantastic home-cooked dishes speedily and very easily. This is really a versatile ingredient that can be ready in so many different ways, you will be not likely to get bored anytime quickly. By understanding and applying these straightforward techniques, you are going to quickly be enjoying this deilcacy at each and every meal. Shrimp omelet, anyone?
Article Source: http://www.articlesbase.com/news-and-society-articles/shrimp-cooking-secret-3445395.html
How Long Do You Grill Shrimp?
Shrimp is great to grill! Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.
Directions:
1.One of the best ways to cook shrimp is to use a skewer. Run the skewer through the tail and the thick part of the shrimp in U shape, like in the picture. If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.
2.Pre-heat the grill to med-low to med. Shrimp does not require a hot grill and will cook very fast.
3.Lay the shrimp on the grill and watch closely. Do not walk away from grilling shrimp unless the heat is very low. Otherwise the shrimp will overcook and become dry and rubbery.
4.You will know when to turn the shrimp by watching the color. Shrimp is translucent to gray when it is raw. When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.
5.To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off. The center of this spot will be the last to change color. Remove the shrimp just before the very center turns white. The shrimp will continue cooking even after being removed from the grill. If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy. If you press the shrimp between your fingers it should spring back. If the shrimp squishes flat when you press, then it is overcooked.
6.Remove the shrimp from the grill and eat as soon as possible.
Safe Internal Temperature: White/orange shrimp = good. Clear/translucent shrimp = cook a little longer. Tips:
■Cut a long slit down the back of the shrimp with a sharp knife. Look for the black line beneath the shell running along the back to the tail. Cut the slit deep enough to remove this black line (bowel) from the shrimp.
■Peeling the shrimp will make it easier to cook and eat. You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.
■If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking. This will keep them from burning when you grill the shrimp.
Check out HowLongDoYouGrill.com for more grilling tips!
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-long-do-you-grill-shrimp-1037702.html
How to Make the Best Marinated Grilled Shrimp
If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp – this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium – high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
Or, try this Cajun Marinade:
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover and refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx. 3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling. It’s that easy! Enjoy your marinated grilled shrimp.
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-make-the-best-marinated-grilled-shrimp-1019551.html
Thursday, March 26, 2009
Shrimping
Night Shrimping
Night shrimping has the advantage of taking you out from under a fiery sun and putting you on the river during the cool evening hours. After nightfall, shrimp come up out of the deep river channel onto the shallow (3 feet deep) grassy flats to feed. Because the shrimp can spread out over a considerable area of grass flats, it's necessary to attract the shrimp to your boat with a light and bait. A typical bait is a mixture of rock salt, flour, and shrimp meal made into meatball-sized patties. Most people use a Coleman lantern or its equivalent for a light source.
Go out onto the river at dusk and pick out a shallow, grassy spot. I prefer to run straight across the river from the Governor's creek boat ramp in Green Cove Springs. If you are not sure where to go, inquire at local bait shops or the place where you buy the fixings for your shrimp bait. Alternatively, look for other boats anchoring up and putting out lights. Once you find a spot, anchor up very securely so that your boat will not swing off the baited site. Two anchors, bow and stern, often are necessary.
As soon as it starts to get dark, hang your light so it shines on the water. Then throw out a dozen or so baits all around your boat not any further away than you can throw a cast net. Periodically make test casts until a shrimp or two appears in your net, indicating that the evening run has started. Continue with frequent casts, pausing only occasionally to re-bait your site, until you have your limit, it's well after midnight, or you are exhausted!
Now all you have left to do is find the boat ramp somewhere on the far side of a dark river, drive home at some awful hour, and clean 5 gallons of shrimp. Loran or GPS makes quick work of the first task, lots of coffee helps with the second, and if you iced down the shrimp soon after they were caught, it's O.K. to put off cleaning them until you've had some sleep. Clearly you don't try night shrimping if you have to go to work the next day!
Daytime Shrimping
If you prefer to keep banker's hours, then daytime shrimping is for you. During the day shrimp concentrate in the deep river channels in nearly 20 feet of water. Often the schools can be spotted with a good quality fish finder. Alternatively, you can look for a gathering of boats whose occupants are crazy enough to repeatedly throw cast nets in the heat of the day!
The secret to catching daytime shrimp, after you have located them, is to have modified your cast net so that it opens fully while sinking to depths of 20 feet. This means two modifications: (1) extending the length of the retrieval line so the net will reach bottom without being pulled closed and (2) applying duct tape or lawn furniture webbing to the net, just inside the lead line, to cause it to fan open as it sinks. Once you have done this and have located the shrimping fleet, drift along the edge of the river channel in about 20 feet of water while watching your fish finder and periodically making test casts. When you start to bring up shrimp in your net, anchor and have at it! Just be sure to bring lots to drink and keep an eye out for afternoon thunderstorms
Night shrimping has the advantage of taking you out from under a fiery sun and putting you on the river during the cool evening hours. After nightfall, shrimp come up out of the deep river channel onto the shallow (3 feet deep) grassy flats to feed. Because the shrimp can spread out over a considerable area of grass flats, it's necessary to attract the shrimp to your boat with a light and bait. A typical bait is a mixture of rock salt, flour, and shrimp meal made into meatball-sized patties. Most people use a Coleman lantern or its equivalent for a light source.
Go out onto the river at dusk and pick out a shallow, grassy spot. I prefer to run straight across the river from the Governor's creek boat ramp in Green Cove Springs. If you are not sure where to go, inquire at local bait shops or the place where you buy the fixings for your shrimp bait. Alternatively, look for other boats anchoring up and putting out lights. Once you find a spot, anchor up very securely so that your boat will not swing off the baited site. Two anchors, bow and stern, often are necessary.
As soon as it starts to get dark, hang your light so it shines on the water. Then throw out a dozen or so baits all around your boat not any further away than you can throw a cast net. Periodically make test casts until a shrimp or two appears in your net, indicating that the evening run has started. Continue with frequent casts, pausing only occasionally to re-bait your site, until you have your limit, it's well after midnight, or you are exhausted!
Now all you have left to do is find the boat ramp somewhere on the far side of a dark river, drive home at some awful hour, and clean 5 gallons of shrimp. Loran or GPS makes quick work of the first task, lots of coffee helps with the second, and if you iced down the shrimp soon after they were caught, it's O.K. to put off cleaning them until you've had some sleep. Clearly you don't try night shrimping if you have to go to work the next day!
Daytime Shrimping
If you prefer to keep banker's hours, then daytime shrimping is for you. During the day shrimp concentrate in the deep river channels in nearly 20 feet of water. Often the schools can be spotted with a good quality fish finder. Alternatively, you can look for a gathering of boats whose occupants are crazy enough to repeatedly throw cast nets in the heat of the day!
The secret to catching daytime shrimp, after you have located them, is to have modified your cast net so that it opens fully while sinking to depths of 20 feet. This means two modifications: (1) extending the length of the retrieval line so the net will reach bottom without being pulled closed and (2) applying duct tape or lawn furniture webbing to the net, just inside the lead line, to cause it to fan open as it sinks. Once you have done this and have located the shrimping fleet, drift along the edge of the river channel in about 20 feet of water while watching your fish finder and periodically making test casts. When you start to bring up shrimp in your net, anchor and have at it! Just be sure to bring lots to drink and keep an eye out for afternoon thunderstorms
Monday, November 24, 2008
READERS SPEAK OUT: Aircraft carrier, not a cruise ship
While plans for a cruise ship terminal at Mayport are controversial, the Navy's plans to base a nuclear-powered aircraft carrier there were mostly greeted with enthusiasm. Here's a sampling of reader views:
By The Times-Union
A nuclear carrier at Mayport would be a tremendous boost to the economy, as evidenced by the loss of the John F. Kennedy.
It is a well established fact that between 65 percent and 80 percent of military personnel who retire remain at the place they retire. I have known retired military people who had a tremendous impact on Jacksonville and they would not have been available but for the percentage of retired personnel who remain in the place that they retire. So I say bring on a carrier and the county of Duval will be well rewarded, both in the present and future.
Art Cape
The Navy has finally acknowledged that, just as the West Coast has multiple carrier ports, the East coast also needs multiple carrier ports.
Mayport is unique in that a carrier can get to sea in less than an hour, and without tugboats if required. Conversely, the trip from Norfolk to the open sea is a 4- or 5-hour evolution, and if not mistaken, does require tugboat assist on every trip.
James Weiss
Carrier GREAT! Glad to see the Navy not putting this egg in the Norfolk basket to make an even bigger, more attractive target for terrorists. Good for Mayport, good strategy for the Navy. Cruise ship BAD, BAD, BAD! Don't destroy quaint little Mayport for such a low-class industry. The cruisers can waddle on and off the ship somewhere else.
Joyce Bates
I, for one, am happy that we are getting a cruise terminal as well as a nuclear-powered aircraft carrier at the Mayport Naval Station. As for the cruise ships, it will make it so much more convenient and economical for the people of North Florida, as well as Georgia and other neighboring states.
Jim Darrah
I think, as a country, we may have our priorities mixed up. If the goal of our armed forces is defense and our most likely enemies at this time are terrorists, a nuclear carrier makes no sense.
Richard M. Schrader
First of all, there is no comparison between cruise ships and the homeporting of a nuclear carrier. The cruise ship would put waves of people into the community for a brief time; the carrier would bring hundreds of employees permanently. In addition, the crew have families that would require housing, shopping, and educational opportunities. The only commonality between the two is they both would bring dollars into the market, one that would be sustained, the other periodically.
Robert Schellenberg
For ... Jacksonville as a whole, the additions of a nuclear-powered aircraft carrier and a new cruise ship terminal are very positive developments. Both will contribute to our economy and to the status of Jacksonville.
But from the standpoint of long-time Mayport residents, these developments - especially the cruise ship terminal - are very threatening to a traditional way of life. Their fears are entirely understandable because Mayport will definitely change as a result. It will no longer be a sleepy fishing village. I suspect that the vast majority of Jacksonville residents will see these developments as good. Of course, the vast majority of Jacksonville residents will not be forced to live with the immediate day-to-day impact of more traffic, thousands of visitors, and the loss of some long-time businesses.
John "Jack" A. Mitchell III
The placement of a carrier at Mayport to fill the void left by the departure of the JFK will not only be a morale booster to those in the Navy stationed in Jacksonville but also will cause the restoration of many businesses as well as increase business for those who managed to weather the loss of the JFK and accepted lost/reduced income because of it. Every area will be affected, home rental and purchase, food sales, auto sales, clothing, recreation, etc.
The cruise terminal is a hard pill to swallow. Although it will bring economic gain, it will also bring lifestyle loss.
John Waddell
Bringing a nuclear carrier into Jacksonville means a multitude of new homeowners, consumers and taxpayers, which can only be seen as a plus for the local economy.
It will require the city to look at a variety of needs and to support a relevant expansion of the school facilities in the Beaches area, and perhaps elsewhere, where the new families will reside. However, there is plenty of time to do that.
The proposed cruise ship terminal should also serve the Jacksonville economy well. It will give Jacksonville a chance to build its tourism trade, something that it has not really captured as a Florida city. Ideally, there is enough time to do it right, using what's been learned elsewhere to eliminate the unwanted baggage that can come with an overly zealous development program.
Jim Zambelli
Mayport, for those of us who spent our growing years in Jacksonville and at the Beaches, will never be the same if the Navy's plan for a nuclear carrier and the developers' wish to build a cruise ship terminal there reach fruition. Our local and national politicians who can, if they so desire, examine the impact of these changes on the local residents and small fishing, shrimping and retail enterprises that exist now in Mayport will most likely look the other way while the lobbyists stuff their pockets with favors and/or cash. Surely (as has been rumored) they could not use "eminent domain" as their legal argument, as all of the Mayport residents and business people I have spoken to about this issue are opposed to these changes to their community. Leave Mayport as it is. It's one of the best parts of our history.
Diana Townsend
While we all hate to see historic areas change, it is inevitable that they do. The property on which the Mayport base itself stands was once a privately owned resort that drew movie stars and northern socialites. Few remember this era and its buildings no longer survive, but its story still remains.
And so it goes with the fishing village of Mayport. Those who remember it as it once was and haven't seen it recently may think no change is warranted. But when Mayport's small businesses are failing, schools are threatened with closure due to low attendance and much of the low-income housing near the base has been shuttered due to lack of tenants, it's obvious that an economic boost is needed.
The nuclear carrier is exactly such an economic boost for Mayport and the Beaches. Construction will bring that boost for the next few years, then the carrier itself, its crew members and their families will bring vibrance back to the area.
For those who want to preserve the character of the existing fishing village at Mayport, take lots of pictures and record your stories of it so they may live on in history. The Timucuans who used to inhabit the area could testify to the futility of fighting progress.
Lynn Maria Thompson
The carrier is a good thing for the country and Jacksonville. The cruise terminal is another matter. The terminal will bring few jobs and will destroy the charm and character of that small village along the St. Johns river.
Sensible folk will say it's no more than common sense that a nuclear carrier is a huge positive for Jacksonville while the cruise terminal is just a big zero.
Jim Moore
By The Times-Union
A nuclear carrier at Mayport would be a tremendous boost to the economy, as evidenced by the loss of the John F. Kennedy.
It is a well established fact that between 65 percent and 80 percent of military personnel who retire remain at the place they retire. I have known retired military people who had a tremendous impact on Jacksonville and they would not have been available but for the percentage of retired personnel who remain in the place that they retire. So I say bring on a carrier and the county of Duval will be well rewarded, both in the present and future.
Art Cape
The Navy has finally acknowledged that, just as the West Coast has multiple carrier ports, the East coast also needs multiple carrier ports.
Mayport is unique in that a carrier can get to sea in less than an hour, and without tugboats if required. Conversely, the trip from Norfolk to the open sea is a 4- or 5-hour evolution, and if not mistaken, does require tugboat assist on every trip.
James Weiss
Carrier GREAT! Glad to see the Navy not putting this egg in the Norfolk basket to make an even bigger, more attractive target for terrorists. Good for Mayport, good strategy for the Navy. Cruise ship BAD, BAD, BAD! Don't destroy quaint little Mayport for such a low-class industry. The cruisers can waddle on and off the ship somewhere else.
Joyce Bates
I, for one, am happy that we are getting a cruise terminal as well as a nuclear-powered aircraft carrier at the Mayport Naval Station. As for the cruise ships, it will make it so much more convenient and economical for the people of North Florida, as well as Georgia and other neighboring states.
Jim Darrah
I think, as a country, we may have our priorities mixed up. If the goal of our armed forces is defense and our most likely enemies at this time are terrorists, a nuclear carrier makes no sense.
Richard M. Schrader
First of all, there is no comparison between cruise ships and the homeporting of a nuclear carrier. The cruise ship would put waves of people into the community for a brief time; the carrier would bring hundreds of employees permanently. In addition, the crew have families that would require housing, shopping, and educational opportunities. The only commonality between the two is they both would bring dollars into the market, one that would be sustained, the other periodically.
Robert Schellenberg
For ... Jacksonville as a whole, the additions of a nuclear-powered aircraft carrier and a new cruise ship terminal are very positive developments. Both will contribute to our economy and to the status of Jacksonville.
But from the standpoint of long-time Mayport residents, these developments - especially the cruise ship terminal - are very threatening to a traditional way of life. Their fears are entirely understandable because Mayport will definitely change as a result. It will no longer be a sleepy fishing village. I suspect that the vast majority of Jacksonville residents will see these developments as good. Of course, the vast majority of Jacksonville residents will not be forced to live with the immediate day-to-day impact of more traffic, thousands of visitors, and the loss of some long-time businesses.
John "Jack" A. Mitchell III
The placement of a carrier at Mayport to fill the void left by the departure of the JFK will not only be a morale booster to those in the Navy stationed in Jacksonville but also will cause the restoration of many businesses as well as increase business for those who managed to weather the loss of the JFK and accepted lost/reduced income because of it. Every area will be affected, home rental and purchase, food sales, auto sales, clothing, recreation, etc.
The cruise terminal is a hard pill to swallow. Although it will bring economic gain, it will also bring lifestyle loss.
John Waddell
Bringing a nuclear carrier into Jacksonville means a multitude of new homeowners, consumers and taxpayers, which can only be seen as a plus for the local economy.
It will require the city to look at a variety of needs and to support a relevant expansion of the school facilities in the Beaches area, and perhaps elsewhere, where the new families will reside. However, there is plenty of time to do that.
The proposed cruise ship terminal should also serve the Jacksonville economy well. It will give Jacksonville a chance to build its tourism trade, something that it has not really captured as a Florida city. Ideally, there is enough time to do it right, using what's been learned elsewhere to eliminate the unwanted baggage that can come with an overly zealous development program.
Jim Zambelli
Mayport, for those of us who spent our growing years in Jacksonville and at the Beaches, will never be the same if the Navy's plan for a nuclear carrier and the developers' wish to build a cruise ship terminal there reach fruition. Our local and national politicians who can, if they so desire, examine the impact of these changes on the local residents and small fishing, shrimping and retail enterprises that exist now in Mayport will most likely look the other way while the lobbyists stuff their pockets with favors and/or cash. Surely (as has been rumored) they could not use "eminent domain" as their legal argument, as all of the Mayport residents and business people I have spoken to about this issue are opposed to these changes to their community. Leave Mayport as it is. It's one of the best parts of our history.
Diana Townsend
While we all hate to see historic areas change, it is inevitable that they do. The property on which the Mayport base itself stands was once a privately owned resort that drew movie stars and northern socialites. Few remember this era and its buildings no longer survive, but its story still remains.
And so it goes with the fishing village of Mayport. Those who remember it as it once was and haven't seen it recently may think no change is warranted. But when Mayport's small businesses are failing, schools are threatened with closure due to low attendance and much of the low-income housing near the base has been shuttered due to lack of tenants, it's obvious that an economic boost is needed.
The nuclear carrier is exactly such an economic boost for Mayport and the Beaches. Construction will bring that boost for the next few years, then the carrier itself, its crew members and their families will bring vibrance back to the area.
For those who want to preserve the character of the existing fishing village at Mayport, take lots of pictures and record your stories of it so they may live on in history. The Timucuans who used to inhabit the area could testify to the futility of fighting progress.
Lynn Maria Thompson
The carrier is a good thing for the country and Jacksonville. The cruise terminal is another matter. The terminal will bring few jobs and will destroy the charm and character of that small village along the St. Johns river.
Sensible folk will say it's no more than common sense that a nuclear carrier is a huge positive for Jacksonville while the cruise terminal is just a big zero.
Jim Moore
Tuesday, August 19, 2008
Reject lure of imported seafood
Shrimping was once the foundation of Louisiana's fishing industry. Now, the state is struggling to save shrimping, but there is little optimism.
Shrimpers are faced with low prices driven by foreign competition and high fuel costs. The combination left a number of boats docked when the white shrimp season opened this week. The overall number of boats has dwindled because the banks have seized those on which owners have been unable to make payments because of low prices and high fuel costs.
The sad fact is that 90 percent of shrimp consumed in the U.S. is imported. Foreign shrimp caused the average dockside price of $1.45 per pound in 2000 to drop to 94 cents in 2006.
Three years ago, a fishing industry trade association reported that 30 percent to 40 percent of the shrimpers in Louisiana and other coastal states are leaving the industry.
Many communities dependent on the shrimping industry are suffering. The ice plants, fuel docks and processing plants are feeling the pinch.
Ironically, the white shrimp catch off Louisiana's shores has been good recently. The benefits of a good season on the water, however, are negated by low prices and the drastic increase in operating costs.
Louisiana's Seafood Promotion and Marketing Board continues its battle to save the industry.
The board's strategy to open direct channels between shrimpers and restaurants that want high-quality wild shrimp, produced positive results, but only a fraction of the fleet has been able to participate.
The Catfish Institute of the U.S. is spearheading a drive for country-of-origin labels on seafood listed on restaurant menus. The state Legislature rejected such labeling in its last session. It could have been a blessing for all elements of the domestic fishing industry.
In 2004, the Bush administration threw its weight behind the move to impose tariffs on foreign shrimp, targeting China and Vietnam. The administration concluded that frozen and canned warm-water shrimp products had been dumped into the U.S. market at artificially low prices.
Despite the work of the Promotion and Marketing Board and the support of the president, however, the industry is dangerously close to becoming extinct. Foreign shrimp is coming into the U.S. from Thailand, India, Mexico, Ecuador and Indonesia, as well as China and Vietnam.
We as consumers have no control over the cost of fuel or the imposition of tariffs on foreign shrimp. We can, however, demand that the shrimp we purchase in stores or restaurants be domestic.
The demise of the industry which many consider a possibility and others a certainty, would take a toll on the entire state and all its residents. We must do all we can to help solve it.
Shrimpers are faced with low prices driven by foreign competition and high fuel costs. The combination left a number of boats docked when the white shrimp season opened this week. The overall number of boats has dwindled because the banks have seized those on which owners have been unable to make payments because of low prices and high fuel costs.
The sad fact is that 90 percent of shrimp consumed in the U.S. is imported. Foreign shrimp caused the average dockside price of $1.45 per pound in 2000 to drop to 94 cents in 2006.
Three years ago, a fishing industry trade association reported that 30 percent to 40 percent of the shrimpers in Louisiana and other coastal states are leaving the industry.
Many communities dependent on the shrimping industry are suffering. The ice plants, fuel docks and processing plants are feeling the pinch.
Ironically, the white shrimp catch off Louisiana's shores has been good recently. The benefits of a good season on the water, however, are negated by low prices and the drastic increase in operating costs.
Louisiana's Seafood Promotion and Marketing Board continues its battle to save the industry.
The board's strategy to open direct channels between shrimpers and restaurants that want high-quality wild shrimp, produced positive results, but only a fraction of the fleet has been able to participate.
The Catfish Institute of the U.S. is spearheading a drive for country-of-origin labels on seafood listed on restaurant menus. The state Legislature rejected such labeling in its last session. It could have been a blessing for all elements of the domestic fishing industry.
In 2004, the Bush administration threw its weight behind the move to impose tariffs on foreign shrimp, targeting China and Vietnam. The administration concluded that frozen and canned warm-water shrimp products had been dumped into the U.S. market at artificially low prices.
Despite the work of the Promotion and Marketing Board and the support of the president, however, the industry is dangerously close to becoming extinct. Foreign shrimp is coming into the U.S. from Thailand, India, Mexico, Ecuador and Indonesia, as well as China and Vietnam.
We as consumers have no control over the cost of fuel or the imposition of tariffs on foreign shrimp. We can, however, demand that the shrimp we purchase in stores or restaurants be domestic.
The demise of the industry which many consider a possibility and others a certainty, would take a toll on the entire state and all its residents. We must do all we can to help solve it.
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