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By daybreak
Published: September 6, 2008
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By daybreak
Published: July 31, 2007
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EmailAre you in a pickle over what to fix for dinner on these sultry summer days? Well, pick Florida shrimp for a “get out of the kitchen quick” crowd-pleaser. Try a cool summer favorite, Fernandina Pickled Shrimp Salad, made with succulent, sweet wild-caught white or brown shrimp. These shrimp are plentiful now since their harvest season on Florida’s northeast Atlantic coast opened in June. From Jacksonville to Melbourne, shrimp boats are bringing their white and brown treasure to the markets and restaurants nearest you.
Florida white shrimp is a popular delicacy beloved by all – chefs, locals and visitors alike. It has a sweet taste, firm bite and a distinctive ocean flavor that makes it any shrimp lover’s favorite. Although classified as white, this shrimp’s shell is actually green-gray or blue-gray in color when raw but “pinks up” when cooked. Brown shrimp, named for its reddish-brown shell, has a firmer meat texture and a stronger flavor than the white shrimp due to higher iodine content. It is often used in spicy gumbos and remoulades where its flavor can hold its own with the seasonings. Shrimp is harvested year-round off Florida’s Atlantic and Gulf coasts but the highest yield for brown shrimp is June through August while the highest yield for white shrimp is October through December.
Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable and sustainable resource. It is also an excellent source of high-quality protein naturally low in fat, carbohydrates and calories making it an ideal choice for a healthy lifestyle. Four ounces (114g) of raw, edible Florida shrimp has only 120 calories, 15 calories from fat, 1.5g of total fat, 0g saturated fat, 155mg cholesterol, 0g total carbohydrate and 23g of protein. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.
Wild Florida shrimp is always the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. So, try our Fernandina Pickled Shrimp Salad recipe for those lazy summer evenings when it’s too hot to face the heat in the kitchen. More shrimp recipes can be found at www.WildFloridaShrimp.com and www.Fl-Seafood.com .
Fernandina Pickled Shrimp Salad
1 1/2 pounds large Florida shrimp, cooked, peeled and deveined
1 cup white or rice wine vinegar
1/2 cup olive oil
3 tablespoons Dijon style mustard
1 teaspoon Florida lime juice
2 tablespoons capers with juice
2 teaspoons Florida garlic, minced
1 cup Florida red onions, medium dice
2 tablespoons Florida parsley, finely chopped
dash hot pepper sauce
Florida romaine lettuce
Chill shrimp in a large bowl. Combine vinegar, oil, mustard, lime juice, capers, garlic, onions, parsley and hot sauce in a small bowl. Pour marinade over shrimp and mix well. Refrigerate, covered, for 6-8 hours or overnight stirring occasionally. To serve, arrange shrimp on romaine leaves and serve with extra dressing.
Yield: 4 servings
Nutritional Value Per Serving:
Calories 444, Calories from Fat 260, Total Fat 30g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 332mg, Total Carbohydrate 7g, Protein g, Omega-3 Fatty Acid 0.5g.
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By daybreak
Published: May 5, 2007
Updated: September 4, 2008
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EmailNorth America is home to 2 species of lobster, both of which are important commercial fisheries. The waters of Canada and much of the Eastern seaboard are home to the Northern or American lobster. The Northern lobster is caught commercially In Canada from Nova Scotia and other areas. The lobster fishery for this species in the USA extends from Maine down to Virginia.
Northern Lobsters are typically fished by setting traps from just off the shore in some areas out to depths of several hundred feet. In many areas the distance to the fishing grounds can be 50 nautical miles or more.
Northern lobsters shed their shells or molt to grow. During molting, the shell becomes softened by enzymes and then splits up the back. The lobster wiggles out leaving it behind. Lobsters increase their size by about 20% per molt, averaging 4-5 molts a year. Northern lobsters molt around 20 times before reaching market size. These lobsters take 5 to 7 years to reach minimum market size, referred to as "chicken lobsters".
Adolescent Northern lobsters prefer habitat with rocky or rough bottom. Adult lobsters frequent more types of ocean bottom and also migrate long distances. Northern lobsters commonly eat fish, crabs, mussels, sea stars, sea urchins and other organisms. Their diet includes about 100 different kinds of plants and animals.
Northern Lobsters are an important catch in the USA. Lobster catches share the top rankings with sea scallops for seafood sales on the Eastern USA seaboard. Canada exports as much as $1 billion in lobster sales, shipping lobsters to 55 countries around the world, according to Agriculture and Agri-Food Canada.
Northern lobsters are often served whole, boiled. They are also grilled or used in dishes such a lobster bisque and lobster cakes.
Spiny or rock lobsters are found along the coasts of Florida and the Caribbean. They are found worldwide and are common in and the Mediterranean Sea. These smaller crustaceans are not closely related to Northern lobsters. They lack claws but have a similar tail meat. Spiny lobsters are caught using traps or by divers.
Spiny lobsters are usually served as tail only, grilled or prepared in a variety of other ways. They are very popular in Caribbean cuisine. A cooked spiny lobster yields mild white meat with a slightly sweet flavor. Spiny lobster is low in calories and high in protein.
Spiny lobsters are available as whole live specimens as well as fresh or frozen tail only products. Plan on about one pound per serving.
Spiny Lobster Cooking Tips
To boil lobsters: Place in boiling salted water and simmer for 12 to 15 minutes. For tails only, simmer for 5 to 10 minutes depending on size.
To grill lobsters: Brush tail meat with olive oil and place on grill, meat side down, for 5-6 minutes per side.
To prepare lobster tails: Break tail section away from the body. Cut through the underside of the tail shell with kitchen shears. Pull shell apart from top to fan tip and remove meat. Remove the sand vein with a shallow cut along the top of the meat. Cook lobster tail meat until opaque and plump.
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By Helen Robinson
Published: March 4, 2007
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EmailI love shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been telling us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you.
This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated fatty acids, which lead to the formation of high-density lipids, commonly known as "good cholesterol". Consuming shrimp may actually lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste.
Shrimp in Spicy Mustard Sauce
12 oz. shrimp, peeled, deveined
2/3 cup fat free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 teaspoon lemon juice
½ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
½ onion, minced
4 garlic cloves, minced
Parsley
Parmesan Cheese (optional)
1. Shell & devein shrimp and set aside.
2. In 1-cup liquid measure combine milk, mustard and seasonings, set aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken.)
3. In a skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to 3 minutes.
4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, 1 or 2 minutes.
5. Using a slotted spoon, remove shrimp to serving platter; set aside.
6. Increase heat to medium-high; continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan.
Makes 2 servings
This is great served over noodles or rice. Hope you enjoy your shrimp!
About the Author: Helen Robinson is the owner of the website http://www.healthy-cooking.ideatreasury.com and is a line dance instructor for the Parks & Recreation Dept. Visit her site for tips and recipes and to claim your free copy of “What to Eat When You Are Sick”. Learn more about what diets you should be on to increase your energy levels, alleviate your pain and speed your recovery.
Source: www.isnare.com
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By Dianne Ronnow
Published: March 4, 2007
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EmailIf you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut
Seasoning mix:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
Combine ingredients and gently toss.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.
About the Author: If you love coconut shrimp, check out the website at Coconut-Shrimp.com. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their Coconut Oil Diet Secrets are!
Source: www.isnare.com
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By Low Jeremy
Published: March 4, 2007
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EmailIt is always fascinating to combine shrimp with salad. The toughness of the meat contrasts with the crispiness of the greens that makes for a really appetizing starter. Below you will find some of the most fascinating shrimp salad recipes that I've come across with. Do feel fry to try them a home.
SHRIMP SALAD JOAQUIN
1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic -- minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes -- chopped
1 bell pepper -- chopped
In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
SHRIMP SALAD RECIPE
INGREDIENTS:
2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings
mixed salad greens
PREPARATION:
Mix together shrimp, sweet pickle, and French dressing. Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.
French Dressing
2 tablespoons fresh lemon juice or vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard
dash cayenne, optional
Whisk together all ingredients in a cup small bowl.
SHRIMP SALAD WITH ANGEL HAIR PASTA
INGREDIENTS:
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.
If texture is dry add more dressing, top with tomatoes and parmesan cheese.
SHRIMP SALAD WITH CELERY
INGREDIENTS:
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional
PREPARATION:
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
About the Author: Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
Source: www.isnare.com
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By Wild American Shrimp
Published: February 28, 2007
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EmailCertification Program Sets Stricter Standards for Certified Wild American Shrimp
CHARLESTON, S.C., Feb. 28 /PRNewswire/- Wild American(R) Shrimp, Inc.SOURCE Wild American Shrimp, Inc.
(WASI) has created a new inspection system with higher quality standards
for Certified Wild American Shrimp than current standards provide. The new
system, implemented through WASI's Certification Program, defines three new
quality standards designed to assure high quality of shrimp. The system
relies on Licensed Trained Evaluators (LTEs) to conduct the inspections and
document the findings for all wild-caught U.S. shrimp that carry the
Certified Wild American Shrimp mark.
"We've set these new standards for a couple of reasons," said Eddie
Gordon, executive director of WASI. "First, to provide a certified premium
product that meets high standards for quality and point of origin. Second,
to differentiate Certified Wild American Shrimp in the marketplace and help
consumers make a more informed choice about the shrimp they eat."
Shrimp is currently inspected by the U.S. Department of Commerce
(USDC), which has a single inspection seal for shrimp, which can be applied
to any shrimp that meet the government standard without regard to point of
origin. USDC does label shrimp it has inspected as either Grade A and Grade
B. Those grades measure certain quality aspects of the product. "In the
current government inspection system, the USDC inspection seal can be
applied to shrimp that are imported or domestic, wild-caught, pond-raised
or farmed," said Gordon. "The inspection doesn't tell us enough about the
origin of shrimp, and the grade system provides some information but not
enough to help consumers understand the differences in shrimp."
"Due to the scope of creating a new inspection system, we knew we'd
have to do two things and do them well. First, we had to define and set
stricter standards that include innovative quality measurements. Second, we
had to create a new method for inspections and train people to evaluate
against our set standards," said Mario Piccinin, director of operations for
WASI. "To achieve those two goals, we worked with a "Mark of Quality" team
that included industry experts from eight coastal Sea Grant universities
and the FDA [U.S. Food and Drug Administration]."
The three higher standards for Certified Wild American Shrimp are:
Vessel Grade, Shell On, and Peeled. All three standards test the product
for quality, texture, freshness and flavor; also Shell On and Peeled have a
standard to test for uniformity of size. "Vessel Grade" is for shrimp,
either fresh, or fresh frozen, that have shells but may or may not retain
the head. "Shell On" is for shrimp that enter into a processing facility,
are mechanically size graded, inspected and retain their shells in the
final product. "Peeled" is for shrimp that enters into a processing plant
and does not retain its head or its shell in the final product.
To implement the new inspection system, a training program for LTEs was
developed to assure consistent evaluation against the higher standards.
LTEs are provided extensive training to evaluate the product against
clearly defined standards and to provide the documentation to support their
findings. Since the trainings began in January, two major training sessions
have produced 29 LTEs; an additional five trainings are scheduled for the
next six months. By this summer, WASI expects more than 50 LTEs to be
actively inspecting Certified Wild American Shrimp.
WASI first enacted the Certification Program as a way to ensure that
warm- water, wild caught shrimp from U.S. coastal waters met a high
standard of quality and consistency. Now, program participants will have to
meet the new stricter standards and comply with LTE inspections. Current
suppliers in the Certification Program have until June 1, 2007 to sign off
and continue their participation in the program. "We've been well supported
by our current partners who are eager for better standards," said Piccinin.
"In addition, we've seen more interest in our program from new suppliers
who want to carry Certified Wild American Shrimp."
About Wild American(R) Shrimp, Inc.
Wild American Shrimp, Inc. (WASI) devotes its resources to raising
public awareness about the many nutritional and economic benefits of
domestic, wild- caught shrimp. It is designed to educate consumers about
the advantages of selecting Certified Wild American Shrimp that grows
naturally, is caught fresh and supports the shrimp industry of eight Gulf
and South Atlantic states: Alabama, Florida, Georgia, Louisiana,
Mississippi, North Carolina, Texas and South Carolina.
The Wild American Shrimp Certification Program, administered by WASI,
ensures that warm-water, wild caught shrimp from U.S. coastal waters meet a
high standard of quality and consistency. Shrimp that meet these stringent
standards are graded by new standards and labeled with the distinctive
Certified Wild American Shrimp mark. More than 50 approved suppliers
provide this quality product to processors, distributors, retailers,
grocers and restaurants who rely on the quality and consistency of the
certification and the Certified Wild American Shrimp logo to distinguish
their product. Participation in the certification program is available to
harvesters, processors, distributors, retailers, grocers and restaurateurs.
For more information see: http://www.wildamericanshrimp.com
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By Southern Shrimp Alliance
Published: February 26, 2007
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EmailTarpon Springs, FL—Scientists announced at the National Oceans and Atmospheric Administration (NOAA)’s Southeast Bycatch Workshop that reductions in the U.S. shrimp industry bycatch mortality rate have surpassed the ambitious goals set in the most recent Southeast Data, Assessment, and Review (SEDAR) red snapper stock assessment. The SEDAR report, which sets forth proposals to manage the overfished red snapper stock, called for a 50% reduction of juvenile red snapper bycatch mortality by 2007. By 2005, the shrimp industry’s bycatch mortality was reduced by 58% due to substantial reductions in the amount of time the shrimp industry spent harvesting wild-caught shrimp.
The study comes before the Gulf of Mexico Fishery Management Council (Gulf Council) considers management measures to rebuild the red snapper stock on June 5-8 in Tampa, Florida. The Gulf Council is required under U.S. law to develop a plan to stop the overfishing of red snapper and to allow the red snapper stock recover by 2032. Several proposals before the Gulf Council promote a dramatic restructuring of the U.S. shrimp industry to meet the shrimp bycatch mortality reduction targets of the 2004 SEDAR report. The proposals include quotas, timearea closures for the shrimp fishery, and a moratorium on shrimp fishing permits. The National Marine Fisheries Service imposed a permit moratorium in 2005 on shrimp fishing permits that caps the number of vessels at about 2,600, a total fleet size much than has been historically engaged in the shrimp fishery, that will prevent the shrimp industry from returning to its heyday.
“The SEDAR report acknowledges that at the time these aggressive proposals were drafted, it was not known whether or not the shrimp industry had actually reached the target bycatch mortality reductions. Yet, today we know that the shrimp industry has met those goals,” stated John Williams, Executive Director of the Southern Shrimp Alliance. “The U.S. shrimp industry is concerned that our significant reductions of juvenile red snapper bycatch will not end the overfishing of red snapper. We strongly support proposals to decrease the directed fisheries total allowable catch of adult red snapper and to remove size limits that have increased red snapper bycatch.”
The last Gulf Council management plan failed to end the overfishing of red snapper, despite the shrimp industry meeting the bycatch mortality reductions required under the old SEDAR models. The current SEDAR report recognizes that the juvenile red snapper affected by shrimp nets have an 80% natural mortality rate and are not as valuable as the sexually mature red snapper targeted by the directed fishery. Yet, the Gulf Council has maintained the directed fishery’s total allowable catch at 9.12 million for over a decade.
“U.S. fishermen harvest shrimp from sustainable stocks and have made sacrifices to limit our impact on marine ecosystems. We want our fellow fishermen to have the benefit of fishing red snapper in the future, but it will require their significant sacrifices as well. The shrimp industry’s bycatch mortality reductions do not protect the valuable adult red snapper,” concluded Williams.
For more information on the Southern Shrimp Alliance, which represents shrimp fishermen and processors from Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Texas, please visit www.shrimpalliance.com
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By daybreak
Published: February 26, 2007
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EmailThe Southern Shrimp Alliance (SSA) is committed to sustainable management of commercial and recreational fisheries and the preservation of marine ecosystems. U.S. shrimpers harvest America’s favorite seafood from sustainable stocks and use fishing gear that reduces the impact on the marine environments. The traditional way of life known by generations of shrimping families depends on healthy oceans.
We are committed to working with government, academic, and environmental
groups to ensure that the oceans are managed properly for future generations.
U.S. wild-caught shrimp is a renewable resource harvested from nature. The National Marine Fisheries Service (NMFS) verifies year after year that the U.S. shrimp stocks are sustainable. More than ten state, regional, and federal regulatory bodies ensure the health of the shrimp stocks and their ecosystems.
Permanent area closures prevent shrimping in sensitive marine habitat and time-area
closures preserve marine estuaries. For more than thirty years, U.S. shrimpers have provided the same sustainable volume of shrimp. At the same time, shrimpers have dramatically reduced their impact on the environment.
For example, U.S. shrimpers developed turtle excluder devices (TEDs) in the 1990s that allow 97% of turtles to swim free of shrimp nets. To reduce further accidental catches of non-target species, we use bycatch reduction devices (BRDs). Despite the fact that our bycatch ratios are seventy to ninety percent below worldwide shrimp fisheries, U.S. shrimpers continually strive to improve our practices and the health of the marine ecosystems.
SSA believes more can be done to improve the health of our marine environments. U.S. shrimpers are part of the largest U.S. wetland restoration project to restore vital estuaries and an award-winning project that is reviving the Kemp Ridley’s sea turtle population from near extinction. We support greater pollution control, stronger regulations for coastal development, and increased management of the ballooning recreational fisheries.
Seafood consumers can also have a role in preserving the oceans by choosing seafood that is harvested or farmed in a sustainable manner. Nearly 90% of the shrimp consumed in the United States is imported and does not have to abide by strict U.S. environmental regulations for harvesting or farming shrimp.
Consumers should look for country of origin labeling at grocery stores and ask
about the source of their seafood at restaurants. SSA is an alliance of the U.S. warm water wild shrimp fishery from eight states: North Carolina, South Carolina, Georgia, Florida, Alabama, Mississippi, Louisiana, and Texas.
SSA represents thousands of vessel owners and operators, employees, seafood processors, as well as individuals, and businesses in communities whose economies are dependent on the continued viability of the domestic warm water shrimp fisheries.
Visit the Southern Shrimp Alliance at: http://www.shrimpalliance.com/
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By daybreak
Published: February 13, 2007
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EmailAbout Stone Crabs
Stone Crab claws are a favorite among seafood lovers. The claws contain firm textured, sweet meat. They are low in fat. Meal guides are based upon 3 claws per serving.
Buying, Storage and Handling
Remember to purchase seafood last and keep it cold during the trip home.
Stone crab claws are available cooked. They are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell.
Store cooked crabs and picked meat in the coldest part of your refrigerator or "meat keeper" at 32 degrees F and use within two days.
Stone crab claws that are completely intact (occasionally claws crack during handling) can be frozen at 0 degrees F for up to six months.
Thaw frozen stone crab claws in the refrigerator for 12 to 18 hours. If thawed under running water quality will be lost.
Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
Always marinate seafood in the refrigerator.
Discard marinade; it contains raw juices which may harbor bacteria.
When marinade is needed for basting reserve a portion before adding raw seafood.
Cooking
To remove meat from shell, crack all sections of shell with a hammer or nut cracker and pick out the meat.
Serve alone or use in any recipe calling for crabmeat or lobster.
To serve as hors d'oeuvre or appetizer, remove the shell and movable pincer, leave the meat attached to the remaining pincer. Serve with drawn butter and fresh lime juice.
Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
| Calories | 60 | |
| Calories From Fat | 0 | |
| Total Fat | 0 | g |
| Saturated Fat | 0 | g |
| Cholesterol | 45 | mg |
| Sodium | 300 | mg |
| Total Carbohydrates | 0 | g |
| Protein | 15 | g |
More About the Stone Crab
Florida's regulatory agencies consider three species of crab to be true Gulf of Mexico stone crabs; Menippe mercenaria, Menippe adina, and the interbreeding hybrid of the two species. Stone crabs differ from blue crabs in that only the oversized claws are harvested. This highly nutritious meat is considered a delicacy and is usually boiled and served in the shell with a sauce. The meat resembles lobster in appearance and flavor.
Adult stone crabs are easily recognized by their oval body and two large claws. The adult body of the stone crab is dark brownish red, more or less mottled and spotted with dusky gray. An interesting feature about the stone crab is the mark on the inside of the large claw that resembles a thumb print.
Stone crabs inhabit bays and estuaries where they hide under rocks and shell fragments. When fully grown they move into shoals just below the low tide mark and dig oblique burrows 12 to 20 inches deep. Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida.
Stone crabs are captured commercially with traps which are re-baited every other day. Florida law forbids the taking of whole stone crabs. Fishermen are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate its claws three to four times.
Source: www.fl-seafood.com
For more seafood information, visit www.fl-seafood.com and www.wildfloridashrimp.com
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