{"id":21827,"date":"2014-12-11T14:51:21","date_gmt":"2014-12-11T19:51:21","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/?p=3547"},"modified":"2024-05-21T15:54:19","modified_gmt":"2024-05-21T19:54:19","slug":"starring-wild-caught-local-shrimp","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/starring-wild-caught-local-shrimp\/","title":{"rendered":"Starring Wild-Caught, Local Shrimp"},"content":{"rendered":"

By BARRY NASH<\/h3>\n

Posted Dec. 11, 2014<\/em><\/p>\n

\"Frozen
The peeled shrimp, which are branded as Carteret Catch product, are packaged into one-pound packets and blast frozen. Photo Vanda Lewis.<\/figcaption><\/figure>\n

North Carolina Sea Grant and its partners help North Carolina fishermen meet the rising consumer demand for ready-to-cook, local seafood.<\/p>\n

Starting this week, consumers in the Triangle can taste the fruits of one such demonstration project \u2014 starring wild-caught, North Carolina shrimp.<\/p>\n

Locals Seafood<\/a> \u2014 a retailer and wholesaler of seafood harvested by North Carolina fishermen \u2014 has begun offering frozen and peeled shrimp in one-pound bags. The product is listed in their seafood selection<\/a>, under the Shrimp header.<\/p>\n

Most North Carolina shrimp is sold in its shell. However, more restaurant chefs and consumers are demanding the convenience of pre-peeled shrimp. Removing the shells by hand is labor intensive and costly \u2014 and can be quite messy.<\/p>\n

I collaborated with Locals Seafood and Mike Frinsko<\/a> and Gary Bullen<\/a>, both from North Carolina Cooperative Extension<\/a>, to conduct a pilot project to determine if consumers would be interested in purchasing frozen and peeled local shrimp.<\/p>\n

We worked with Eddie Willis, a Harkers Island fisherman, who provided the shrimp \u2014 and peeling machine. The peeled shrimp, branded as Carteret Catch<\/a>, was vacuum packed in flexible pouches, which were blast frozen.<\/p>\n

With each bag sold, the folks at Locals will hand out cards that will ask consumers to complete a brief quality survey. We look forward to your feedback. Maybe you can try this recipe for savory shrimp in parchment<\/a>.<\/p>\n

Not sure about frozen seafood? Be assured that, properly done, the quality of most frozen seafood matches that of fresh fish harvested right out of the ocean<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barry Nash explains how North Carolina Sea Grant and its partners help North Carolina fishermen meet the rising consumer demand for ready-to-cook, local seafood. 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