Where To Buy Wild Caught Shrimp Near Me EXCLUSIVE
Of course, once chefs get their hands on the indigenous and sustainable product, seafood is taken to another level and transformed into an array of delicious dishes. Whether they are paired with a touch of this, a dash of that, or a toss in a savory sauce, wild-caught shrimp are in a culinary league of their own.
where to buy wild caught shrimp near me
WILD-CAUGHT, U.S. SHRIMP: Our wild-caught American shrimp, on the other hand, are shrimp that have been caught on boats by fishers from their natural ocean habitat, in our case: the warm waters of the Gulf of Mexico or South Atlantic Ocean.
Here at Wild American Shrimp, we espouse the quality of wild-caught Gulf of Mexico and South Atlantic shrimp over farm-raised shrimp for a variety of reasons. As lovers of shrimp, we want consumers to be supplied with the best shrimp possible, which we believe are the ones that are allowed to grow, eat and be caught in their natural environment: both full of premium taste and free from veterinary drugs and hormones. We believe that our Wild American Shrimp fit all of the above and are the closest you can get to tasting perfect shrimp!
Labor practices are a serious issue in both wild and farmed shrimp supply chains, especially in countries like Thailand, where human trafficking is a major problem. In 2015, a major investigation by the Associated Press revealed that shrimp peeling houses in Thailand were using slave labor.
Because of the cold water where they live, our Greenlandic shrimp mature slowly, and are not caught until they are between 4 and 6 years old. In that period, they build up a lot of flavors in the meat. Greenlandic shrimp have a savory taste with a sweet touch and have a firm and juicy texture.
This spiny lobster can be found all through the Caribbean and the Gulf. These creatures like to hide in reefs, natural or artificial, and in mangrove swamps. Commercially, they are generally caught using traps. The prime lobster season in the U.S. stretches from August to April. Unlike its Maine cousin, the Caribbean lobster has no claws, so the edible flesh is all in the body and tail, which is often grilled. Opinions differ as to whether Caribbean or Maine lobster taste better. Why not conduct your own delicious investigation at a Pappadeaux near you?
This tasty fish is rapidly gaining popularity in fine dining circles. The fish is found in the Atlantic, but migrates to the Gulf every spring. In order to prevent over-fishing, Federal regulations were introduced that limit where and how much the mackerel can be harvested. In the thirty years since they were introduced, these measures have resulted in a healthy and sustainable mackerel population. The meat of the mackerel is dark and delicious. It is one of the most potent sources of healthy Omega-3 fatty acids. Spanish Mackerel can be baked, broiled, steamed, smoked, poached or fried and enjoyed in combination with other seafood, for example shrimp or lobster.
This Gulf specialty is generally slightly sweeter than its Northern cousin. Highly prized as a winter delicacy, the gulf oyster is the perfect size to be swallowed whole. Oysters can be wild-caught by dredging or farmed. The latter method allows close monitoring of key environmental factors such as water temperature and quality. Enjoy a half dozen or a dozen with a little lemon juice or a dash of hot sauce. If you want to experience a French Quarter classic, ask your waiter about the Oysters Baton Rouge. Magnifique!
You will see local Florida seafood as much as we can get our hands on! From grouper to snapper to gulf shrimp to stone crab. All fresh and wild caught from just miles away and as close as Venice, FL. We buy direct from the boats to ensure freshness and to keep our prices as competitive as possible. Nothing beats fresh from Florida!
Contaminants: Some studies have shown how farm-raised varieties can be higher in contaminants. Additionally, farm-raised fish tend to have a higher instance of disease due to farming conditions. It is important to note that mercury can be found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers and oceans. Large predatory fish have the most mercury. It is recommended that pregnant women and children avoid fish with the potential for the highest level of mercury (shark, swordfish, king mackerel and tilefish).
How do you know where your seafood has been sourced from? To check the origins, you can look at the Country of Origin Labeling (COOL), which is required on all seafood sold in the United States. Keep in mind that frozen seafood will have two labels: one to specify where the product was packaged and one that indicates where the seafood was caught or farmed. This can be deceptive, as seafood can be packaged in the Unites States (so it appears to be a U.S. product), but is actually a product of a different country.
Why We Love It: Shrimp is the most popular seafood in America, but the majority of shrimp Americans eat comes from unregulated, overseas industrial farms. Because our wild-caught Gulf Shrimp is untouched by antibiotics, preservatives, or chemicals, it cooks fast and tastes sweeter than other shrimp on the market. It arrives peeled and deveined, about 9 shrimp per serving or 18 per pack.
Caught in the pristine waters of Central Prince William Sound, AK., on the F/V Aleutian (pictured), these bright orange stout shrimp are an Alaskan favorite. Flash-frozen at sea to insure the best quality possible. Wild Alaska spot shrimp are the largest wild shrimp species found in Alaska. Also known as the lobster of Alaska for their subtle sweetness and robust flavor.
Shrimp are the most popular seafood item in America, and the demand for healthy, sustainable, wild-caught shrimp, has also increased as shortages of beef, pork and poultry have surfaced due to plant shutdowns and higher consumer demand.
Shrimp processors like Piazza, which has received excellent SQF (Safe Quality Food) ratings for food safety, have avoided such problems and have an ample supply of wild-caught Gulf shrimp ready to be shipped to consumers, restaurants and retailers anywhere in the U.S.
About Paul Piazza & Son Seafood, Inc.: Paul Piazza & Son Seafood, Inc. based in New Orleans, Louisiana, is the leader in processing sustainably-sourced shrimp from the coasts of Louisiana and Texas. As one of the largest, vertically integrated shrimp suppliers in the U.S., the company processes more than 30 million pounds annually. The company is deeply involved in sustainability initiatives, working closely with wildlife officials and state and federal regulators, following sustainable and socially responsible practices. More information is available at 041b061a72