Jump to content


Welcome to the eGullet Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Gulf of Maine Shrimp 2010 - 2011


  • Please log in to reply
15 replies to this topic

#1 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 03 December 2010 - 08:14 AM

Shrimp season started December 1st. The weather was crappy but a few boats made it in for the first retail day in Portland's Old Port.

I bought about 2lbs whole shrimp for $3.83. Headless shrimp sells for $4.99 and peeled shrimp sells for $5.99/lb at Harbor Fish Market.

Yesterday's article in Village Soup HERE

"They are sweet, little plump pieces of candy," said Jay Villani, chef owner of Local 188 and Sonny's restaurants in Portland.

Villani said if the weather holds, he expects the shrimp to start appearing on his menus by Sunday. They will continue to make regular appearances in empanadas, risottos and other dishes until the season closes, now scheduled for April 15.


"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#2 HungryChris

HungryChris
  • participating member
  • 444 posts

Posted 03 December 2010 - 09:41 AM

Looking forward to getting some. I only recently realized they ended last season early. I wondered why they suddenly dissapeared from the markets.

HC

#3 crinoidgirl

crinoidgirl
  • participating member
  • 184 posts

Posted 03 December 2010 - 10:35 AM

Yummm. This makes me wonder if there's any way to get them here in Michigan.
V

#4 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 04 January 2011 - 07:38 AM

Bangor Daily News - Maine Shrimp Season In Full Swing

Includes some good looking recipes.

Here are occasional real-time facebook reports from Captain Libby on the S/V Skipper.

He reports larger shrimp in this morning's haul:

Port Clyde Fresh Catch
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#5 Chris Amirault

Chris Amirault
  • manager
  • 19,489 posts

Posted 04 January 2011 - 08:03 AM

Might need to swing by the market tonight and see what's what.

That curry dish in the Bangor Daily News seems a bit too much for the little buggers....
Chris Amirault
Manager, eG Forums.
camirault@eGstaff.org
eG Ethics Signatory
I took my potatoes down to be mashed
Then I made it over to that million dollar bash

#6 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 05 January 2011 - 09:20 AM

Might need to swing by the market tonight and see what's what.

That curry dish in the Bangor Daily News seems a bit too much for the little buggers....


Depends how old the Maine shrimp is if you find them at your market. The boats are fishing heavily starting y'day so I wouldn't buy any until tonight and tomorrow
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#7 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 21 January 2011 - 08:52 AM

Local news outlet Village Soup features Port Clyde Fresh Catch who are co-ordinating shrimp fisherman to supply a healthy local market.

This article has a picture of a loaded drag net FULL of fresh shrimp. This year's harvest is particularly good.

Please report Gulf of Maine shrimp sightings in your local market here!
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#8 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 12 February 2011 - 03:13 PM

Fresh off the boat,

IMG_2080.JPG

IMG_2075.JPG


Freshly steamed,

IMG_2083.JPG

IMG_2087.JPG


...and peeled,

IMG_2089.JPG

IMG_2088.JPG
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#9 kbjesq

kbjesq
  • participating member
  • 457 posts

Posted 12 February 2011 - 06:42 PM

Those look absolutely delicious, johnnyd. From the photo, the shells appear thin and soft. Have you tried eating them without removing the shell? I would just remove the legs and any sharp points on the head or tail. I especially like the way that shrimp shells hold onto seasoning or sauce. Yum.

Also if you post any more photos (please do!) can you include a ruler or some other point of reference to show the size?

#10 Pierogi

Pierogi
  • participating member
  • 1,441 posts

Posted 13 February 2011 - 12:20 AM

Dayum.

Oh Lord, those are gorgeous.
--Roberta--
"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley
Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

#11 Paul Bacino

Paul Bacino
  • participating member
  • 859 posts

Posted 13 February 2011 - 06:35 AM

Is the best way to get them is Shell on? Suggestions Please. The peeled/cooked looked pretty darn good and easy to eat?

Paul
Its good to have Morels

#12 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 13 February 2011 - 11:32 AM

The bowl is 10" across. They are about 40 shrimp per pound at this point in the season.

I like to get them whole this close to the harvester, but I'd buy them peeled if your in a metropolitan area.
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#13 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 15 February 2011 - 07:31 AM

Video: Marine regulators may shut down shrimp fishery early
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#14 emannths

emannths
  • participating member
  • 264 posts

Posted 15 February 2011 - 12:19 PM

These little guys are excellent eaten raw, ama-ebi style. Just peel a bunch of them and eat them with a little vinegared rice, nori, shoyu, and wasabi.

For those who can't watch the video at work, here's what the AP says:

Officials with the Atlantic States Marine Fisheries Commission have scheduled an emergency phone meeting Friday to consider shutting down the season — possibly next week — for the second year in a row because the harvest is fast approaching the 8.8-million pound target set by scientists last fall.


Full story here.

#15 johnnyd

johnnyd
  • participating member
  • 2,313 posts

Posted 17 February 2011 - 06:29 AM

Port Clyde based harvesters distribute local shrimp to the following locations outside Maine:

Fiddleheads Natural Foods, CT

City Market Food Coop, VT

Healthy Living Market, VT

Putney Food Coop, VT

Wild Oats Coop, MA

River Valley Market, MA

Marlow and Daughter, NY

Park Slope Food Coop, NY


HURRY: Season ends Friday!!
Correction: Maine DMR says season ends February 23rd if stock assessment and fishing quota is as predicted.

Edited by johnnyd, 17 February 2011 - 07:14 AM.

"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#16 emannths

emannths
  • participating member
  • 264 posts

Posted 20 February 2011 - 04:41 PM

Update (now appears official): Season to end Feb 28.