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Gulf of Maine Shrimp 2011-2012


rlibkind
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When we do it, we usually feast on them for dinner. A big bowl of vinegared rice, some toasted nori cut into ~1.5"x4" pieces, the peeled shrimp (heads/shells reserved for stock), shoyu, wasabi, and a little gari/pickled ginger if we have it. Then it's diy handroll time--pick up a piece of nori, add a dollop of rice, a shrimp or two, dip in the shoyu/wasabi, and devour. When you're done, you feel like a glutton, but you've only spent $8 tops on shrimp for two.

I usually get them at New Deal or Courthouse fishmarkets, both on Cambridge Street in Cambridge. They're both best-of-the-market type places, so you never know what they'll have, but it's guaranteed to be excellent. I've heard that they show up in Whole Foods around here too, but I think those may be headless ones.

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I cant imagine going to WF

its true that there model for Proffffert excels,

but they get the Tinny Asseds from the Also Ran for Folks from CanBrige but the Cantabrigia's

look for well, what it is.

ill be motoring done this Sat.

Woooooooooooooo!

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We do sashimi only when I can get them still snapping. I make my ponzu a bit on the strong side specifically for this purpose. They have a crisp bite right out of the shell and dipping just an end in takes it home.

If they are a little older, the flesh begins to break down and become softer, so it's time for ceviche. Here's some from 2008

I realize it's a slog to go through 7 or so years of Maine shrimp threads on eGullet so I found a few photo highlights for newer members and visitors:

1) Last year in Maine Shrimp

2) Maine Shrimp Porn Here

3) ...and here...

4) A little more here...

5) Local Culinary Hero Sam Hayward's Maine Shrimp Chowder - (step by step recipe from Saveur Magazine)

Edited by johnnyd (log)

"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

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  • 2 weeks later...

There is a meeting in progress here in South Portland to assess the state of the New England shrimp fishery today.

At stake is a possible early shutdown, even after this year's harvest quota was cut to a third of last years.

There is massive debate on the waterfront questioning the assessment practices used by the team responsible for determining the size and trends of the Northern shrimp biomass

In November, the Atlantic States Marine Fisheries Commission’s Northern Shrimp Section slashed the 2012 fishing quota by 70% compared to the 2011 catch based on the pessimistic estimates from one of two computer models used to estimate the health of the resource. The Collie-Sissenwine Analysis (CSA) model estimates the stocks have declined to 6,500 metric tons while the ASPIC model estimates the stocks have increased to 35,000 metric tons. The NSTC traditionally has used both models to formulate their recommendation but this year ignored the more optimistic ASPIC.

At the meeting today, Dr. Michael Sissenwine, Visiting Scholar at Woods Hole Oceanographic Institution and a preeminent fisheries scientist, will present arguments supporting the ASPIC model as more scientifically defensible, and should be factored in the decision to reconsider this year's harvest quota.

The above quote was copied from a website that appeared Saturday, SaveOurShrimp.org, to educate the public about the controversy, and includes news reports and (excellent!) video from local news networks covering the shrimp industry on the Maine Coast (choose "News" link @top of page). They are asking the public to sign a petition urging regulators to use best science available, not politics.

Currently, shrimpers are restricted to Monday, Wednesday and Friday fishing, regardless of weather, and nets have to out of the water by 3pm.

Edited by johnnyd (log)

"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

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Based on the presentations yesterday, the Shrimp quota has been raised 10%

On Thursday, an overflow crowd of more than 150 people attended the commission's meeting at the Marriott hotel in South Portland. Commissioners were presented with 1,581 signatures collected through the online petition drive.

Portland Press Herald Report 1-20-12

"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

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  • 3 weeks later...

Saw many trawlers gliding into Portland harbor in late afternoon yesterday. Picked up two pounds of bright red shrimp - some still moving - this morning. There is something primal about tearing the heads off live shrimp for your breakfast.

It's a possibility the price will fall a little this week. The weather is definitely harvest-friendly so far and storms are expected to track East, well to the south of the Gulf of Maine.

Get 'em while you can!

"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

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Word on the waterfront is that the Total Catch Limit for Gulf Of Maine Shrimp is approaching fast. So fast that this might be the last week of fishing. Lingering good weather means all licensed shrimpers are working today.

"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

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Any good on-line sources? I would like to order some tomorrow?

Paul

Try Port Clyde Fresh Catch in mid-coast Maine.

Their number is (207) 372-1055

"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

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Hey, that's great news!

I'd be interested in when and how it arrives, and the condition you find the product. Fresh Maine shrimp have a short shelf life, thus the difficulty in reliable distribution away from where it lands in port. If these guys get it right, this sustainable seafood has an excellent future.

...but on that note, the Atlantic States Marine Fisheries Commission’s Northern Shrimp Section has shut down the season - today is the last day to legally fish for Gulf of Maine shrimp.

I have 5lbs whole shrimp reserved for pickup. I'm making a big batch of Shrimp Tom Kha, and peeling the rest down to freeze for the summer.

"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

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These little things came frozen/peeled and package in #1 pound units ( dated / packaged 2-3 weeks earlier ). I have had flash frozen scallops, from the coast, that were boated and flashed within a day or two. I could have gotten them, no better than 36 hrs after boating. So they offered to flash freeze some and get me others fresh.

These shrimp were frozen in water ( i'm not sure how long they were held/peeled before flash frozen ? ), this should help reduce oxidation of the shrimp. we'll see how they do tommarow!! I'm doing a version of Crooks Corner recipe of shrimp and grits!!

Paul

Its good to have Morels

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Thank you, Paul.

I am worried about how the water will affect the flavor, but shrimp & grits for Mardi Gras sounds like an excellent idea so maybe not an issue.

The question I want answered is, do you, and others who sent for these, as consumers, feel that the effort expended to mail-order purchase Maine Shrimp resulted in enough value (flavor, convenience, caché) to do it again and possibly regularly.

I don't know the folks at Port Clyde and don't have an interest in their consideration beyond supporting the Maine Shrimp fishery in general, I have been promoting the fishery inadvertently for ten years because I think they are delicious, a conclusion I'm comfortable making as I have lived on three continents and eaten a lot of shrimp.

The problem with these, is that their unique flavor diminishes rapidly after harvest, so to go anywhere beyond port-of-call they have to be frozen. I am not convinced that the right way to do that has been realized yet, or that a transport system has yet to be developed to preserve their deliciousness as a fresh product.

On the other hand, local fishmonger Harbor Fish Market supply never-frozen, farmed shrimp (about 25/lb count) from Belize after our shrimp season ends...

"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

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JD,

Here is my finished dish>

6906125661_df09c71858.jpg

White Grits with Vermont cheddar and prosciutto-- shrimp Sauce ( i used a bit of chnx stock flavored with tomato, garlic,small amount of lemon juice and hot sauce, headed up the liquid and turn off ( cooled a bit ) then essentially add the shrimp-no more cooking.

I pink liquid was water , and was quite viscous , so I opted to rinse the shrimp :sad: . I'm not sure I should have done that!!! I have other bags and will try another approach with the liquid. I think a lot of the flavor went with the liquid. So, I'm still leaving the decision out their.

I will say, I have corresponded with Dick @ Port Clyde.. great guy and very helpful. Actually, he's interested in Beef and I in Seafood, so we are working some fun stuff out.

I will buy from Maine in the Future, it works for me! I have had Brian's fresh dive scallops from Gurnet Trading .. that are spectacular!! I don't sea :smile: anything near that good in Omaha and I'm alway's looking

Edited by Paul Bacino (log)

Its good to have Morels

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Paul, that looks stupendous!! I've got to find some grits up here!!

I recommend not rinsing them, and incorporating the bag liquid in with your sauce. I don't know if the processors add anything to the frozen product prior to shipping - I'm guessing they do not, especially if there is a "use by" date that's relatively soon - so tasting the liquid for anything remotely chemical prior to incorporation is a good idea.

People are startled at the red color that shrimp liquid has. Check out this ceviche I made with Friday's harvest,

IMG_2943.JPG

This is the marinade after three days (I know, it's a bit old, but the shrimp are firmer and still gobsmackingly delicious).

IMG_2945.JPG

note: no color correction! the intense pink is from the shrimp.

- - - - - -

Johnnyd's Maine Shrimp Ceviche:

1 cup+ FRESH Maine shrimp

1 fat clove garlic, minced

2 tablesp white or red onion, minced

1 tablesp poblano pepper, minced

1 thai chili, minced (I used some jarred malagueta)

Fresh lime juice to almost cover, about 1 to 1.5 limes

Splash of orange juice

Mix with finger to blend. Cover and refrigerate six +/- hours.

"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

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