Gulf of Maine Shrimp - 2006/2007

I meet a lot of people who don't think they are worth the trouble, but I disagree.  besides, some of the planets' most interesting taste experiences can only happen with a little extra work.

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You got that right.

Price at Whole Foods has already dropped to $4.99.

I'm realizing that, due to various Xmas-related events, I am not gong to have an opportunity to cook these guys again until New Years weekend. I wonder how many others are in the same boat (so to speak): the season starts at just the wrong time for steady consumption.

I just bought my first ever batch of these shrimps and I am in love.

I use to get them in Maine restaurants deep fried but you really have to eat them fresh to get the real experience.

I was wondering, since the season is so short, can I buy a few pounds and then just freeze them for a few months? And what is the proper way to freeze them so they don't spoil? Thanks in advance.

I am totally hooked on those little critters since I had them the first time two years ago (years after moving to Boston). Also so much cheaper than the other shrimp on offer, and so much better than most of the crap we get sold as shrimp here. I hope for the fishermen that more people will get it.....these are delicacies and in many places of the world they would be rather expensive.

So today I am contributing my first bit to spread their glory....just arrived in Germany with a few pounds in the cooler, bought yesterday at New Deal fish market in Cambridge. I am sure my family will be hooked.

Thank you Johnny for all the info!

So today I am contributing my first bit to spread their glory....just arrived in Germany with a few pounds in the cooler, bought yesterday at New Deal fish market in Cambridge.

Outstanding!

Now you have me thinking that we could airlift Maine Shrimp to the other side of "the pond" if there are willing buyers rather than kill ourselves making state-side wholesalers and restaurants see the light.

what is the proper way to freeze them so they don't spoil?

Xiaoling, I take all the shell off before freezing. They pack just fine but lose a bit of flavour upon thawing. They are welcome all the same in summertime. Thanks for your Maine Shrimp topic over in the China forum. Looking forward to seeing some traditional recipes for whole shrimp there. You will probably not see the heads-on shrimp where you are as they don't travel very well. Take a drive up here and buy some instead! I thought I saw 10 pounds for $10 on a sign by the side of the road this week.

Here is a PDF article about North Atlantic Shrimp from WildCatch magazine.

$4/lb for headless shells-on shrimp at Harbor Fish today...the heads-on were sold out before 11a.m. My mass of shrimp are about to become a variety of tapas starting with some fun banderillas with the shrimp, potatos, olives, cornichons etc, to wake up the mouths....yum.

I went back to whole foods today to buy some more but they're all sold out!

But they told me that they'll get a new shipment Tuesday. I'll be there with bells on.

WF in Providence are reporting the same concern. I've just got word that the last certain shipment is on Friday.... I'll be there with bells on tomorrow morning.

Portland Fish Exchange Shrimp Auction - December 15, 2006:

BOATS: 1

3912 lbs consigned

3912 lbs sold

$0.38 - low bid

$0.38 - average

$0.38 - high bid

Portland Fish Exchange Shrimp Auction - December 16, 2006:

BOATS: 1

7279 lbs consigned

7279 lbs sold

$0.38 - low bid

$0.38 - average

$0.38 - high bid

Where are the shrimp being sold and to whom?

Shaw's supermarkets, for one. They were available at $3.99 lb up in Augusta. Had me drooling. Unfortunately I had no kitchen facilities during our visit.

Hattie's Chowderhouse over in Hallowell was also serving up the fresh ones as a special.

More Maine shrimp coverage in local media (I guess it takes a guy from Jersey to notice these things ) --

They were a cover story in the Dec. 15-21 issue of The Portland Phoenix. Odd article, though, about grits as much as the shrimp. Considering that a significant portion of the populace finds grits unappetizing, I doubt that this article & recipe is going to help spread the gospel much. Still, the headline was nice to see.

Not a cover story, alas, but a very nice article by Susan Lovell on p. 25 of the Dec. 21 issue of The Northern Forecaster ("News of Falmouth, Cumberland, North Yarmouth, Yarmouth and Freeport") - a good overview of the shrimp + 3 recipes.

My local Whole Foods didn't have the shrimps last Friday! I was bummed. On too tight a schedule then to ask, but I will pester them this week if the shrimp aren't back in stock.

Thanks Mr. GRider. I couldn't find the Forecaster article but I did find the Phoenix Article. I'm not about to do that recipe either. And I don't see a resemblance to a Maine shrimp in that photograph.

Check out eGmember chrisamirault's fabulous amuse bouche:

Maine shrimp with cucumber noodles and Thai gremolata.

See here for his Xmas Meal Odyssey. Wow!

Asked at my local Whole Foods yesterday. They're no longer planning to carry Maine Shrimp as a regular thing, said they just don't sell quickly enough. The bottom line: people would rather spend $10 / lb on big, previously frozen farmed shrimp from Thailand than $ 5 / lb on fresh Mainers. Shows you what people will pay for the convenience of not having to shell so many shrimp.

WF said they will always special order them in 5-lb lots if I give them a couple day's notice, sell me whatever I want & attempt to sell the rest at the counter before they spoil. Or I can spend an hour of driving time getting to a mega Whole Foods that does higher volume where they are usually in stock, always being sure to call first, of course.

Someone just turned me on to a new fish market that's sort of in the area where I live, I gotta check them out.

This is getting frustrating. I guess nothing good comes easy.

Prices seem to be dropping a bit in Portland.

For whole, head-on, I saw 79 cents at Fisherman's Net, 10 pound minimum. I was sold some shitty fish there once so I don't ever go in. Went to Harbor Fish on the waterfront and bought two pounds, head-on, for $1.19/lb. Heads-off are steady at $3.99 and shells-off at $5.99 - $6.99.

Also chatted with Chef Karl Ronhave at Cafe At Pat's, Stevens Ave, and he served a Maine Shrimp Bisque app and a paella w/whole Maine shrimp this week.

I couldn't find any auction prices on the Portland Fish Exchange.

Thanks johnnyd!

Around the holidays, they were selling out at both Providence Whole Foods. Believe me, I know: I had to buy two orders. A house member inadvertently froze (ahem) a couple of pounds that I bought for that meal above, and I defrosted them the last couple of days. Tonight, I did the quick blanch in salted water that johnnyd recommends, and did a peel 'n' eat with some scrambled eggs and sliced cucumber. Man, they were good.

Yesterday we made a field trip to A dong, Whole Foods and Trader Joe's in West Hartford. I was hoping to find live crabs at A Dong and or Maine shrimp at WF. I regret to report that I found neither. I had the same experience on a recent trip to Fairway, Citarella and WF in Manhattan.....very discouraging.

Cheers,

HC

Okay, I still have a week off for vacation. I have to make some calls and find out what logic is prevailing in the marketplace. I know the boats went out last week cause I saw them leave port myself. I also saw fresh shrimp at my usual fishmonger last week cause I bought some.

This week is different,

STONINGTON ME TO MERRIMACK RIVER MA OUT TO 25 NM-

559 AM EST MON JAN 8 2007

...GALE WARNING REMAINS IN EFFECT THROUGH TUESDAY MORNING...

.TODAY...SE WINDS 20 TO 30 KT...DIMINISHING TO 15 TO 20 KT LATE

THIS MORNING...THEN BECOMING S 20 TO 25 KT EARLY THIS AFTERNOON...

BECOMING SW 25 TO 30 KT EARLY. GUSTS UP TO 40 KT UNTIL LATE

AFTERNOON. SEAS 7 TO 10 FT. RAIN UNTIL LATE AFTERNOON...THEN A

CHANCE OF RAIN EARLY. VSBY 1 TO 3 NM.

.TONIGHT...W WINDS 25 TO 30 KT WITH GUSTS UP TO 45 KT. SEAS 7 TO

10 FT.

.TUE...W WINDS 20 TO 25 KT WITH GUSTS UP TO 35 KT. SEAS 5 TO 8

FT.

So no one is fishing today.... I hope.

So no one is fishing today.... I hope.

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The milder weather at the end of the week must have helped. We were visiting friends in Providence on Saturday and saw beautiful Maine shrimp -- with the heads still on!! -- at the Eastside Market.

Sorry, I don't remember the price.

I've never been able to find shrimp with the heads on in the greater Boston area. If anyone spots them, please do tell -- I'm sure I'm not the only one who would like to be informed.

- L.

You can always get them heads on at

New Deal Fish Market

622 Cambridge St., Cambridge, MA

617-876-8227

Hours: Mon 3pm-7pm, Tue-Fri 10am-7pm, Sat 9:30-6:30, Closed Sunday

The best place for fish in Boston anyways.

Georg

So I got some shrimp for lunch today...

Harbor Fish had them on sale for $1.09/lb, or 79 cents a pound if you bought 5lbs or more.

While I got the water to a rolling boil,

I decided to peel a few for ceviche.

I popped a few out of their shells and into my limejuice-garlic, and then thought I could document the proper way to quickly shell Maine shrimp for those at eGullet who are interested. Sounds simple... doesn't it?!

So the first thing you do is snap the head off at a right angle to the body...

Be careful not to the move the camera out of focus while you click the shutter with your nose.

Hold the be-headed shrimp thusly:

...and thusly (side view), as this "anchoring" enables the next two steps.

Now, here is where it gets a bit difficult, especially if you have to let go of the shrimp at it's tail to take the picture. Notice my thumbnail: I dug it behind the carapace on the right (for right-handed people) with the intention of "unwrapping" the little beastie, right around the body.

Kind of like this except I had to push the shutter button with my nose again, thus making a total hash out of this whole idea! It's clear I'll have to get Mrs. johnnyd's help next time.

At this time, just squeeze or pinch the tail, and the luscious little meat slides right out!

...right into your ceviche,

After you clean the slime off your digital camera, into the pot go the shrimp!

thirty seconds later, into the collander. Steamy indeed. These are hot.

Closer look? Well, okay!

I can't resist these things.

Today's New York Times features an article on the changing shape of coastal Maine's fishing industry as reported from Stonington, "Sea Sends Distress Call in One-Note Chowders." (link available for a limited time)

Down Easters said that the more variety of fish in the pot, the “deepah the flavah.” Like most sons of sons of Maine fishermen, Mr. Bridges, 61, grew up eating fish stews that were as diverse and densely packed as the local waters.

Cod, haddock, white hake, halibut, cusk and dozens of other groundfish, fish that live near the ocean bottom, mingled with clams, shrimp, lobster and mussels under the creamy surface of the stew, cresting a puddle of yellow butter here, a slick of smoky pork fat there.

Today there is nothing but lobster to be fished commercially near Stonington. Lobster floats alone in the local chowder, pinking the cream and, in the mind of food lovers, perhaps elevating Everyman’s dish to luxury status. But when Mr. Bridges looks at a single species stew he sees a dangerously impoverished fishery.

Being in the Dining section, there is a couple chowder recipes. The one for lobster, which looks pretty robust I must say, ends with this,

Note: When Maine shrimp are in season in winter, Mr. Bridges likes to add a handful to his chowder.

The other day, I made the weirdest-looking chowder. I used cod cheeks and tongues, maine shrimp and blue potatoes. Sure was tasty.

Can someone post a shrimp bisque recipe? Thanks!

Ok, so I'm having a problem getting whole (head on) fresh maine shrimp, I can get all the frozen tail i want, which I do , but the fresh stuff seems rather elusive at this time. I'm running a risotto with the shrimp, parmesean, fresh lemon juice, and arugula pistou(no nuts or cheese).

Shrimp Bisque-

Shrimp heads and body shells

mirepoix of carrots, celery, onions and garlic

tomato paste

cognac

heavy cream

bay leaf, either thyme or tarragon, but not both, black peppercorns and chili flakes

Saute the heads and shells with the veg(about a .25 weight to the shrimp), when the veg is soft, add the paste, then the booze. Cover with waterand simmer for 1 hour. add cream and aromatics and simmer for 30 min, then strain. reduce by no more than 1/2 according to taste. Before serving, whisk in butter to slay the folks. Bask in your own glory.

The other day, I made the weirdest-looking chowder.  I used cod cheeks and tongues, maine shrimp and blue potatoes. Sure was tasty.

Can someone post a shrimp bisque recipe? Thanks!

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jonnyd--

where did you get the cod cheeks and tongue? I really enjoyed the pictures and the captions! It makes me chuckle to imagine you trying to take those pictures. Great looking shrimp, though!

Shrimp bisque or your weird chowder would have been perfect today! Thursday night is an expected low of 4 degrees! Definitie chowder night.

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