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Shrimp supply

See delcambre direct seafood website for buying direct from a boat. It's not a bad idea to include it in some Acadian junket...more to do than just running to Grand Isle and back. They're plugginf something they call "Vermillion Bay Sweet White" which sounds to me like they've been listening to oil futures traders

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  1. Just the latest marketing stroke of genius: attempt to brand shrimp with locale/varietal info. Sort of like oysters in the NE and Pacific NW....generate buzz & demand, equalling higher prices paid for shrimp allegedly from certain waters.

    9 Replies
    1. re: Hungry Celeste

      The higher price for "east/west" oysters is likely due to shipping costs. My nephew owns a restaurant on LBI (Jersey shore) and offers them "buck a shuck" during HH.

      OTOH, shipping costs prohibit him from using gulf shrimp. I had his shrimp without prior knowlege of their origin. I knew immediately they were not from the gulf. No flavor, nada. It is beyond me how/why folks eat nonfulf shrimp. I'd pass.

      Although shrimp prices are higher, they remain an inexpensive meal to make at home.

      1. re: JazzyB

        That's odd..back in the 1980s I had some of the best shrimp I'd had to that date at a Wedding Anniversary party at Scientists Cliffs MD. I asked the caterer and he said they'd been trucked up from Grand Isle. I met the truck driver and later saw him at Louisiana docks a couple of times.

        The shrimp were about 20-24 maybe, big enough to be luxurious but easily handled. They were cold, in a marinade with coleman mustard and cilantro.

        1. re: hazelhurst

          Can you really compare 1980's costs to 2014? Current gas prices no doubt impact product price/profit margin, particularly with highly perishable, nonlocal seafood.

          Additionally, Caterers offer menu/price options. Gulf shrimp were likely one of the pricier items.

          1. re: JazzyB

            Just seems to me if someone were willing to pay 18 wheel refrigerated trucks to haul stuff up in the 1980s then in today's more Food-sonscious (for some) world, there might be one of those people who's do it. I realize that there are only paltry billionaires around today and that there are no Titans with $50 million as ther wwere in those days.

            Must be some market for trucked up shrimp and the Big Boys don't get it all, leaving a hefty amount of frozen shrimp for smaller outfits (and it will be frozen, even off the boat).

            1. re: hazelhurst

              In Minneapolis there is a Truck that comes supposedly up from Texas(never verified that) with Shrimp so I would think that it happens all over the place. There prices are reasonable. http://www.fabianseafood.com/index.ph...

              1. re: ibew292

                Regardless of what anyone else thinks is reasonable, he thinks they're too expensive. Whatever he's using must provide a greater profit margin. He's buys headless U10/12 which may be a contributing price factor.

                1. re: ibew292

                  ibew 292 - I buy stuff from them all the time. The quality is excellent. Shrimp, lump crab, occasionally shucked oysters, and infrequently whole red fish.

        2. re: Hungry Celeste

          They're trying the same thing with Galveston Bay oysters, appellations from select reefs, doesn't seem to be catching on though. Fortunately.

          http://blogs.houstonpress.com/eating/...

          1. re: James Cristinian

            I kind of hope it does catch on because I think the flavors can be distinct. I have tasted Gulf Oysters all across the Gulf States and I "think" I can taste a difference. Perhaps it is only the way they are stored.

        3. Price of shrimp is crazy right now. Peeled domestic 70/90 for $5.75/# and 16/20 tail-on $9.99. Out of control. Heard that the sizes in between will be almost impossible to get over the next few months.

          3 Replies
          1. re: shanefink

            $9.99/16-20 tail on isn't nearly as bad as head on. Lol

            1. re: shanefink

              What happens when the prices shoot up as they have this year, many Chefs will go to the next higher count.......little cheaper per pound and while a little smaller, more shrimp on the plate. Eventually this puts $$ pressure on that middle ground (21 -25) & (26-30) counts.

              1. re: shanefink

                I probably won't go to my coastal source for a couple of months but I will be interested to see what the price is. I was paying ridiculously low prices at Grand Isle before the spill. And now I got a "gonnegshun" again (these come and go) so it should be a sweet deal.

              2. In the 1980's a 5 lb block of 16-20 Louisiana shrimp averaged $35 - $40.

                Over the last couple years $40 - $45.

                This year $45 - $55.

                Adjusted for inflation the numbers really aren't to bad.
                The reason many restaurants no longer serve them has more to do with massive imports of Asian farm raised shrimp that have been historically 25% to 50% cheaper and "equally important", pre-cleaned saving additional costs associated with shell weight & inhouse labor to clean them. If your biting into a shrimp that has a waterlogged texture and little flavor, this is likely what your eating. Fuel costs are as much or more for the Asian products.

                1. "Vermillion Bay Sweet White" sounds like something that Eric Bolling ("The Five" & "Cashin' In") of FoxNews might talk about... [wink]

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