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Keeping Shrimp Fresh
Posted on 5/6/16 at 4:37 pm
Posted on 5/6/16 at 4:37 pm
Boiling 30 lbs of shrimp on Sunday for Mother's Day. Got a connection that I've been able to buy gulf shrimp fresh off the boat, from the fisherman. Done this a few times and they are a great price and great shrimp.
But every other time I've done this, always on a Saturday, I've gone right home and cooked them. This time, it will be about 24 hours between the time I pick them up and the time I cook them.
I live only about 20 min from the dock, so I usually just throw them on some ice in the ice chest for the short ride home.
What's the best way to keep them fresh for 24 hours? Leave them in the ice chest, with a bunch of ice, in my garage? Bag and put in my garage fridge? Something else? Cooking them Sat night isn't an option for me this time.
But every other time I've done this, always on a Saturday, I've gone right home and cooked them. This time, it will be about 24 hours between the time I pick them up and the time I cook them.
I live only about 20 min from the dock, so I usually just throw them on some ice in the ice chest for the short ride home.
What's the best way to keep them fresh for 24 hours? Leave them in the ice chest, with a bunch of ice, in my garage? Bag and put in my garage fridge? Something else? Cooking them Sat night isn't an option for me this time.
6
Posted on 5/6/16 at 4:39 pm to LSUFanHouston
As long as they are well iced they should be fine.
Posted on 5/6/16 at 5:19 pm to LSUFanHouston
Well iced is fine for 24 hrs.
Posted on 5/6/16 at 6:07 pm to LSUFanHouston
I used to Shrimp and run Charters while I was in college as extra money. I can attest that shrimp will be fine for 48-72 hours if they are fresh off a day boat. The only heads up I'd give for fresh shrimp that haven't been frozen is that require LOTS of ice and turn quick. I would put a layer of ice on the bottom of the chest, then a layer of shrimp, ice, then shrimp again until you finish with a thick layer of ice on top.
I'm not positive about offshore shrimping but I'm fairly certain that fresh off a big, offshore trawler usually means they've been shrimping long enough to require their catch be flash frozen on board so obviously just keep those frozen. My understanding is that almost all offseason shrimp have been harvested and treated this way and there's absolutely nothing wrong with it.
Next, you should definitely pick me up 20lbs
I'm not positive about offshore shrimping but I'm fairly certain that fresh off a big, offshore trawler usually means they've been shrimping long enough to require their catch be flash frozen on board so obviously just keep those frozen. My understanding is that almost all offseason shrimp have been harvested and treated this way and there's absolutely nothing wrong with it.
Next, you should definitely pick me up 20lbs
Posted on 5/6/16 at 6:26 pm to LSUFanHouston
quote:
But every other time I've done this, always on a Saturday, I've gone right home and cooked them. This time, it will be about 24 hours between the time I pick them up and the time I cook them.
I've read that day old shrimp is better than fresh off the boat shrimp because of the ease in peeling. don't know that it matters, but my point is they'll still be great.
Posted on 5/6/16 at 6:35 pm to LSUFanHouston
Mix the shrimp and ice. Don't just put ice on top of the shrimp.
Posted on 5/6/16 at 7:38 pm to LSUFanHouston
My PawPaw was a commercial trawler. They would stay out till they filled the hole or were running low on fuel, sometimes up to a week. Ice them down hard (ice-shrimp-ice-shrimp) then add some water, let the water drain then add a little more ice, they will be good and cold and will last up to a week or more.
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