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Fresh Shrimp (head-on) in Fort Worth
Posted on 5/2/23 at 11:13 am
Posted on 5/2/23 at 11:13 am
I'm looking for head on fresh shrimp that I can get to boil. Kroger has them sometimes. But anybody know a good place in Fort Worth.
3
Posted on 5/2/23 at 11:51 am to jp4lsu
You don’t want IQF…but I’m not sure folks will be honest with you.
Posted on 5/2/23 at 12:23 pm to Gaston
Why the frick wouldn't you want IQF shrimp, especially in Fort Worth Tx?
Posted on 5/2/23 at 12:29 pm to jp4lsu
No one in FW has them “fresh.”
Best looking shrimp are going to be at Central Market. And the shrimp they have in the glass case are the same ones in the bags in the freezer case next door. Source: seafood manager.
Best looking shrimp are going to be at Central Market. And the shrimp they have in the glass case are the same ones in the bags in the freezer case next door. Source: seafood manager.
Posted on 5/2/23 at 12:54 pm to MobileJosh
I mean technically you do…you just don’t want to boil them. IQF shrimp need to be soaked in water for a long time, and even then the shells stick MUCH more other shrimp. You can defrost and boil them…the shells will not pop free like you’re accustomed to.
Posted on 5/2/23 at 1:22 pm to Gaston
I think almost all shrimpers now IQF their shrimp as soon as they haul in the net, especially if they are out multiple days. If they caught a shrimp four days earlier, I would rather have it IQF then on ice for four days.
I think the days of "fresh off the boat" are gone for most folks who don't live within shouting distance of the dock and have a good relationship with their shrimper. As in a phone call telling you, "I went out this morning and will be back to the dock at 3:30 pm"
I think the days of "fresh off the boat" are gone for most folks who don't live within shouting distance of the dock and have a good relationship with their shrimper. As in a phone call telling you, "I went out this morning and will be back to the dock at 3:30 pm"
Posted on 5/2/23 at 1:49 pm to Panny Crickets
Correct Panny, I should rephrase that. Everything coming to FW will be frozen.
There are some seafood markets locally but I don't know if their stuff would be any better than the overpriced Central Market stuff.
I don't like boiling headless shrimp. They don't have the same flavor.
There are some seafood markets locally but I don't know if their stuff would be any better than the overpriced Central Market stuff.
I don't like boiling headless shrimp. They don't have the same flavor.
Posted on 5/2/23 at 2:55 pm to jp4lsu
Like others have said, everything you find will be previously frozen. I'm in Dallas and will check Fiesta first, they often have gulf shrimp for half the price of Central Market and Wholefoods. You have to be careful about how long its been in the case, I ask to smell it. I can find good shrimp at Fiesta and bad shrimp. But Ive also found bad shrimp at CM/WF. Kroger is my second choice as they will be cheaper than CM/WF. Generally, if you buy the frozen bags and thaw it yourself that is your best bet.
Posted on 5/2/23 at 3:41 pm to MeridianDog
Yea, I drive across the Bay bridge to the Pass and go talk to the dock processors (Fortes). They vacuum out shrimp from boat hulls and cull/sell them…they process IQF as well. The son in law of the owner always steers me right…he said the longer you soak the IQFs in water the better they will be boiled. He makes sure to completely defrost them and get them soaking before you leave he dock…if that’s all they have to boil.
I think all day would be best…last ones we bought from another source we soaked for an hour or so, and still they were very unpleasant to peel.
I think all day would be best…last ones we bought from another source we soaked for an hour or so, and still they were very unpleasant to peel.
Posted on 5/2/23 at 5:10 pm to Gaston
Gaston are you saying thaw first and then soak?
Or throw the frozen shrimp in water and soak?
This is good info...thanks
Or throw the frozen shrimp in water and soak?
This is good info...thanks
Posted on 5/2/23 at 6:05 pm to jp4lsu
The dock guy sits there with a high flow hose and sprays them until he’s satisfied they are thawed…then he half fill the chest with water and throws a shovel or two of ice on them. Says soak as long as possible. I go in the morning over there and it’s never been a big issue, since I get a good 8 hour soak…
When I’ve gotten IQF and tried to soak for an hour or so it was an real issue. Hurts your feelings when everyone acts like your cooking did that.
When I’ve gotten IQF and tried to soak for an hour or so it was an real issue. Hurts your feelings when everyone acts like your cooking did that.
This post was edited on 5/2/23 at 10:16 pm
Posted on 5/2/23 at 6:07 pm to Gaston
quote:
he said the longer you soak the IQFs in water the better they will be boiled. He makes sure to completely defrost them and get them soaking before you leave he dock…if that’s all they have to boil.
Good to know. I’m definitely going to try this.
Posted on 5/2/23 at 7:40 pm to Gaston
I do know you can't count on shrimp being easy to peel anymore. Sometimes they are and then the next time, they are horrible. You are 100% correct about that. Our best results are usually from Billy's Seafood in Bon Secour.
Posted on 5/3/23 at 5:29 am to Gaston
Lmao. Your dock guy is a moron. All soaking shrimp for 8hr is going to do is negatively impact the texture and flavor of the shrimp. I'm sure the reason your shrimp don't peel well is you over cook them. Bring seasoned (crab boil, lemon, bay leaf) water to a boil, slosh in some apple cider vinegar, add shrimp and cut the fire. Ice 5 minutes in and soak for another 10. Perfect peeling shrimp, be they IQF or straight off the boat.
Posted on 5/3/23 at 7:46 am to MobileJosh
You are a fricking idiot, but it’s fine…you’d think coastal Alabamians would be a touch cooler, but holy hell. Takes a lot to stand out as an a-hole on a food and drink board, but congrats to you sir…you do it with every post.
Posted on 5/3/23 at 2:06 pm to MobileJosh
quote:
add shrimp and cut the fire. Ice 5 minutes in and soak for another 10.
I have been having great results with the 5 minute "boil" with fire off and then going to an ice chest and then covered with ice and a few gallons of the boil water to make a slurry and soaked for 10-15 mins, testing every minute or so until done. The only issue is it would cool the shrimp a little more/less if the ratio was bad, but I like that anyway as it avoids them continuing to cook on the table.
Did this to avoid watering down the boil water with ice and the ability to bring the water back to a boil quicker as I generally do two smaller batches rather than a large one.
I have obviously over thought this but I love the results.
Posted on 5/3/23 at 2:12 pm to MeridianDog
quote:
think the days of "fresh off the boat" are gone for most folks who don't live within shouting distance of the dock
Not completely true. There’s a family owned seafood market and eatery in Waxahachie that sells shrimp “off the boat.” He owns the boats and they are trucked up from Galveston same day.
There has to be at least one guy selling fresh shrimp in FTW
This post was edited on 5/3/23 at 2:13 pm
Posted on 5/3/23 at 3:51 pm to TCO
Thanks TCO for that info. I might have to look him up if i do a big boil.
There are a couple seafood markets that sell live crawfish and blue crab. I need to go by there and see what is up with the shrimp
There are a couple seafood markets that sell live crawfish and blue crab. I need to go by there and see what is up with the shrimp
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