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re: I'm thinking of starting a shrimp broker business in NWA
Posted on 8/8/13 at 10:15 am to BayouBrawl
Posted on 8/8/13 at 10:15 am to BayouBrawl
Mississippi is great because they don't consider crawfish seafood.....no permits needed 
0
Posted on 8/8/13 at 10:59 am to yellowfin
quote:
you are going to want IQF, fresh isn't going to work for that
You'll need orders lined up so you can un-load the fresh shrimp as soon as you get back home.
Go talk to some boats. 10 skiffs to work with you will be better than a big boat that drags the gulf. Shrimp caught in the pass will last alot longer than shrimp caught in the gulf.
As far as IQF,
. Maybe NWA don't know any better but I can't understand the people that buy that stuff.
Posted on 8/8/13 at 11:06 am to JayWall
quote:
As far as IQF, . Maybe NWA don't know any better but I can't understand the people that buy that stuff.
I agree. I find when you boil shrimp that have been through the IQF process the shells tend to stick more than freshly caught ones that have been put on ice.
Posted on 8/8/13 at 11:22 am to JayWall
There's a reason you can't buy fresh shrimp in NWA....shite, it would be hard to find fresh shrimp in Lafayette
Posted on 8/8/13 at 11:31 am to yellowfin
There's restaurants all over the country that use fresh shrimp. Not saying this is a great business idea but it could work if there's enough people willing to buy fresh shrimp in Arkansas. OP will probably have to sell them at $6.00 a pound at least, maybe more. I don't know how many people would be willing to pay that when they probably can't tell the difference between fresh gulf shrimp and frozen/farm raised. Hell most people in Louisiana can't tell the difference unless it's boiled or fried.
Posted on 8/8/13 at 11:51 am to JayWall
quote:
As far as IQF, . Maybe NWA don't know any better but I can't understand the people that buy that stuff.
You can hardly tell any difference in taste between IQF and fresh.
The biggest issue with IQF's are going to be in the cooking process. Like the other poster said, IQF's don't boil as good as fresh and the shells tend to stick. I'm pretty sure this has something to do with the salt brine solution.
Nitrogen or CO2 frozen wild shrimp are much easier to boil and are pretty close to boiling fresh.
Posted on 8/8/13 at 11:59 am to JayWall
quote:
There's restaurants all over the country that use fresh shrimp.
Majority of restaurants use frozen shrimp. The few that do use fresh shrimp are not the norm and are probably near the coast. I would say more than 90-95% of shrimp consumed in the US is frozen.
Imports, which total over a billion pounds a year, are all frozen.
The gulf produces around a 200-250 million pounds and a majority of that is also frozen.
Posted on 8/8/13 at 12:14 pm to JasonL79
quote:
I'm pretty sure this has something to do with the salt brine solution.
Anyone who witnesses this process then eats IQF shrimp is a moron.
quote:Big difference between frozen and IQF. I'll take a shrimp that was iced down, then frozen over IQF any day. You would be able to tell when eating something like bbq shrimp. IQF shrimp have few wiskers, legs, etc.
Majority of restaurants use frozen shrimp
quote:
Imports, which total over a billion pounds a year, are all frozen.
And I agree when they're cooked (other than certain ways) you can't really tell the difference. The OP would be better trying to do this with IQF but I personally would have a hard time labeling that as fresh shrimp.
Posted on 8/8/13 at 12:49 pm to JayWall
IQF is actually much better in terms of quality than having them on ice and freezing later.
The faster out the water and the shortest time to freeze them the better. smaller water molecules and No coarse texture.
The faster out the water and the shortest time to freeze them the better. smaller water molecules and No coarse texture.
Posted on 8/8/13 at 1:17 pm to JayWall
quote:
The OP would be better trying to do this with IQF but I personally would have a hard time labeling that as fresh shrimp.
pretty large Louisiana owner grocer does this every day
Posted on 8/8/13 at 1:34 pm to yellowfin
Some of ya'll need to realize he is looking to sell in North West AR. More than likely people up there have never seen a fresh shrimp unless they were at the coast. As to price/lbs I'd bet he would be able to charge whatever he wanted at 1st. $15 /lbs for fresh shrimp wouldn't be outragous.
That would be considered cheap even in Memphis.
That would be considered cheap even in Memphis.
Posted on 8/8/13 at 1:41 pm to JayWall
quote:
quote:
I'm pretty sure this has something to do with the salt brine solution.
Anyone who witnesses this process then eats IQF shrimp is a moron.
What do you think is so bad about the IQF process?
Posted on 8/8/13 at 1:42 pm to yellowfin
quote:
quote:
The OP would be better trying to do this with IQF but I personally would have a hard time labeling that as fresh shrimp.
pretty large Louisiana owner grocer does this every day
Well they were fresh at one time.
Posted on 8/8/13 at 1:49 pm to thickandthin
You'd need a couple of licenses from LDWF, wholesale/retail license for the actual store, and a transport license for each vehicle you have transporting the seafood.
Otherwise, you risk the chance of your entire truck load being seized.
Otherwise, you risk the chance of your entire truck load being seized.
Posted on 8/8/13 at 1:51 pm to JasonL79
I'm gonna start hauling live crabs to Nebraska .....you think I can make some money?
This post was edited on 8/8/13 at 1:56 pm
Posted on 8/8/13 at 1:55 pm to yellowfin
quote:
I'm gonna start hauling live crabs to Nebraska .....you think I can make some money?
IMO you'd lose too much product.
Posted on 8/8/13 at 1:57 pm to yellowfin
quote:
I'm gonna start hauling live crabs to Nebraska .....you think I can make some money?
A killing!
Posted on 8/8/13 at 1:59 pm to yellowfin
quote:
I'm gonna start hauling live crabs to Nebraska .....you think I can make some money?
Ship them up there, fatten them up with corn and then sell them to Mormons in Utah...
Posted on 8/8/13 at 2:01 pm to JasonL79
quote:
What do you think is so bad about the IQF process?
Not bad necessarily. Just some extremely dirty and salty water. Next freezer boat you come across, stick something bright orange in the tank. You won't be able to see it 4 inches under the water. They change the water in that tank about once a month.
Posted on 8/8/13 at 2:01 pm to brass2mouth
quote:
quote:
I'm gonna start hauling live crabs to Nebraska .....you think I can make some money?
IMO you'd lose too much product.
Crabs are hard to make money even when you don't have to haul them. They die too easy.
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