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"

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Posted by Gaston

Dirty Coast

Member since Aug 2008

39062 posts

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.

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Posted by TCO

Member since Jul 2022

2531 posts

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

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