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Started By
Message
Safe to eat raw shrimp?
Posted on 10/1/25 at 10:16 am
Posted on 10/1/25 at 10:16 am
A friend owns a small restaurant in Madison, WI and wants to serve a Southeast Asian raw shrimp dish as a monthly special. He’s asking me about buying Gulf shrimp off the boat and shipping to him next day air. Google tells me that eating raw Gulf shrimp after more than an hour or two isn’t safe and that sushi-grade shrimp are generally cold-water spot prawns. Do any of you who catch, process, or sell shrimp know whether that’s accurate?
If not, and if he could serve day-old raw Gulf shrimp safely, could you recommend a source near Lafayette?
If not, and if he could serve day-old raw Gulf shrimp safely, could you recommend a source near Lafayette?
10
Posted on 10/1/25 at 10:17 am to Fiddler crab
Like ceviche, or just plain raw shrimp? If the latter, why?
Posted on 10/1/25 at 10:24 am to LSUballs
He wants to serve raw shrimp with wasabi jeow som, a Lao specialty that he learned to prepare during his 20 years in that country.
Posted on 10/1/25 at 10:26 am to Fiddler crab
Hard Pass
Posted on 10/1/25 at 10:26 am to Fiddler crab
So experts are now tying the vibrio bacteria to raw seafood like oysters.
Could it apply to raw shrimp?
Hell, I always thought the bacteria had to find an open cut to infect, recently they’ve said “raw seafood” can be a culprit.
Would have thought stomach acid would destroy it…just passing along what I read recently.
Could it apply to raw shrimp?
Hell, I always thought the bacteria had to find an open cut to infect, recently they’ve said “raw seafood” can be a culprit.
Would have thought stomach acid would destroy it…just passing along what I read recently.
Posted on 10/1/25 at 10:31 am to Fiddler crab
Hey even sushi shrimp, ebi is served cooked. Raw shrimp is only a thing if cooked in citric acid.
I'm not familar with Lao cuisine but sounds nasty
I'm not familar with Lao cuisine but sounds nasty
This post was edited on 10/1/25 at 10:33 am
Posted on 10/1/25 at 10:52 am to Napoleon
Posted on 10/1/25 at 10:58 am to prplngldtigr
quote:
So experts are now tying the vibrio bacteria to raw seafood like oysters.
Could it apply to raw shrimp?
Yes, vibrio vulnificus can be found in shrimp, but you cook them, so it's not a concern. If you're eating shrimp raw, then yeah, you could get sick.
quote:
Hell, I always thought the bacteria had to find an open cut to infect, recently they’ve said “raw seafood” can be a culprit.
Vibrio vulnificus is a foodborne bacteria, so you can get it through eating food. You can also get it through a cut on your body.
Posted on 10/1/25 at 11:26 am to Fiddler crab
tell him to run it by his insurance company first
Posted on 10/1/25 at 11:27 am to Sunnyvale
quote:
Hard Pass
I'm a fairly adventurous eater, but that's the kind of thing I would eat only if I saw it come off the boat, and even then, likely only during colder months.
Posted on 10/1/25 at 11:46 am to Napoleon
quote:
Hey even sushi shrimp, ebi is served cooked.
There's actually a "sweet shrimp" that's served raw. I don't think they get them out of the Gulf of America/Mexico, though.
Posted on 10/1/25 at 11:57 am to Y.A. Tittle
Its not just the shrimp. A lot of things can be eaten raw. Its the human involvement with the shrimp.
Have you seen a shrimp boat lately? I'm not sure I'd eat anything raw off a shrimp boat
Have you seen a shrimp boat lately? I'm not sure I'd eat anything raw off a shrimp boat
Posted on 10/1/25 at 2:46 pm to Fiddler crab
quote:
sushi-grade shrimp are generally cold-water spot prawns
Sushi shrimp in the US are frozen at -4°F or below for 7 days. It's not caught and eaten the same day.
Posted on 10/1/25 at 3:01 pm to Fiddler crab
No offense to you or your friend...
But now that I know significant food safety decisions are being made via asking a friend 1000 miles away who then poses it to a CFB message board
I might never eat at a restaurant again
But now that I know significant food safety decisions are being made via asking a friend 1000 miles away who then poses it to a CFB message board
I might never eat at a restaurant again
Posted on 10/1/25 at 4:29 pm to Sunnyvale
Great user name.
Posted on 10/1/25 at 5:10 pm to GEAUXLPOST
They recruiting kids that know how to pull a door?
Posted on 10/2/25 at 8:40 am to Sunnyvale
I'd eat the shite out of that.
Posted on 10/2/25 at 9:07 am to Fiddler crab
quote:
A friend owns a small restaurant in Madison, WI and wants to serve a Southeast Asian raw shrimp dish as a monthly special. He’s asking me about buying Gulf shrimp off the boat and shipping to him next day air. Google tells me that eating raw Gulf shrimp after more than an hour or two isn’t safe and that sushi-grade shrimp are generally cold-water spot prawns. Do any of you who catch, process, or sell shrimp know whether that’s accurate? If not, and if he could serve day-old raw Gulf shrimp safely, could you recommend a source near Lafayette?
I’ve always heard that raw fish in the U.S. must be frozen first. Not sure if the rule extends to shelfish. Certainly doesn’t apply to oysters
Posted on 10/2/25 at 10:17 am to Pettifogger
quote:
No offense to you or your friend...
But now that I know significant food safety decisions are being made via asking a friend 1000 miles away who then poses it to a CFB message board
I might never eat at a restaurant again
Posted on 10/2/25 at 11:24 pm to Fiddler crab
Once while visiting Grand Isle we went to the docks for shrimp. My mother asked the captain if they were fresh. He peeled a raw one, ate it and said, “Is dat fresh enough for you?”
One of the best sales pitches I’ve seen to this day.
One of the best sales pitches I’ve seen to this day.
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