re: Individually Frozen Shrimp Advice.

quote:

---

that explains why last week I got boiled shrimp from 2 diffrent places and both were hard to peel, i assuming they were salt IQF

---

Most likely they were. But fresh shrimp are really only available a few months out of the year (May-October/November and sometimes until January). That's why most people only handle the IQF's. That and fresh shrimp really only have a retail shelf life of 3-4 days until the heads start to turn orange/red and that is when most retail shoppers won't buy them. While IQF can be kept fresh and looking good in the freezer for weeks by thawing out a small amount at a time. Then their is the transport issue and the distance issue. It will be easier to find fresh shrimp closer to the source such as in westwego at the shrimp lot, houma, chalmette, along the coast, etc. Bottom line is most places (Even coastal places) only offer IQF for a big portion of the year. To me IQF's don't taste any different but are just a little harder to boil but can be boiled well if you are careful. Fresh shrimp are much more forgiving though. If you are just buying them to peel yourself and cook, IQF's are just as good also.