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Posted on 6/27/14 at 3:24 pm to Gris Gris
quote:
off your meds again, OG.
no, but I did get back on em.
Posted on 6/27/14 at 3:24 pm to Ole Geauxt
Apparently, they're not strong enough!
Posted on 6/30/14 at 8:34 pm to Gris Gris
Just found some useful info and a great seafood site.
Louisiana Seafood Handbook
quote:
Shrimp yield: When buying heads-on shrimp remember that removing the heads will decrease total weight by 35%.
When the shell is removed weight decreases by another 15%.
For example, 100 pounds of heads-on shrimp will result in 65 pounds of heads-off shrimp.
When shells are removed 50 pounds of shrimp flesh is the result.
Louisiana Seafood Handbook
This post was edited on 6/30/14 at 8:35 pm
Posted on 6/30/14 at 8:45 pm to Stadium Rat
If you only figure on 1/2lb of shrimp per person, somebody going home hungry. Bare minimum should be 1.5lbs per person and 2 if you want leftovers.
Posted on 6/30/14 at 9:19 pm to Head1
I freeze headless shrimp in 1 1/2 pound containers. Once or twice a month I boil a pack of sausage 3 or 4 potatoes, small pack of mushrooms and 4 ears of corns. Its more than enougj to feed my family of 4 with left overs.
For 9 men and 6 women 20 pounds will be more than enough.
ETA: 20lbs if you have other things to eat.
For 9 men and 6 women 20 pounds will be more than enough.
ETA: 20lbs if you have other things to eat.
This post was edited on 6/30/14 at 9:22 pm
Posted on 6/30/14 at 9:19 pm to TinCupTiger
quote:
If you only figure on 1/2 lb of shrimp per person, somebody going home hungry. Bare minimum should be 1.5 lbs per person and 2 if you want leftovers.
I think you're missing the point. This is telling you how much flesh is going into each person's belly, not how much whole head-on shrimp to buy.
Posted on 6/30/14 at 9:27 pm to Stadium Rat
Those numbers are a little low but are in the ball park.
One pound of head on shrimp will yield 55-65% of peeled meat.
One pound of head on shrimp will yield 65-70% (sometimes more) of headless shrimp.
Different factors affect the yield like time of the month caught and month of the year. I.E. During full moon they will yield better.
My numbers come from analyzing yields when I worked at a shrimp factory.
I would shoot for 1.5lbs(of head on shrimp or ~ 14oz of peeled meat per person) if nothing else is going to be served but shrimp and 1lb if other food is being served (~9oz of peeled meat per person).
One pound of head on shrimp will yield 55-65% of peeled meat.
One pound of head on shrimp will yield 65-70% (sometimes more) of headless shrimp.
Different factors affect the yield like time of the month caught and month of the year. I.E. During full moon they will yield better.
My numbers come from analyzing yields when I worked at a shrimp factory.
I would shoot for 1.5lbs(of head on shrimp or ~ 14oz of peeled meat per person) if nothing else is going to be served but shrimp and 1lb if other food is being served (~9oz of peeled meat per person).
This post was edited on 6/30/14 at 9:31 pm
Posted on 6/30/14 at 10:34 pm to JasonL79
My Uncles been running a shrimp factory for 20 years....... Stad Rats number are spot on. The only exception being sea-bobs. 100lbs of whole sra bobs will only yeild 42-45 lbs of meat.
Posted on 6/30/14 at 10:36 pm to CHEDBALLZ
What is a sea bob ?
Posted on 6/30/14 at 11:04 pm to OTIS2
Yoy have white shrimp, brown shrimp, sea-bobs, royal reds, rock shrimp..... those are the most common.
Sea bobs are caught just the coastal beaches just after or before cold fronts. They have a larger head than brown and white shrimp and rarely get above 36-40 count.
Although the factories only pay 40-50 cents a pound, you can make a lot of money catching them. I have a good friend that shrimps for a living. He catches 10-12,000 pounds a day when they stack up on the beach.
Sea bobs are caught just the coastal beaches just after or before cold fronts. They have a larger head than brown and white shrimp and rarely get above 36-40 count.
Although the factories only pay 40-50 cents a pound, you can make a lot of money catching them. I have a good friend that shrimps for a living. He catches 10-12,000 pounds a day when they stack up on the beach.
This post was edited on 6/30/14 at 11:10 pm
Posted on 7/1/14 at 4:34 am to CHEDBALLZ
quote:
My Uncles been running a shrimp factory for 20 years....... Stad Rats number are spot on. The only exception being sea-bobs. 100lbs of whole sra bobs will only yeild 42-45 lbs of meat.
The peeled meat yield of 50% head on to peeled meat ratio is low. If your shrimp are yielding only 50% at a factory than something is wrong with your weights. I grew up on a shrimp dock (worked in the wholesale seafood industry for 20 years) and helped to run a shrimp factory for over 5 years. My brother also runs a shrimp factory for the last 5 years. We used to average 60%+ on a consistent basis and he still averages that.
Now that I think of it, if we are talking about the regular person peeling than 50-55% may be closer being that the regular person isn't worried about yield. Peeling machines are more efficient at getting the throat meat off of a shrimp.
This post was edited on 7/1/14 at 6:59 am
Posted on 7/1/14 at 5:42 am to OTIS2
quote:
What is a sea bob ?
Sea bobs are caught usually in November-March in Louisiana. The factories aren't crazy about peeling them because of the yield issue (some really small ones mixed in that cannot be peeled by the machines and slip through) and it's hard to make money with them. Usually sea bobs are smaller count (70/80 head on to a largest size of say 40/50 or 36/40) like Chedballz said. They tend to be sweeter and a little firmer than whites/browns.
This post was edited on 7/1/14 at 6:16 am
Posted on 7/1/14 at 6:38 am to JasonL79
Thanks, guys. Never heard of them.
Posted on 7/1/14 at 10:47 am to OTIS2
Lots of drying sheds use them because they can get them cheap. They are excelent to eat too.
Posted on 7/1/14 at 9:57 pm to CHEDBALLZ
quote:
Yoy have white shrimp, brown shrimp, sea-bobs, royal reds, rock shrimp..... those are the most common.
Care to explain how to differentiate between these? I know many here would appreciate it.
Posted on 7/1/14 at 10:26 pm to Stadium Rat
White Shrimp are white and caught in the Spring
Brown shrimp are light brown and caught in the August season
Sea bobs look like a white shrimp with a larger head and a larger barb on their head.
Royal Reds are dark pink and are mostly caught around FL
Rock Shrimp look like a cross between a shrimp and a crawfish without the pinchers and are caught in the Gulf closer to TX and Mexico.
Local processors process probably over 90% white and brown shrimp. My uncle sometimes contract peels rocks and royal reds but its not very often. Sea bobs are often dried and sold as dry shrimp.
Brown shrimp are light brown and caught in the August season
Sea bobs look like a white shrimp with a larger head and a larger barb on their head.
Royal Reds are dark pink and are mostly caught around FL
Rock Shrimp look like a cross between a shrimp and a crawfish without the pinchers and are caught in the Gulf closer to TX and Mexico.
Local processors process probably over 90% white and brown shrimp. My uncle sometimes contract peels rocks and royal reds but its not very often. Sea bobs are often dried and sold as dry shrimp.
Posted on 7/1/14 at 10:54 pm to Stadium Rat
quote:
quote: Yoy have white shrimp, brown shrimp, sea-bobs, royal reds, rock shrimp..... those are the most common. Care to explain how to differentiate between these? I know many here would appreciate it.
I can explain a few types of them:
White- our most popular and abundant shrimp in louisiana. We produce more whites here than any other state. Season mainly runs from August-December but can be caught most of the year. They move inside our inland waters during the summer (June-July) and start moving our in the winter when temperatures drop low in December. Milder tasting than browns.
Brown- browns are caught in inland waters around April -June/July. Brown season starts in may and runs through June/July. Browns can also be caught in deeper water and when they are they tend to be heavier on iodine. Deepwater browns will be a brownish pink color while inland browns will be very close to whites in color. Inland browns taste very similar to whites while the deeper water shrimp have a stronger taste due to their diet that is higher in iodine. Browns are more popular and abundant in Texas. They seem to prefer the stronger tasting shrimp.
Seabobs- see above
Royal Reds- caught in deeper water out of Alabama/Florida.They are a pinkish color and they taste a little more like lobster meat than whites/browns. Very good eating shrimp. Usually caught on big IQF (freezer) boats.
Hoppers(or pink shrimp)- caught in Alabama and Florida. They change their color to their surroundings. Pink in Florida due to the coral and look very similar to our browns in Alabama except they have a brown spot on their side near their tail. They also taste similar to a brown.
Rock shrimp- don't really know much about this type. Use to see them mixed in with the other shrimp but never saw a lot of them being caught.
Shrimp Type Link
Another shrimp link
This post was edited on 7/1/14 at 11:00 pm
Posted on 7/1/14 at 11:28 pm to CHEDBALLZ
CHEDBALLZ and JasonL79
Thanks a bunch!
Thanks a bunch!
Posted on 7/2/14 at 7:08 am to JasonL79
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