I've often bought shrimp advertised as large or jumbo and after getting them there are ALOT of medium to small mixed in
I guess you just have to look for an honest fisher who culls them correctly. H
ard to find these days

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Posted by JasonL79

Houston area

Member since Jan 2010

6416 posts

Posted on 8/20/15 at 6:17 pm to thickandthin

quote:
I guess you just have to look for an honest fisher who culls them correctly. H
ard to find these days

There isn't really a way for the fisherman to cull their shrimp unless they hand grade them which takes a lot of time. Some do a better job than others of separating them to get more money for the big ones. It's really hard to get uniform wild shrimp. Farm raised is a different story because they raise them in ponds where all the shrimp in that particular pond are the same age.

A lot of retailers will mix their jumbo (10-15) with medium (26-30) and still charge a premium price. It's hard to tell when you are buying them to tell because they will a lot of times put the big ones on top and as they scoop the smaller ones are mixed in.

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Posted by JasonL79

Houston area

Member since Jan 2010

6416 posts

Posted on 8/20/15 at 6:21 pm to thickandthin

quote:
I always work on the premise of 60/40. 60% head and 40% meat and shell. Is that wrong?

Yes that is wrong. You get more meat than 40%. Shrimp peeling machines will average 55-65% meat but they are a little more efficient than peeling by hand. Peeling machines tend to get the throat meat while doing it by hand the throat meat usually gets broke off when you break the head off.

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