April 16, 2011 Fish List Newsletter 4/15/2011: Oregon's Famous Pink Shrimp
Pink shrimp, bay shrimp, salad shrimp — whatever you call ‘em — they’re simply delicious. Shrimp season got off to a little of a late start this April, as fishers and processors failed to come to agreement on price negotiations. But that came around, the boats untied and we are in some shrimp now!
Did you know that the Oregon Pink Shrimp fishery is considered the best shrimp fishery in the world? The gear used in the fishery has virtually no impact on habitat and results in almost zero bycatch of untargeted species. Oregon actually pioneered a special fish excluder device that lets fish out of the net, while keeping the shrimp in. Brilliant! Add to that, shrimp are very short-lived and highly reproductive, so they are inherently resistant to fishing pressure.
Frequently given answers about shrimp
- What’s the difference between shrimp and prawns?
There is no hard and fast rule about applying the names “shrimp” and “prawn.” While there are some anatomical scientific distinctions, generally all species are referred to as shrimp, with larger shrimp referred to as “prawns.” The term “scampi” refers not to a species, but to the method of cooking large shrimp in butter and garlic.
- There are more than 3,000 living species of shrimp worldwide.
Many are tiny or inhabit niches unsuited to commercial fishing harvest. Worldwide, about 40 species of shrimp are harvested commercially.
- What is the most consumed seafood species in the US?
Shrimp! But about 90% of the U.S. shrimp supply is imported from aquaculture facilities in Asia and South America. Not cool.
- What’s so bad about aquaculture?
The expansion of aquaculture in the US and abroad poses significant threats to the environment, including the pollution of land and waterways, destruction of mangrove forests, and the depletion of wild fish stocks and biodiversity.
Despite these negative effects, federal policies have supported funding the expansion of aquaculture – since wild fisheries are often conducted in areas rich in natural resources, and if wild fish are no longer necessary to meet seafood needs, then hard rock mining, oil drilling, and natural gas extraction can occur with little opposition.
Despite high levels of contamination in many foreign aquaculture facilities (Thailand, Vietnam, and China to name a few), the US inspects less than 2% of imported seafood. It is very possible that farmed, imported shrimp contaminated with residues from pesticides, antibiotics, and other filth is actually reaching US consumers.
- How can I know where my fish comes from?
Local Ocean labels all fish in our market with the location of where it was harvested and most times the name of the boat that caught it. If you are shopping in the larger supermarkets, all fish need to, at a minimum, be labeled with their country of origin (also known as COOL). Make a good choice: Oregon Pink Shrimp. Avoid imported farmed shrimp. Choose wild shrimp, particularly from the West Coast of the US, Canada and Mexico.
- How should I prepare shrimp at home?
Pink shrimp go well in salads, soups, omelets, casseroles, and all kinds of pasta dishes. You can use them for tacos or quesadillas as well. When adding shrimp to a hot dish, add them at the last minute, though, as they will dry out if over cooked.
Other Local Ocean news…
Looking forward to the opening of Chinook Salmon season on the 15th. Look for an announcement soon on the available of fresh salmon fillets. I can smell the BBQ already. Stand by for more info.
Good Eating!
Laura A
Local O
