Shrimp Expert

by Emily Stavis

A Seafood Expert by definition is a person who has a special skill or knowledge in some particular field. While I don’t think of myself as an “expert,” I do get to participate in, and learn about, the various Shrimp markets all over the world.  Many buyers in the seafood business do not monitor, purchase, or get involved in many different Shrimp markets. They may be a supplier in the Gulf who is selling only Domestic Brown and White Shrimp in various forms, or they may be a Shrimp producer in Bangladesh specifically concentrating on the farming, marketing, and supply situation of Tigers and Freshwater Shrimp.  They are typically not involved with the other species that they do not handle.

I have a distinct advantage from where I sit, and that is because my company carries a wide range of different Shrimp items. Each day, I get to compare and contrast the Wild and Farmed markets, the White Shrimp and Tiger Shrimp Markets, the Shell-On Shrimp markets and the value-added Shrimp items like P&D T-On (peeled and deveined Tail-On Shrimp) and P&D Tail-Off (peeled and deveined tail-off Shrimp).

Prices on any given size of Shrimps can vary by as much as $1.00 - $2.00 per lb depending upon markets and the forms of Shrimp. For example today a 16-20 Domestic Shell-On Shrimp is selling in the low to mid $5.00/lb range at a wholesale level while PDT-On Shrimp of the same size are selling at a low $6.00 level wholesale.  One is a Wild Domestic Shrimp that needs labor to peel and devein it at the end user level and one is Farmed Tiger that is ready to cook with little to no labor to get the Shrimp ready for the pan.

The markets are constantly changing as seasons begin and end, supply situations go up and down, and the currency exchange fluctuates on the world markets.  Then there are the natural disaster and weather occurrences that can affect the markets as well. Many factors play into making decisions about the what and the when to carry product and this is what makes my job exciting, nerve wracking and just plain fun from day to day, season to season and from year to year.

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Global Aquaculture Alliance Conference

It has been a very informative and interesting week out here in Seattle at the 9^thannual Global Aquaculture Alliance Conference. The Global Aquaculture Alliance (GAA) is a group of members of the seafood industry from all different aspects of the business. There are Processors, Retailers, Foodservice Fortune 500 companies, Distributors and many scientists and industry professionals; all dedicated to the continuation of sound aquaculture practices for farm raised species all over the globe.

The largest topic at this meeting has been about trying to understand the “true” meaning of the word “sustainability.” The global marketplace today has many concerns with respect to aquaculture. The environmental aspects, the social aspects - workplace conditions, underage labor, the food safety issues of producing  healthy and wholesome foods and the traceability from the individual farms through to the processors and then to the distribution chains.  We learned that there are 4 major components of aquaculture which need to have standards and monitoring in order to be deemed a  sustainable system:  The Hatchery, the Individual Farms or Groupings of Farms, the Feed Mills and the Processors. Each group along the way must be committed to creating a sustainable way to bring the end product to the table while following the Best Practices set out by the GAA and others.

The conference focused on many different seafood products that are being farmed today. Salmon, Tilapia, Pangasius, Cod, Cobia, Trout, Catfish and Shrimp to name just a few.  As a whole, the group could vote on different questions put forward and automatically see the results with the new technology that the conference utilized (a smart board questionnaire). The group as a whole stated that we need a single certifying agency that all aquaculture can adhere to (presently there are many certifying agencies), and that the farmed products be wholesome and chemical-free. The group all agreed that the consumers are demanding that the seafood they eat be harvested in a way that does not hurt the surrounding environment and that the businesses involved have a strong sense of social responsibility. Interestingly enough, the group also agreed that while the consumers want these aspects in their farmed food the consumers were not willing to pay more for it!!!

As a buyer of many farmed species, I must say that it was a real pleasure to come together with my customers, vendors and notable scientific officials, to discuss the real time happenings of seafood aquaculture. There is an enormous amount of work still to be done; however there have been many successes as well. In two weeks I’ll be off to the real farms to take what I learned in “Aquaculture Class” this week.  I will be actually speaking  with the shrimp farmers in Thailand to see what is really happening at the farm level - stay tuned……..

General State of Seafood

The Best Shrimp…

What is the best shrimp to eat????? As the shrimp buyer here I often get asked this question. The answer is actually interesting and it varies depending upon the individual tastes of the consumer.  When people order steak in a restaurant they are very clear when it comes to what they prefer; the Ribeye which is a fattier, richer, more flavorful piece of meat with good marbling throughout or a Filet Mignon which is a center cut, leaner piece of meat.  When it comes to shrimp though, the consumer is much less clear cut in what “type” of shrimp they like or even know about.

Shrimp can be different in looks and tastes simply by method, i.e. farmed or wild. Shrimp can also be vastly different in looks, tastes and cooking time by species: Penaeus Vannamei (whites), Penaeus Subtilis (brown), Penaeus Monodon (tigers) or Machrobrachium Rosenbergii (freshwater). In the shrimp world, we use the Latin or scientific names when purchasing shrimp so that all of the sellers and buyers worldwide understand exactly the species that they are buying. This is a cute footnote to all parents who are struggling with their teenagers taking Latin in schools. The kids will say, “when in real life would we EVER use this?” you can then shoot back with the fact that the international seafood community uses Latin in buying and selling.

The Penaeus Vannamei or white shrimp are typically sold in many forms and can be from Mexico, Ecuador, Panama, Indonesia, Vietnam, India and other areas of Southeast Asia and South America. They can be wild or farmed and are also caught in the Gulf of Mexico. The US domestic shrimp industry thrives with white shrimp harvested from the Gulf of Mexico in Mississippi, Louisiana, Texas and Alabama. Typically, farmed raised shrimp have a very mild flavor and have a nice uniformity so that all of the shrimps in one size look the same in shape. The farmed whites can be softer in feel in the mouth vs. a wild white. The South American farmed whites are typically firmer than the Asian farmed whites.

Wild caughtwhites can vary greatly in flavor depending upon where they are caught. The Mexican whites are a very “meaty” shrimp with a good crunch and a sweet flavor. The Domestic Gulf whites can be a bit softer in the mouth and can have a “shrimpier” flavor, but are also sweet.

The Penaeus Subtilisor Browns are a “strong” flavored shrimp which can have a bit of astringency in the flavor profile due to their higher iodine content. Many different regions of the country prefer these shrimp, especially in the South and Southwest, and in Maryland and the Carolinas.  The taste of these wild caughtbrowns is VERY “shrimpy”; which, in other markets can be objectionable.

The Penaeus Monodon or black tiger shrimp  can be farmed or wild caught.  However, in the US, black tigers are generally farm raised from India, Vietnam, Bangladesh or Indonesia. These shrimp can be a bit saltier and firmer than a white, but when cooked, have a beautiful bright orange color.  They have a nice crunch but if overcooked, can become tough especially since they have a shorter cooking time than white shrimp.

The Machrobrachium Rosenbergii are farmed freshwater shrimp.  These are typically prepared grilled, sautéed or baked and should never be boiled.  They have a very different taste and texture to the whites, browns or black tigers. They are plain in flavor with a texture and consistency that is closer to lobster than to shrimp. These are very firm and mild and they pick up marinades very well. Since they can grow quite large their cooked presentation can be quite dramatic.

So which is my favorite???? Well I like them all. As noted, some work better for frying and some work better for marinating and grilling; so there really is no correct answer. When we have done taste tests between farmed whites and farmed tigers with our 15 salespeople the results are usually split right down the middle. Half of the people prefer the milder and softer white; while the other half enjoy the brighter color, crunch and brininess of the tiger.

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Shrimp Recipe

Shrimp has become one of the most popular seafood items consumed by Americans today. There are many reasons why this is happening. One of them being that shrimp comes in a variety of packs and count sizes, therefore you buy the pack and size you need - so there’s no waste. It is also very affordable, versatile and easy to cook.  In minutes, you can have a delicious, healthy, home-cooked meal. There are many wonderful shrimp recipes around, here’s one of my favorites:

Shrimp Scampi

Ingredients

• 1 bag of BOS’N Black Tiger Shrimp
• 1 raw onion (diced)
• 1 green pepper (diced)
• 1 bunch of scallions (diced)
• 1 box of linguini
• 1 16oz. can of tomato sauce (optional)
• A dash of: seasoned salt, garlic salt, accent and pepper
• 1/2 stick of butter

Instructions

• Boil the pasta until al dente
• Saute shrimp with butter
• Combine with diced onions, green peppers, and scallions
• Let this mixture simmer for 5 minutes
• Add tomato sauce (optional)
• Let it cool for 3 minutes
• Drain the pasta and mix it all together in a large bowl, serve with salad and garlic bread

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Confusion reigns in the Gulf….

I have only been buying the shrimp in earnest here at Stavis Seafoods for the last five years, so my historical perspective is a bit skewed when it comes to all time low pricing in certain markets. This year for sure, we have hit the ALL TIME low since Hurricane Katrina and beyond when it comes to domestic shell-on and peeled shrimp.  Up here in the New England states we really try and stick to using white shrimp from the Gulf, as our consumer tastes just prefer milder wild shrimp; but, we still keep our pulse on the brown markets as well. When 16-20 white shell-on domestic shrimp hit bottom about three years ago, many of the importers who were only focusing on tiger shrimp and other Asian species jumped in and bought truckload after truckload.

This year there are many factors in play that have driven the price to below the record low of three years ago.  The fuel costs have been relatively low, the fishing in the Gulf has been exceptional, the import prices of tiger shrimp have remained fairly stable due to lower production and the currency exchange and, frankly, the economy is still NOT improved enough for importers and speculators to jump in and make container load purchases unless they have prior commitments. These factors have resulted in lower and lower prices of both shell-on shrimp and peeled shrimp.

So are we at the bottom? Well, this is the BIG question for all of the buyers large and small out there.  If there is a significant weather event (hurricane season is upon us) and fishing gets interrupted, the prices could creep back up.  If suppliers hold their inventories and the economy does not improve, then the “sales for cash” could keep markets remaining weak. We are about to come into the Mexican wild season starting in October and if they have good catches, then the prices could remain low in the Gulf as well.

When my dad, Ed Stavis bought the shrimp here for over 30 years he would always say, “dealing in all of these markets is fun and interesting,” and boy was he right! He was the master and we still have the most animated discussions over the shrimp markets today.  Whether or not we are at the bottom of this market, the good news in this economy is that consumers can enjoy wild caught domestic shrimp in many forms at really affordable prices, and it should be on any and all menus in restaurants and in retail chains across America.

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