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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Great Seafood Sells - More than you might think

As the economy has gotten tougher and customers have looked to increase their buying power, seafood has become challenged to compete with other lower priced proteins in stores. Consequently, seafood has seen smaller increases in sales than any other proteins over the last 12 months. Consumers have transferred their food dollars from restaurants to the grocery store. In response to this and the need to work on tighter margins, retailers have been reviewing the viability of maintaining fresh seafood departments in every store. In some cases, based on the ROI per square foot, retailers have decided not to keep a service department and convert solely to a self-serve case. But, purely looking at ROI does not tell the whole story.  It does not provide the complete impact that a fresh seafood case can have on sales dollars and profits that a store generates.

One chain in particular discovered that the fresh seafood service case has a broad reaching impact on every department in the store. After removing a number of service cases, they found that store sales were suffering in most of the other departments. They noticed that a number of higher ticket items were showing softness in sales and that the average order size per customer was declining. Upon further inspection, it was determined that the withdrawal of the service seafood case drove customers to purchase their groceries elsewhere. These same customers tended to create more culinary experiences and drove the sales of many of the higher priced and potentially higher margin vegetable, dairy, grocery and meat items. Where the average consumer might have spent $75.00 per visit, the average service seafood case consumer would spend $125 per visit. Although the seafood department may represent only 2-3% of total sales in retail - the truth is that it has a greater impact on the success of the store. The results would lead one to believe that by effective merchandising of fresh seafood, highlighting its health and convenience benefits, and the cross merchandising of products, the percentage of customers who frequent the seafood case increases. This also generates a new contingent of customers who are interested in creating a culinary experience, not just a meal.

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Welcome!

 This is your place to learn about a wide variety of fresh and frozen seafood.  Posts will cover a variety of topics.  Expect to see focus features on individual species of fish such as Cod or Pollock.  You’ll also see articles comparing different species of Shrimp, Crab, or Lobster.  Some posts will have pictures of fish and will teach you how to handle and prepare them.  Other posts will focus on the seafood commodity markets, helping you to anticipate rises and falls.  We’ll explain the different species of wild Salmon, the different countries of origin for farmed Salmon, and how to choose which to use.  Additionally we will have a recipe section with our favorite seafood recipes and a glossary of fish terms that may stump you.  The seafood experts who will be contributing to this website have an average of 20 years of experience.  In general, our focus is on posting and publishing articles, as such we will be moderated and are not likely to post many responses.  We will review your responses however, and will do our best to reply to you off-line.  Feel free to email us with suggestions for future posts as well.  Again, this website is for you.  Thank you for your attention, and welcome to seafoodexperts.net!

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South African Lobster Tails

These are cold water spiny lobster tails. They have the well deserved reputation as the world’s premiere lobster, offering unmatched freshness, taste and texture. Caught in the cold, clean waters of the coast of South Africa, this lobster is immediately processed on frozen-at-sea vessels to preserve freshness. Dramatically overflowing with meat, these sweet and mild lobster tails can be boiled, steamed or grilled. These Lobster Tails can be thawed and chilled prior to use, delivering added versatility during preparation and presentation.

The factory vessels fish in very deep water off of the coast of South Africa at an average depth of 900-1200 feet. The lobsters are caught in traps.

The shell is very thin and the meat to shell ratio is very high.

This lobster species is smaller than other lobsters. The majority of the lobster tails are in the 3.5 oz to 6.0 oz range.

Each size has a letter designation. The following is how the lobster tails are graded:

Tight size grading allows customers to keep South African lobster tails on the menu at an affordable price point.

Comparison of South African lobster tails to other cold water lobster species:

Suggested applications and preparations for South African Lobster Tails include:

Uses of Raw Extracted Meat

Medallions • Casserole dishes • Ceviche

Split Tails

South African Lobster Tail’s uniquely thin shell allows it to be split easily

Uses In-Shell

Surf & Turf • Broiled • Grilled • Boiled

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Looking For Value

The food landscape - always a fluid environment, has seen some dramatic shifts over the past 12 months. With consumers reducing their dining out dollars and increasing the number of meals consumed in the home, competition has become most intense in the past few months to provide value to retail consumers trying to stretch their purchasing power. This is great news from a retailer’s perspective as it drives more consumers into the store and many retailers are seeing comp sales increases as high as 5% over last year. But what are they going to buy? Convenience-as the economy has slid into recession, people are working harder. Taking on more responsibility and working more hours as they are asked to do more with less. They have little or no time to plan much less execute on a meal. So they are looking for products that they know how to cook or products that they feel they cook quickly and successfully. Quality-for those consumers that are trading in their frequent diner card for a frequent shopper card, they are coming into the store looking for products that will replace that restaurant experience. That means that they are looking for quality products in terms of freshness, taste and appearance. Value- Consumers are watching their expenditures. Savings rates have increased for the first time in decades and everyone is trying to do more with less. Does this mean that they are looking for the cheapest product on the shelf? Not necessarily. What they are looking for is a solid value. Products that are aggressively priced and meet their need for quality and convenience at the same time.

Unfortunately, seafood has not fared as well as we all would like in this competition. In the last three quarters of 08′, seafood was the only perishables department that did not see an increase in sales and tonnage. As customers have defined their purchasing decisions they have found that other proteins, in particular poultry, which saw a 6.7% increase in sales in 2008, have met their needs more effectively. It does not have to be this way. There are a large number of products that can be offered at a great value.  Products like Capensis, Swai and Ponga, to name a few, all offer wholesale price points in the mid $2.00 range which would allow a retailer to market these products for as little as $3.99 per pound on sale. Although it may take some innovative marketing to introduce consumers to these species, given the competitive environment I think it will be well worth the effort.

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