CNP warns danger of catching wild shrimp larvae

January 15, 2018 | Shrimp News
Oceanographer Franklin Ormaza (Ph.D.), scientific and technical advisor to the CNP, explains in a statement that the danger lies in that, with the captures of wild shrimp larvae, larvae of other marine species are exterminated. He mentions in particular small pelagic fish such as sardines, mackerels, ... ...read more
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'It's hard and rubbery!' Children taste the most expensive, decadent dishes from the last 100 years ...

January 15, 2018 | Shrimp News
For the next dish, another three children tasted shrimp cocktail featuring tomato and horseradish, the most expensive food of the 1940 after over-fishing left shrimp in short supply. One girl revealed that she would only eat it again if it was 'the only thing on earth'. While a young boy claimed it tasted like ... ...read more
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Jane Stern: 'Chinese' food we used to know at Yangtze Riverside

January 14, 2018 | Shrimp News
It wasn't too long ago when I became nostalgic for the quasi-Cantonese food of my youth. Where was chicken chow mein, shrimp in lobster sauce and/or even chop suey? What happened to the bowl of crisp, fried noodles that came with sweet orange duck sauce before the meal? What was out there for ... ...read more
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Renown chef offers fast, easy meal solution

January 14, 2018 | Shrimp News
Above, Chef Johnny Carino, left, speaks with customer Cathy McCloskey on Friday at Carino's new eatery, Fresh2You on Gloucester Street in Brunswick. His new business offers pre-prepared, microwavable meals for busy customers to take home. At right, a sampling of menu items are seen Friday in a ... ...read more
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Islamic clerics in dispute over Indian prawn fatwa

January 14, 2018 | Shrimp News
According to the USDA Foreign Agricultural Service, India's cultured shrimp and prawn production is around 426,500 million tonnes, while wild shrimp production was estimated at 450,000 million tonnes. Exports stand at around 382,959 tonnes. India's annual per capita fish and shrimp consumption is ... ...read more
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Myrtle Beach Restaurant Week welcomes good deals, area restaurant growth

January 14, 2018 | Shrimp News
A three course meal, including a customer favorite shrimp and grits for $20 per person. Sunday, its owner, Heidi Vukov said that's been a popular choice. "It's pimento cheese grits, topped with fried green tomatoes and then it has a traditional andouille sausage mixture that's fairly traditional with most ... ...read more
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Shark Tank: Joe's Gourmet Fish Fry Accepts $150000 Offer from Daymond John

January 14, 2018 | Shrimp News
First into the tank are Joe and Maranda Dowell of Joe's Gourmet Fish Fry, seeking $150,000 for 15 percent equity. Joe's Gourmet Fish Fry is a seasoned seafood breading mix that can be used on shrimp, fish, meat, vegetables and more. According to their website, the “seafood coating absorbs less oil. ...read more
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Bac Lieu has high hopes for renewable energy

January 14, 2018 | Shrimp News
Renewable energy is a reasonable choice for Bac Lieu to keep the environment clean for economic development, including hi-tech shrimp hatchery development. ...read more
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I Ate A Shrimp Knish While Talking Treyf At Jewish Banquet

January 14, 2018 | Shrimp News
“Am I a bad Jew?” I ask myself, finishing off a third miniature bacon-peanut butter pie. I might, under other circumstances, be able to brush the feeling of guilt away. But the bacon pie is just one of many treyf (Yiddish for non-kosher) bites I have delighted in tonight. I have happily scarfed down pulled pork ... ...read more
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Recipe: Shrimp and grits

January 14, 2018 | Shrimp News
2. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. 3. Add the brandy and cook for 2 to 3 minutes. 4. Add the cream and more stock, if needed, to make a thick sauce that generously coats the shrimp. 5. Heat thoroughly, being careful not to let it come to a boil. Taste for salt. ...read more
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