Seafood insiders know that 99.9% of the retailers featuring “Fresh” shrimp are lying.
The cold hard fact is that nearly ALL commercially caught wild shrimp are now frozen on board. The seafood processors, who buy nearly all of the domestic shrimp produced, demand frozen product. They need to remove the heads, grade the shrimp to different sizes, and then package and re-freeze it. All this handling is much easier with frozen shrimp. Cheaper. No overtime. More economical. Better.
Better for who? The shrimp processors.
Not better for the shrimp. And certainly not better for shrimp lovers.
It's almost impossible to find genuinely “Fresh” shrimp these days. At Farm 2 Market we say, “If it ain't nice enough to take home to your Mom, don't sell it.” It's hard to find a reliable and consistent supply of “Fresh” shrimp nice enough for my Mom.
But from time to time, we get a chance to hook-up (no pun intended, since shrimp aren't hooked they're caught by net) with some “shrimpers” who can ship absolutely, positively “Fresh” shrimp.
Wild Heads-On Louisiana Shrimp 
Those of you who read the “Rosengarten Report” or watch David Rosengarten on the Food Network or NBC's “Today Show,” have heard about these shrimp. He talks about them all the time. They won the “Gold Medal” for the best shrimp in America.
The shrimpers who catch and ship these beauties for us go out at night in small skiffs carrying lanterns to attract the shrimp. Working the nooks and crannies of the Louisiana coast where the big shrimp boats fear to tread, they throw cast nets by hand. Sometimes they only catch 6 shrimp per throw. But, oh my, are these shrimp nice.
They hit ice immediately that night and aren't processed or soaked in any way. They're sold heads-on, just the way they come out of the sea. They average about 12 to the pound, but they're not size graded so sometimes you get some monsters. They'll hit your kitchen less than 36 hours out of the water.
Cook 'em with their heads-on, just like the Louisiana “shrimpers,” end enjoy the sweet flavor and crisp texture that is the hallmark of “Fresh” shrimp.
Baja White Shrimp Tails
When the Louisiana Heads-On Shrimp (see above) won the Gold Medal for the “Best Shrimp in America,” guess what shrimp won the Silver medal for second place: The Farm 2 Market Baja Whites.
Currently being harvested from the cool, deep waters of the Pacific off the coast of the Baja peninsula, these shrimp will be in season only until mid-January 2007.
These are the “shrimp cocktail” shrimp of choice. Sized at about 15 shrimp tails per pound, these are the plump, sweet shrimp that can stand up to any cocktail sauce known to man.
In Mexico, these shrimp are often grilled in the shell to preserve moistness and flavor. They have a firm and meaty texture, and a delicious briny taste.
Whether served as an appetizer or a main course, these shrimp tails will be a delight to shrimp lovers everywhere.
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