There is Something About Shrimp
Shrimp has become one of the most popular seafood choices for both chefs and consumers. The convenience and versatility of shrimp make it a great ingredient in the kitchen. Delicious, high in protein, low in carbohydrates and containing no trans fats, shrimp is also the menu catch of the day for many restaurant-goers.
There are more than 300 species of shrimp in the world. Each has its own texture and flavour, influenced by the waters the shrimp live in and food eaten. Black tiger and vannamei white shrimp represent 95 per cent of the market. More than 90 per cent come from Thailand, China, India, Vietnam, Indonesia and Ecuador.
Most black tiger shrimp are farm-raised and come from Vietnam or India. Visually more appealing when cooked, these delicious, succulent shrimp are bigger in size and crunchier, making them perfect for grilling or shrimp cocktails.
Vannamei white shrimp (also known as Pacific white shrimp) are small to medium size, slightly softer than black tiger shrimp and are great stir-fried or pan-fried. Most vannamei white shrimp are farm-raised and come from Thailand, China, Indonesia and Ecuador.
Both types of shrimp are sold individually quick-frozen or in block frozen form. The convenience of individually quick-frozen shrimp is perfect for smaller volume operators that can thaw only what is needed, reducing food waste and improving food cost control. The shrimp are available in raw, cooked and other value-added formats, including breaded and marinated, which further reduces food costs by minimizing labour. These convenient formats lend themselves to many great menu applications.
Wild, ocean caught white shrimp comprise a very small percentage of the seafood shrimp market. Only sold raw, in block form and with the shell on, these wild shrimp tend to be larger than black tiger or vannamei white shrimp.
Shrimp is now more affordable than ever. With year-round availability and the high-perceived value of shrimp as an add-on item, shrimp can be a permanent feature on any menu. It is also easier to cook than other seafood and requires less food preparation and cooking time.
With increasingly more consumers concerned about food safety and where their food comes from, it is important operators deal with reputable food service distributors. Traceability, food safety systems and sustainability are key to ensuring food quality; they are just as important as knowing how to handle and prepare food in the kitchen.
Shrimp (as well as other seafood) delivered by a distributor should arrive in its sealed, original package. The importer’s information, product codes and place of origin should be clearly indicated on the package. This information allows the shrimp to be traced every step of the way.
When purchasing shrimp, keep in mind exact counts and net weight. Product should be 100 per cent net weight guaranteed. Individually quick-frozen shrimp should have an even coat of ice — not too thick and no more than eight to 10 per cent glazing. Additionally, it is important chefs and restaurateurs double check the counts listed on the package to ensure they are getting what they paid for.
With shrimp’s rise in popularity (as with any seafood), there is concern about environmental sustainability. Whether seafood is farm-raised or wild caught, either method can impact the environment. But when carried out properly, shrimp farming or aquaculture, whereby shrimp are raised in a controlled environment to precise standards, provides an ocean-friendly and sustainable alternative. More and more seafood businesses are working in partnership with conservationists to manage and protect ocean resources. It makes perfect business sense.
Mark Tytel is the national director of food service sales and marketing at Export Packers Company Ltd. The food service division markets both domestic and imported food products across Canada to food service distributors, major chains and independent operators. Export Packers also offers product development, menu planning and training.
