Fresh NC Shrimp - why won't all local restaurants put them on menu?

[Amy Huggins]

Why do some local restaurants use frozen, farm (generous) raised shrimp from China or Ecuador when we have the best, the freshest, the sweetest, support-your-neighbor-shrimp in the world caught right here?!

I know the common answer from local operators who use frozen product is 'cost'.

Is this answer legit? Would consumers pay more for fresh local shrimp dishes?

[Amy Huggins]

ok, so, my friend bob shook (who knows a LOT about food and restaurants and ingredients) says that portion control may play a part - thusly affecting the price per serving. apparently all those iodine-y little farmraised shrimp are all the exact same size. (um, scary?!)

i know from my work in many different restaurants (i won't 'out' the ones who used frozen!) that 5 lb bricks of frozen shrimp are very convenient to store and to thaw. i also know that some warm bodies working the line need to be able to count 8 shrimp per dish or they will totally jam food costs. really, tho, couldn't the use of a scale be taught so the shrimp could be pre-portioned? couldn't fresh shrimp be frozen in bulk, on site, in season? still i wonder...

[Lynne Foster]

Yes, I am sure that convenience plays a part in the decision as does cost.

Buying fresh shrimp in bulk may actually be cheaper. I am not restaurant-savvy so I can't swear by that but I know how low the price per pound is. I buy 50 pounds at a time and freeze it for our winter use. I imagine the objection to freezing on site is the time and labor involved.

It seems to me that somewhere along the line decisions get made as to what the priorities are and quality doesn't always win.

Look at the restaurants on the Outer Banks who do make a point of serving local seafood and note how successful they are.

I just sent my latest column to www.islandfreepress.org and I expect it will be posted tomorrow. It touches on this topic and includes a yummy recipe for shrimp and grits.

[Amy Huggins]

Great article, Lynne!

A significant point that stood out, relative to this discussion, was... "One problem is a lack of labeling standards that allow, in other places, the consumer to easily identify and choose local products."

Questions which immediately came to mind... Is there currently an effort underway to create and promote such standards here on the Outer Banks?and one I wonder a LOT... Does our community embrace this culturally and economically valuable asset? Why and why not?

Fresh, local, seasonal seafood "bragging" levels seem to exist according to the passion of the operators right now. The ones who 'get it' know their customers 'get it' and will return because of it, and brag to their friends that they know where to find it.

It is all about education, you are right. Consumers need to know what to ask for when shopping for seafood - in a market or a restaurant. Operators need to be aware of their unique and valuable Outer Banks commodity. These proposed standards, along with strategic marketing, can help our entire community become ambassadors of a product absolutely unavailable elsewhere as it is here.

ok, now i am headed to the market for greentails!! John and I had talked about crispy grit cakes and shrimp w/country ham on top... we are at least talking the same gastronomic language this weekend!

I will definitely try your recipe next - one ingredient i don't usually use w/shrimp + grit recipes is peanut oil... seems like i usually use butter and fat from some kind of pork... the p-nut oil will add a new umami layer! Thanks!

[Lynne Foster]

I just sent two photos from the fish market in Grand Central Station. They prove that labeling can also be an attractive marketing tool. The seafood there is fresh and well displayed and the information, extremely helpful for the discerning shopper. Maybe I should send one from another market downtown and you can judge for yourselves where you would rather purchase your seafood! Care to guess what you are buying?