How to Buy Shrimp

The species and distributor are key considerations.

By John Filose

Flavor, price and intended use are all considerations when purchasing shrimp, with certain varieties offering a higher level of quality and a more satisfying taste experience for the consumer.

First, do you want wild or farm-raised product? Wild shrimp have a firmer texture, and more pronounced flavor and are usually available in larger sizes. Farm-raised offer a milder taste and more uniform size.

There are also variations among the shrimp species. Wild browns are typically the most flavorful. White shrimp generally have a sweeter taste.

But the most critical decision you’ll make in purchasing shrimp is which distributor to use. It is essential that you know the company you choose. Its suppliers should be respected importers and/or domestic sellers who have their own brands and stand behind their quality-control systems.

The best safeguard is to learn how to recognize quality yourself. Here are some things to look for:

• Black spot, or melanosis, a harmless discoloration of the shell resulting from a natural, enzymatic reaction. Melanosis can indicate poor handling at harvesting or processing. A “premium” product should have no black spots, though “standard” grade may have some.
• Net weight. Remove the packaging and place shrimp (raw, shell-on or IQF) under a gentle spray of cold water to remove the ice glaze. Drain for exactly two minutes and then weigh the product. This net weight should match that on the box or bag.
• Actual count of shrimp. Separate all broken or damaged shrimp, and then weigh all the whole shrimp. The actual count equals the total count of whole shrimp divided by the weight of the whole shrimp in pounds. Example: 254 whole shrimp weigh 5 pounds. Divide 254 by 5 to get 50.8. Hopefully, you have purchased 51/60-count shrimp and have a very nice product!
• Uniformity of shrimp, block or IQF. Weigh the 10 largest shrimp and then the 10 smallest. To determine uniformity, divide the weight of the largest shrimp by the weight of the smallest. Let’s say the 10 largest shrimp weigh 200 grams and the 10 smallest weigh 180 grams. Divide 200 by 180 to get a uniformity of 1.11. For farm-raised shrimp, uniformities should be 1.1 to 1.3; for wild-caught, 1.3 to 1.5.

In my travels around the world, I have never encountered a shrimp company that had only a “short-term” focus. Reputable operators are primarily small business people who have dedicated their lives to the shrimp industry and are good stewards of the environment that nurtures their investment. High-quality shrimp results from the great care taken by professionals throughout the shrimp harvesting, processing and distribution chain.

John Filose is VP of sales, marketing, distribution and business development for San Diego-based Ocean Garden Products, a founding member of the Mexican Shrimp Council. Filose has 20 years’ experience in the shrimp industry and has worked and traveled extensively throughout the United States, Mexico, Central and South America and Asia. He is also a past president and chairperson of the National Fisheries Institute.

For more information, please visit www.mexicanshrimp.org.