What's up with the shrimp?

I can't post this on FB because it's been an issue at almost every place I've ordered or dined in the past few mos. I don't usually cook shrimp at home because it's such an easy thing for me to order out and since I'm a picky pescatarian (plus mostly dairy free and totally GF) many menus are really limited with what I can order. 

I know it's really easy to overlook shrimp but this is beyond that. They're mealy, tasteless, yuck. One meal I needed to double check to make sure I wasn't eating chicken (and I haven't eaten chicken in over 25 years). 

Has anyone noticed the same thing? Many of the places I've eaten I've had better shrimp in the past so I have to wonder if it's a supplier issue as opposed to just inattentive preparation. 

Signed,

I can't afford to eliminate yet another thing from my diet

Funny you mention GF. Just read this:

For some people in recent years, gluten has become the enemy, even though wheat accounts for about 20 percent of the calories consumed worldwide, more than pretty much any other food. Fewer than 1 percent of people in the United States have a wheat allergy, and fewer than 1 percent have celiac disease, an autoimmune disorder that requires sufferers to abstain from gluten. Gluten sensitivity (the catchall disorder that leads many Americans to abstain from gluten) is not well defined, and most people who self-diagnose don’t meet the criteria.

Nonetheless, at least one in five Americans regularly chooses gluten-free foods, according to a 2015 poll. Sales of products with gluten-free labels rose to $23 billion worldwide in 2014, up from $11.5 billion worldwide in 2010.

Gluten-free diets can lead to deficiencies in nutrients such as vitamin B, folate and iron. Compared with regular bagels, gluten-free ones can have a quarter more calories, two and a half times the fat, half the fiber and twice the sugar. They also cost more.

https://www.nytimes.com/2017/11/04/opinion/sunday/relax-you-dont-need-to-eat-clean.html

There's been something called 'white spot' affecting southern and Equatorial supplies, which isn't commonly spoken about. It's not meant to affect whether or not humans can consume the crustaceans but quality is seriously affected and our producers refused to supply affected stock. Can't remember how far into your waters it has spread. 

On top of this, researchers have noticed and commented on warmer waters where wild stock would usually breed. Again, this not only reduces available stock, it affects quality. 

If your outlets are relying on frozen stock instead of fresh, I suspect you'd be able to notice. Usually after cyclones, we notice diminished wild stock due to dirty/muddied waters and disrupted feeding grounds for the wild livestock. You might want to check and see if the fishers and producers supplying your outlets have been affected by the hurricanes. 

Good amount of shrimp comes from aquaculture now, and a good amount of that is imported from Asia, farmed under conditions that are not something I care to write about.

Unless I know where seafood comes from, I am unfortunately very hesitant to consume it. This goes quadruple for shrimp. Yet another reason to go see Reggie at Freedmans.

ETA: the 94% stat is staggering. The 60% nauseating.

http://www.foodsafetynews.com/2015/04/consumer-reports-tests-find-60-percent-of-frozen-shrimp-contaminated-with-bacteria/

If you're talking Asian supply, it's either white spot (probably) or warmer water (can't be helped).  

I've enjoyed the shrimp from Freeman's lately. The frozen shrimp I have checked seem to all be from India or Vietnam. I am not inclined to try the Indian-sourced shrimp, given what I have read about the water quality in and around that country (some locations may be fine, but I cannot tell from the label on the frozen product where it originated beyond its country of origin")

And don't forget seafood procured with the use of enslaved people.  Thailand is supposed to be a major offender...§

I've read about the farmed shrimp from Asia which is why I don't buy it anymore. And I've read enough to know I don't want it to be a big part of my diet, but it's just easy to order it when we dine or take out.

I said to my mom I'd be better off spending the Twenty bucks on high quality shrimp and cooking myself— though I most often do—but a couple of times a week it's nice to let someone else do the cooking. Sadly I'm less and less enthused about what I've ordered.

So I guess I'm just done with shrimp in restaurants...sigh...

@BG9, I know enough to know that when I eat wheat or barley, I don't feel well. I don't really care whether I'm sensitive, allergic, or just being a pain in the ***, I can't eat it. Because of that, I mostly avoid Chinese food but got something last week because my daughter was in the mood for it. I specified (and was assured) my selection was GF but the several days I was achy, puffy, and didn't feel right (maybe it actually was the MSG?). GF bread is a rare treat for me and I have never eaten a GF bagel. So, as my kids say, you do you. Don't worry about what I choose to eat or not. Whether it makes sense to you, I have my reasons. I'm not here asking about GF, I'm just curious about shrimp. Thx.

BG9 said:

Funny you mention GF. Just read this:

For some people in recent years, gluten has become the enemy, even though wheat accounts for about 20 percent of the calories consumed worldwide, more than pretty much any other food. Fewer than 1 percent of people in the United States have a wheat allergy, and fewer than 1 percent have celiac disease, an autoimmune disorder that requires sufferers to abstain from gluten. Gluten sensitivity (the catchall disorder that leads many Americans to abstain from gluten) is not well defined, and most people who self-diagnose don’t meet the criteria.

Nonetheless, at least one in five Americans regularly chooses gluten-free foods, according to a 2015 poll. Sales of products with gluten-free labels rose to $23 billion worldwide in 2014, up from $11.5 billion worldwide in 2010.

Gluten-free diets can lead to deficiencies in nutrients such as vitamin B, folate and iron. Compared with regular bagels, gluten-free ones can have a quarter more calories, two and a half times the fat, half the fiber and twice the sugar. They also cost more.

https://www.nytimes.com/2017/11/04/opinion/sunday/relax-you-dont-need-to-eat-clean.html

I rarely eat shrimp anymore.  Tasteless 

krugle said:

I rarely eat shrimp anymore.  Tasteless 

And very expensive for something with no flavor.

shh - I've noticed a recent sensitivity to bread, pasta, etc.  I had some dental work done and could only eat soft foods (yogurt, applesauce, etc) for several days.  As soon as I added some pasta into the mix I felt it... so I "get" the "I don't have celiac disease but there is a sensitivity".... but I digress.  Freeman's shrimp never disappoints.  The Gate uses their shrimp in their shrimp cocktail.

the shrimp at Abril Cocina were very good.

@mem, The one in the jar? Or do they do it differently now?

@shh I had the shrimp and grits there. 

mem said:

@shh I had the shrimp and grits there. 

Had the shrimp in the Bibimbap this Saturday night and they were good as well.

Shrimp at the Trattoria has been pretty good.

I've had no issues eating shrimp out. They are good at the places I order them. I do notice you have to be careful which you buy- some are mushy and not the way they should be.

Is this at Abril Cocina? I'll have to look at the menu, sounds like there are some different things since we last tried. 

prerak77 said:

mem said:

@shh I had the shrimp and grits there. 

Had the shrimp in the Bibimbap this Saturday night and they were good as well.

Fresh water farmed fish products do not have the same taste as wild caught products.  I believe most of them are raised in fresh, not salt water.  The blandness seems to improve with pre-brining before cooking.  If aquaculture is the future of fish products, I will be eating less of this product.  It gives a new meaning to the word "seafood".

When I go to Mexico (west coast or Baja) I get shrimp.  Up here only in restaurants I know do not buy farmed fish.  

and it is overpriced in most restaurants.

To get the best shrimp possible, forget most restaurants. If you want truly good tasting shrimp you will likely have to go to Freemans to order. Order wild caught, shell-on shrimp. ask for U-12 or 16/21 size. The smaller the number, the larger the shrimp.  Words like jumbo and colossal are meaningless for shrimp.   

@shh yes it was Abril Cocina. Very good food.

Agree on the farmed shrimp being mealy and tasteless. I occasionally see frozen Gulf shrimp around here. I've had much better luck cooking with it.

I am finding seafood in general to be almost impossible to find fresh, other than from a good market.

j_r said:

Agree on the farmed shrimp being mealy and tasteless. I occasionally see frozen Gulf shrimp around here. I've had much better luck cooking with it.

When I was growing up in San Antonio, you'd see pick-up trucks on street corners selling fresh-caught Gulf shrimp out of ice chests. Such good shrimp. The trucks are gone now and the supermarkets sell the mushy, tasteless farmed shrimp. When you see Gulf shrimp, it's worth the premium price.

What an entitled bunch of elitist whiners.

You seem to be the one whining. I'm just here to learn about shrimp, and I think the information has been rather interesting... Even though I don't actually eat shrimp.

Are you saying we are only entitled to mushy shrimp and no whining allowed?    

Pretty much yes. There is no way to meet the demand for shrimp from wild caught shrimp so the masses need to rely on farmed shrimp or have no shrimp at all. So to only want wild shrimp is elitist.