Rick, assuming I want to go raw with the shrimp, and I am not in a place where I'm likely to find shrimp fresh off the boat, what am I looking for at the store as far as quality and safety?
That is such a great question! Thank you for asking it.
I’m not sure where you live, but what you really need to look for is a good, reputable fishmonger, ideally one that supplies seafood to restaurants.
For example, when I lived in New York, I often went to Lobster Place to buy seafood for ceviches and other raw preparations.
There are a couple of phrases you can use when you talk to a fishmonger. “Intended for raw consumption” is language the FDA uses. It is not a grade or certification, but you can ask whether they carry shrimp that is intended to be eaten raw. “Sushi-grade” and “sashimi-grade” are also sometimes used. Those are not official grades either, but depending on where you live and who you are talking to, a knowledgeable fishmonger should understand what you are looking for and be able to point you in the right direction.
If you do not already have a seafood market you trust, go to your favorite sushi restaurant, ceviche restaurant, or raw seafood place and ask where they source their seafood. Ask whether they have a particular fishmonger or market they use regularly. They may even be able to give you the name of a specific person to ask for.
I do this all the time when I have sourcing questions. If I eat something at a restaurant that I really like, whether it is a fruit, vegetable, seasoning, chile, tortilla, or another ingredient, I ask where they buy it. As long as you are a nice, paying customer, people are usually very happy to help. I have been given names, phone numbers, and email addresses before, which is incredibly helpful.
Thanks Rick! I'm in Portland so quality food supply isn't a problem in general, but Oregon isn't exactly a shrimp hotbed so I'm always wary of whatever is being supplied "fresh."
Rick, assuming I want to go raw with the shrimp, and I am not in a place where I'm likely to find shrimp fresh off the boat, what am I looking for at the store as far as quality and safety?
That is such a great question! Thank you for asking it.
I’m not sure where you live, but what you really need to look for is a good, reputable fishmonger, ideally one that supplies seafood to restaurants.
For example, when I lived in New York, I often went to Lobster Place to buy seafood for ceviches and other raw preparations.
There are a couple of phrases you can use when you talk to a fishmonger. “Intended for raw consumption” is language the FDA uses. It is not a grade or certification, but you can ask whether they carry shrimp that is intended to be eaten raw. “Sushi-grade” and “sashimi-grade” are also sometimes used. Those are not official grades either, but depending on where you live and who you are talking to, a knowledgeable fishmonger should understand what you are looking for and be able to point you in the right direction.
If you do not already have a seafood market you trust, go to your favorite sushi restaurant, ceviche restaurant, or raw seafood place and ask where they source their seafood. Ask whether they have a particular fishmonger or market they use regularly. They may even be able to give you the name of a specific person to ask for.
I do this all the time when I have sourcing questions. If I eat something at a restaurant that I really like, whether it is a fruit, vegetable, seasoning, chile, tortilla, or another ingredient, I ask where they buy it. As long as you are a nice, paying customer, people are usually very happy to help. I have been given names, phone numbers, and email addresses before, which is incredibly helpful.
Thanks Rick! I'm in Portland so quality food supply isn't a problem in general, but Oregon isn't exactly a shrimp hotbed so I'm always wary of whatever is being supplied "fresh."
Crabs, clams and oysters would be AMAZING if you can't find good shrimp!