| OCTOPUS | SHRIMP | SQUID |
| SHELLFISH | FIN FISH | FILLETS/LOINS |
| SPECIALTY ITEMS |
'BLUE CHIP' & 'CAPS' LOUISIANA PEELED SHRIMP
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Louisiana P&D shrimp are processed from both gulf white and gulf brown shrimp (Penaeus setiferus and Penaeus aztecus).
Key production is during August and September but significant landings are made in other months as well. The fishery draws upon both off-shore (Gulf of Mexico) and in-shore (Louisiana Bayou) production. Fishing is closely watched and heavily regulated by government biologists.
The packer removes the head, tail and shell but does not remove the vein. This product is sold as peeled, undeveined (pud). The shrimp is then block frozen raw.
Sizing is based on count per pound. Common sizes available range from 21-25 ct/lb to 150 ct up per lb.
Caps brand is 10/4.4 lb blocks per master carton and Blue Chip is 10/5 lb per master carton.
Louisiana peeled shrimp can be either browns or whites, or a combination of both. The species are virtually indistinguishable and equal in quality. Market preference between brown and white shrimp varies regionally with the west and Hawaii normally preferring whites and the south and east preferring browns. Sodium tripolyphosphate is used in gulf shrimp processing to protect changes in meat color. If too much of this treatment is used, quality of the shrimp and its cooking characteristics are negatively altered.