How should I store the shrimp to keep them fresh?
Fresh shrimp is highly perishable and should be used within two days of purchase for optimal freshness and taste. Removing the head (though that eliminates the sweetness) will allow the shrimp to be stored for four days after purchase. Store fresh shrimp in the coldest section of the refrigerator, ideally on a bed of ice, and cover with wax paper. The wax paper helps to maintain air circulation around the shrimp, preserving its quality.
Can I freeze your shrimp?
We do not freeze our shrimp because we want to sell the freshest possible product. If you receive shrimp with the head on, it means the shrimp has been harvested less than two days ago, ensuring maximum freshness. It is important to note that shrimp with the head on should not be frozen. Freezing shrimp with the head intact can cause them to lose texture and flavor. In addition, once thawed, they may release unwanted compounds from the head, which, while not harmful, can negatively affect taste and quality (meaning it'll smell awful!) If you know you won’t be able to use the shrimp within a few days, you can perform a “half boil” (about 5-7 minutes), remove the heads, and then freeze the shrimp. This allows you to retain some of the delicious flavor from the head while ensuring the shrimp are properly prepared for freezing. Just remember, always remove the head before freezing. Once shrimp are thawed, they should be kept refrigerated and used within 3 days. Do not refreeze shrimp once they've been thawed, as this can compromise the quality and texture.
Why do you sell shrimp with the shell and head on?
We sell our shrimp with the shell and head on to preserve the best possible flavor. Cooking shrimp with the head on helps to infuse the meat with a naturally sweet, rich taste that you simply can't get from pre-peeled shrimp. The shells on our shrimp are naturally thin because they molt every three to five days, meaning they don't need the protective, thicker shells like wild shrimp. There are also no toxins or pollutants contributing to the shell's thickness, ensuring the shrimp is safe and healthy to eat. Selling shrimp with the head and shell intact also eliminates the need for deveining. This process became common in the 1930s due to the presence of mercury in shrimp, but since our shrimp are free from antibiotics, hormones, toxins, and pollutants, deveining is unnecessary. Most of what’s left in the vein, such as baking soda, salt, and protein, is harmless and cooks out during preparation. This approach not only enhances flavor but also ensures you’re getting a healthier, more natural product.
How big are the shrimp?
The size of the shrimp will depend on when in the growing cycle you purchase your shrimp. We begin selling shrimp when they reach 18 grams. In grocery store standards - we begin selling them when it takes 30 shrimp to make one pound. We continue selling them until it takes about 20 shrimp to make one pound (about 22 grams each). We don't like to sell them much larger because the meat starts to get tough and lose sweetness.
Why aren't the shrimp deveined?
The shrimp don’t really have much inside them. They eat a high-protein diet, a bit of salt from the water, and a touch of baking soda to help with the tank's alkalinity. Any trace elements cook out during preparation, and what’s left is perfectly safe to eat. That’s actually why we don’t need to devein them.
What do shrimp eat?
We give the shrimp a special diet made just for them! They eat small sinking pellets that they can easily pick up and munch on. The main ingredients are feed meal, soy meal, and fish meal.
Can I see the shrimp pools?
Yes! We give tours for $5 per person.
Why is the water brown?
The brown color comes from something called biofloc. It’s a natural and beneficial part of our shrimp farming system. Biofloc is made up of tiny particles—like algae, bacteria, and bits of organic matter—that form as the shrimp eat and live in the tank. These particles help keep the water clean by breaking down waste, and they also serve as an extra food source for the shrimp. So while the water may look murky, it's actually a healthy, well-balanced environment that supports shrimp growth without the need for chemicals or antibiotics. Think of it like a mini-ecosystem that helps the shrimp thrive!
Where do you get your shrimp?
We purchase our shrimp from a hatchery in Florida when they are 10 days old (it takes about 5 months for them to grow to selling size). When we receive them, they are only the size of your eyelash!
Are the shrimp organic?
Technically, we can't classify our shrimp as organic. While our feed supplier provides very high-quality ingredients, the fish meal we use doesn't meet organic standards. Additionally, they can't guarantee that the corn and soy in the feed are 100% GMO-free. However, we pride ourselves on being antibiotic- and hormone-free, which we believe is more important. Unlike many imported shrimp, which may contain antibiotics and hormones banned in the U.S., our shrimp are free from those additives.
Where did you get that awesome logo?
We commissioned our logo from a high school student (yes, she was still in high school!) that our daughter, Erin, taught. She worked tirelessly to bring our vision to life. Thank you Aaliyah!
