It’s Hopper season. Fresh local bay shrimp called hoppers. You can identify them by their pink spot on their side.
There is a short window of opportunity that we can get this size shrimp before the are all gone or move on. We spent two days unloading and processing 2800lb of shrimp from two boats. Most of these shrimp will be quick frozen and store for later weeks, while the rest will be served fresh. The season for these large hoppers will only last a few weeks so come and get them while the getting is good.
Below are some pics of us processing the shrimp for storage. The bulk are put on bread racks, stacked, and then rolled into a freezer that is 10 degrees below 0. After the are frozen we box them up in 50lb increments and stack them neatly in the freezer.
The rest are put into wooden crates and iced to serve fresh.
