Unloading some shrimp, squid, and flounder off the Family Pride. Never noticed Jeffery taking this pic while I was busy gabbing at the mouth. Beautiful day on the water and a nice break from the kitchen and office duties. Only bad thing is lugging 1000lb of fresh seafood up a hill in wheel barrels to the trucks.
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.
So good it's addictive. Offered in two styles. Citrus or Spicy Sriracha. Served with homemade tortillas. Yumm! It all starts with fresh Atlantic Sharpnose Shark. Meat so pretty it's perfect for ceviche.
Caught in the Gulf mostly in south Florida. In my opinion better than red snapper. These are some small ones but still delicious.