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First of the Year ~ Fresh Salad Shrimp

Posted by Kira DeRito on

Hello Everyone! It is a happy day here at the fish shop - we have, in our hot little hands, *both* the first of the year fresh salad shrimp (also the 'special' this week) AND the first of the year fresh spot shrimp.  It's practically Olympia Shrimpfest!  Not only are both of these a fresh, local, wild and sustainably harvested shrimp, but they're delicious and healthy and
Spot Shrimp!
beautiful.  Potentially swoon-worthy.  And if you're thinking I'm a little too excited about shrimp you're probably right.  The culinary possibilities are zooming through my mind.... salads and grilling and sautéing and roasting, oh my!  Read on for some info about the local ocean pink shrimp fishery and the recipe for a warm shrimp and pancetta salad that will have everyone looking for seconds.  Also in the case this week we have the usual suspects in the shellfish corner - clams, mussels and Pacific oysters.  We will have a few of the tumbled Blue Pool specialty oysters in for tomorrow and hopefully some Kumamotos in for Friday.  The halibut is beautiful, (although a bit smaller in stature due to some particularly nasty weather in the Alaska fishing grounds) and the true cod, sole and snapper are looking good.  We got a few fresh halibut cheeks in yesterday thanks to a lucky coin toss win on the part of our ace seafood procurer, (thanks Tami!), and those are sitting pretty next to the fresh wild king salmon flown in yesterday from Yakutat.  We do expect to have more of that king in through the weekend, along with a little more white king and some previously frozen wild silver salmon.  From Hawaii we have blue marlin, ahi and tombo and all three are looking very nice.  And last but not least, a bit more of the fresh sablefish and a few whole local rockfish (snapper) are on ice in the walk-in cooler.  Come down and ask us for a sample of the fresh salad shrimp - and have a great week! ~Kira p.s. We've had a few concerned customers regarding the possibility of radiation in seafood due to the crisis in Japan.  We want you to know that first and foremost, we would never have anything in our shop that we didn't feel comfortable serving to our own family, and that's been our policy for years.  In addition to that, we're keeping a close eyesafety first on the latest information on a daily basis.  At this point there seems little reason to worry about seafood other than the fish that is sourced directly from Japan - and as we have never imported Japanese fish, we feel pretty solid.  If you would like to read more about the latest info, feel free to check out these two seafood industry articles that came through my inbox today. SeafoodSource Blog ~ There's no need for alarm.  SeafoodSource Article ~ Some Radioactive Iodine Found in Japanese Fish  
 Fresh Oregon Pink Shrimp
The pink shrimp suffers a bit of an identity crisis out in the world - it's known by quite a few different names. Cocktail Shrimp, Salad Shrimp, Ocean Shrimp, Coldwater Shrimp, Bay Shrimp and we most often hear them described as "those little cooked shrimp". Their sizesalad shrimp is decidedly unimpressive, but they have a wonderful lovely light flavor and sometimes you just don't need your shrimp to be "colossal."  The Oregon shrimp fishery typically runs from April 1st through October - they got a bit of a late start this year due to a few days of nasty ocean conditions and a few days of price negotiations between the boats and the processors.  These shrimp are one of the few items that we prefer to get *after* they've moved through a large processor - namely because we don't want to see them until they've been cooked and peeled, which is done (thankfully) by machine.  With a minimum sizeshrimp boat requirement of 160 cooked tails per pound, shrimpers target the 2-3 year old populations and only fish during the daylight hours as the shrimp migrate up from the sandy bottoms at night to feed on krill and copepods.  They're also a great choice for the environmentally conscious, and the Oregon fishery claims the title of the first ever Marine Stewardship Council certified shrimp.  MSC is the environmental standard for sustainable fishing and you can find out more at if you're interested.  Pink shrimp are caught by a method called "otter trawl" with very little by-catch and we look forward to having these tasty little morsels available all summer.  They are one of the more perishable seafood items, so we would caution not to purchase too far in advance of when you'll be enjoying them and take us up on our offer of ice if you're going to be out and about for more than 45 minutes, (or if it ever gets warm outside... dreaming, dreaming). There are a million ways to feast on salad shrimp, with some of our favorites being an unimaginative yet delicious salad topping, ceviche, shrimp casserole, shrimp risotto and Sailor's favorite: shrimp quesadillas!  You can find our recipe for shrimp stuffed avocados here and read on for our warm shrimp and pancetta salad!

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