Frequently Asked Questions
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- What are Wild GA Shrimp?
Wild GA Shrimp are premium-quality seafood caught by professional shrimpers in coastal GA waters and delivered fresh to our local dock. Consumers should always ask for Wild GA Shrimp at restaurants or on line at WildGaShrimp.com.
- Where are our shrimp caught?
Wild Ga Shrimp flourish in the nutrient rich marshes and estuaries of the Georgia Coast. Wild Ga Shrimp are abundant, and are not considered threatened or endangered.
- How do shrimp trawlers catch these shrimp?
Generations of Boone's have trawled Georgia's coastal waters seasonally with cone-shaped nets. They used devices called TEDS (invented by Sinkey Boone) and BRD's that allow larger fish and marine life such as Loggerhead turtles to escape the nets.
- Are Wild GA Shrimp available year round?
The shrimping season runs April through January. That is the time most of the shrimp is sold fresh. When the season is over the Wild GA Shrimp can also be bought frozen.
- What size does Wild GA Shrimp come in?
Shrimp come in many sizes. Typically shrimp run 21-25 count which means that there are 21 to 25 shrimp per pound. Counts are headless.
- Are shrimp labeled in grocer stores or restaurants?
Not always, there is a law that went into effect Sept 2004 to help consumers know where their shrimp are caught. Some seafood distributors have repacked shrimp that were caught outside the US, then label them with their packaging. You can be sure that Walter's Caviar does not do this.
- Are there nutritional benefits?
Yes, shrimp are protein rich and have heart healthy omega-3 fatty acids. They are excellent source of vitamins D and B12.
- Are Wild Ga Shrimp different than farm-raised shrimp?
Yes, Wild GA Shrimp grow naturally. According to Monterey Bay Aquarium "Southeast Asian wetlands, especially mangrove forests, are being destroyed to create commercial shrimp farms. These ponds build up muck which can cause shrimp to have polluants or disease."
- Can you taste the difference?
Yes, Wild GA Shrimp have their own flavor. The flesh is firm and the color is fresh. The Wild GA Shrimp have a sweet taste.
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Storage & Handling
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- Thaw frozen seafood in the refrigerator, under cold running water or in the microwave oven following the manufacturer's guidelines. Never thaw seafood on the counter at room temperature.
- Allow one day to defrost frozen seafood in the refrigerator. If pressed for time, place the seafood in a re-sealable --plastic storage bag and immerse it in a pan of cold water in the refrigerator for one to two hours per pound of seafood. A similar technique is to put the original pack age in a plastic bag, place it in a pan and run cold water on it in the sink until thawed. If defrosting in the microwave follow manufacturer's directions and use immediately.
- Always wash hands thoroughly with hot soapy water before and after handling raw seafood or other raw protein foods.
- Unless thoroughly iced, don't leave seafood, raw or cooked, out of the refrigerator.
- Before cooking, rinse seafood under cold water to remove surface bacteria.
- Always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use.
- Make sure that juices from raw seafood don't drip onto cooked foods; this leads to cross-contamination.
- Store fresh seafood in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper).
- Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.
- Marinades or rubs add great flavor. Marinate seafood under refrigeration. Discard used marinade since it contains raw fish juices. Serve cooked seafood on a clean platter.
- Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
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