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Thread: Cobs, right out of the sea

  1. #1
    Viejo del Foro Just Plain John Wayne's Avatar
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    Default Cobs, right out of the sea

    Now is the time the Miskito Indians are seineing right in the surf for what is know in the industry as Cob Shrimp......

    21/25´s On an average count per pound.....

    Now there ain´t nothin much better to me than this deicacy, un tainted by the chemicals used in normal processing of this WILD Caught crustation.....

    Ya´ll can have ém lobsters.....

    This is my favorite....

    Later I will post some pictures of the method of capture....

    Imaging a crowd of 15 to 20 people hand pulling a net, men women and children on the sandy beaches.....

    Harvesting this......
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    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



  2. #2
    Pinolero De Cepa!! FisherCigarman's Avatar
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    Thumbs up nice!!!!

    are these the kind I can expect on my termito azul??

  3. #3
    Viejo del Foro Just Plain John Wayne's Avatar
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    Hey, you told me you wanted Zoplote del mar (lobsters)

    And the thermo is not so big...I can do a mix....Once you have tasted these Cob Shrimp, you and your missus gonna be bouncing off the walls like Tigers.....(now where have I heard that phrase before?)
    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



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    Default Processing shrimp

    JW - what chemicals do they put in shrimp during processing? I generally catch enough in the fall to not have to buy any but am curious. Not talking about those nasty asian farm shrimp but the few that actually come off the boats here in Cacalacky.
    Never leave fun, to look for fun

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    Viejo del Foro Just Plain John Wayne's Avatar
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    CS, the Sodium Bi sulfate, used to keep down the bacteria so as not to get black spots on the crustations I can deal with....

    It is an asthmatic and some people are alergic to it, commonly used on the fresh veggies at salad bars....

    This I can deal with, it can be washed out of the animal later before cooking....

    BTW I personaly reccomend to NEVER eat Raw seafood for anyone, By doing so you place your ego abouve your health

    Now the other chemical or preserivitive used commonly in seafood production is called sodium tripoly phosphate.....

    This one is supposed to be a flavor presuritive....

    But what it actually does is make the molectular structer of the meat take on fresh water...

    Kind of like oysters after a big rain, they swell up with the fresh water and lose their salinity...And taste to doggone FRESH......

    The flavor is still there but watered down.....

    If you are getting them off the boat, there ain´t nothing better than the wild caught animals they gonna have......
    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



  6. #6
    Para aquí para acá Jonh's Avatar
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    Sulfites give me an asthmatic reaction - thus no wine for me. I'm not a big shrimp eater (like 'em, don't love 'em) but haven't noticed any reaction to chemicals.

  7. #7
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    There is a "blackening" which naturally occurrs to shrimp during processing (due to exposure?). This "blackening" is not "spoilage." Dip (sodium bisulfite) is like bleach... it reverses and/or prevents the blackening. Often times, raw bars, who display their shrimp on a bed of ice will take the shrimp and re-dip it at night to keep it looking pretty.

    Ice boats always dip their shrimp... freezer boats may or may not dip it. In the US, the trick to buying "undipped" shrimp is to try to get shrimp from the last haul or when the boat arrives at the dock. You can always ask the shrimper but as all fishermen are liers... well, you get it.

    All lobster which goes to processing is dipped.

    Dip adds a chemical/iodine taste to seafood. The only place you'll ever get undipped shrimp is if you go right to the fisherman. Most people have never had preservative-free seafood. Once you do, you won't go back!

    There is another chemical called "Everfresh" but it is more expensive so I doubt any fishermen are using it any more!
    That which does not kill me postpones the inevitable

  8. #8
    Para aquí para acá Jonh's Avatar
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    Even at Singleton's at Mayport, right at the dock, they serve mostly wholesale seafood, not off the boat next door. It didn't used to be that way.

    Singleton's the Big Corporation has a history that reads like one of JW's stories:
    http://www.singletonseafood.com/History/history.html

  9. #9
    Viejo del Foro Just Plain John Wayne's Avatar
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    Hey Marlies, wasn´t it Booty that went out in a blaze of glory like Earnest Hemmingway?

    I was on Stock Island at the time....

    And Iceing them Bugs down, every basket got a vienna sausage can of bi sulfate on the top to be put in the bin and ice sturred in them with a special rake with balls on the tines to not damage the tails.....

    And no tails touched anything other than ice, nothing...Do I would get my pay docked.....
    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



  10. #10
    Viejo del Foro El Greco's Avatar
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    JPJW! those shrimp look sooooo good I could eat like 15 of them with some home made french fries
    Dios es Amor!

  11. #11
    Viejo del Foro Just Plain John Wayne's Avatar
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    That is zackly what I did, but closer to 20, but I wasn´t countin´I was eating....
    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



  12. #12
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    Default żelazny golem minecraft chicago web design

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  13. #13
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    Default Re: żelazny golem minecraft chicago web design

    Hey WOW... Jonh... I had thought the photos had gone into the Netherlands with the annual changes, but I guess not... Boy am I happy about that.

    SMELL THOSE SHRIMP They beginning to Boil....
    To be called a "Has Been" I must surmise, is much Greater than to be called a "Nevah Been"... JW...



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