Northcentral Indiana isn’t known for its abundance of fresh seafood. So, understandably, it’s a bit of an anomaly to learn a new shrimp farm has recently opened in Osceola.
SKR Saltwater Farms located along McKinley Highway opened March 2 and aims to provide the freshest live shrimp in the Michiana area.
The warehouse is similar to a “Stranger Things” or “Twilight Zone” scene with eight above ground pools (or tanks) filled with about 4,500 shrimp each.
Each tank has dome-shaped piping above, blanketed with plastic tarps to prevent the occasional 3-foot jumping crustacean. Eventually, owners Justin and Sarah Kollar want to fill the 9,000-square foot building with 13 additional tanks.
“Out of that 4,500, we are trying to get 200 pounds of sellable shrimp,” Justin Kollar said. “We’re not quite there, but that is the goal. … The water takes a while to season so it takes 18 months to get the water just right.”
The Kollars purchase baby shrimp that are the equivalent size of an eyelash from hatcheries in Texas and Florida.
The shrimp are added to the tanks to grow, where the salt water is monitored six days a week for temperature, pH, salinity, nitrates, ammonia and other factors.
SKR takes pride in never adding in antibiotics or hormones and, according to its website, utilizes only five ingredients of maintaining a healthy environment of salt, probiotics, baking soda, simple sugar and a high protein organic feed.
It takes about four months for the shrimp to grow large enough for consumption and the longer they are allowed to grow, the larger they will become.
Currently, SKR sells three different sizes — medium, large and jumbo — on ice that shocks the shrimp into a sleep.
Currently, the business operates out of the small retail space inside the building at 10106 McKinley Highway on Thursdays through Saturdays from 11 a.m. to 2 p.m. and also on Sundays at the Mishawaka Farmers Market. The business eventually hopes to connect with local restaurants as well.
“That’s the beauty of it,” Justin said. “When you walk in the door, (Sarah) goes and gets the shrimp from the tank; by the time you get home, they’re still kicking.”
Most shrimp available in grocery stores are imported from southeast Asian countries such as Vietnam and China. The shrimp are sold beheaded, deveined, pre-cooked and frozen, showcasing a pinkish color.
But when purchasing shrimp from SKR, the live shrimp are grey and have large heads, tentacles and even small horns. The most asked question the Kollars have gotten from customers so far has been what to do with a whole shrimp.
“It feels intimidating the first time you do it,” Sarah admits. “But after you get through a pound, you get used to it.”
The Kollars suggest cooking the shrimp whole, head and all, either boiled in a mesh bag or sauteed. Most of the fat resides in the head and, when cooked down, it trickles down to the meaty tail and body.
After the shrimp are fully cooked and reveal their pink color, Sarah said, simply cut the head off and enjoy.
The local shrimp has a sweeter and more firm texture compared to other options, Sarah said. Also, because the shellfish are raised in a controlled environment without a sandy bottom, there is no need to devein the shrimp.
“I have heard from a lot more customers that they are excited to have an alternative to frozen imported shrimp,” Sarah said. “And I think now especially, people are paying more attention to where their food is coming from and what is in it.”
Ultimately for the Kollars, getting into the saltwater seafood business — in time, they plan to offer mussels and oysters — was partly because of a bit of online research, intrigue and a need to grow something on their own.
“It was really just a desire to produce something,” Justin said. “I’ve worked in retail, so you’re buying and selling stuff that someone else made, so how we got to shrimp, which I can’t even eat, is another story.”
Have you heard?
Pier 1 Imports in Mishawaka will permanently close Wednesday, according to its Facebook page. The company filed for Chapter 11 bankruptcy in February and announced store closures in May. … Chao Cajun in the University Park Mall food court is closed. The walk-up restaurant was known for its bourbon chicken. … Kankakee Grille will replace the Hard Rock Cafe at Four Winds in New Buffalo. The Hard Rock Cafe will close Oct. 31 and Kankakee Grille will open by late 2020 following renovations.
September 20, 2020 at 05:05PM
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Shrimp farm in Osceola aims to offer fresh alternative - South Bend Tribune
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