1. To make the crab and pork filling, place all the ingredients except the crab meat in a large bowl and mix to combine. Check the seasoning by cooking off 2 teaspoons of the mixture in a small frying pan over medium heat or in the microwave for 30 seconds. Taste, and add more fish sauce or sugar to the mixture, if necessary, to balance the sweet and salty flavours.
2. Arrange the lettuce leaves and herbs on a large serving platter.
3. Let’s make spring rolls! Lightly spray a rice paper sheet with a little water, wiping off any excess liquid. Lay the rice paper sheet flat on a clean workbench. Spoon about 1 tablespoon of the filling in the centre of the rice paper and top with two teaspoons of the crab meat. Fold in all four sides of the rice paper to make a tight square. Repeat with the remaining rice paper sheets and filling to make 20 spring rolls.
4. Heat the oil in a large saucepan to 180°C (350°F) on a kitchen thermometer.
5. Working in batches, lower a few spring rolls into the oil and cook for 7–10 minutes, until golden and crispy. Remove using a slotted spoon and drain on a plate lined with paper towel.
6. Make the dipping sauce by combining the ingredients and 200 ml water in a bowl and stiring through until the sugar has dissolved. Makes 600 ml, the remainder can be kept in an airtight container in the fridge for up to 2 weeks.
7. Serve the spring rolls with the salad plate and nuoc mam. Place a spring roll in a lettuce leaf, top with a few herbs, then wrap it all up and dip in the nuoc mam.
Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99
Every spring, a small group of about a dozen gray whales pauses along an epic migration from calving lagoons in Baja California to their feeding grounds in the Arctic. They travel more than 170 miles off their coastal migration route, to stop off in northern Puget Sound. There, they linger from about March through May.
Now scientists think they know why the Sounders, as this beloved group of regulars is known, likes to visit — and hang around.
New research confirms these whales have figured out a brilliant feeding strategy.
Combining drone photography with long-term data on the Sounders has enabled scientists to track the body condition of these whales from when they first enter Puget Sound, until their departure to rejoin the migration north along the coast.
Last year was the first year of observations in a long-term study launched into the Sounders — and the results astounded scientists.
Within three weeks of arrival, the regulars they tracked with drone photography plumped up almost before their eyes, as the whales fed, day after day, on ghost shrimp, which the Sounders have taught themselves to target in near-shore waters.
Scientists had long thought these whales must be on to something important for them to bother traveling so far off course from their migratory route, and stay so long. When they show up, many of them might not have eaten for seven months. Their ribs are showing.
But not for long.
Snuffling up ghost shrimp in hundreds of pounds per day, scientists estimate, the Sounders within weeks are looking robust indeed, said John Durban, senior scientist at Southall Environmental Associates. He is a member of the research team along with Holly Fearnbach, marine mammal research director at SR3, a Seattle-based science research nonprofit, and John Calambokidis of the Cascadia Research Collective, who has studied the Sounders for decades.
“It is remarkable,” Durban said. “They have stumbled on a strategy that works for them.
“I was shocked at how quickly they changed shape from a whale that looks emaciated … to a whale that is plumping out.”
Calambokidis, senior research biologist at Cascadia, has compiled observations of some of the visiting whales since 1990. That data, combined with the new drone photography and tags he is deploying on whales, is opening a whole new window onto the Sounders’ world.
Theirs is a high-risk strategy, they are learning.
The whales are quite daring, traveling up to a mile into the intertidal zone in the Snohomish River delta offshore of Everett. They have to really know where they are, and how to get out of there as the tide drops.
“Any boater knows to be in an intertidal area can be a very precarious thing,” Durban said.
The tags that track the whales’ movement show the Sounders synch their feeding precisely to the high tide. They will bide their time for hours in deeper water, waiting for the tide to turn to give them just enough water at high tide to move in on ghost shrimp burrowed in the mud flats.
“Sometimes they are resting on the bottom, just waiting, then feeding at these furious rates for two hours on the high tide,” Calambokidis said. The whales brave remarkably shallow water for such large animals, a minimum of 36 feet long, and some as long as 42 feet.
They will feed in just 7 to 9 feet of water.
“When they are on their side feeding, you will see part of their pec [pectoral fin] out on one side,” Calambokidis said. “You will see them get a little anxious, they know they are in an edgy area.”
Typically the whales turn on their right side and put their head down into the sediment to pulse the mud against their baleen plate, and filter out the ghost shrimp, a meaty native crustacean.
It’s a strategy that has to be learned. While new gray whales seen among the regulars last season hung around with the Sounders, they never did venture into the shrimp beds. The naive whales arrived skinny. They stayed that way.
The amount of effort the Sounders deploy is remarkable. When the tide drops, thousands of feeding pits about 6 feet long and 2 feet wide typically are revealed.
Notably, the Sounders have not in 30 years of record-keeping succumbed to any of the downturns in the overall gray whale population in the northeastern Pacific, including the most recent, which took a quarter of the population. Perhaps their Puget Sound stop-off is buffering the Sounders from the ups and downs of ocean conditions, which scientists think could be one cause of the die-off — especially since so many of the stranded whales found during so-called Unusual Mortality Events are thin.
The picture of the Sounders that is emerging has shifted the understanding of gray whales even among people like Calambokidis, who have studied the Sounders for decades.
Once thought of as a relatively primitive species as whales go, with a limited social life and regimented migration route, it turns out the route isn’t so regimented, and that the Sounders have figured out a range of ways to find food.
And there is a lot more to their social bonds and dynamics than previously understood; some Sounders have been hanging together on their spring break in Puget Sound since the early 1990s.
“They have a lot more going on socially than we give them credit for,” Calambokidis said.
The Sounders’ ability to thrive here also is a good sign for Puget Sound, which demonstrably has the abundance to sustain even these large, hungry animals for months at a time.
The Sounders have proven resilient — not only thanks to their ingenuity and adaptability, but because of changes people have made to protect marine mammal populations, and clean up and sustain productivity of the marine environment. Marine mammal populations are growing, from transient killer whales to porpoises and humpbacks.
Puget Sound also is cleaner than in generations: Scientific surveys show a decline of persistent pollutants in the bodies of resident harbor seals, whose populations also have recovered since they were protected.
The exception to the marine mammal boom is southern resident killer whales, which are in decline along with the chinook salmon they depend on.
But that too is something people could resolve to change, Calambokidis said.
“These are empowering stories where these improvements are the effects of changes in human actions, not just a nice story about a whale doing well,” Calambokidis said. “It shows it is possible to make these sorts of changes.”
Staff at an aquarium in the USA got creative when a spider crab lost “a few” legs during the moulting process.
he resident crab at the Oregon Coast Aquarium in Newport was still able to walk, but staff decided she would benefit from having some weight taken off her remaining limbs.
But how could they help their invertebrate friend?
The answer lay in the art of yoga, with staff deciding that the foam from a yoga block would be the ideal material to increase buoyancy.
Spider crabs can measure around 12.5 feet in terms of leg span, weighing in the region of 19 kilograms – those numbers mean executing an operation such as this is no mean feat.
To do so, an aquarist brought the crab to the surface of its tank with a custom-built stretcher – made from PVC pipe and wetsuits – before fitting the foam walking aid to the shell.
“Once returned to the exhibit, she began walking with grace and verve,” said curator of fish and invertebrates Evonne Mochon-Collura.
ResearchMoz has adopted multi-disciplinary approach to shed light on the evolution of the Gobal Shrimp Feed Market during the historical period of 2015 – 2019. The study presents a deep-dive assessment of the current growth dynamics, major avenues in the estimation year of 2020, and key prospects over the forecast period 2021 – 2027.
Extensive rounds of primary and a comprehensive secondary research have been leveraged by the analysts at ResearchMoz to arrive at various estimations and projections of the Shrimp Feed market, both at global and regional levels. The analysts have used numerous industry-wide prominent business intelligence tools to consolidate facts, figures, and market data into revenue estimations and projections in the Shrimp Feed market.
The evaluation of the competitive landscape in the Shrimp Feed market covers the profile of the following top players:Avanti, Charoen Pokphand Food, BioMar, CP Aquaculture, Thai Union Feedmill, Nutreco, BernAqua, Tongwei Co., Guangdong HAID, Guangdong Evergreen Feed, Yuehai Feed, Cargill
The insights and analytics on the Shrimp Feed market span several pages. These are covered in numerous sections, including, drivers and restraints, challenges and opportunities, regional segmentation and opportunity assessment, end-use/application prospects analysis, and competitive landscape assessment. The global revenues in Shrimp Feed market are projected to garner a CAGR of xx.yy% from during 2021 to 2027 and reach a worth of ~US$ xx Mn/Bn by 2027-end.
Key stakeholders in the Shrimp Feed market including industry players, policymakers, and investors in various countries have been continuously realigning their strategies and approaches to implement them in order to tap into new opportunities. Many in recent months have overhauled their strategies to remain agile in the backdrop of worldwide disruptions caused by the COVID-19 pandemic.
The following insights and evaluations are worth knowing for any market participant, helping them in ascertaining the prevailing dynamics and the future trajectories of the Shrimp Feed market. They are a part of the estimations of the opportunities in various segments.
The Shrimp Feed market report offers assessment of prevailing opportunities in various regions and evaluates their shares of revenue by the end of different years of the assessment period. Key regions covered comprise:
North America: S., Canada, Mexico
South America:Brazil, Venezuela, Argentina, Ecuador, Peru, Colombia, Costa Rica
Europe:K., Germany, Italy, France, Netherlands, Belgium, Spain, Denmark
APAC:China, Japan, Australia, South Korea, India, Taiwan, Malaysia, Hong Kong
Middle East and Africa:Israel, South Africa, Saudi Arabia
To expand the understanding of opportunities in the Gobal Shrimp Feed Market report looks at close quarters into the opportunities and new avenues in following key segments:
Whiteleg Shrimp
Giant Tiger Prawn
Akiami Paste Shrimp
Other
In addition to understanding the demand patterns of various end users, the report on the Shrimp Feed market also enumerates trends expected to attract investments by other various associated industries.
On the basis of product types, the Shrimp Feed market report offers insight into major adoption trends for the following segments:
Some important questions that this report answers are as follows:
What are the existing and subsequent developments across the Shrimp Feed market?
Which region will emerge as the largest contributor of growth for the Shrimp Feed market?
Which trends will positively influence the growth of the Shrimp Feed market?
Which segments will hold a prominent share of the Shrimp Feed market?
*Don’t miss out on business opportunities in Shrimp Feed Market. Speak to our analyst and gain crucial industry insights that will help your business grow and If you have any special requirements, please let us know and we will offer you the report as you want.
In Chef Jamie Oliver’s newest cookbook, “Jamie Oliver 7 Ways” (Flatiron Books, $35), he showcases recipes using 18 “hero ingredients,” everything from broccoli to chicken breast, pasta to steak. To determine which topics were heroes, week after week he looked around at shoppers’ grocery carts, searching out the most widely used staples. The hero recipes he created use a maximum of eight ingredients (common items such as oil, salt and pepper aren’t figured into the count), and nutritional breakdown information is included with each dish.
Shrimp is one of Oliver’s topics, including a recipe for Creamy Shrimp Linguine. The formula finely chops most of the shrimp, leaving 2 whole shrimp to look enticing. The finely chopped shrimp imbues the dish with a lot of lovely flavor. He also includes smoked pancetta or bacon. Smoked pancetta is a little tricky to find. With pleasing results, I have substituted unsmoked pancetta — which is available nowadays in lots of large supermarkets — and I’ve also used bacon. The dish is finished with baby arugula and a kiss of red wine.
Creamy Shrimp Linguine
Yield: 2 servings
INGREDIENTS
5 1/4 ounces dried linguine
2 garlic cloves
5 1/2 ounces raw peeled and deveined jumbo shrimp
4 slices smoked pancetta or bacon
1 tablespoon olive oil
3 tablespoons dry red wine
1 heaping tablespoon mascarpone cheese; see cook’s notes
1 1/4 ounces baby arugula
1/2 ounce grated Parmesan cheese, plus more if desired for garnish
Cook’s notes: Mascarpone cheese is an Italian soft cheese that resembles cream cheese. At my local supermarket it is sold in small plastic containers and stocked next to the soft cheeses in the specialty cheese case.
PROCEDURE
1. Cook the pasta in a pan of boiling salted water according to package directions. Meanwhile, peel and finely slice garlic. Run your knife down the back of 2 shrimp so they’ll butterfly as they cook (don’t cut all the way through), then finely chop the rest of the shrimp.
2. Put a large non-stick skillet on medium heat. Finely slice pancetta or bacon, sprinkle into the pan with 1 tablespoon olive oil and fry until lightly golden. Toss in garlic and whole shrimp and cook 2 minutes, then go in with wine and let cook until most of wine evaporates. Add chopped shrimp and mascarpone and cook 1 minute. Using tongs drag pasta from cooking pot into the skillet, letting a little of the starchy cooking water go in with it. Coarsely chop arugula, add most of it to the pan and toss together over the heat to make a silky sauce. Subtly season to perfection with Parmesan and freshly ground black pepper.
3. Serve sprinkled with reserved arugula and if you like, extra grated Parmesan cheese.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
What’s your favourite animal? If you know anything about them, your answer is likely the mantis shrimp.
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From their deadly 23m/s punch, to their unique photoreceptors and secret communication channels, here’s everything you need to know about these amazing creatures and stars of BBC’s Life in Colour.
How many colours can mantis shrimp see?
It’s difficult to answer as mantis Shrimp see the world so differently to us.
That’s because while our eyes only have three photoreceptors – and most mammals have two – mantis shrimp have 12.
“They have probably the most complex vision of any animal we’ve looked at so far. It’s just astonishing and mind-blowingly complex,” says Dr Martin How from the School of Biological Sciences at the University of Bristol, who worked in an advisory role on Life in Colour.
“They can see many colours with their independently-moving eyes. Plus, they have ultraviolet sensors and they have polarisation vision.”
Read more about the science of light:
So, what is polarised light? “Basically, light is a wave. And because it’s a wave, it also has a direction. The light can go up and down, or side-to-side at any angle. Polarised light is when these waves all move in the same direction.”
Because not a lot of animals – including us – can see in this way, mantis shrimp use this to their advantage, reflecting polarised light with their bodies to communicate with one another.
“The messages themselves aren’t too complex. They could simply be indicating ‘I’m a really scary male, don’t come near me.’ But the amazing thing here is that mantis shrimp can be totally camouflaged to other animals, yet clearly visible to each other,” says How.
However, as How learned during experiments, mantis shrimp aren’t particularly good at differentiating colours.
“It’s because the way they see colour is very different to our own,” he explains.
“So, humans compare the information from our three colour receptors, seeing red, green, and blue and all the colours in between those three peaks. However, we think mantis shrimp just see 12 colours. They almost have a barcode scanner for colour rather than a hue detector.
“It’s extremely hard to get into the mind of the mantis shrimp, but we think they deal with this by segmenting their vision – using their different sense of colour at different opportunities, such as checking out prey before striking.”
How powerful is a mantis shrimp punch?
Why was Sylvester Stallone and not a mantis shrimp the star of Rocky? Apart from lacking in screen acting experience, the mantis shrimp would never be the underdog in a boxing match.
This is because many mantis shrimp wield club-like calcified appendages that use elastic forces to smash enemies with tremendous speed – roughly 80km/h, accelerating at up to 10,000 times the force of gravity.
It’s so quick and creates so much pressure, that the shrimp actually vaporises the water in front of it. This creates small ‘cavitation bubbles’ that not only emit bright light, but also temperatures of around 4,000°C.
“The force of the punch combined with these bubbles really is a double whammy to any opponent,” explains How.
The good news: if you’re in a fight with a mantis shrimp, not all 500 species have such a club. The bad: they could well have a spear instead.
“Species of mantis shrimp that need a long reach have these,” says How. “When hunting, they sit in a burrow and will launch themselves out when a fish swims by and spear them. It’s a truly amazing sight.”
Is it true that mantis shrimp are not actually shrimp?
Indeed, the mantis shrimp is not a shrimp. Or a mantis.
“They’re actually their own group of animals called stomatopods – a totally separate group of crustaceans,” says How.
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“These creatures are 400 million years old – that’s older than the dinosaurs – they have their own very special evolutionary root. It’s why they’re so successful – and incredible.”
The Organic Shrimp market report presents an original and independent inquiry in the Organic Shrimp market. Furthermore, the market evaluation in terms of value and volume (US$ mn and thousand units) consists of data from across all five regions of the globe including: North America, Asia Pacific, South America, Middle East & Africa, and Europe.
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Breakdown Data by Type
Organic Shrimp Market Features: The report evaluated key market features, capacity, capacity utilization rate, including revenue, price, gross, production, production rate, consumption, import, export, supply, demand, cost, market share, CAGR, and gross margin. In addition, the study offers a comprehensive study of the key market dynamics and their latest trends, along with pertinent market segments and sub-segments.
Organic Shrimp Market Analytical Tools: The Global Organic Shrimp report includes the accurately studied and assessed data of the key industry players and their scope in the market by means of a number of analytical tools. The analytical tools such as Porter’s five forces analysis, SWOT analysis, feasibility study, and investment return analysis have been used to analyze the growth of the key players operating in the market.
Increased demand for Shrimp Grading Machines from various end-use industries is likely to generate promising sales opportunities in the Shrimp Grading Machines market throughout the assessment period 2020-2030, notes a new research report from the document repository of ResearchMoz. The latest study with title Shrimp Grading Machines Market gives 360-degree analysis of the global Shrimp Grading Machines market for the tenure of 2020 to 2030.
The most recent ResearchMozGlobal report on the worldwide Shrimp Grading Machines market shows the impact of all the various factors and market trends that affects the development of a market. The report emphasizes the overall analysis of different elements that affect a market during a fixed time. The factors that are considered for analysis include the opportunities and challenges, limitations, and the main drivers of the market for Shrimp Grading Machines during a forecasted period of 2020 to 2030. Along with the in-depth analysis, the report on the Shrimp Grading Machines market also presents solid insights on the shares, volume, and profitability of this market for the recent and previous financial years.
The study conducted in this report centers around giving a point by point rundown of all the significant players or competitors taking part in the worldwide Shrimp Grading Machines market. For the purpose of the study, we have collected all the crucial information related to the competitive landscape of the market for Shrimp Grading Machines during the financial year. Along with the competitive analysis, the report on the Shrimp Grading Machines market also gives insights on various unique strategies that the industry leaders use for profitability.
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A special stone crab menu is set for Thursday at the indoor-outdoor Palm Beach restaurant.
It follows another stone crab-themed dinner Restaurant 44 held in January.
A three-course meal will be served, with jumbo stone crab claws featured in the main course. During the evening, live music will be provided by pianist and singer Mace Graham.
The special stone crab dinner menu, available from 6 p.m. to 9 p.m., starts with a cup of New England clam chowder.
The main course, with three jumbo stone crab claws per person, will be served with side dishes served family style.
Side dishes are set to include cole slaw, grilled tomato with cheese, hash brown potatoes and creamed spinach.
Dessert is pastry chef Priscilla Munoz’s Key Lime pie.
The dinner is $90 a person, plus tax and gratuity. Reservations must be made by Monday.
For more information or to make a reservation, call 659-3241 or visit restaurant44palmbeach.com.
From buttermilk biscuits soaked in sausage gravy to chicken and waffles, Southerners know how to do breakfast right. Though breakfast can vary, even in the South, there is one iconic Southern breakfast dish you that stands out among the others: shrimp and grits.
For those who aren’t familiar with grits, it’s a type of porridge made from boiled cornmeal. On its own, grits are quite bland, so this staple is oftentimes served with other things to add flavor such as sausages, cheese or just butter. It’s also worth mentioning that the sauce that the shrimp are cooked in isn’t the same tomato-based, smokey barbecue sauce you would use when grilling ribs or chicken. This Louisiana-style sauce is usually made up of Worcestershire sauce, lemon juice, butter, Cajun or Creole seasoning and other spices, all sauteed together.
This recipe comes from food blogger Daniela Roebuck of Style and Sustenance who drew inspiration from eating barbecue shrimp and grits for breakfast during her trip to New Orleans. She transformed the usual porridge-like grits into circular patties with sausage, cheese and breadcrumbs to be served underneath Cajun-seasoned shrimp.
If you are a pescatarian, this can be a delightful recipe that will keep you full whether you choose to eat it for breakfast, lunch or dinner. All you need to do is replace the pork sausage with plant-based sausages. This flavorful dish is even worth indulging in when you go meatless for Lent. If you have seafood or shellfish allergies, it is easy to swap the shrimp out for boneless chicken thighs.
Step 1: In a non-stick pan or skillet, brown 1/2 pound of sausage until fully cooked. Drain and reserve pan drippings for later use.
Step 2: In a pot, prepare 1 cup grits as directed, combining 2 1/2 cups water, 1 1/2 cup half and half, 2 tablespoons butter and 1/4 teaspoon salt. Keep on a very low simmer stirring every 2 mins until done. Remove from heat and add in browned sausage, 1 cup cheese and 1/2 cup scallion. Reserve part of the scallion for garnish.
Step 3: On a parchment paper-lined baking pan, pour the grits and smooth into an even layer. Let cool completely. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight.
Step 4: Cut out 4 rounds of the grits with a biscuit cutter. Dip rounds in egg wash and then cover fully in 2 cups panko. Repeat until you have 4 rounds. Heat 1/2 inch oil in a heavy skillet and fry 2-3 minutes per side till golden brown.
Step 5: Drain on the wire rack. Hold in the oven at 200F to keep warm.
For the BBQ shrimp:
Step 1: Season 1 pound shrimp with 2 tablespoons cajun seasoning.
Step 2: In a non-stick pan or skillet, sear shrimp for 1-2 mins on each side with sausage drippings. Remove shrimp and set aside to prepare the sauce.
Step 3: Add more drippings to the pan with chopped garlic, 1/2 cup wine and 2 tablespoons Worcestershire sauce. Add shrimp and the other seasonings to taste. Finish with 4 tablespoons butter and parsley on low heat until butter is incorporated.
Step 4: Spoon shrimp and sauce over grit cake. Garnish with scallion.
In Chef Jamie Oliver’s newest cookbook, “Jamie Oliver 7 Ways” (Flatiron Books, $35), he showcases recipes using 18 “hero ingredients,” everything from broccoli to chicken breast, pasta to steak. To determine which topics were heroes, week after week he looked around at shoppers’ grocery carts, searching out the most widely used staples. The hero recipes he created use a maximum of eight ingredients (common items such as oil, salt and pepper aren’t figured into the count), and nutritional breakdown information is included with each dish.
Shrimp is one of Oliver’s topics, including a recipe for Creamy Shrimp Linguine. The formula finely chops most of the shrimp, leaving 2 whole shrimp to look enticing. The finely chopped shrimp imbues the dish with a lot of lovely flavor. He also includes smoked pancetta or bacon. Smoked pancetta is a little tricky to find. With pleasing results, I have substituted unsmoked pancetta — which is available nowadays in lots of large supermarkets — and I’ve also used bacon. The dish is finished with baby arugula and a kiss of red wine.
Creamy Shrimp Linguine
Yield: 2 servings
INGREDIENTS
5 1/4 ounces dried linguine
2 garlic cloves
5 1/2 ounces raw peeled and deveined jumbo shrimp
4 slices smoked pancetta or bacon
1 tablespoon olive oil
3 tablespoons dry red wine
1 heaping tablespoon mascarpone cheese; see cook’s notes
1 1/4 ounces baby arugula
1/2 ounce grated Parmesan cheese, plus more if desired for garnish
Cook’s notes: Mascarpone cheese is an Italian soft cheese that resembles cream cheese. At my local supermarket it is sold in small plastic containers and stocked next to the soft cheeses in the specialty cheese case.
PROCEDURE
1. Cook the pasta in a pan of boiling salted water according to package directions. Meanwhile, peel and finely slice garlic. Run your knife down the back of 2 shrimp so they’ll butterfly as they cook (don’t cut all the way through), then finely chop the rest of the shrimp.
2. Put a large non-stick skillet on medium heat. Finely slice pancetta or bacon, sprinkle into the pan with 1 tablespoon olive oil and fry until lightly golden. Toss in garlic and whole shrimp and cook 2 minutes, then go in with wine and let cook until most of wine evaporates. Add chopped shrimp and mascarpone and cook 1 minute. Using tongs drag pasta from cooking pot into the skillet, letting a little of the starchy cooking water go in with it. Coarsely chop arugula, add most of it to the pan and toss together over the heat to make a silky sauce. Subtly season to perfection with Parmesan and freshly ground black pepper.
3. Serve sprinkled with reserved arugula and if you like, extra grated Parmesan cheese.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
Dear Heloise: When I get home I’m usually tired and hate to bother with dinner. So instead of a big meal, I make soup from leftovers. I grab a big pot or saucepan, pour in water with a couple of bouillon cubes and bring it to a boil. Any leftover chicken, beef or pork gets chopped up and added. I season with spices and add any leftover veggies or open a can of white beans to add to the soup. I usually rinse canned vegetables to remove any excess salt. You also can add leftover rice or macaroni to your soup. This with a salad and some warm rolls can make a healthy soup on a chilly evening! — Lisa B., Newport, R.I.
HELOISE QUIZ
Dear Readers: Can you name the most popular type of cheese in the world? You can make delicious grilled cheese sandwiches from this cheese, add to eggs to enhance the flavor or add to a sizzling burger. It’s cheddar cheese, and it can be added to so many recipes. An ounce of cheddar cheese has about 1 carbohydrate and 7 grams of protein. Although cheddar cheese contains fat, a moderate amount of cheese will not harm your diet. — Heloise
SHRIMP SPREAD
Dear Heloise: I loved your Shrimp Spread recipe, but I gave my copy to my sister-in-law and she lost it. Would you reprint this yummy treat that’s so easy and quick to make? — Lois B., Oklahoma City, Okla.
Lois, this is a favorite at my house as well, so here is the Shrimp Spread recipe. You’ll need:
8 ounces cream cheese, softened
1/2 cup mayonnaise
4 ounces tiny cocktail shrimp, drained and rinsed
2 tablespoons seafood cocktail sauce
1/2 cup finely chopped onion, yellow or white
1/2 teaspoon garlic salt
Thoroughly mix the cream cheese and mayonnaise until well blended. Mash or chop the shrimp and add to the mixture; stir in remaining ingredients. Refrigerate until needed. Serve at room temperature with crackers or as a veggie dip, or spread on bread for a sandwich. Don’t let it sit out for more than an hour. This recipe makes two cups.
If you enjoy easy to prepare tasty dips, you’ll find this and more at www.Heloise.com. Or you can send a stamped (75 cents), self-addressed, long envelope along with $5 to: All Time Favorite Recipes, P.O. Box 795001, San Antonio, TX 78279-5001.
If you have a pool party or Hawaiian themed get-together, this shrimp spread will be a party favorite with all your guests. — Heloise
THE VALUE OF VINEGAR
Dear Heloise: Through the years I’ve read your column in the local papers, and I’ve got so many hints from you. Perhaps the best has been the value of vinegar. I use it to clean plastic hairbrushes with a mixture of 50-50 vinegar and water (no wooden brushes). I use it in the summer on fire ant bites to take away the sting and itching. If I’ve used too much perfume, I soak a cotton ball with vinegar and wipe some off by wiping the perfumed areas with the vinegar on the cotton ball. — Karen T., St. Joseph, MO.
——
Hints from Heloise run occasionally in Lifestyles. Readers may send a hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE, or email: Heloise@Heloise.com. Letters won’t be answered personally.
The snow crab fishery should continue to be an economic bright spot for the Newfoundland and Labrador economy in 2021.
The latest report from Fisheries and Oceans (DFO) science shows modest improvements in snow crab biomass in several fishing zones around the province.
The good news from science is that the snow crab stocks appear to be recovering in some areas.
In a technical briefing for media Friday, Julia Pantin, DFO’s lead biologist for snow crab in the Newfoundland region, said the population of crabs becoming available to the fishery is expected to increase over the new two to four years in most areas.
And all snow crab assessment divisions are above the Limit Reference Points for the stock. That means the population of snow crab is above the limit where fishing could seriously affect the stock.
Pantin noted, however, the exploitable biomass is still at low levels, compared to previous years.
In area 2HJ, off Labrador, for instance, there is still concern for that stock.
Pantin said high fishing pressure, declines in mature female crab and mature male crab, indicate the exploitable biomass will remain low in 2021. She said there hasn’t been much improvement in that stock for the past 16 years.
In areas 3K and 3L—North East Coast and including Conception, Trinity, Bonavista and Notre Dame Bay — the picture looks a little more promising.
For 3L inshore, the data shows recruitment has improved a little and there are more new crab showing up, suggesting the stock there could see growth in the next two to four years. Still, the exploitable biomass of 10,000 metric tonnes is half of what it was in 2012.
The data for area 3K, which usually has the highest fishing quotas for snow crab, shows the biomass has been increasing steadily since 2017, and should continue to grow in 2021.
And in Placentia and Fortune Bays scientific data shows the exploitable biomass of 20,000 tonnes was close to its highest level ever.
Pantin said that zone also shows “sustained recruitment” meaning there’s evidence that baby crab is showing up in the zone.
The fishing season for snow crab in Newfoundland and Labrador normally begins in April and runs until early June. - Submitted
Economic Impact
Last year the total quota for Newfoundland and Labrador was just over 29,000 tonnes.
With catch prices averaging about $3.50 a pound last year, it put over $150 million into the pockets of fish harvesters.
Snow crab also means job in the processing plants.
In addition to providing income for fishing crews, snow crab feeds about 21 processing plants, providing employment for about 2,500 to 3,000 workers.
Tally up the landed value and export value, and snow crab alone is worth nearly half a billion dollars to the Newfoundland and Labrador economy.
It will be late March before harvesters know how much snow crab they will be allowed to catch this season.
Quotas are allocated to individual licence holders, based on DFO’s individual transferrable quota system.
Snow crab feeds production lines at several processing plants in Newfoundland and Labrador, like this Ocean Choice International plant in Triton. During the snow crab season, the work is steady. At the OCI plant in Bonavista, crab usually means two shifts of workers daily on the processing lines. - Submitted
Fisheries and Oceans consult with members of the industry over the next couple of weeks gathering views to help determine the overall total allowable catches for each region.
The Fish Food and Allied Workers (FFAW) told SaltWire Friday in an email the union is hoping for quota increases this year.
“Harvesters have taken significant cuts in the past to ensure a healthy fishery and, overall, the assessment update today from the Department of Fisheries and Oceans shows a positive direction for rebuilding of the stock. Regional FFAW crab committees will meet with DFO to make recommendations; however, the assessment gives optimism that there will be opportunities for increases,” the union said.
Oultook for 2021
As for crab prices for 2021, that falls to negotiations between the FFAW and the Association of Seafood Producers (ASP), with the province’s Fish Price Setting Panel making the final decision after considering the information presented by each side.
The FFAW believes while there is a “significant amount of uncertainty” with the ongoing COVID pandemic, crab sales were brisk at retail stores in 2020 and “set very high prices.”
Prior to the pandemic, the main market for crab and other shellfish was in the food service industry— restaurants, resorts and cruise ships.
The shutdown of those industries forced seafood companies and buyers to pivot to the retail market, with frozen and ready-to-eat products.
According to market analysts, however, while the retail market absorbed the volume, those consumers were not willing to pay the same prices as restaurant and cruise ship clientele.
The $5.20 per pound paid to harvesters in 2019 dropped quickly.
Initially, the price for Newfoundland snow crab was set at $2.90. The FFAW appealed to the Price Setting Panel and the final price was set at $3.50.
The food service sector is still being affected by COVID as the world contends with the distribution of vaccines and new strains of the virus cropping up in second and third waves of infection.
Still, there’s optimism for decent prices for catches, according to the FFAW.
“While an improved restaurant market would be a benefit, the snow crab market in the U.S. remains very strong right now. Snow crab imports into the U.S. increased by 25 percent in 2020 and most of that was purchased at retail.
“A stable market already exists for snow crab, and as the U.S. continues to open up we expect that market to strengthen.”
Derek Butler, executive director of the ASP, said that group is also hopeful that the market for snow crab will remain steady for this season.
“I think we did prove or show that we had a market for crab, despite the loss of significant portions of the food service sector, and I expect that will be true for 2021 as well,” he said in an email to SaltWire.
However, Butler said it’s too early to say how much harvesters can expect to get for their catches in 2021.
“That conversation will have to wait for collective bargaining in mid to late March.”
Plymouth police are calling him "The Seafood Bandit."
An unidentified man is accused of walking into Adams IGA in Plymouth, CT on February 21 and lifting 30 to 35 bags of frozen shrimp. Police say the shrimp was valued at $1,100, according to the Hartford Courant.
Police have identified someone who is suspected of other thefts at stores in Avon and Cheshire. Police are drafting an arrest warrant for the suspect, a husky-built white male, 30 to 40 years old, with a large tattoo on top of his left hand.
It's a fact that purchasing frozen shrimp instead of fresh is more economical. This shrimp stealer is obviously aware of making frozen shrimp taste as good as the fresh stuff.
It's easy. Check it out. You take your frozen shrimp and remove them from the packaging and place them in a Ziploc bag. Put the bag in cold water and place a plate or some burglary tool if you've shoplifted the shrimp to make sure the bag remains submerged. Let it sit for 10 to 20 minutes until the shrimp is fully thawed.
Back to the scene of the crime. After looking at the surveillance video, police saw him dip his hand into a center aisle cooler and proceeded to stuff freezer bags with 30 to 35 one-pound bags of frozen shrimp.
Plymouth Police Dept. Photo...
It appears the seafood bandit has a thing for shrimp because he's pilfered frozen shrimp from several supermarkets over the past few weeks. He allegedly raced away from Adams IGA in a Toyota SUV with no license plates.
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jumi.indah.link Approximately 43 separate witnesses, including the survivors, other professional mariners and officials from a number of government agencies, are scheduled to testify over the next two weeks in the sinking of the Scandies Rose. (Bret Newbaker)
When the Scandies Rose sank on New Year’s Eve of 2019, fishermen from all over Alaska were shocked. Five of the crew perished when the ship rolled onto its side, along with the ship’s captain Gary Cobban. Two crewmembers were rescued from a life raft by a Coast Guard helicopter crew. Captain Cobban was seen as an expert who had been on fishing boats since his teens, and his boat was regarded by many as one of the most modern and well-maintained in the fleet.
This week, the Coast Guard convened a Marine Board investigation into the cause of the sinking. So far, expert witnesses have described serious problems with the boat’s stability report, which is a rating of how stable the vessel is and how much equipment it can bear. And those issues might extend to many other fishing boats around Alaska.
There may have been serious problems with the Scandies Rose’s stability report in particular, and the calculation of how much ice forms from freezing spray, that contributed to an inaccurate estimate of how many crab pots the boat could safely carry.
KMXT’s Dylan Simard has been following the hearing and spoke about it with Alaska Public Media’s Casey Grove.
LISTEN HERE:
This transcript has been edited for clarity.
Dylan Simard: I suppose the most outstanding issue that’s come to light has been the equations marine architects use to make stability reports for the vessels, which are these functional report cards that tell you how safe the boat is relative to how much weight it can bear — how much equipment, how much crab pots. What kind of seas it can interact with safely, and how much ice it can bear before it has a serious weight problem.
The main problem stems from the way the weight of the ice is calculated. When a crab pot boat is moving along, there’s spray coming up from the sea. I’ve heard it described by one retired mariner as if, like magic, it instantly freezes on the mesh and steel frame structures of these crab pots. Over time, this ice builds up and it creates a lot of weight.
But there’s a problem with the way this weight has been calculated. Right now, the way weights are calculated for stability reports, is they take the long sides of the crab pot stack, which is all the pots together on the deck of the boat, and they just assume that ice is freezing on there, as well as maybe on the front and back sides, depending on whether or not they have any sort of shielding on them.
Now, the problem with this is that [pots are] three dimensional — it’s freezing all over these crab pots. So what they’re doing is they’re taking a surface area calculation of the amount of ice, when they should be doing a volume-based calculation.
This is compounded by the fact that there isn’t actually much information on how much these pots weigh. Some engineers have estimated it’s around 300 pounds. But there was one study that was commissioned by the board on the Polar Star, the Coast Guard heavy icebreaker that just went up to the Arctic. They ultimately found that over 2000 pounds of ice had accumulated on this crab pot, which is a lot more than the estimate of 300 pounds.
Casey Grove: That equation, that tells the captain and tells a company that owns the boat, how much they can load onto it, that might be flawed for a lot of other boats, it sounds like.
DS: I mean, if the math is wrong, it’s no telling how far this could extend. Now, plainly, sinkings are quite rare. This doesn’t mean boats are in a state of constant peril. But it could imply the safe bearing weights of these boats could actually be less than what’s currently being calculated.
CG: So, there may be some broad issues there — but it sounds like there might be some really specific problems specific to the Scandies Rose that have been identified as well, right?
DS: That is true. So, as of the testimony from today, the Coast Guard called on a witness. He was assigned the task of creating one of these stability reports for the Scandies Rose, and then comparing that stability report to the existing one the Scandies Rose’s captain would have had.
Now, there are a series of fairly remarkable differences between these reports. The Scandies Rose’s reports didn’t actually have down-flooding ports. These boats are powered by combustion engines, right? They have exhaust, and the exhaust port evidently is something that water could get in, and then get into the engine room. Which would cause a serious problem.
Now, in order for something like this to happen, you’d have to tilt the boat fairly substantially on its side — but if you have a stability report that doesn’t include the existence of these down-flooding ports, you could in theory, pretty seriously overestimate the amount of weight it can bear on one side, the amount of list it can have, before you’re in serious trouble.
CG: Maybe it’s too early to say, but has anybody, either testifying in the hearing or the mariners that you’ve spoken to, commented on what this might mean in the future for other crab boats?
DS: It’s fairly speculatory as of yet, but some of the naval architects who gave testimony for this said there absolutely should be investigation on the part of the Coast Guard particular to crab pots and how they would accumulate ice weight over time. So that when they ultimately make these stability reports, they can have accurate information.
And to further that goal actually, that is why the marine board commissioned that most recent, earlier mentioned experiment on the deck of the Polar Star — to try to make some determination. And that was specific to this hearing.
Grant McOmie serves up a Dungeness dinner in this week's getaway.
OREGON, USA — Commercial Dungeness crab season is red hot and rolling along despite cold, wet and stormy conditions.
There was also a long delay to the start of the fishing season (the commercial season normally begins Dec. 1) due to a naturally occurring toxin called domoic acid.
Steve Fick, owner of Fishhawk Fisheries, a seafood processing business, said, “The quality of the crab has been excellent! We have full crabs with good meat recovery off the sections and firmness. They’re actually in really prime shape for consumption.”
He added that despite the season delay and the COVID-related restaurant closures, the demand is high.
“We’ve seen seafood sales from the retail market go way up," Fick said. "We have more people buying in the supermarket and taking it home to prepare it. In fact, the consumption level has stayed strong for almost every seafood product.”
Fick added that Dungeness crab is Oregon’s most valuable seafood and last year’s crab catch was valued at more than $72 million to Oregon coastal communities.
Photos from Grant's Getaways: A Dungeness dinner
Fick and his fishing friends, Steve Williams and Terry Hartill, love to eat fresh crab as much as they like to catch them. The trio recently met to prepare three of their favorite crab recipes. Each recipe offered a low-calorie approach.
Recipe #1 is an easy to fix Dungeness Crab Dip:
Combine ½ cup each of low fat mayo, low fat sour cream and cup yogurt. Steve said he will cut the calories by 70 percent using this low-fat approach.
“It is a real simple dip emphasizing low calories so you can eat this without feeling bad about it.”
He seasoned the dip with a tablespoon each of parsley, green onions, 1 teaspoon each of ground pepper and paprika, plus a tablespoon of dry ranch dressing. Then he folded in two cups of cracked Dungeness crab.
He placed the bowl of crab dip on a platter and surrounded it with varied vegetables. He added cracked crab legs across the top of the dip and provided fine finishing touch.
“The crab is really excellent quality this year so this will be delicious,” Fick said with a smile.
Crab Recipe #2follows the same low-calorie theme, and it is called Salmon Wrapped Crab:
Fick cut thin strips from a salmon filet – each strip was approximately 6-7 inches long and 2 inches wide.
The thin cut salmon strips provided a base for a tablespoon of crab mix. For the mix, Steve blended one cup low fat mayonnaise with two tablespoons each of finely chopped yellow peppers and finely chopped onion, plus one cup of crab meat.
He rolled up the salmon strip around the crab mix and poked a toothpick through the salmon to hold it all together.
The Salmon Wrapped Crab went under the oven broiler for two and a half minutes. Then he added a pinch of parmesan cheese atop each wrap and placed the tray back under the broiler for another minute and a half.
“The key," he cautioned, “is not to cook the fish too long or it will dry out.”
Crab Recipe #3 found Williams and Hartill outdoors on a rainy winter’s night where they cooked up a Dungeness Crab Feast.
Williams began by placing corn on the cob – each ear is wrapped in foil – atop the barbeque grill (he used a Weber-style grill with white-hot charcoal for heat.)
“You may not want to do this on a rainy night, but certainly in the summertime. Everyone I know loves a fresh ear of barbequed corn,” said Williams.
Williams also grilled an assortment of vegetables as a side dish for the “Crab Feast” that included sliced yellow squash, green zucchini, sliced peppers, asparagus spears and red onions.
Williams loves to grill oysters as a fine compliment to the crab. He placed whole oysters in the shell atop the grill and closed the lid until the oysters started to pop open (about 10 minutes) and he then dabbed a small amount of butter and cooked bacon inside each oyster.
Meanwhile, Hartill placed cooked crab sections atop the Weber grill: “You’re not trying to cook it again – it’s already been cooked. All you want to do is warm it back up and you can and smoky flavor to it with wood chips. After 2-3 minutes it comes out warm and delicious.”
Terry Hartill is co-owner of Seaside, Oregon’s Bell Buoy Seafood and said that a Dungeness Crab Feast is a long Oregon tradition.
“People just love this crab!" Hartill said. "It is a coastal tradition to do in the winter too. You can’t believe the amount of people who come in and say, ‘When I was a little kid, my dad and grandpa brought me into the store and they bought dozens of crabs.’"
Soon it was assembly time on a table jammed with the varied dishes, plus Oregon wines and brews.
I asked Williams what he enjoyed the most: cooking the crab with new recipes or eating the crab once the recipe is complete.
“Boy, that’s a tough one,” he said with a chuckle. “Let’s call it a toss-up, because I love everything out here so that’s a tough choice.”
The diners who turned out for this special crab cooking segment were in heaven. Mostly, they loved the fact that Oregon Dungeness crab is back.
Guest diner, Kerry Harsin, said he’d never tried barbecued crab: “Never and it is different. You do get a little smoky flavor and I like that. It’s really good.”
Guest diners Shannon and Sean Dotson loved the Salmon Wraps and planned to make them at home.
“This is amazing,” said Shannon. “And so easy to make!”
Husband Sean admitted he wasn’t a big crab eater, but that’s going to change: “It’s great! I’ve never blended crab with salmon but this is delicious.”
“Dungeness crab meals can be real social events,” said Fick. “Really a nice way of bringing people together – everyone at the table picking at their food and socializing.”
And the best part is that the recipes are so easy, anyone can try and perhaps best while Dungeness crab is fresh and in season.
Be sure to follow my Oregon adventures via the new Grant’s Getaways Podcast: Each segment is a story-telling session where I relate behind the scenes stories from four decades of travel and television reporting.
You can also learn more about many of my favorite Oregon travels and adventures in the Grant’s Getaways book series, including:
The collection offers hundreds of outdoor activities across Oregon and promises to engage a kid of any age.
My next book, “Grant’s Getaways: Another 101 Oregon Adventures” will be published in 2022.
The crabs were a staple among immigrant communities in Tampa.
Tampa Sen. Janet Cruz wants to designate the blue crab (Callinectes sapidus) as the Official Crustacean of Florida.
Designating an official state crustacean is not an original idea — six states have already beaten Florida to the punch. But an examination of coastline length indicates Florida may be overdue for a statement-making symbol like a state crustacean. With more than 8,000 miles of coastline, the only state that outranks Florida’s amount of coastline is Alaska.
Cruz’s choice is based not on the fact that the blue crab fishery is one of the top five most valuable fisheries in Florida, but on the 9-inch blue crab’s inextricable links to Tampa’s immigration and labor history. In the 1920s, Ybor City was booming with cigar factories staffed with immigrant labor. When the workers went on strike, they relied on Devil Crab — a popular street food made from blue crabs — to sustain themselves.
“Each time I bite into Devil Crab, I am overcome by an explosion of flavor and emotion. This staple street food represents the struggle of those that came before us. They came to a new country, and fought every day to provide a better future for those that would follow,” Cruz said.
It remains to be seen if there will be any challenges to this legislation. Backers of any of Florida’s myriad shrimp species, lobsters or even the aptly-named Florida stone crab have yet to come forth.
Regardless of the passage of this legislation, the blue-clawed blue crab has already made its mark in Florida’s history.
“Each time I stand in the Senate chamber and step back, gazing at where I am, I reflect back on the shoulders of those I stand on, those immigrant factory workers getting by on Devil Crab,” Senator Cruz said.
BAKERSFIELD, Calif. (KGET) — A 17 News staffer this week performed the time-honored Swiss tradition of improving on fruits and vegetables through one simple action — dipping them in cheese.
Another went for a lunch of shrimp empanadas at a truck parked in East Bakersfield before collapsing for a nap.
One involved a little work, the other a simple purchase, but both staffers ended up happy with their respective meals.
Homemade fondue meal, Nicole Gitzke
Originating in Switzerland, fondue was first used as a way to clear the pantry of old cheese and stale bread, melting the cheese with a wine, cognac or brandy, maybe some garlic or herbs thrown in, then softening the bread in the concoction before eating.
These days we don’t need the excuse of bread old enough to break your teeth to enjoy the creamy pleasures of the fondue pot. Nor is it necessary to enforce the penalties once faced for dropping a piece of bread in the dip: men had to buy a round of drinks, women were supposed to kiss all their neighbors.
Times have certainly changed.
Reporter Nicole Gitzke said she gathered all the essentials for dipping when preparing her fondue dinner, including bread, carrots, green apples, broccoli and cauliflower.
“Such an easy dinner but so tasty,” she said.
We’ll save the history of chocolate fondue, beloved by travelers to Las Vegas, for another article.
Reporter Raphael Stroud was impressed with the shrimp empanadas he had from the So-Cal Tamal truck parked at the corner of Bernard Street and Cleo Court, near Oswell Street.
They have a wide-ranging menu, from Hot Cheetos burritos to ceviche to their signature tamales. There are churros for dessert.
