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Old 05-29-2006, 12:56 AM   #11
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Join Date: Aug 2004
Location: My mountain
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i often see freshwater shrimp available, thawed from "previously frozen". they are a somewhat chubbier and lighter colored shrimp, and i've found have a good albeit mild shrimp flavor. i've used them in everything from fra diavolo to old bay rub grilled, and have found they're as good and verstile as their salt water counterparts.

"Thunderbolt and lightening,
very, very frightening me!" Galileo
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Old 05-29-2006, 08:39 AM   #12
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Join Date: Oct 2004
Location: Southern Illiniois
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There has been talk about starting fish farming operations in our area, because of all the old strip ponds left from the coal mines. One guy did raise freshwater shrimp for a while, but he didn't have a good marketing plan, and went out of business.
I wish some clever entrepreneur would get ahold of this thing and make it work...there's great potential here, and we land-locked seafood lovers would have a chance to get some fresh shrimp, salmon and tilapia, instead of having to settle for the frozen stuff.

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Old 05-29-2006, 08:49 AM   #13
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Location: SE Pennsylvania
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Obvoiusly, from the amount of shrimp the world eats and expects, (especially America, I gather) aquaculture is necessary. Salmon, catfish talapia mussels, etc too. We need to get crabs in there also, but they seem trickier to do, fiesty little critters.

Yes the taste is a little different, as other foods vary whether being "wild" or cultivated. But still real good!

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