Kirkland Shrimp from India

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The sad part about my whole thread is that I never really dug into where shrimp came from or what the waters they live in impart to their flavor. I have bought frozen "shrimp" from Publix for years and been satisfied with the flavor without knowing where it came from. It wasn't until I bought the shrimp from Costco/India that I noticed a huge flavor downfall.
 
It appears that you and I are reading from the same source. Thank you so much for the information you have shared as it is very helpful and appreciated. I live in Virginia (Maine transplant), but not on the coast, so I never buy "fresh" shrimp from local seafood shops as I assume they have already been frozen and thawed at least once before they arrived there.
I still would like to better understand the flavor difference between browns and whites.

I figure that once the shrimp are frozen, it's best to leave them frozen until you're ready to cook them.

As for the flavor differences, sounds like a side by side tasting is in order. Of course, that could get expensive. :ohmy:

CD
 
I don't know anything about the differences within the species of shrimp, but I did find this article that I found interesting as part of following rabbit holes as this thread progressed. Other than doing a side by side comparison, I felt that it answered some questions!
 
I don't know anything about the differences within the species of shrimp, but I did find this article that I found interesting as part of following rabbit holes as this thread progressed. Other than doing a side by side comparison, I felt that it answered some questions!

Good information, but I buy what I can get, and as much as possible, buy as local as I can. That would be those Gulf Whites in the article. I can get those in any grocery store here, at any time.

The local preference is a carbon footprint thing, which I know is "woke" these days, and also wanting to support farmers, ranchers and fishermen close to home.

CD
 
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It appears that you and I are reading from the same source. Thank you so much for the information you have shared as it is very helpful and appreciated. I live in Virginia (Maine transplant), but not on the coast, so I never buy "fresh" shrimp from local seafood shops as I assume they have already been frozen and thawed at least once before they arrived there.
I still would like to better understand the flavor difference between browns and whites.
it's probably a personal preference thing, possibly influenced by cooking method/dish...?

we have a super local fishmonger - fresh whole fish of all sorts from east coast USA types to Mediterranean "caught yesterday" fish - the eyes tell that story, hard to fake the eyes/gills.... plus mussels, clams, oysters (seasonally) - crabs, seasonally - but the shrimp....all come out of a frozen 5 pound block they thaw "in the back"

did a consulting gig in Las Vegas, close contact with the air freight shippers . . .
Las Vegas landed two 747 freighters, loaded to the gills, every day - that carried nothing but fresh seafood - that's like 120 tons per day.....
except.....shrimp - frozed shrimp came by truck....
specialty stuff like Alaskan Tiger Prawns - those were fresh-not-frozen. but the all you can eat buffets did not serve fresh-never-frozen shrimp.
 
I don't know anything about the differences within the species of shrimp, but I did find this article that I found interesting as part of following rabbit holes as this thread progressed. Other than doing a side by side comparison, I felt that it answered some questions!
That is a great article. Thank you so much for sharing.
 
it's probably a personal preference thing, possibly influenced by cooking method/dish...?

we have a super local fishmonger - fresh whole fish of all sorts from east coast USA types to Mediterranean "caught yesterday" fish - the eyes tell that story, hard to fake the eyes/gills.... plus mussels, clams, oysters (seasonally) - crabs, seasonally - but the shrimp....all come out of a frozen 5 pound block they thaw "in the back"

did a consulting gig in Las Vegas, close contact with the air freight shippers . . .
Las Vegas landed two 747 freighters, loaded to the gills, every day - that carried nothing but fresh seafood - that's like 120 tons per day.....
except.....shrimp - frozed shrimp came by truck....
specialty stuff like Alaskan Tiger Prawns - those were fresh-not-frozen. but the all you can eat buffets did not serve fresh-never-frozen shrimp.
I appreciate your time and patience with me and all of the information you have provided. I do agree that everyone's palette is different, so WHO knows which shrimp is best for WHICH dish. I definitely enjoyed the Gulf White shrimp used in a simple "peal and eat" situation. Next time I think I will try to find some Gulf Brown shrimp using the same method to see if I notice any taste difference.
 

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