Tag Archives: Rock shrimp
The Reason Rock Shrimp Were Almost Never Brought to Market
One man’s trash is another man’s treasure. That simple saying sums up the story of how a Florida boat builder-turned-fisherman came to introduce the world to rock shrimp. It’s difficult to imagine now, but back in the 1970s, shrimp trawlers hauling catch off the southeastern coast of the U.S. routinely dismissed a particular variety of shrimp as not worth the effort. In 1968, Thompson debuted his state-of-the-art fiberglass shrimp trawler, the R.C. Brent Jr., to little acclaim. Unfortunately, traditional shrimpers at the time weren’t ready to embrace Thompson’s fiberglass technology. With a growing family to support and boat sales on the wane, Thompson set out to prove the superiority of his fiberglass design — by going fishing. >click to read< 09:10
NOAA rejects Trump-era expansion of rock shrimp fishing on Oculina Bank
In a surprise and unusual move last week, NOAA Fisheries rejected the South Atlantic Fishery Management Council’s request to allow this type of commercial fishing in 22 square miles of the area, where it has been prohibited since 2014. The ruling will keep about 19 permitted rock shrimpers, mostly from the Port Canaveral area, from working in a region believed to be habitat for the delicacy. Rock shrimp, known for their unique flavor, sell in Brevard County seafood markets for $29 a pound. Conservationists celebrated the decision, but the matter isn’t settled yet. >click to read< 08:04
From trash to treat: Rock shrimp’s rise to fame in Florida
After trawling the Atlantic Ocean for days, Rodney Thompson returned to his Florida home and dropped buckets of rock shrimp in the middle of the kitchen. He ordered his four school-age children to stop playing and figure out a way to cook them. Rock shrimp were considered trash. Their hard, spiny shells would split thumbs open and take forever to peel. Thompson’s challenge to his children lasted for months, until his oldest daughter, a teenage Laurilee, had the idea to split them open, cut out the sand veins and broil them like lobsters. They were delicious. That was 50 years ago. >click to read<17:53
