"There's
Shrimp…Then There's Coldwater Shrimp"
Newfoundland
Seafood Market Council Launches West Coast Initiative
The
Newfoundland Seafood Market Council was created in 1993 to coordinate
the efforts of government and industry in promoting Newfoundland
Seafood in world markets. This year saw the launch of a Coldwater
Shrimp Initiative whereby processors are working together with
the Council to promote and market Newfoundland Coldwater Shrimp
in the global marketplace, especially in the United States. Over
the past six months, the Council has participated in various trade
shows: from the International Boston Seafood Show to the New York
Restaurant and Foodservice Show to the upcoming International
West Coast Seafood Show. These Council initiatives are all in
an effort to educate the consumer about the difference between
coldwater and warm water shrimp, and more importantly about the
features of Newfoundland Coldwater Shrimp.
Pandalus Borealis or Coldwater Shrimp flourish in the icy North
Atlantic off the coast of Newfoundland and Labrador whereas its
warm water cousins, Penaeus inhabit the tropical and subtropical
waters of both the Pacific and Atlantic, a difference that is
more than just academic.
Newfoundland Coldwater Shrimp take longer to mature in their cold
environment, giving them a delicate, sweet flavour and a juicy,
firm texture; requiring no preservatives or artificial colouring.
"It is always satisfying to see people's reaction when they
try our shrimp for the first time", says Gerry Donovan, Executive
Director of the Council. "Without exception, the response
is one of pleasant surprise. I invite people to discover the taste
for themselves."
In addition to being a standout in its natural form, this versatile
shrimp can also be used inventively in recipes for salads or pizzas,
omelets or pasta dishes, soups or sandwiches – and the list
goes on. As an ingredient or as the finishing touch to a dish,
its characteristic pink and white colouring makes Newfoundland
Coldwater Shrimp as appealing to the eye as it is to the palate.
Newfoundland and Labrador's pristine waters, fed by frigid Arctic
currents, yield a premium raw material. For more than thirty years,
the Newfoundland Coldwater Shrimp fishery has grown and developed,
making the Province one of the world's leading supplier's of coldwater
shrimp. Proper handling on board, dockside monitoring and grading,
and processing in state-of-the-art, federally registered plants,
ensure that Newfoundland Coldwater Shrimp meet the highest quality
standard. This guarantees a consistent supply of quality product
time and time again.
What does that mean in practical terms to foodservice operators?
Newfoundland is in the unique position to offer a solid alternative
to other shrimp species, one that has Superior Taste, Stable Price
and Consistent Supply. For more information on Newfoundland Coldwater
Shrimp and other seafood available from that region, visit the
Council's website at www.newfoundlandseafood.com.
Cold
Water Shrimp Wrap |
Ingredients:
5 lbs Coldwater Shrimp
2 cups mayonnaise
1 cup sour cream
2 tbs chopped cilantro
1 tbs of chili powder
Salt and Pepper to taste
Juice of two lines
Pinch of sugar
Preparation:
Thaw shrimp and drain well. Combine with the remaining
ingredients. |
|
For
the Roll-up: |
Ingredients:
Large white tortillas
Julienne Bermuda Onion
Julienne Romaine Lettuce
Julienne of red, green, and yellow peppers, mixed
Preparation:
Using a single tortilla, place 5 oz of shrimp salad
in the center.
Top with onion, peppers and lettuce. Fold in 1"
to 2" of each end and roll tightly to close. Cut
in half for presentation. |
|
For
additional recipes, visit our web site at www.newfoundlandseafood.com
" There's Shrimp…Then There's Newfoundland Coldwater
Shrimp" is the message that the Newfoundland Seafood Market
Council is bringing to the Moscone Centre during the Western Foodservice
and Hospitality Expo, August 19-21, 2000. This is the first time
that Newfoundland will be represented at the show and the timing
couldn't be better.
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