Topic “Gulf”
Gulf Shrimp
Did You Know:
Gulf shrimp varieties include brown, white and pink shrimp. Although their name suggests they come exclusively from the Gulf of Mexico, they are also found as far north as Maryland and along the southeastern coast. Pink shrimp are the largest Gulf species, reaching 11 inches in length, while whites grow up to 8 inches long. Brown shrimp are concentrated off the Texas/Louisiana coast; males reach 7 inches in length, while females grow to up to 9 inches long.
Common Names:
Gulf Shrimp; Pinks (P. Duorarum), Northern Pinks, “Hoppers,” “Skippers”; Browns (P. Aztecus), Northern Browns, “Redtails”; Whites (P. Setferus), Gulf Whites, Northern Whites, Mexican Whites
Scientific Name:
Penaeus Spp.
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Mexico, United States
Nutritional Facts:
Cooking Tips:
Few seafood items are enjoyed by as many people and in as many ways as Gulf shrimp. Flavorful and firm, Gulf shrimp can be breaded, stuffed, boiled with spices, sautéed or barbecued. The greatest danger in preparing shrimp is overcooking, which toughens the meat. Always be aware of cooking time; shrimp cooks in just 60 to 90 seconds at a rapid boil. When the meat turns opaque, it’s ready to serve!
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Catfish
Did You Know:
Catfish farming started in Arkansas in 1960 and expanded exponentially as soybean and rice farmers built ponds and processing facilities. Most catfish farms today are located in the Mississippi Delta. A typical pond covers 16 acres and produces 4,000 to 7,000 pounds of catfish per acre. As a rule, U.S. farm-raised catfish are antibiotic and hormone free, are recommended by the National Audubon Society as a safe environmental choice, and are listed as a best choice by the Monterey Bay Aquarium.
Common Names:
Channel Catfish, Channel Cat, Farm-Raised Catfish
Scientific Name:
Ictalurus Punctatus
Seasonal Availability:
Year-Round
Global Supply:
Locations:
United States
Nutritional Facts:
Cooking Tips:
Possessing a fairly mild flavor and an unusual texture, catfish is as versatile as chicken; you can dress it up with a complex sauce, or dress it down for an outdoor barbecue. A mainstay of Cajun, Creole and Southern cooking, channel catfish can handle a variety of sauces or seasonings, from mild to strong.
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
Yellowfin Tuna
Did You Know:
The yellowfin (also known as "ahi tuna") is distinguished by its long, bright-yellow dorsal fin and the yellow stripe down its body. More slender than the bigeye or bluefin tuna, yellowfins are the most tropical of the tuna species. Yellowfin is primarily caught by purse seine, but the higher-quality yellowfin is caught by hook and line. These fish range from the ocean surface to below 600 feet. High-quality yellowfin comes from Hawaii, Florida, Mexico, Southern California and the Gulf of California.
Common Names:
Yellowfin Tuna, Pacific Yellowfin, Ahi (Hawaiian)
Scientific Name:
Thunnus Albacares
Seasonal Availability:
Year-Round
Global Supply:
Locations:
France, Indonesia, Japan, Mexico, Philippines, South Korea, Spain, United States, Taiwan
Nutritional Facts:
Cooking Tips:
Yellowfin tuna (also known as ahi tuna) is excellent raw or cooked. For grilling or broiling, cut steaks one inch thick, and use a marinade or seasoning to enhance the flavor. For quick preparation, just brush with olive oil and sprinkle with seasoning. For a milder taste, remove the dark lateral line from the meat. Tuna can also marinate for several hours without becoming "cooked".
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Raw
- Saute
- Smoke
- Steam
