Although I am an animal advocate, the loss of human lives in the
rig explosion on April 20, 2010 is the original tragedy of this disaster. My prayers are with the families of the 11 workers
who were killed and those who are recovering from their injuries.
Wednesday, December 15, 2010
These are 3 of my favorite things ...
Shrimp, oysters and crabs, oh my! As you sit down with your family during
the holidays, these are some delicious things to put on your holiday table that will help the local seafood industry.
5:48 pm cst
First of all, watch this video of an investigation by MSNBC on imported seafood from overseas:http://www.youtube.com/watch?v=GWhorEkzla4 ... GROSS!!!!!
Here is some interesting info about our gulf's shrimp from The Gulf Shores Shrimp Festival website:
You are likely
to find 4 kinds of wild shrimp from the Gulf of Mexico.
Shrimp:.First commercially important species which is about 35% of the domestic catch.(Penaeus setiferus)There is interesting news about oyster farming. Researchers have developed
a way to grow oysters in a 'water column' instead of harvesting off the bottom and on reefs. Bill Walton, an Auburn
University aquaculture and fisheries specialist says, "It’s clean, green and energy efficient." This research
is a tri-state effort by universities in Louisiana, Mississippi and Alabama. Read more about it on the Louisiana Seafood Promotion & Marketing website.
Pink Shrimp:Larger than the White Shrimp by a little, they are sweet and tender.(Penaeus duorarum)
Brown Shrimp:Primarily from the salt marsh and sea grass areas during the summer months, brown shrimp represent
55% of our domestic catch.(Penaeus aztecus)
4. Royal Reds:From the deepest, coldest waters-up to 2400
feet deep. They tend to be large and are frozen on board the ships that stay way out a sea a long time, Royal Reds are a brilliant
crimson red, or pink and some think they taste like lobster. A mature Royal Red Shrimp is about 3 years old. (Pleoticus robustus
or Hymenopenaeus robustus)
The blue crab is so named because of its sapphire-tinted claws. Its shell,
or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers.
Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among
the most heavily harvested creatures on the planet. Blue crabs also play a key role in managing the populations of the animals
they prey on, and constant over-harvesting has had wide-ranging negative effects on the ecosystems they inhabit. Read more
facts about them on the National Geographic website.
All 3 of these animals are very sensitive to changes in the gulf environment
and habitat. Many people rely on them for food and jobs. We need to help rebuild the reputation of our
gulf seafood. The reopened fisheries & farms are deemed environmentally healthy. The feds continue to test the
seafood and close areas of risk. SO BUY FRESH SEAFOOD FROM THE GULF OF MEXICO!!!!!