On Wednesday, May 15, 2019 at 11:06:21 AM UTC-4, notbob wrote:
> On 5/15/2019 6:48 AM, jmcquown wrote:
>
> > Sure, they're in a cold case on a bed of ice
> > but I have no idea how long ago they thawed them.
>
> Trouble with "flash frozen" is, the product (be it shrimp, scallops,
> fish, etc) jes does NOT last as long in the freezer.
>
> Usta be, Black Tailed shrimp would last forever cuz they were frozen in
> water (a block of ice). No longer!
>
> Now, they are now flash frozen and start drying out after a few weeks.
> Let 'em go and they will dry out to the point of "gotta toss 'em".
>


What alternative do you suggest? The only shrimp I can buy are
IQF. I inquired at the fishmonger about "frozen in a block of ice"
and the smallest quantity was about 20 pounds, leaving me with the
alternative of defrosting, cooking, and eating 20 pounds of shrimp
or sawing up the block of ice and having weird partial shrimp.

Cindy Hamilton

On Wed, 15 May 2019 08:22:02 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, May 15, 2019 at 11:06:21 AM UTC-4, notbob wrote:
>> On 5/15/2019 6:48 AM, jmcquown wrote:
>>
>> > Sure, they're in a cold case on a bed of ice
>> > but I have no idea how long ago they thawed them.
>>
>> Trouble with "flash frozen" is, the product (be it shrimp, scallops,
>> fish, etc) jes does NOT last as long in the freezer.
>>
>> Usta be, Black Tailed shrimp would last forever cuz they were frozen in
>> water (a block of ice). No longer!
>>
>> Now, they are now flash frozen and start drying out after a few weeks.
>> Let 'em go and they will dry out to the point of "gotta toss 'em".
>
>What alternative do you suggest? The only shrimp I can buy are
>IQF. I inquired at the fishmonger about "frozen in a block of ice"
>and the smallest quantity was about 20 pounds, leaving me with the
>alternative of defrosting, cooking, and eating 20 pounds of shrimp
>or sawing up the block of ice and having weird partial shrimp.
>
>Cindy Hamilton

For most of my life I've lived within walking distance of the sea so I
got used to fresh seafood, still live or out of the water no more than
eight hours... NEVER frozen. In NYC there were fish mongers
everywhere, and a huge fleet of fishing boats. The fish monger my
mom shopped from would toss in a couple pounds of fresh caught shrimp
free with the fish she bought. That's how it was with all the
specialty shops; the green grocer gave free herbs and soup greens to
customers. the butcher gave free soup bones an d free offal (liver,
hearts, kidney, etc.). I no longer eat seafood as I can't buy any but
previously frozen or old where I live now.... previously frozen is
disgusting, I'd much rather canned. Growing up the people in NYC
shopped daily as everyone had an ice-a-box... even today folks in NYC
who like to cook shop daily... because of all the ethnic neighborhoods
every food on the planet is available fresh in NYC,