Richard,
My exposure to the term "popcorn" shrimp is a product made simply by
battering small CRE (cooked-ready-to-eat) shrimp and deep frying in such a
way as to make individual fried pieces. In the state of Oregon the shrimp
would be cooked and peeled Pacific Shrimp (Pandalus jordani). The peeling
would be done by standard practice using Laitram or similar equipment (often
using polyphosphate peeling aids). I have not heard of the term "popcorn"
shrimp used to describe a specific product. The term as used here is generic
and describes the form of the product. To my knowledge it is a restaurant
menu item rather than a commercially wholesaled product.
Ken H.
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0369
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Richard Darden
Sent: Monday, September 24, 2001 2:14 PM
To: seafood@ucdavis.edu
Subject: "popcorn" shrimp processing
The following question was recently posted to the crustacean list. I
thought perhaps someone on this list might be able to help with the
answer.
I understand that popcorn shrimp are not peeled but "washed" or
otherwise processed with some type of acid to remove their shell. What
is the acid? What is the process, i.e., must the shrimp be them
"washed" with something else to counteract the acid? I understand that
ALL the popcorn shrimp are done in one state. Which state is it?
Thank you for your time in responding
Joe
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