At a tour of the Texas Gold Shrimp Company you can learn everything you ever wanted to know about wild-caught shrimp. Our co-park hosts, Jan and Steve Mondl, took the tour last month and gave it rave reviews. So, when friends, Ken and Terry Smeltzer came to Brownsville for a visit, we put it on the list. It was well worth the three plus hours we spent there, and as a bonus, the tour included a bowl-full of fresh cooked "wild-caught Texas shirmp".
When the nets are brought up, the knotted rope at the top is open, spilling all the catch onto the deck of the boat. The knot is retied and the rig goes back into the water for another four hours of trolling.
Part two of the tour shuffles the group back to the building, where we learn the facts about "Country of Origin" labeling, (which has enough loopholes to sail a trawler through), the percentages of wild-caught, vs farm raised shrimp, and the chemicals and antibiotics used in farm raised shrimp. There was a video, taken at the processing plant where the shrimp are sorted, sized and checked for quality control. Our host indicated that people who are allergic to shrimp are most likely allergic to the chemicals and the heavy doses of antibiotics used when shrimp are farm raised. Most of this technical information is available on their web site texasgoldshrimp.com.
Then we all got a chance to give it a try.
Even Marlin gave it a try.
Now you know everything you ever wanted to know about shrimp harvesting.