Anna Marie Gulf Shrimp 16/20 Head On 5 lb
Fresh frozen, ready to boil, peel and eat. Head-on/shell-on White Gulf Shrimp
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ANNA MARIE PROCESS: FROZEN AT SEA
We believe that you need technology to create quality. While many of our fellow shrimpers have been decimated by rising fuel and boat repair costs, diminished domestic catches, and destructive hurricanes, we have succeeded by applying innovation to the challenge of delivering freshness to our customers.
Unlike most shrimp vessels, the F/V Anna Marie has a freezer onboard—giving our customers something that is as close to straight out of the water as possible. The improvement in taste, compared to the typical dockside freezing, is unprecedented. The shrimp taste like they were never frozen. The flash freezing also preserves the kaleidoscopic colors of the shrimp leaving you with over-the-top quality and tremendously good-looking shrimp when they’re thawed.
The live shrimp are mechanically graded and chilled in 34°F seawater. They are weighed, bagged, and boxed, and loaded into the 45°F deck freezer aboard the F/V Anna Marie to be quick-frozen, suspended in their natural state, and often still alive. Once on shore, they're stored at 10°F and ready for delivery. This waterless, flash-freeze process allows Anna Marie Shrimp to provide "capture quality" shrimp to our customers.
With flash-frozen shrimp, taste and texture-degrading enzymes do not have a chance to affect the shrimp quality, as they do during traditional freezing methods or uncontrolled temperature fluctuations.
Because we freeze within one hour of capture, Anna Marie Shrimp taste and look fresher than shrimp that are kept on ice for hours or days before reaching the dock.
No brine is used in our freeze process, which makes it a lot easier to peel your defrosted or cooked shrimp. Anna Marie Shrimp can go quickly from frozen package to boiling pot, for a great tasting Louisiana shrimp meal in minutes.
Since Anna Marie Shrimp are frozen without water, you can thaw them by running them under water for only as long as necessary to separate the individual shrimp.
LANCE NACIO, OWNER & CAPTAIN ANNA MARIE SEAFOOD
Anna Marie Shrimp owner and shrimper Lance Nacio grew up in Lafourche Parish, about an hour outside New Orleans. His family, like others on the bayou, made a living from the land. They shrimped, trapped, and grew much of what they ate in their own backyard.
“My great-grandfather, grandfather, and father all supported their families by hunting and fishing along the fertile coast of Terrebonne Parish. It's a tradition that I carry on.”
Since 1998, Lance has captained the the F/V Anna Marie (named for his daughters), a 55 foot vessel large enough to sustain rough weather and a carry sizable haul; while small enough to keep diesel costs down. It’s this kind of inventive cost-conscious thinking that has kept Anna Marie Shrimp in business through some very difficult times.
Hurricane Katrina, Hurricane Rita, and the BP oil spill all took a devastating toll on family-run fisheries. The aftermath resulted in low-cost loans for local fishermen. Lance used the opportunity to take a risk and invest in on-board freezers. The equipment, which freezes seafood almost instantly on large aluminum plates, had long been used in the big commercial fisheries in Alaska and Canada, but it had never been used in the shrimp industry. Other investments in the F/V Anna Marie included wider mesh nets and modified turtle excluder devices; meeting our commitment to environmentally responsible fishing methods.
Anna Marie Shrimp is building a legacy where tradition meets innovation. The result is leadership which will improve fishing practices, freshness standards, and wildlife sustainability. We believe our efforts will directly help to ensure that Louisiana shrimp will thrive for the next generations of fishermen. Shrimp is not just our industry-it’s a way of life. Anna Marie Shrimp, where the best tasting shrimp is — Born free. Caught wild. Delivered fresh.