January 15

Soup to Nuts: Making do without fresh Maine shrimp

With 2014 being the shrimp season that wasn’t, what to toss into those chowders, risottos and stir-fries?

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 2)

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Jeff Buerhaus, chef/owner of Walter’s, has switched to Laughing Bird, a sustainably farmed Caribbean shrimp, for his small plate appetizer of shrimp tacos.

Photos by Shawn Patrick Ouellette/Staff Photographer

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Buerhaus says the texture of the Laughing Bird shrimp is a little firmer than that of Maine shrimp, and the meat is not as sweet.

Additional Photos Below

As Keegan points out, the people most immediately affected by the shutdown will not be diners but fishermen and processors. If not for the shrimp bust this season, fishermen would be out there fishing, and Cozy Harbor would have two shifts working now instead of shutting down for while.

“It has a very immediate effect on a lot of people, not just from the perspective of being able to enjoy Maine shrimp,” Keegan said. “And it has repercussions throughout the whole state. Hopefully (the Maine shrimp population) is being protected properly and it will be around for a while. Ideally, it will be done in such a way that we don’t have to be on this roller coaster ride. That’s unnecessarily disruptive to everyone.”

Steve Corry, chef/owner of Five Fifty-Five, says he has mixed feelings about the closure.

While he is “disappointed” he can no longer showcase Maine shrimp in the winter, a time when local ingredients are in short supply, “as an advocate of sustainability and responsible practices I am glad that the decision was made to shut down the fishery for the season in effort to revive the species. Although the short-term impact will certainly be realized throughout the community, the long-term gain will certainly justify the action.”

Staff Writer Meredith Goad can be contacted at 791-6332 or at:


Twitter: MeredithGoad


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Additional Photos

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A catch of Maine shrimp in better times.

Press Herald file


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