NOVEMBER 2015
NOTES FROM CONGRESSIONAL’S
TIM SUGHRUE
I flew to Houston last week and drove 3 hours to the sleepy south Texas town of Rockport. Rusted small shrimp boats litter the local marinas, a clear reminder of an era gone
by. Inshore shrimping is a fairly destructive practice with a sizable by catch of juvenile fish
for every pound of shrimp caught. Most of the permits to these boats have been retired or
bought back. Rockport is on the Gulf of Mexico but also borders on Copano Bay.
When I drove up to the Copano Blue Shrimp farm, I was struck by the sheer size of the
grow out facility. Two gigantic white bubbles, three football fields long can be seen from
miles away, especially with the pristine salt marshes as a backdrop. These "bubbles" are at
the core of their shrimp growing technology, which is light years ahead of any other farm on
earth. These bubbles are held up not by beams or frames, but by air pressure and fans that
keep the temperature at a constant 78 degrees (24/7), which just so happens to be the optimum growing temperature for these shrimp. These shrimp grow almost twice the size in almost half the time compared to traditional pond raised shrimp. And the most incredible aspect to the farm is that they raise 60,000 lbs. of shrimp per acre and have zero pollution to
the surrounding environment. A 10/15 count head off shrimp is 22 weeks old ! No chemicals, no antibiotics - just shrimp, water and the bacteria they cultivate (biofloc) to clean the
water. They recirculate clean and re-use all their own water. It is the most amazing farm, by
far, I have ever visited in my 30 plus year career in the seafood industry. This farm will be
the template to grow shrimp around the world for decades to come. This technology can be
used to grow many species of fish also. When you think about growing food to feed the
world, this farm can grow 2.5 million pounds of product in less than 40 acres of land and absolutely zero pollution to the environment. A pond harvest of 15,000 lbs. of shrimp yields
less than a trash can of solid waste. It almost seems like science fiction but I saw it with my
own eyes. They have invested 15 years and almost $70 million dollars in research to get to
this point. This is the future of the seafood industry, growing fish and shrimp in closed recirculating systems close to their market area.
Copano Blue Shrimp – the future of our industry
How much pollution is caused by raising cattle, chickens or hogs? The fact is that currently, the biggest drawback to
any farm raised protein is the runoff produced by raising large numbers of animals in a confined space. How many
millions of gallons of polluted water are washed into our streams and estuaries every time it rains on a pasture?
What would you say if I could show you a seafood aquaculture farm in Texas, capable of producing 5 million
pounds of shrimp annually in less than 40 acres of land, without one drop of pollution to the environment?
I discovered the shrimp farm of the future, producing shrimp today. The best part is this technology can be used to
grow anything: salmon, rockfish, cod and the list goes on. Why should we grow something inside the Arctic Circle
and fly it halfway around the world to sell it? With this technology, we can grow all our seafood needs within a few
hours drive of our major markets.
We all know that aquaculture is the fastest growing method to grow protein on the planet, with more to come. What I have not
been sure about, is which aquaculture process will be the winning formula. I have seen and visited many aquaculture operations,
including Integrated Multi Trophic Aquaculture (IMTA), intensive, semi intensive, extensive, mariculture, polyculture, ocean ranching, and open water net pen aquaculture. These technologies have their plusses and minuses, and will be a big part of the future of
seafood. However, I think the big winner will be growing seafood on land.
Enter Copano Blues™ brand shrimp. These shrimp have outstanding quality and flavor characteristics. But the story of how these
shrimp are grown is as exciting as the shrimp themselves.
The farm is located in Taft, Texas, on Copano Bay. Copano Bay is the water source for the farm. This water is perfect for growing
shrimp as it is a natural nursery area for wild gulf whites and gulf browns.
U.S. grown, premium quality shrimp. I like that!
The shrimp are grown with no growth promoters/hormones, no antibiotics, or chemicals of any kind. How do they do that?
The farm is a closed loop recirculating aquaculture system, also known as RAS. Every aspect of life for the shrimp is controlled.
There are many water quality factors for premium shrimp health. It starts with water temperature. Litopenaeus vannamei love
warm water. A little too cold and they grow slowly, a little to warm and they die. Every aspect of water quality is kept just right.
The shrimp love it, stay healthy, and grow faster.
A traditional shrimp farm, let’s say in Ecuador, will grow 26-30ct tails in 30 to 36 weeks. Copano Blues are grown to U-15ct and
16-20ct tails in 20 to 22 weeks. That is about 30% faster for a shrimp almost twice as big.
When Texas Parks and Wildlife officials inspect the farm, they never fail to marvel at how active these shrimp are. They literally
jump out of their hands unlike shrimp from traditional farms.
The Copano Blues facility differs because of its bio-security, non GMO genetics, nutrition, water quality, and because of its recirculating, zero-discharge system. It is an aquaculture system based on visionary technology.
Copano Blue Shrimp – Continued
Modern shrimp aquaculture has ridden many peaks and valleys over the past few decades. Great periods of economic boom followed by catastrophic devastation caused by rampant disease.
Bio-security is central to disease avoidance. The Copano Blues farm has no open ponds. From the hatchery to the production
ponds, every aspect of the complex is under cover of rigid air domes whose positive air pressure prohibits air-born diseases from
entering. These domes, or modules, are huge, almost 4 football field long. Each module can produce hundreds of thousands of
pounds of shrimp.
One acre of land, annually can produce about 45lbs of beef or 273lbs of soy protein, and a traditional shrimp farm can produce
over 1,000lbs per acre.* This farm produces over 20,000lbs of edible protein per acre. Are you kidding me?
The indoor ponds are lined with thick black plastic liners, unlike regular shrimp farms, with earthen ponds. The drainage system
removes waste produced by the shrimp. A traditional shrimp pond starts out 8-foot deep. By the time the shrimp are harvested,
it’s 6 to 7 foot deep. That is 1 to 2 feet of shells, uneaten food, and mostly…. well, shrimp droppings. Ever wonder why some
shrimp or tilapia has an earthy, off flavor?
Natural biofloc in the water is key to nutrition and water quality. The shrimp feed on the pro-biotic biofloc that also helps clean the
water. Natural bacterium in the Biofloc helps break down toxic ammonia and nitrates into harmless nitrogen gas.
This technology is not limited to shrimp. The parent company, Global Blue Technologies, is building a research and development
facility to match its system to various fish species.
Could Copano Blues shrimp be better than wild?
No bycatch: Shrimp boats use a small mesh net, which produces a lot of bycatch. Gulf shrimp boats used to catch about
10lbs of bycatch for each 1lb of shrimp. Today, the ratio is down to about 4:1 by using smart fishing techniques and Bycatch Reduction Devices (BRD’s). But that is still a lot of bycatch, and not good bycatch. The bycatch is often juvenile fish.
U.S boats land over 200 million lbs of shrimp per year. Imagine how many millions of juvenile red snapper, silk snapper,
yellow tail snapper, red grouper, black grouper, gags, tilefish, tuna, and more are tossed over board as collateral damage.
No benthic impact: Shrimp boats are using lighter gear and better technology to target the right areas. But shrimp trawling
still has an impact on benthic ecosystems, and RAS shrimp farming has none.
Is RAS shrimp production better than growing other proteins on land?
Feed Conversion Ratios: It takes 6.8lbs of feed to produce 1lb of body mass for cattle, 2.9lbs for hogs, 1.7lbs for chickens
and less than 1.5lbs for Copano Blues shrimp.**
No Pollution. Once water from Copano Bay flows through the intake pipe into the treatment system, it never leaves the
facility. There is zero discharge back into the Bay. No discharge. No waste. No pollution. Think about how much runoff is
created by traditional land based dairy, cattle, or corn farms. All of that fertilizer, pesticides, waste, and nutrients are
washed into our watersheds every time it rains. It hurts our wild seafood and the ecosystem they depend on.
This farm is super cool. The technology is the future. But the best part is that the shrimp are beautiful and delicious.
The raw shrimp have a nice blue tint due to the dark pond liners.
The texture is firmer than traditional farmed shrimp. The shrimp have a crisp, firm snap to them due to the naturally strong,
healthy animals. And speaking of clean, the veins are almost non-existent. The shrimp are naturally purged in the ponds before
harvest. I sampled 16-20ct tails, and did not feel the need to devein any of them.
These might be the best tasting shrimp I have ever had. The shrimp have a clean, sweet bold flavor, not watered down with added
water and phosphates. The robust naturally sweet flavor comes from the natural biofloc diet.
Copano Blues shrimp do need spice or sauce, and cocktail sauce should be illegal on the same plate. The flavor is awesome on its
own, but bold enough to shine in a variety of preparations.
The future of aquaculture is here today in the United States. I like being a part of the solution to providing healthy protein for consumers in a healthy way for our planet. Will you join me by sourcing these sustainable and responsibly grown shrimp and sharing
this story with your customers?
Sources: Global Aqauculture Alliance - http://gaalliance.org/wp-content/uploads/2015/02/GAA-Seafood-Info-LT.pdf
* National Beef Council, National Pork board, National Poultry Council, Wikipedia for Soy
** Source: Global Aquaculture Alliance and Global Blue Technologies
NOVEMBER SPECIAL
ROYAL SEABASS
$4.50 whole fish
$10.50 fillet
Royal Seabass is a native Mediterranean
member of the Corvina family.
The firm white flesh is suitable for all
cooking applications. The skin crisps
up very well and is delicious.
The fillets average1-1.5 lbs each.
The fish is grown near Izmir, Turkey.
Congressional Seafood Co.
November 2015Newsletter
Produced by KSM Marketing
Contributing Writers: Tim Sughrue, David Fye
IN SEASON
Albacore Tuna
Amberjack
Baramundi
Blue Catfish, VA
Catfish
Cod, East Coast
Crab, MD & VA
Crab, Venezuela
Crab, Dungeness
Escolar
Fluke, Carolina
Fluke, VA
Grouper, East Coast
Grouper, Gulf of Mexico
Haddock
Halibut, East Coast
Halibut, West Coast
Hamachi
Lobsters, Canada
Monk
Opah
Oysters, Canadian
Oysters, Chesapeake
Oysters, New England
Pollock
Razor Clams
Sea Bass, Chilean
Shrimp, Gulf
Shrimp, Carolina
Snapper
Striped Bass (Rockfish)
Sword, Domestic
Tilapia
Tuna (Yellowfin)
Tuna (Bluefin)
Wahoo
Walleye
Baked Oysters Chesapeake
From David Fye
Congressional Seafood Corporate Chef
Ingredients:
1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon Dijon style mustard
1 1/2 teaspoon old bay style seasoning
A pinch of cayenne pepper
1 tablespoon minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 pound crabmeat, picked over for shells and cartilage
2 tablespoons crumbled cooked bacon
1 teaspoon lemon juice, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil
Directions:
In a small bowl combine the butter with the lemon juice, salt, white pepper, cayenne, mustard, old bay style seasoning,
garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while
you prepare the oysters.
Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the
oven.
Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large
enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume
capacity of about 8 ounces work well. Sprinkle the crabmeat and bacon evenly over the oysters in the ramekins. Using
a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter
evenly among the 6 dishes. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly
over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are
golden brown and the oysters are just cooked through and curled around the edges.
While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive
oil. Stir until thoroughly combined.
Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the
oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the
oysters are just cooked through, about 3 to 4 minutes longer.
Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with
lemon wedges for guests to use according to taste.
NOVEMBER
2015
Veteran’s Day
Wednesday, November 11
Thanksgiving
Thursday, November 26
Black Friday
Friday, November 27
COMING UP IN
DECEMBER
Name of Employee:
GEORGE HANCOCK
Year of Hire:
March 2003
Role at Congressional:
Sales & Purchasing
Favorite fish:
American Red Snapper
Because of its firm flesh and
naturally sweet taste
Favorite Sports Team:
Baltimore Ravens
Dream vacation:
A Trip to New Zealand
Hanukkah
December 6—14
Winter Solstice
Tuesday, December 22
Christmas Eve
Thursday, December 24
Christmas
Friday, December 25
New Year’s Eve
Thursday, December 31
TWO FISH ONE HOOK
Every once in a great while, you see something
that rarely happens - so I took a picture and had
to share. Last evening I was running in Eastern
Bay just south of the Kent Narrows bridge when
I came across a large school of rockfish feeding
on the surface. The school covered several acres
and they had pinned the baitfish, small silversides, against the shoreline. The fish had the
water in a froth and there were hundreds of
seagulls diving on the bait trying to get away
from the rockfish underneath. All the fish tails
slapping the water sounded like a stadium of
people clapping. It was quite a scene. I threw a
surface plug in the middle of this commotion. I
got a strike instantly, and after reeling the fish
in, took this picture. These two rockfish had to
hit my lure at precisely the same instant in order
for both to get hooked. I have spent 4 decades
on the water fishing and have only seen this on
a handful of occasions. We often refer to this
phenomenon as a "feeding frenzy". You can see
why.
November is a great month to have
rockfish on your menu!
Photo Credit:
Chef Darren Hendry,
The Walrus Oyster & Ale
House, National Harbor, MD