“My first impressions were of an excellent product, well handled, clear eyes, impeccably fresh, very light and clean aroma, firm fleshed tails, but more importantly, the heads and innards in great shape.
The flavor was, in a word, clean, not particularly briny or shrimpy. The full flavor and potential of this product really shines when the whole critter is served ensemble so that the diner gets the richness of the fat in the head and the firmness and satisfaction of the tail.
What a treat. I ate them all myself.”
We had very good feedback on the shrimp. We sent it out to 5 of the top customers in Seattle.
Nothing but great news on the quality and the taste of the product.
Rob Chandler, Managing Partner
(Raw Finds LLC is a Seattle-based premier suppllier of quality food, delivewring to local top-tier restaurants.)
We run a restaurant in rural Montana. A year ago, an upstart company bought a site and began to farm shrimp in Noxon. Huh? Saltwater, warmwater shrimp, farmed in rural Montana? Why even try?
Turns out the chief shrimp scientist is from Montana, and he didn’t want to relocate. So, the company built their first indoor shrimp farm around him.
We received our first shrimp from them on Dec 11, 2020. We offered the shrimp on the menu in different ways: shrimp cocktail, and as part of “surf and turf”. Our customers loved the flavor, the texture, and supporting a local business. So we have doubled our order, and put in a standing order for every Friday deliveries.
We understand that these guys are “tree huggers”. They talk about shrimp that are “contaminant free”, that are “sustainable”, that are grown in a “zero waste process”, that “create local jobs”, that “bend down the curve of global warming”, that “take pressure off the overfished ocean fisheries”. We get all that, but we don’t buy into it. Here in rural Montana, we like the freshness, we like the flavor, we like the texture.
We are looking into putting a live shrimp tank at our restaurant, so that our customers can get the freshest shrimp possible- even in landlocked Noxon, Montana. These shrimp are fresher than trout or salmon caught in the river off our back porch.
Owner of Hereford Restaurant