Shrimping Off the Georgia Coast Aboard the Lady Jane ~ Dec 6, 2011 ~ Marc d'Entremont

It’s a brilliant sunny day off the southern Georgia coast as the Lady Jane moves slowly through the channel. The islands of St. Simons and Jekyll rise above a sea of salt grass. Laughing seagulls – their actual name – swoop through the air behind the ship. “That’s a good sign,” comments Cliff Credle, “They know where the food is.” So do a dozen travel and food journalists on a press trip, sponsored by St. Simons Island’s The King and Prince Beach and Golf Resort and Leigh Cort Publicity, to explore, eat and drink the abundance of Georgia.

Shrimping Aboard the Lady Jane off Brunswick, Georgia

Lady Jane is retired. That is, the ship is retired after years as an active participant in the shrimp industry. Today the 49 passenger USCG certified steel hulled ship makes two hour excursions that are as educational as they are fun. Led by Captain Larry Credle and ably assisted by his son, Cliff, and first mate, John Tyre, participants learn firsthand what it’s like to be a shrimper.

The shallow waters of the Atlantic around southern Georgia’s islands exclude any possible invasion of the shrimp beds by large factory ships. Shrimping remains a bastion of small boat fishing operated by individual entrepreneurs. The ship drags a modest sized net for about ten minutes at a time. Since these waters are home to the endangered Green Sea Turtle, all nets must be fitted with Turtle Excluder Devices that release not only turtles from the net but other large sea life as well. According to John Wallace of Wild Georgia Shrimp, “These devices are not only good for conservation, but a turtle stuck into the opening of a net will prevent shrimp from entering.”

As Cliff hauled in the heavy net, its contents were spilled onto the large metal table. A plethora of sea life spread in front of us. Among the catch were small, nearly translucent octopus, flat flounders, feathery spider crabs, succulent blue crabs, tank-like horseshoe crabs, small sized sting rays and a rare puffer fish. All of these are returned to the sea although seagulls snatch a few of their favorites. Being only a few miles from the Florida state line, John couldn't help but get in a dig. “You know how to tell a Georgia gull from a Florida one? Florida ones can’t catch.”

Captain Larry had already told us about sea turtles, the excluder device and the reality that very few ever are caught in nets these days. Yet if one does happen to hitch a ride, the Georgia Department of Natural Resources requires captains to measure, weigh, photograph and immediately send in the information, with the GPS location, before returning the turtle to the sea. This must have been our lucky day because on the third net haul a beautiful 40 pound green sea turtle arrived as if on cue for a photo op by a dozen journalists. Oddly, the turtle is colored more on the blue hues, but in a little more than five minutes both the official business was completed and dozens of pictures snapped. Not even the ever hungry gulls gave it a thought as this endangered animal was happily returned to the ocean.

The prize, of course, was the shrimp and this being autumn, the White Shrimp. A multitude of the plump crustaceans were in each haul. We all tried our hand, under Cliff’s tutelage, at snapping off the head – not as gruesome as it sounds – before John whisked them away. Fifteen minutes later we were peeling fresh succulent steamed shrimp with, or without, spicy cocktail sauce.

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King and Prince Resort's Shrimp and Grits in a Tasso Cream Sauce

According to the trade organization, Wild Georgia Shrimp, the nutrients in the marshlands along the coast, coupled with the unusually strong tides, make for natural filtration which creates an ideal and clean environment. Wild Georgia shrimp undergo quality control at certified facilities within the State. Entrepreneurs have tried and failed to pond-raise Georgia shrimp which is fortunate for both the environment and the consumer.

Wild American Shrimp, Inc, a trade organization of independent shrimp fishermen in the southern US and Gulf Coast, states that 85% of all shrimp consumed in the country are imported pond-raised shrimp. In a world dominated by manufactured, overly processed food, farm-raised fish and seafood would seem a natural alternative to wild caught, especially given declining ocean stocks.

The Fallacies of Farm Raised Shrimp

Yet there are fallacies to this conclusion. Crowding in ponds leads to disease and pollution both natural and chemical. Antibiotics are often introduced and water contaminated with pesticides, herbicides and chemicals can enter the pond. The second fallacy is overfishing. The life span of a shrimp is about nine months and a female will spawn over one million eggs. With the shrimp season running from mid-May through November, each year’s catch consists of new adults.

“Shrimp gets its taste from what it eats,” insists John Wallace, “And they’ll eat just about anything.” That’s what makes wild shrimp delicious. The marshlands of the southern Georgia coast provide nutrients for an abundance of sea life with mercury nearly non-existent. Farm-raised shrimp are fed food pellets which are largely soy based. In a nation used to eating hard gas-ripened strawberries in January, it’s no wonder that consumers of America’s most popular seafood don’t notice the difference between wild and pond-raised.

Oven Roasted Shrimp in Olive Oil – 4 servings

This recipe is from the Wild Georgia Shrimp web site and is the creation of Suzanne Forsyth, owner with husband Hunter, of Valona Seafood in Valona, Georgia
•1 pound Wild Georgia Shrimp, peeled & deveined
•1/4 cup olive oil
•1 teaspoon garlic powder or 2 cloves of garlic, smashed
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•juice of one lemon

1.Place the shrimp in a glass bowl. Add the olive oil, garlic powder or fresh garlic, salt and pepper and toss to coat. Cover the bowl with plastic wrap and marinate for one hour in the refrigerator. Remove from the refrigerator and add the lemon juice. Allow to stand at room temperature for 30 minutes.
2.Heat the oven to 400º. Spread the shrimp on a shallow baking pan. Bake for 2 minutes on each side or until the shrimp turn opaque.
How To Know if it’s Farmed or Wild?

Consumers can find wild American shrimp, it just takes looking. Read the small print on packages of frozen varieties because the FDA requires proper labeling – even though the print may be tiny. The label will indicate the country of origin and whether it’s farmed or wild. American farmed shrimp is, at least, under more FDA scrutiny than most other countries. If at a store with fresh seafood, ask if it's farmed or wild. The store is required to know and provide the information. When you’re lucky enough to find plump wild shrimp you’ll smell and taste the briny difference the moment you peel the shell off a freshly steamed or grilled wild Georgia, preferably, White or Red crustacean. Better yet, go shrimpn' on the Lady Jane and enjoy a feast fresh from the ocean.

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