Press Release
Mexican Shrimp Council Celebrates Start of 2004/2005 Mexican Shrimp Season
Innovations in Mexican Shrimp Farming Lead to Extended Growing Opportunity
San Diego, CA – September 20, 2004 – Advances in aquaculture production methods have led to an earlier start to this year’s Mexican shrimp season, according to the Mexican Shrimp Council (Consejo Mexicano del Camarón). While the months of August and September have historically marked the season’s opening, harvesting of the first aquaculture ponds took place this year in mid July. Improved harvesting capabilities have extended the seasonality of Mexican farmed shrimp, advancing producers’ plans of supplying product on a more year-round basis.
Mexican shrimp fishermen, because of their reliance on natural conditions such as currents and shoreline, remain tied to the more traditional growing seasons of August through February. Peak season generally occurs from September through November in the Gulf of Mexico and from September through January on the Pacific Coast. Mexican fishermen take pride in managing their wild shrimp stocks which produce desired larger sizes. Mostly due to the industry’s long history of protecting the species and the oceans, the Mexican Ministry of Fisheries together with the fishermen themselves enforce staggered openings for in-shore and ocean-bound shrimp boats during the early months.
The Mexican Ministry of Fisheries projects a "good to excellent" 2204/2005 season based on initial test reports. Factors considered in gauging season production quality include color, count and net weight.
"The industry is on target this year with ocean going boats within the Gulf of Mexico having left their ports in late August," said John Filose, vice president of sales and marketing for San Diego-based Ocean Garden Products and a founding member of the Mexican Shrimp Council.
Mexican shrimp farming is lauded for its semi-intensive methods, meaning that the concentration of shrimp in ponds is not as great as in the high-density farms common in other parts of the world. Shrimp are allowed to mature for their entire, 170- to 180-day growth cycle resulting in larger sizes and firmer textures when compared with farmed shrimp of other origins.
Mexican Shrimp already enjoys a level of prestige among culinary connoisseurs and seafood lovers because of an idyllic habitat and the long-standing commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package.
With members from both Mexico and the U.S., the Council’s primary focus is to educate those who purchase shrimp, in particular the U.S. foodservice industry, about the many reasons why Mexican Shrimp as a premium product tastes better, is of the highest quality and is more satisfying to consumers.
The Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
