shrimp and iodine

[oneofthemillions]

when i was little, shrimp always had an iodine taste to it. now, it doesn't. how come?? is it processed different now?
or is it just my imagination?

[debra neubauer]

I would guess it's the water they were raised in. I have a more pressing question - i can't seem to be able to cut an acorn squash in half - my knives are inadequate! I guess i need a cleaver! HI teeming millions!!!

[debra neubauer]

oops, it's "one of the millions" - howdy again!!!!

[SmackFu]

From http://www.nyseafood.org/about/shrimp.asp:
If your palate is sensitive you may have occasionally experienced iodine like taste when eating shrimp. This taste comes from a type of plankton, which makes up a large part of the diet of several species of shrimp, especially brown shrimp.
And because of this, brown shrimp tend to cost less. It might be suggested that when you were little, the shrimp were the cheaper varieties due to monetary restraints. Or it may be due to transportation issues. In certain areas in the past, the only seafood available was local, so even if it tasted like iodine, you ate it. Nowadays, we ship everything, and people are willing to pay for the added cost to get the better product.

[debra neubauer]

again, i find this question fascinating- hey has anyone solved my acorn squash problem??? -

[Zenster]

You need to use a heavy bladed 10"-12" Chef's knife. The thick skin of the squash makes it difficult, but not impossible to cut.

Sharpen your knife on a stone or steel before using in this operation.

Place the squash on a wadded up towel so that it will not roll or shift position.

Using a shorter knife, make a single "stab" through the skin of the squash to break the surface.

Insert the tip of the larger blade into this incision and gently bear down upon the knife handle until it begins to penetrate the squash.

Do not move quickly or apply too much force. You will risk injuring yourself to do so.

Once the blade has begun to split the thick flesh of the squash you will notice that the skin will "break" of its own accord.

Continue to work the blade through the gourd. If necessary, reposition the squash in order to work the blade through a new region.

The squash should be able to be cut in half about now.


Let me know if this method works for you debra neubauer.

[debra neubauer]

This message may redundant - but, your advice worked! it's in the oven as we speak!!! thank you!!!! -debra