Alright, let’s talk about this here… uh… shrimp cargot thing. Don’t rightly know what a “cargot” is, sounds fancy, but if it’s got shrimp, well, I reckon I can tell ya a thing or two.
First off, raisin’ them shrimps. You gotta have good water, clean and steady, like a good well. Them little critters, they need to eat, see? Gotta give ‘em somethin’ with plenty of that… what-you-call-it… protein. Like them fancy folks feed ‘em, that Repashy stuff, or Shrimp Cuisine. Even fish poo, believe it or not! But not too much, just a little bit at a time, regular-like.
Now, if you’re lookin’ to make some money off these shrimps, you gotta start with the good ones. Them S, S+, and SS ones. Costs more in the beginnin’, sure, but their babies are gonna be better, and you’ll make more in the long run. That’s just common sense, ain’t it? Get them shrimps breedin’ quick as you can.
- Good water, steady and clean.
- Feed ‘em protein, but not too much.
- Start with the best shrimps (S, S+, SS) to make more money.
- Get ‘em breedin’ fast.
How much money you gonna make? Well, that depends. I heard tell of some folks makin’ a good livin’ off it, thirty-five thousand dollars, maybe even more than a hundred and fifty thousand! But that’s for the folks who know what they’re doin’, the ones who work hard and pay attention.
Cookin’ them shrimps, now that’s somethin’ I know a bit about. Get your oil hot, real hot. Toss them shrimps in and stir ‘em around till they turn pink. Make sure they ain’t see-through in the middle, gotta cook ‘em all the way through, but don’t burn ‘em neither. That’s a waste of good food.
If you’re gonna ship these shrimps, gotta do it right. Gotta pack ‘em good and tight, so they don’t get all banged up. Specially if you’re sendin’ ’em on a boat, across the water. That’s what they call “sea freight,” I think.
And if you want ‘em crispy, like them fancy restaurant folks make ‘em, gotta dry ‘em off good first. Then you coat ‘em, coat ‘em again, that’s what they call “double-breading”. Keeps ‘em nice and crunchy.
Now, about this “shrimp cargot” dish. I ain’t never heard of it before, but I reckon it’s like any other shrimp dish. Gotta use fresh shrimps, that’s the key. Them frozen ones, they just ain’t the same. And don’t overcook ‘em, like I said before. Tender and flavorful, that’s what you want.
Folks are makin’ all sorts of things with shrimp these days. Shrimp pizza, can you believe it? But I guess if it tastes good, it tastes good. It don’t matter what you call it.
So, there you have it. A bit about raisin’ shrimps, cookin’ shrimps, and even shippin’ ‘em. Whether you’re callin’ it “shrimp cargot” or just plain old shrimp, the important thing is to do it right. Use good ingredients, pay attention to what you’re doin’, and you’ll have a tasty meal, or maybe even a good way to make a livin’. And remember, fresh is best, and don’t overcook them shrimps!
For the shrimpin’ business to be good, you need to learn all about it. There are folks out there who can give you the know-how, whether you’re just startin’ or been at it a while. They call it “modern shrimp farming”, lots of fancy words, but it all comes down to takin’ care of them critters and knowin’ what you’re doin’. Remember, takin’ care of them shrimps is the same as takin’ care of your future.
Anyways, that’s all I got to say about it. Hope it helps ya out some. Now, if you’ll excuse me, I gotta go tend to my own garden. Them tomatoes ain’t gonna water themselves, you know.
Tags：Shrimp Farming, Shrimp Cooking, Seafood, Recipe, Sea Freight, Agriculture