CULLMAN, Ala. – One small, family-owned farm is taking the seafood market in Cullman by storm and providing farm-raised saltwater shrimp year-round. Davis Dickerson and Yancey York have turned a portion of their livestock farm into a Pacific White Shrimp operation.
After beginning a health journey, York said, she began to look for healthier options to put into her body. Already owning the land and chickens, cattle farming was the next step, and the couple purchased cattle to raise antibiotic-, hormone- and artificial additive-free beef for their family. The obsession with knowing what exactly was fueling her body led them on a path that many small-time farmers can appreciate.
“Since we all love seafood, that was the next food group to tackle. We found out about Biofloc Shrimp Farming and the idea grew from there,” said York. “The shrimp that you find at the grocery store is most likely imported from China, Indonesia or Thailand. Only 2% of imported shrimp is inspected by the FDA, and 60% of that is rejected. Our shrimp are raised using only four simple things: feed, a probiotic, simple syrup and baking soda.”
The large red pole barn on the couple’s property is where the shrimp are raised and grow up in one of eight large, aerated pools; as the adage goes, “good things come to those who wait,” and wait the couple does. It takes roughly four months for the Pacific White Shrimp to reach maturity. Beginning as tiny, translucent specks, the shrimp, also known as King Prawn, can grow to as big as 9 inches; the couple has three adult shrimp kept in a saltwater aquarium.
“These are my science experiments; I want to see how big they will grow,” York smiled, pointing out a particularly robust prawn. “We actually weighed him before we put him in the tank and he weighed 55 grams, which comes out to about .12 pounds. So it takes less than 10 to make 1 pound of shrimp. They are massive.”
Troubleshooting food levels and water bacteria is a science that York has down with precision. The water is treated with a product called Instant Ocean, a specialty formulated sea salt additive, turning tap or purified water into saltwater, mimicking a cleaner ocean environment. The feed is a unique blend of minerals, vitamins and calories a prawn needs to mature. Shrimp are often seen as the “crawfish of the ocean,” meaning they survive off animal waste and byproducts, as well as debris on the ocean floor. The couple has a solution for the shrimp possibly eating the debris that does happen to make its way to the bottoms of the pools – a harmless bacteria that consumes the waste in each habitat, ensuring that any ingestion by the prawns is safe. The Pacific White Shrimp being nurtured in the barn are treated like royalty with their rations.
“Everybody always wants to know ‘What do you feed them?’ It’s an animal protein – 35% protein with some oils in there and a carbonate component that helps with when they molt and shell hardness,” York explained.
The prawns may be much larger than many are used to, but the flavor is different as well. The couple agrees that the meat of their shrimp is sweeter, more akin to crab meat than Gulf shrimp. Preparations are exactly the same as for Gulf shrimp; the King Prawn can be fried, sauteed, grilled, baked or boiled.
“As soon as we got the first batch, I was experimenting with recipes. The best way we have found is to cook them whole,” said York. “They’re sweet and hearty; they’re just really good.”
D&Y Farms is located at 260 County Road 802. For more information or to order, call 256-708-9097.
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