We seem to have multiple threads with Fabian Seafood in the title, and although this thread doesn't have the most recent post about Fabian, it does seem the best titled for the topic.
My sister and I went out to Woodstock today to buy from the Fabian Seafood truck for the last time this year. Last time in Woodstock, that is; I think they said there'd be a truck in Elgin tomorrow? And maybe elsewhere in the Chicago area this week--I'm not sure so check the Facebook page for details. All I know is that this is their last time in the area this year; they'll be back sometime in the spring.
They were out of red snapper, so my sister and I both regretted not buying that from them earlier this year, but I think they said they'd have red snapper at Elgin. They'd also sold out of the lump crabmeat before we got there , but still had backfin and claw meat and crab fingers. We each got three pounds of shrimp (medium, but they had sizes up to collossal) and a pound of claw crabmeat, and my sister got some fresh shucked oysters.
My sister's husband is from New Orleans, so I'd have thought he'd be unequivocally thrilled about being able to get Gulf fish and seafood like this, but she says he's a little not sure about the idea of buying raw seafood off a truck. Well, in the summer I'd worry not about the truck but having it my own car for the drive home, and I'd take a cooler with ice. But it was about 20 degrees F today, so the trunk of her car was plenty cold. And those poor Fabian guys were out in the parking lot, in parkas, plunging their hands into ice water over and over again to scoop up shrimp... brrr!
So glad we caught them again one last time this year. Just finished separating my shrimp into half-portions and freezing them in water in quart ziplock bags. That's how they recommend freezing the shrimp. Last time I didn't add water, just squeezed the air out. I still have some of that shrimp, so I'll be defrosting it soon and finding out if the texture suffered at all by not being frozen in water. Reading online, my impression so far is that diminished texture that may result from not freezing the shrimp in water would be associated with freezer burn, and I hope I minimized that risk with the previous batch by squeezing all the air I could out of the bags before sealing them.
"I would gladly pay you Tuesday for a hamburger today."