All of our shrimp are caught off of the Washington, Oregon coasts and are of the species pandalus Jordani which is a tiny, cold-water, pink shrimp.  We do not import or use any other species for our canned shrimp. The shrimp when initially canned are almost white but turn pink while in the can.  The tendency is to develop more color over time.  The small pandalus Jordani do not have dark veins and are therefore preferable to the warm water shrimp particularly in appearance.     

Our process is unique.  There are only two producers in the United States of cold water pink shrimp.  Both producers use mechanical peeling machines.  All of the overseas producers of canned shrimp are working with warm water shrimp which are quite different.  In all cases except at our plant, the shrimp are cooked and then peeled.  When this is done, the viscera are present during the temperature elevation and flavoring factors migrate into the meat giving an off-flavor.

 All of our shrimp are machine peeled first, then blanched (cooked) and canned.  We peel the shrimp raw, unlike anyone else, which allows us to cook the shrimp without the heads and the viscera present.  In this way we have developed a distinct delicate flavor and texture unlike anyone else. 

The finished product is canned in 307x110.5 shellfish tins which are coated with a special coating for shellfish (produced by Silgan Can Mfg.).  The final drained weight of product in the can is 4.0 ounces.  

The process is an established HACCP controlled product and every lot is Quality Assured in the plant.  In addition, several samples of each days production are sent to the NFPA laboratory in Seattle for Quality Assurance testing and a report is issued on each lot.

 During the process close control is maintained on the shrimp which are accepted for canning.  Each can is visually inspected during the filling process.  After the cans are retorted, they are bright stacked and shipped to the warehouse for storage until orders are received.  On receipt of orders, the cans are labeled and shipped to the customer.  During the labeling process the cans are reweighed to find any potential out or tolerance cans. 

 Our canning plant is regularly inspected by the FDA and the USDA.

The ingredients list for our product is very short in contrast with our competitors.  Since we control very closely the raw shrimp we purchase, the age of it as it enters the plant, and closely monitor our process, very few added ingredients are required.  The ingredients are shrimp, municipal water, salt, and citric acid.  Even the ice used in the boats for cooling the shrimp is from city water and all of the process water is municipal water.

	Serving size  2 Oz	Total Fat  1 g
	Calories 50	Saturated Fat  0 g
	Fat Calories 10	Cholesterol  125 mg.
		Sodium  330 mg.
		Protein   11 g

Does also contain 2% of the adult daily value of calcium for a 2,000 calorie per day diet. 

A few weeks ago we had a comparison cutting of other canned shrimp products against ours.  Ours tended to be the smallest in size, but the color, texture, and most characteristically, the taste were significantly different.  The East Point shrimp was outstanding in all categories, but particularly the taste. 

After the cuttings, we put the shrimp out on the conference table, unlabeled in separate dishes.  Another group came in for a meeting and the shrimp were just there for snacks.  As the meeting progressed, we noticed that the visitors were eating the shrimp.  When the meeting was over and everyone had left I further noticed that all of the East Point shrimp had been eaten, and barely any of the competitive shrimp had been touched.  Once they had tasted the East Point shrimp, they no longer want to go back to the other shrimp.  They did not know what they were eating.  Although this was not set up to be a double blind study, it was quite graphic for us, the quality differences between ourselves the other canned shrimp producers.