Shrimp Tales

  • ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

    GOLLOTT HERITAGE IS AN INDUSTRY BEACON Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son...

    Read More March 31, 2020
  • Recipe: Grilled Head-On New Orleans-Style BBQ Shrimp

    RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, DAVID GUAS Ingredients 6 (12-inch) wooden skewers 2 lb. unpeeled, raw, Wild American Shrimp ¼ cup olive oil, divided 10 Tbsp. butter, divided 1 tsp. whole black peppercorns 2 bay leaves 3 Tbsp. minced garlic cloves 2 Tbsp. chopped fresh rosemary ½ cup Worcestershire sauce ½ tsp. freshly ground black...

    Read More March 30, 2020
  • The National Restaurant Association’s Summary of the $2 Trillion CARES Act

    In our continuing efforts to keep the seafood industry informed, attached in the link and image below you will find a summary from the National Restaurant Association of the $2 trillion CARES Act passed by Congress yesterday. Phase Three CARES Act National Restaurant Association Summary

    Read More March 26, 2020
  • Summary of Congress’s $2 Trillion Stimulus Package and What It Means for the Seafood Industry

    Yesterday, Congress passed a $2 trillion stimulus package — known as The CARES Act — and in our continuing efforts to keep the seafood industry informed, the American Shrimp Processors Association (ASPA) has reviewed and summarized all aspects of it. By clicking the link or image below, you will find an attached summary of the bill...

    Read More March 26, 2020
  • Chef Advocate Highlight: Jeremiah Bacon

    Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for the last three years, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street....

    Read More March 26, 2020
  • Bill Being Considered to Provide $300 Million to Fisheries – If Passed, Funds Can Be Direct Payments

    Bill being voted on today. $300 million for fishery participants from Commerce. These funds can include direct payments. Little detail is available other than the proposed language. Please see page 30 of document at link below. SENATE BILL THAT INLCUDES $300 MILLION FOR FISHERIES  

    Read More March 25, 2020
  • American Shrimp Processors Association Calls for Shrimp to Be Designated as a Commodity Purchase

    Last night, the American Shrimp Processors Association (ASPA) forwarded a letter to the Administrator of the Agricultural Marketing Service asking that shrimp be added to its eligible list of commodity purchases. This was written by the association on behalf of the domestic shrimp industry.   A bill currently being finalized in the Senate has $450 million...

    Read More March 25, 2020
  • ASPA Member Feature: David Chauvin’s Seafood

    David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, and retail location; Bluewater, an IQF processing plant; and Mariah Jade, a dock and specialty processing plant for hand-peeled shrimp. The core of their success is a longstanding foundation of faith...

    Read More March 24, 2020
  • Today — March 24th — is The Great American Takeout Day!

    Today (March 24th) is The Great American Takeout Day! With the recent coronavirus leaving many of America’s restaurants and over 15 million working Americans struggling, restaurants across the country are banning together for one day to encourage Americans to eat at least one takeout, delivery, or pick-up meal! To help do your part to help...

    Read More March 24, 2020
  • Tomorrow — March 24th — is The Great American Takeout Day!

    Tomorrow (March 24th) is The Great American Takeout Day! With the recent coronavirus leaving many of America’s restaurants and over 15 million working Americans struggling, restaurants across the country are banning together for one day to encourage Americans to eat at least one takeout, delivery, or pick-up meal! To help do your part to help...

    Read More March 23, 2020
  • Buy Local. Buy Wild American Shrimp.

    From the United States’ highest mountains to the beaches on all of our coasts, buying local means buying American. The current pandemic has left Americans wondering where they can go to get quality food for their families and who they can trust to provide it to them. Many grocery stores are finding it hard to...

    Read More March 22, 2020
  • Chef Advocate Highlight: Aaron Cushcieri

    After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. An urban American tavern owned and operated by Clodagh and Amy Lawless,...

    Read More March 19, 2020
  • ASPA Member Feature: Cox’s Wholesale Seafood

    Cox’s Wholesale Seafood, LLC is proud of its long tradition of processing premium domestic IQF shell-on and value-added shrimp and marketing their quality products to retail and foodservice markets across North America. Founded in 1978 in Tampa, Cox’s originally specialized in fresh, domestic wild-caught grouper, snapper and other fish along with Rock Shrimp and Florida Pink...

    Read More March 17, 2020
  • Chef Advocate Highlight: Mike Lata

    Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow. FIG has been consistently voted “Best Restaurant in Charleston” by Charleston City Paper readers and continues to be a favorite local destination, and in 2014, the restaurant was nominated in 2014 and 2015 for Outstanding Wine...

    Read More March 12, 2020
  • ASPA Member Feature: Tommy’s Seafood

    The seafood industry has a strong reputation for generational blessings where a trade is passed down through father-to-son lineage. In the case of the Delaunes, who operate Tommy’s Seafood in New Orleans, it truly is a family affair: Tommy, owner and president; his wife, Maria, secretary and treasurer; and their four sons, Chalin, vice president,...

    Read More March 10, 2020
  • Shrimp School: What Were “Shrimp Nickels?”

    When it came to work in shrimp factories in the late 19th to early 20th century, everything operated under a unique set of rules, and how people were paid was no exception: instead of being paid with standard United States currency, factory workers were paid with units of currency referred to either broadly as tokens...

    Read More March 10, 2020

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