Shrimp Tales

  • Chef Advocate Highlight: Jim Smith

    CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission. As the state chef, he placed an emphasis on using the best local ingredients and has made strides to encourage the support of local farmers and Alabama fishers. He…

    Read More April 16, 2021
  • ASPA Member Feature: Dominick’s Seafood, Inc.

    Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family. With a fleet of seven boats named after family members like Dominick’s mother (Miss Barbara), his wife (Miss Loraine), his two daughters (Miss Ashleigh and Miss Hannah) and more, the…

  • The History of the Lapeyre Shrimp Peeling Machine

    The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further forward to optimize the production of shrimp for the shrimp lovers of the world. Few inventions in the field have had a greater impact on both the Gulf Coast shrimping…

  • Shrimp School: The History of Jumbo’s Shrimp in Miami, Florida

    It’s time for another Shrimp History Lesson! Today we’re talking about Jumbo’s Shrimp – a seafood restaurant icon of Miami, Florida’s Liberty City district – complete with photos of actual Jumbo’s signage and memorabilia courtesy of the Southern Food and Beverage Museum in New Orleans, Louisiana! Described by the Miami New Times as “the Temple of Fried Shrimp,” Jumbo’s…

    Read More April 15, 2021
  • Shrimp: The Protein-Packed Superfood

    Wild-caught shrimp from the Gulf of Mexico and South Atlantic aren’t just packed full of delicious flavor, they’re also filled with a variety of nutrients that can improve your health. This includes a key macronutrient that helps you build and maintain muscle mass: protein! It seems that everyone is always trying to find new ways…

    Read More April 14, 2021
  • Chef Advocate Highlight: Chef Peter Vauthy

    PETER VAUTHY RED, THE STEAKHOUSE Executive Chef Peter Vauthy is mixing things up with his new restaurant, Red South Beach, while staying true to his homegrown roots. Inspired by what he learned from his family while incorporating his unique perspective on the classics, Chef Vauthy’s envelope-pushing culinary masterpieces stem from the marriage of innovation and…

    Read More April 9, 2021
  • ASPA Member Feature: Gulf Pride Enterprises, Inc.

    Gulf Pride Enterprises, Inc. is naturally all about one thing: pride. It’s a word that represents the 60-year-old family-operated Biloxi business well — a company now run by owner Wally Gollott. Not only does the name signify a high standard of quality for the 50,000 pounds of wild-caught Gulf shrimp processed daily during the season,…

  • Fun Fact Friday: Belgium’s Horseback Shrimpers

    For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of…

  • In Honor of Bertha V. Fontaine: American Seafood Advocate

    In the world of seafood, there are some advocates of wild-caught, American shrimp that go above and beyond the average supporter: Bertha V. Fontaine was one such individual. Although born in Memphis, Tennessee, Fontaine spent most of her life in Mississippi. After graduating from the Mississippi University for Women in Columbus along with some graduate…

    Read More April 8, 2021
  • Chef Advocate Highlight: James Aptakin

    JAMES APTAKIN LAYERS OF FLAVOR If there had been a Junior Master Chef Competition when James Aptakin was ten-years-old, there is no question that he would have won the big prize. Baking shortbread and jam cookies at the age of eight and making complete dinners for family and friends by 5th grade, James was on…

    Read More April 2, 2021
  • ASPA Member Feature: Captain’s Fine Foods, LLC

    Captain’s Fine Foods was founded by businessman Mac Chen, who grew up in his family’s successful seafood business. He emigrated with his family to the United States from Taiwan in 1976 but didn’t like the climate in Chicago so he and his family, including young daughter Irene, moved South to Tampa, a city whose history…

  • Shrimp School: What Were “Shrimp Nickels?”

    When it came to working 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 in standard United States currency, factory workers were paid in units of currency referred to either broadly as tokens…

  • Wild American Shrimp Chef Advocate Nick Wallace Cooks Meals for Families in Need

    Wild American Shrimp Chef Advocate Nick Wallace, owner and executive chef of Nick Wallace Culinary, has been providing hot meals to families in need in his native area of Jackson, Mississippi. The capital has been experiencing an ongoing water crisis for several weeks, where residences across the city have been left either with contaminated water…

    Read More March 30, 2021
  • Learn the Safe, Easy Way to Thaw Shrimp — and How to Size Them Up

    Frozen wild-caught American shrimp are conveniently always available in your freezer after you’ve bought them, but do you know the proper way to thaw them before using them in your favorite dishes? There are numerous factors to consider, but once you’ve got the process down-pat, it’s quick and easy to thaw shrimp for all of…

    Read More March 26, 2021
  • Chef Advocate Highlight: Tory McPhail

    TORY MCPHAIL REVELRY, JAM! AND DAVE’S SUSHI A native of Ferndale, Washington, a small agricultural town on the Canadian border, Tory McPhail grew up on his family’s farm, eating fresh, locally sourced foods and building an early appreciation for their origin. After attending school in Seattle, Chef McPhail opted for a start in New Orleans….

  • Five (5) of 2021’s Top Cooking Trends Meet Wild American Shrimp

    The COVID-19 pandemic has altered all of our lives in drastic ways, but one of the most pronounced is how much time we’ve had to spend at home self-quarantining. For many of us, this has meant more time spent in the kitchen preparing our own meals and attempting to hone our cooking skills. Because of…

    Read More March 23, 2021