Shrimp Tales

  • 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 December 21, 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 December 18, 2020
  • Chef Advocate Highlight: Austin Sumrall

    AUSTIN SUMRALL WHITE PILLARS Austin Sumrall, the chef-owner of White Pillars has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up in McComb, Mississippi, and went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. He…

  • Buying Fresh Shrimp? Here’s What to Consider

    Wild American Shrimp are naturally delicious either frozen or fresh. But if you’re buying fresh shrimp, how can you know your potential purchase is truly fresh? Shrimp that have been freshly caught still have the heads on. Heads should be removed before shrimp are frozen, to prevent mushy texture. Make sure there is no “fishy”…

    Read More December 14, 2020
  • Wild American Shrimp: A True Beauty Food!

    We already know that wild-caught, American shrimp are delicious to eat, but did you also know that they offer a variety of beauty-based benefits? It’s true! Shrimp are a real beauty food! While shrimp are considered to be a genuine “beauty food,” you may be wondering what that even means. Simply put, as more people…

    Read More December 11, 2020
  • ASPA Member Feature: Bluewater Shrimp Company

    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, retail location and give you a 1.5-hour tour of the facilities where you take a deeper look into the domestic shrimp industry; Bluewater, an IQF processing plant; and Mariah Jade, a…

  • Chef Advocate Highlight: David Culi

    DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland and has worked in a variety of capacities in several Hyde Park Group concepts over the past 24 years including Executive Chef at Sal & Angelo’s, Coventry Village,…

  • SHRIMP SCHOOL: How Shrimpers Actually Catch Wild-Caught Shrimp!

    For all of the shrimp that Americans eat (the average American consumes 4.1 pounds of shrimp per year) one might wonder, “How do shrimpers catch those delicious wild-caught shrimp?” What is surprising to many is that shrimp are an annual crop that is inherently sustainable. The shrimp that our members process are caught in the…

    Read More December 9, 2020
  • ASPA Member Feature: Sea Pearl Seafood Company, Inc.

    The Ladnier family of Sea Pearl in Bayou La Batre, Alabama can trace its roots back to the 1700s when French settlers came to the central Gulf Coast. In fact, the city of Pass Christian, Mississippi was named after family ancestor Christian Ladiner (the spellings evolved over the years), and the family has been connected…

    Read More December 4, 2020
  • Chef Advocate Highlight: Ryan Prewitt

    RYAN PREWITT PÊCHE SEAFOOD GRILL Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro, he moved to New Orleans to work with Chef Donald…

  • 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 November 24, 2020
  • Chef Advocate Highlight: Ron Allen

    RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands of people each day. Since being hired as an assistant manager of one of…

  • Squashing Recipe Development by Robert St. John

    Robert St. John, a Wild American Shrimp Chef Advocate, writes a weekly column with topics ranging from traveling tips to cooking advice and recipes. Here is one of his columns on recipe development and how he created one of his most popular dishes. ~~~ Recipe inspiration comes from many places. Sometimes it’s a thought out of thin…

    Read More November 23, 2020
  • 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…

  • ASPA Member Feature: JBS Packing Company, Inc.

    Jack Hemmenway is the owner and longstanding patriarch of JBS Packing Company, Inc. located in Port Arthur, Texas. A conversation with this 80-year-old man is a one-of-a-kind experience. Jack has dedicated his life to the shrimp industry and the collection of stories he can tell will either make you laugh, cry, or just be incredibly…

    Read More November 20, 2020
  • Chef Advocate Highlight: Ryan Nelson

    RYAN NELSON LATE HARVEST KITCHEN Ryan Nelson opened Late Harvest Kitchen in 2011. Late Harvest Kitchen is a locally sourced, farm-to-table restaurant and opened to rave reviews. In 2012, Indianapolis Monthly awarded the restaurant its highly coveted “Restaurant of the Year” award. Ryan serves a seasonal menu that often changes based on market availability. Ryan’s…