Shrimp Tales

  • Both Sides of the Coin: Part Two

    November 3, 2017

    October is National Seafood Month, when we celebrate the wonder that is seafood. It’s also an appropriate time to continue what I started in a previous post, Both Sides of the Coin Part 1. Do you remember how I started this? I wanted to shed light on the differences between farmed, imported shrimp* and wild-caught,... Read More

  • Any Port in a Storm

    September 18, 2017

    When I started this post, it was about Harvey’s aftermath. Now, nine days later, Irma has come and gone. On aggregate, the storms dumped about 40 TRILLION gallons of water on the US– an incomprehensively large number that represents the magnitude of record-obliteration by these two storms. Texas is only just beginning to deal with... Read More

  • Both Sides of the Coin: Part One

    July 7, 2017

    I had a hard time writing this. What usually takes a few hours instead took days because it’s a tough topic, and I’m trying hard not to be biased. I’m also splitting this into two separate posts, because there’s a lot to discuss. Here goes. Wild shrimp versus farmed, imported shrimp: what are the differences?... Read More

  • Fishing is the Heart of National Shrimp Day

    May 9, 2017

    Fishing: a thing that’s been happening as long as there’s been an ocean. The human love affair with fishing dates back at least 130,000 years, but for the sake of brevity, I’m going to fast forward a bit. Because May 10 is National Shrimp Day, it’s the perfect time for a retrospective on the history... Read More

  • Mother’s Day Brunch with a Punch!

    May 3, 2017

    Wild American Shrimp will delight mothers this Mother’s Day Mother’s Day weekend is one of the busiest for restaurants that feature a brunch menu. Reservations can be difficult to come by, and the restaurants are packed. This year, treat mothers to something a little different and make a brunch fit for the queen that she... Read More

  • The Young Processing Heir: An Interview

    April 6, 2017

    In a previous post, I pulled back the curtain on the Wizards of Shrimp—the processors, those shadowy figures whose alchemy keeps fresh seafood fresh and available to the most landlocked of locales. I got on the horn with a friend of mine who’s a wiz in the biz and elbow-deep in shrimp, its history and... Read More