Shrimp Tales | American Shrimp Processors' Association

ASPA Chef of the Year’s First Cookbook On the Way

Tenney Flynn, Chef of the Year for Wild American Shrimp, is about to give seafood lovers a special treat. “The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef,” his first cookbook, is scheduled for publication in August. Flynn is chef and co-owner of GW Fins in New Orleans, one of...

Three Shrimp Recipes Perfect for Spring

Editor’s note: This cooking column in the Enterprise Record (Chico, Calif.,) urges readers to look for shrimp with labels showing certification from an independent agency, such as Wild American Shrimp. ORIGINAL ARTICLE WRITTEN BY NANCY LINDAHL AND PUBLISHED BY ENTERPRISE RECORD Looking for something light and fresh to mimic the glory of spring? These three...

A Texas Taco Chain Restaurant Adds Wild American Shrimp Ceviche Chef’s Special

Texas gourmet taco restaurant chain Tacodeli is now offering Wild American Shrimp tacos with a special kick. The new Aguachile taco pairs thinly sliced Texas Gulf shrimp with a 3-hour marinade of fresh lime juice. The shrimp are then strained and seasoned with serrano tomatillo salsa, with cubed avocado and sliced radish and a little...

Shrimp: Delicious for over 450 million years

ORIGINAL ARTICLE PUBLISHED BY AMERICAN MUSEUM OF NATURAL HISTORY Decapods, 10-legged crustaceans broadly categorized into shrimp, lobsters, and crabs, are a globally important food source worth billions of dollars. But the animals in this order, which contains more than 15,000 living species and 3,000 extinct ones, are also ecologically fascinating. Decapods make homes in a...

No Wetlands, No Seafood

ORIGINAL ARTICLE PUBLISHED BY NATIONAL FISHERMAN BY MORTY GASKILL AND RYAN BETHEA APRIL 23, 2019 Commercial fishermen are used to overcoming challenges. Whether it’s extreme weather events or a changing market and regulations, we work hard and adapt to carve out a living for our families. We represent a new generation of fishermen that depends...

ASPA WHITE PAPER: Restaurant Country of Origin Labeling (COOL) is Necessary to Prevent Health Risks

Downloadable PDF version linked here: ASPA COOL White Paper I. INTRODUCTION & OVERVIEW Americans are consuming more seafood than ever before. US per capita seafood consumption reached 16 pounds in 2017, the highest level since 2009.[1] The Food and Drug Administration (FDA) recently changed its Dietary Guidelines for Americans to recommend increases in seafood...