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 May 20, 2022
  • ASPA Member Feature: Smith & Sons Seafood

    Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter “WM”…

  • Chef Advocate Highlight: Tory Miller

    TORY MILLER DEJA FOOD RESTAURANT GROUP On any given Saturday at the Dane County Farmers’ Market held in Capitol Square — the heart of Madison, Wisconsin — it’s common to see Tory Miller in his chef whites. A wagon brimming with produce tailing behind him, Miller greets the hundreds of farmers, ranchers, cheesemakers, and artisans…

    Read More May 13, 2022
  • ASPA Member Feature: David Chauvin’s Seafood Company

    David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin’s 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…

  • Do You Ask Restaurants if They Serve Wild-Caught American Shrimp?

    As people slowly but surely make their way back outside, restaurants are opening their doors once again and accommodating guests in a COVID-19 world by requesting the usage of masks and social distancing between tables. What a feeling, to be able to dine out at favorite local restaurants once again! And, of course, nothing sounds…

  • Happy National Shrimp Day!

    Happy National Shrimp Day from Wild American Shrimp! Today, we’re celebrating everything we love about wild American shrimp caught in the sunny waters of the Gulf of Mexico and South Atlantic Ocean by American shrimpers and processors, and we encourage you to do the same! To get you started, check out some of our favorite…

    Read More May 10, 2022
  • 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,…

    Read More May 6, 2022
  • How to Create Your Own Recipes with Chef 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…

  • Chef Advocate Highlight: Rob Stinson

    ROB STINSON THE REEF Chef Rob Stinson attended Miami University in Oxford, Ohio, majoring in business management. He trained under Cordon Bleu Chef Gerald Thabuis; former Chef for President of France, Charles DeGaulle; Master Italian Chef Ciro Cuomo, and Creole Chef Nathaniel Burton. Stinson is executive chef and owner of three award-winning restaurants on the…

    Read More April 29, 2022
  • ASPA Member Feature: Philly Seafood Co.

    Founded in 2000 but with years of shrimping history before that, Philly Seafood Co. is family-owned and operated by the Garcias. The patriarch – Edward Garcia, Sr. – has been shrimping since he was a teenager and was the first Hispanic Gulf shrimp boat owner in Matagorda Bay, Texas. Today, with his daughter Regina running…

  • Chef Advocate Highlight: Aaron Cuschieri

    AARON CUSCHIERI THE DEARBORN 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…

    Read More April 22, 2022
  • ASPA Member Feature: Dean Blanchard Seafood, Inc.

    Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This fishing town full of heritage and history is a Mississippi River Delta barrier island that…

  • Chef Advocate Highlight: Eric Lackey

    Eric Lackey Smuggler’s Restaurants and Bars Eric Lackey is an award-winning chef with over 25 years of experience in fine dining, currently serving as Executive Chef and Managing Director of Smuggler’s Restaurants and Bars. He worked as the Executive Chef of Ulele in Tampa, Florida, the Grill at Feather Sound and Grillmarks in Largo, as well…

    Read More April 15, 2022
  • ASPA Member Feature: Indian Ridge Shrimp Company

    Andrew Blanchard is a wealth of knowledge when it comes to the history of the shrimp industry in Chauvin, Louisiana. He was born and raised in the area, and his distinguishable Cajun accent is a reflection of the cultural heritage still celebrated in this small town located on the water in Terrebonne Parish. This industry…

  • 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…

  • Learn How to Devein Shrimp Like a Pro!

    Have you ever eaten shrimp and noticed a thin black strip along their back? The technique to remove this strip is called deveining, but it’s actually not a vein: it’s the shrimp’s digestive tract, and the dark shade is from grit in the tract. The “vein” isn’t harmful if eaten. It’s not essential to devein…

    Read More April 13, 2022