Shrimp Tales

  • 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…

  • 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 November 20, 2020
  • 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…

  • 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…

  • 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…

    Read More November 13, 2020
  • 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…

  • Chef Advocate Highlight: Mike Lata

    Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow. FIG has been consistently voted “Best Restaurant in Charleston” by Charleston City Paper readers and continues to be a favorite local destination, and in 2014, the restaurant was nominated in 2014 and 2015 for Outstanding Wine…

  • How Tacos Made with Sweet Gulf Shrimp Helped Save an Austin Food Business

    Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to come to a dramatic halt after the onset of the coronavirus. Now, they’ve…

    Read More November 11, 2020
  • Learn How to Devein Wild American Shrimp

    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 November 9, 2020
  • 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 with standard United States currency, factory workers were paid with units of currency referred to either broadly as tokens…

    Read More November 6, 2020
  • ASPA Member Feature: Tidelands Seafood Company, Inc.

    The banks of Bayou Grand Caillou in Dulac, Louisiana, have been home to many shrimp processors over the last century. Although only a handful now remain, Tidelands Seafood Company, a fourth-generation family-owned company, is still operating and open today. Alan “Andy” Gibson, 48, owner, grew up in an ever-changing industry that was started by his…

  • Chef Advocate Highlight: Jay Pierce

    JAY PIERCE MOZELLE’S Jay Pierce is the former Executive Chef of ROCKSALT Charlotte and chef for the upcoming restaurant “The Farmers Realm”. A Southern Foodways Alliance board member, Pierce has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by…

  • They Might Be Shrimp, But They Grow Quickly!

    Wild American Shrimp thrive in the nutrient-rich waters of the Gulf of Mexico and the South Atlantic. So, it is any wonder they can grow this quickly: about one inch every 7 to 10 days? They’re in an ideal environment to not only grow but to adopt the delicious flavors that are unique to wild-caught,…

    Read More November 4, 2020