Shrimp Tales

  • ASPA Member Feature: Gulf Crown Seafood Company Inc.

    Gulf Crown Seafood Company Inc. has been in operation since 1987 when it opened in Delcambre, Louisiana, which is a city centrally located on the Gulf of Mexico, and is about the halfway point between the Texas and Florida coastlines. Every morning, Jeff Floyd, president of the processing plant, drives down a special road to…

    Read More September 30, 2022
  • Celebrate National Seafood Month with Wild American Shrimp!

    It’s October once again, which means that it’s our favorite time of the year: National Seafood Month! This month is about celebrating all the good that sustainable seafood brings to our lives, specifically all the fantastic qualities of wild-caught American shrimp from the Gulf and South Atlantic! From their tasty flavor to how they’re caught,…

  • Chef Advocate Highlight: Erik Niel

    ERIK NIEL EASY BISTRO Erik Niel was raised in Mandeville, Louisiana, a community on the north side of Lake Pontchartrain and an hour away from the Gulf. He describes it as a place where people care deeply about food, and everyone has that special dish they’re known for throughout the community. “In Southern Louisiana, food…

    Read More September 16, 2022
  • Buying Fresh Shrimp? Here’s What You Need to Know!

    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 September 14, 2022
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President…

    Read More September 9, 2022
  • Chef Advocate Highlight: Jeremiah Bacon

    JEREMIAH BACON OAK STEAKHOUSE Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of The Indigo Road Restaurant Group’s Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s…

    Read More September 2, 2022
  • Why Are Flamingos Pink and What Does It Have to Do With Shrimp?

    The flamingo: an exotic bird perhaps most well-known for its distinct pink color. Because of this unique technicolor trait, flamingos are flocked to by adoring audiences at zoos, aquariums, and more. While it’s true that flamingos are near-synonymous with the color pink, have you ever wondered why flamingos are pink? Especially when so many other…

  • The Best Way to Peel and Devein Your Shrimp

    If you’ve ever gone to your local grocery store to purchase wild-caught American shrimp or ordered them online, you’ve probably noticed just how many ways shrimp can be sold. Head-on, headless, peeled and deveined, tails-on: all of them used in different ways for a variety of recipes. Unless you’re going with shrimp that have been…

    Read More August 24, 2022
  • 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…

    Read More August 18, 2022
  • Chef Advocate Highlight: Jon Gibson

    JON GIBSON WHEELHOUSE OPP *ASPA’S 2017 CHEF OF THE YEAR* Chef Jon Gibson started his culinary career “flippin’ burgers” at the local Hardee’s restaurant and kept moving by trying his hands at tossing pizza dough at the local Domino’s and Pizza Hut. Chef Gibson has always been in or near the restaurant business by either…

    Read More August 12, 2022
  • How Railroads and Ice Revolutionized the Shrimp Industry

    First through train from Houston, Texas, to New Orleans, Louisiana, upon the opening of Morgan’s Louisiana and Texas Railroad (1880)   In our day and age, we often don’t appreciate how easy it is to access the superior taste of wild-caught, American shrimp. From the aisles of our local grocery stores to docks populated by…

  • 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 him 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 thankful to…

    Read More August 5, 2022
  • Learn the Best Way to Thaw Shrimp and How to Size Them Up

    Frozen wild-caught American shrimp are conveniently always available in your freezer after you’ve bought them, but do you know the proper way to thaw them before using them in your favorite dishes? There are numerous factors to consider, but once you’ve got the process down-pat, it’s quick and easy to thaw shrimp for all of…

    Read More August 3, 2022
  • ASPA Member Feature: Al’s Shrimp Company

    Al Marmande, third-generation owner of Al’s Shrimp Company in Theriot, Louisiana, lays a special claim to shrimp fame as one of the oldest continuing shrimp drying operations in the United States. The Marmande family, which was one of the original French families in the south Louisiana area, can trace its roots all the way back…

    Read More July 29, 2022
  • The Story of the Biggest Shrimp Ever Caught!

    It’s time for another Fun Fact Friday! Did you know? Allegedly, the largest shrimp ever caught measured nearly 16 inches and was purchased for $800 by a Colombian biologist! Here’s how the story goes. According to UnderwaterTimes.com, in the middle of April 2006 in Cartagena, Colombia — right on the coast of the Caribbean Sea…

  • Chef Advocate Highlight: James Aptakin

    JAMES APTAKIN LAYERS OF FLAVOR If there had been a Junior Master Chef Competition when James Aptakin was ten-years-old, there is no question that he would have won the big prize. Baking shortbread and jam cookies at the age of eight and making complete dinners for family and friends by 5th grade, James was on…

    Read More July 22, 2022