Shrimp Tales

  • Chef Advocate Highlight: Robert St. John

    ROBERT ST. JOHN NEW SOUTH RESTAURANT GROUP Chef, Author, Restaurateur & World-Class Eater. Robert St. John has spent more than three decades in the restaurant business. Twenty-nine of those years have been as the owner, CEO and Executive Chef of the Purple Parrot Seafood & Steaks, Crescent City Grill, Mahogany Bar, Branch, Tabella, and Ed’s…

    Read More April 23, 2020
  • Wild American Shrimp’s 2019 Chef of the Year David Guas Responds to the Coronavirus by Cooking Free Meals for Arlington Community

    In addition to managing his own restaurant, Bayou Bakery & Café in Arlington, Virginia, Wild American Shrimp’s 2019 Chef of the Year David Guas is doing good deeds for others by providing free, healthy meals to Arlington’s children and their families. Like many restaurants across the nation, Bayou Bakery has faced the hardship of temporarily…

    Read More April 21, 2020
  • 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: Mike Brewer

    Mike Brewer grew up in Grand Bay Alabama learning how to cook at his mother’s heels. After 10 years as an engineer in Alabama, he decided to move to New Orleans to become Vice President of a local engineering firm. Downturns in the financial and energy markets led him to leave engineering and begin a…

    Read More April 16, 2020
  • 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 April 14, 2020
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and Grits, and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get…

    Read More April 13, 2020
  • Top 10 Reasons to Buy Wild-Caught, U.S. Shrimp vs. Farm-Raised Imported Shrimp

    Here at Wild American Shrimp, you may see us talking a lot about the virtues of our Wild American shrimp the ultimate, most tasty shrimp in the world, which are caught in the Gulf of Mexico and South Atlantic. But how do you know which shrimp to buy in the store or order in a…

    Read More April 9, 2020
  • Chef Advocate Highlight: David Dickensauge

    DAVID DICKENSAUGE CORKS AND CLEAVER ITALIAN BISTRO David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Twenty-one years after venturing out on his own, he is blazing his own path as both executive chef for Bin 77 in Baton Rouge, LA and as co-owner and executive chef for…

    Read More April 8, 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…

    Read More April 6, 2020
  • Chef Advocate Highlight: Eric Lackey

    Eric Lackey is an award-winning chef with 24 years experience in fine dining, currently serving as Executive Chef of Ulele in Tampa, Florida. He worked as the executive chef of the Grill at Feather Sound and Grillmarks in Largo, as well as corporate chef for Flamestone Grill and Besa Grill in Oldsmar. He also worked…

    Read More April 5, 2020
  • ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

    GOLLOTT HERITAGE IS AN INDUSTRY BEACON Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son…

    Read More March 31, 2020
  • The National Restaurant Association’s Summary of the $2 Trillion CARES Act

    In our continuing efforts to keep the seafood industry informed, attached in the link and image below you will find a summary from the National Restaurant Association of the $2 trillion CARES Act passed by Congress yesterday. Phase Three CARES Act National Restaurant Association Summary

    Read More March 26, 2020
  • Summary of Congress’s $2 Trillion Stimulus Package and What It Means for the Seafood Industry

    Yesterday, Congress passed a $2 trillion stimulus package — known as The CARES Act — and in our continuing efforts to keep the seafood industry informed, the American Shrimp Processors Association (ASPA) has reviewed and summarized all aspects of it. By clicking the link or image below, you will find an attached summary of the bill…

  • Chef Advocate Highlight: Jeremiah Bacon

    Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for the last three years, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and 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 historic Broad Street….

  • Bill Being Considered to Provide $300 Million to Fisheries – If Passed, Funds Can Be Direct Payments

    Bill being voted on today. $300 million for fishery participants from Commerce. These funds can include direct payments. Little detail is available other than the proposed language. Please see page 30 of document at link below. SENATE BILL THAT INLCUDES $300 MILLION FOR FISHERIES  

    Read More March 25, 2020
  • American Shrimp Processors Association Calls for Shrimp to Be Designated as a Commodity Purchase

    Last night, the American Shrimp Processors Association (ASPA) forwarded a letter to the Administrator of the Agricultural Marketing Service asking that shrimp be added to its eligible list of commodity purchases. This was written by the association on behalf of the domestic shrimp industry.   A bill currently being finalized in the Senate has $450 million…