The Texas Gulf Shrimp Diaries

BY ANDREA HANCEThe Texas Gulf Shrimp Diaries:

Through the Eyes of a Texas Gulf Shrimp!

Igrew up along the Texas coast in clean estuaries, bays and ultimately the Gulf of Mexico - helping solidify my Lone Star geographic claim. What am I? Well, I am the Texas Gulf shrimp on your plate!! In fact, I have always dreamed of this day and I am grilled (pardon me, thrilled) to be here - Hello drawn butter, you complete me!

But before my journey ends, let me tell you how it began. For generations, Texas coastal families have earned a living by trawling for Gulf shrimp like me. In fact, I have a wild side and am considered (by my marine life peers) to be a renewable, natural resource – thanks Texas shrimpers for trawling so responsibly.

While being pursued and harvested may seem like a dreadful thing - to me, it is the highest form of coastal flattery. In fact, we (shrimp and shrimpers) depend on one another to sustain a balanced eco-system for future generations to enjoy.

While its true that I have millions of jumpy siblings ready to be plated, many anxious consumers might be forced to wait or choose other seafood options. Why? Because shrimpers who depend on Texas Gulf Shrimp are struggling with mountains of red tape, endless regulations, and a saturated seafood market flooded with imported shrimp. lated and is chemically engineered? It comes from faraway lands, usually unrefrigerated and continues to pour into our culinary pipelines from countries more than 5000 miles away. Can you imagine swimming that far, seriously?

As I sit perched on this shiny Weber Grill, I consider myself to be one lucky crustacean. But before I fire up someone’s appetite, do me a ‘flavor’. Spread the word about Texas

Gulf shrimp, buy local and thank a Texas shrimper for all his hard work.

Remember, whether we are Deep Fried, Blackened, Pan Fried, Boiled, Grilled or Sautéed – Texas shrimp have culinary dreams too! Thanks for making mine come true!

Texas Shrimp Diary: Reality Check

While this story was written in fun, most of the content in this fictional entry is true. Think about it, do you really know what you are eating or what is being served to you when you dine or carry out? Think about this.

~ Is the $50.00 Gulf Red Snapper menu item truly red snapper? Statistically a cheaper, inferior fish is passed off to consumers approximately 70% of the time.

~ Was your ‘Gulf’ shrimp harvested in Texas waters or Gulf of China? Approximately 85% of the time, American gulf shrimp is passed off as imported shrimp – even along the coast.

~ Would you order an Artic Patagonian Toothfish for dinner, probably not. But Chilean Sea Bass – absolutely! Guess what people, they are the same thing.

~ How about a Grilled Lemon-Caper ‘Slime Head’ – of course not. But Orange Roughy – You bet. And, yes, one in the same!

I could illustrate many examples but its amazing to learn that most seafood is subject to ‘name - testing’ that leads to a name that consumers believe to be of higher quality thus a higher price.

In, Texas, we are lucky that the Gulf shrimp caught here is sustainably trawled and managed the right way. Texans expect the best and finest agriculture products in the world. In fact, we demand them. No one here would ever consider buying or eating shrimp that would cause health risks to their families but that’s what you get with unregulated, imported shrimp that continues to damage our culinary highways.

Imported, farm-raised shrimp comes complete with pesticides, residues, antibiotics, or several dangerous pathogens like E. coli – no thank you. Think about this, some of those foreign ponds have been known to stock more than 89,000 pounds of shrimp per acre which is unfathomable but true. Bottom line - stick to Texas Gulf shrimp, it is the best and safest consumer option around.

Food for Thought:

When shopping, don’t get fooled by clever marketing disguises, smart consumers are entitled to ask more questions, including what kind of shrimp or seafood it is, was it caught naturally or is it farm-raised and how much it is. If the price is too good to be true, it probably is. Lone Star State, you are buying more than a delicious nutritious meal — you are investing in a way of life. You are also supporting thousands of Texas fishermen who brave the waters of the Gulf each year to feed their families and put the freshest products on the market and on your table.

In terms of the environment. Texas shrimpers, along with state and federal agencies, university systems and industry partners, carefully monitor the shrimp supply to prevent overfishing. Together, everyone works in sync to ensure that this safe, sustainable resource remains an abundant part of our waters for decades to come.

A message from Andrea Hance, Executive Director at the Texas Shrimp Association (TSA).

TSA is urging consumers to contact their state and federal representatives to demand more transparency in menu labeling laws and stop the flood of potentially harmful imported shrimp. For now, we continue shrimping with the faith that the American consumer will not only choose Gulf Shrimp (product of USA) over a foreign imported farm raised shrimp, but more importantly, will exercise their right to demand to know the origin of the shrimp!

Lastly, TSA is asking for your monetary support by joining our organization so we can unite and continue our lobbying efforts to enforce some form of menu transparency - that, if successful, would save an industry that represents the economic backbone of coastal communities along the entire Texas coast. Membership information can be found on our website www.TexasShrimpAssociation.com