WILD AMERICAN SHRIMP, INC.
PENSACOLA, FLORIDA

The American Shrimp Processors Association (ASPA), based in Biloxi, Mississippi, was formed in 1964 to represent and promote the interests of the domestic, U.S. wild-caught, warm water shrimp processing industry along the Gulf Coast with members from Texas, Louisiana, Mississippi, Alabama and Florida. We are the collective voice of the industry, and our focus is to promote the interests of shrimp processors, other segments of the U.S. domestic wild-caught shrimp industry and the general public. ASPA member processors represent over 13,035 American jobs and more than $30 million in annual wages. Our mission is to support the industry with tools and strategies to help it survive and thrive. Other services we provide to our members: Provide for cooperative action by the shrimp industry on state, regional and the national issues important to the domestic industry. The American Shrimp Processors Association was formed in 1964 as the American Shrimp Canners Association. During this time most shrimp were canned and most of its original members also processed canned oysters. Most processors also had begun to process frozen shrimp-but on a limited scale. As public taste changed, the industry changed along with it. In the early 1970’s, few canners existed, with most having moved entirely to frozen products. Because of the changing industry, the name was changed to the American Shrimp Canners and Processors Association in 1979. By 1985, all vestiges of the canning industry were gone, and the name changed again to the American Shrimp Processors Association. And beyond the history and heritage, it’s the story of an all-natural, healthy food that travels directly from the warm, nutrient-rich waters of the Gulf of Mexico and South Atlantic to your table. It’s the story of new processing technology that suspends freshness until cooked. And best of all, it’s the story of what top chefs around the world agree are the best-tasting shrimp in the World. Wild caught in America. Our own Wild American Shrimp SHRIMP PRODUCT FORMS Shrimp are divided into two basic types: raw and cooked. It can then be further divided into fresh and frozen. Within these broad categories, almost all shrimp sold in the U.S. market are sold as head-off tails, and the bulk of that are sold frozen. Primary product forms for frozen shrimp are: Blocks offer easy storage and the versatility afforded by a basic raw product. But separating out a portion of the block can be a challenge, and labor is required to peel and devein the shrimp. Shrimp blocks come in one of two styles: PUD and P&D shrimp are most often individually quick-frozen. IQF (Individually Quick-Frozen) packs may be less convenient than blocks to store, but they offer savings in labor and allow the user to remove the quantity needed and return the unused portion to the freezer. IQF means the product was frozen in a matter of minutes or hours, not days. Results provided by the National Oceanic and Atmospheric Administration. Based on data from 2002 to 2012. Why is buying American shrimp so important? Plain and simple, it’s the right thing to do. Consider this type of loyalty as a two-fold patriotic duty by consumers and suppliers who both support the heritage-laced effort for an American product that is harvested from the nutrient-rich waters of the Gulf and South Atlantic. From the dock to the plate is the American way, whether it’s served in your home or local restaurants. Wild American shrimp are caught by shrimpers off the Gulf and South Atlantic coasts. To be more exact: Texas, Louisiana, Mississippi, Alabama, Florida, Georgia, South Carolina and North Carolina. The shrimp naturally thrive in these waters, and their presence has influenced a way of life in these states. Instead of being scooped from a pond and shipped over on a container vessel, Wild American shrimp are pulled directly from their natural environment, delivered to the dock, then to your table. They meet strict U.S. environmental and food regulation standards, and they’re certified to assure quality. In addition, the taste of wild-caught shrimp is unrivaled. It’s all about the nutrient-rich waters that border the coastline of these eight states. There’s just really nothing like it. The pristine waters of the Gulf and South Atlantic are embedded with a unique flavor profile that is absorbed into shrimp to provide an unmistakable, robust taste. Consider these two bodies of water like an enormous salinity pool of natural seasoning — thousands of miles teeming with succulent shrimp that are clean and sweet all because they are harvested from a natural environment free from harsh chemicals. Also, wild shrimp feast on a wild diet, which only enhances the taste and provides a high quality product that is truly matchless in flavor. Of course, once chefs get their hands on the indigenous and sustainable product, seafood is taken to another level and transformed into an array of delicious dishes. Whether they are paired with a touch of this, a dash of that, or a toss in a savory sauce, wild-caught shrimp are in a culinary league of their own. Buying Wild American shrimp also shows support for the story-laden heritage that can be traced along the Gulf and South Atlantic coasts. Generation after generation of fishing families and seafood entrepreneurs have poured their lives into the foundation and ongoing continuation of a thriving seafood industry that serves as a beacon of history full of stories penned by family legacy. The rich waters of the Gulf and South Atlantic are blessed with a renewable resource that can be harvested over and over again. When patrons buy American shrimp, it not only supports all those involved who ensure wild shrimp reaches the plate, it’s also a patriotic commitment that helps strengthen the economy of the red, white and blue. Give fishers an incentive to only fish a certain amount using “catch shares”—a fisher is guaranteed a percentage of the total catch of shrimp, or is given a special area to fish. It means fewer regulations and more open seasons, and fishers can buy and sell shares like a stock market, ensuring higher prices and a less overall stress on the fishery.