This Louisiana shrimper has dedicated his life to harvesting America's finest.
Timmy Cheramie says not all shrimp are created equal. Athird-generation shrimper from Cut Off, Louisiana, Timmy has morethan 30 professional years under his net. He knows wild Americanshrimp are sweet, tender, and pulled fresh from the sea, but warnsthat you might be buying farmed produce from abroad.
On the boat: "Every three or four hours you pick up yourdrag, clean the deck, and take turns watching the wheel. That lastsalmost two weeks. I usually go out with another guy, but if you'reshorthanded, you stay awake for three or four days."
Seafood staple: "I never get sick of shrimp. I eat itbroiled or grilled―doctor's orders―but I miss it friedwith a pot of beans."
Cost of shrimp: "Hurricane Katrina actually did us somegood, as far as pushing in more shrimp, but the price went tonothing. We're forced to compete with foreign pond-raised shrimp,and we just can't."
Speak up: "Ask for wild American shrimp. If they don't haveit, buy chicken. A nice piece of American chicken."
For more on wild American shrimp, visit wildamericanshrimp.com.