Sheb Callahan is a crabber. From his Louisiana Blue Crab, LLC based in Kaplan, LA, Sheb is one of Louisiana’s largest crab wholesalers. His fishing, processing, and shipping operation serves not only Louisiana customers but a growing market in the mid-Atlantic states of Maryland and Virginia. Sheb learned the business from his father. Now, over 40 years later, he has forged relationships with fishermen throughout south Louisiana that ensures that he can source the meatiest and tastiest crabs from Gulf waters. Instead of using boilers, Sheb live-steams his crabs, which optimizes the quality of texture and flavor. Their state-of-the-art facility is a model for the industry, processing up to 15,000 pounds of fresh crab a day with the safest methods possible. Utilizing a specialized steam retort (essentially a gigantic pressure cooker), expert pickers, and a black light area to make sure the majority of shell is removed, the company has the simple goal of bringing out the best in their crabmeat. Louisiana Blue Crab works with Louisiana Sea Grant and LSU AgCenter for the boat-to-table program of Louisiana Direct Seafood. Sold in 1-pound, vacuum-packed bags, buyers can choose crabmeat in three ways: jumbo lump, claw, or backfin lump. Sheb’s company selects the highest quality crabs and processes by picking, packing, and flash-freezing for shipping nationwide. Order your Vermilion Bay Sweet crabmeat online here on the Louisiana Direct Seafood SHOP, or if you live in Acadiana, you can pick up the Vermilion Bay Sweet crabmeat products in four locations: The Market at Broussard Commons in Broussard, Gonsoulin Farm Store in Loreauville, Boudreaux's Southern Seafood in New Iberia, and Jessica Gail Seafood in Youngsville. This program aims to create an online marketplace for connecting Louisiana’s fishermen with home cooks and retailers everywhere. Be sure to connect with Sheb Callahan and many more coastal Louisiana fishermen by accessing his business profile on the website. It’s nice to know that you are helping to support the many fishing families that are the foundation of our Louisiana seafood industry. Sheb Callahan Louisiana Blue Crab, LLC 2042 W. Veterans Memorial Dr. Kaplan, LA 70548 (337) 643-6090 This Boat-To-Table series of stories, recipes, and information about our seafood industry is brought to you in support of Louisiana Direct Seafood, a free program of Louisiana Sea Grant and LSU AgCenter.
Naomi Porche is a Voisin through and through, as she carries on the family’s passion for oysters at Motivatit Seafoods. Based in Houma, LA, the Voisin name has become synonymous with oysters in Louisiana. And Naomi is proud of that heritage established by her grandfather Ernest Voisin almost 50 years ago. The business specializes in Louisiana’s prized oysters serving the restaurant and retail industry with the tastiest bivalves from coastal Gulf waters. Harvesting, processing, and distributing oysters is big business, and the scale of their operation reaches buyers nationwide. In the 1990s, the company became concerned for customers’ safety due to the bacteria Vibrio Vulnificus that is sometimes found in shellfish. The Voisin family searched for a way to remove the bacteria without altering the raw oyster’s characteristics. They discovered a high-pressure processing machine capable of killing bacteria while leaving the oyster’s taste and texture in perfect condition. Not only was the bacteria eliminated, but surprisingly, the abductor muscle was released from the shell, literally shucking itself. And now, the product marked with a Gold Band is the premier product of a full line of fresh and frozen oysters. The company employs a staff of approximately 100 workers that process about 500 sacks of oysters daily. And they sell even more of the excess sacks to other processors, restaurant groups, and wholesale distributors. Naomi’s company is an innovator in the seafood industry, and they have developed a unique product to serve the growing taste for grilled oysters on the half shell. Gold Band Frozen Half Shell Oysters were created using two state-of-the-art technologies. First, they undergo their High Pressure Process, which shucks the oyster. Next, the oysters are cryogenically frozen. The result is a fully detached, perfectly presented frozen half shell oyster. Not only is this a labor-saving product for restaurants, but it is also now in demand with home cooks for backyard events, hunting camps, and tailgating. Naomi thinks they have perfected the oyster. And if you’re looking for the perfect oyster, then look no further than Motivatit at www.theperfectoyster.com or buy here on our Shop. Motivatit Seafoods 412 Palm Avenue Houma, LA 70364 985-868-7191 Email: email@example.com www.theperfectoyster.com It’s nice to know that you are helping to support the many fishing families that are the foundation of our Louisiana seafood industry. This Boat-To-Table series of stories, recipes, and information about our seafood industry is brought to you in support of Louisiana Direct Seafood, a free program of Louisiana Sea Grant and LSU Ag Center.
Learn How to Buy Fresh Seafood in this short video from Acadiana Table, a food blog by George Graham. This video is the first in a Boat-To-Table series of stories with Louisiana Direct Seafood is in support of the many hard-working fishing families that make our Louisiana food culture so unique. If you're looking to buy raw seafood, direct from fishermen and local retailers, then Louisiana Direct Seafood is the place to go. Here on the Louisiana Direct Seafood Shop, you'll find the best in frozen seafood—from shrimp to oysters—delivered right to your door. Both are great ways to support local.
From his boat in Galliano, Bryan, and his wife Corina, shrimp the waters of coastal Louisiana for the freshest Gulf shrimp. Under the brand name Corina Corina, the Mobley family runs their processing facility where they sort, peel, vacuum-pack, and freeze the highest quality shrimp for both the wholesale and consumer market. And you can find Bryan’s 1-pound pack of Louisiana shrimp on our Shop website. They use an ultra-low, -40ºF, shatter-pack freezer process to lock in the fresh Gulf sweetness at the time of the catch. In this way, the shrimp are at their peak, and when thawed by home cooks, the quality is better than never frozen. Corina Corina has all sizes: Large peeled/deveined shrimp and peeled gumbo/cooking shrimp, as well as 10 lb. and 20 lb. plate-frozen boxed shrimp are on the list of Louisiana wild-caught seafood products. And Bryan processes more than just shrimp. He also specializes in Louisiana oysters where they package the 1-pound (approx. 2 dozen oysters), vacuum-sealed oysters for the Vermilion Bay Sweet brand sold online here on our website. These are high-quality, fat, juicy oysters that are flash-frozen at their peak of freshness. Once you’ve thawed out a package of Bryan’s high-quality frozen oysters, you’ll never buy them any other way. This way, you can always have a pack of Louisiana oysters in your freezer; they’re perfect for frying or grilling. From their storefront along the highway into Galliano, Bryan and Corina sell all of their shrimp products and one and 3-pound packs of oysters. Be sure to connect with Bryan and many more coastal Louisiana fishermen by accessing the contact information on the Louisiana Direct Seafood website. It’s a free service, and it’s nice to know that you are helping to support the many fishing families that are the foundation of our Louisiana seafood industry. Contact: Bryan and Corina Mobley Corina Corina Seafood, LLC 17947 Hwy 3235 Galliano LA 70354 985-637-2326 or 985-637-2099 Email: firstname.lastname@example.org This Boat-To-Table series of stories, recipes, and information about our seafood industry is brought to you in support of Louisiana Direct Seafood, a free program of Louisiana Sea Grant and LSU Ag Center.