Louisiana fisherman Lance Nacio aboard the Anna Marie.
Lance Nacio and his shrimp boat, the Anna Marie, have caught the attention of the Washington Post for his innovative shrimping process. Nacio catches shrimp then freezes them almost instantly to preserve the sweetness and firm texture. Nacio then directly markets his product to chefs, grocers and restaurants. The result is high-quality Louisiana shrimp:
Andrea Reusing, chef at the Lantern restaurant in Chapel Hill, N.C., recently began buying from Nacio. “It was an incredibly gutsy move to invest in a totally new system and idea of freezing shrimp on the boat, since chefs almost always associate frozen shrimp with poor quality,” she says. “With each new chef, including me, Lance has to convince them to withhold judgment and just taste them. He is gaining quite a few converts, and his process looks like it could offer some real solutions for shrimping families who want to move into direct marketing their catch.”
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