U.S. Gulf Shrimp
The U.S. Gulf shrimp commercial fisheries were awarded certification in July 2024. The certificate encompasses Gulf brown, white and pink shrimp fisheries. Vessels operating in certified U.S. Gulf shrimp fisheries employ otter trawls, skimmer nets, and butterfly nets. Fishing occurs in the federal waters of the United States Exclusive Economic Zone (EEZ) as well as the state waters of Texas, Louisiana, Mississippi, Alabama, and the west coast of Florida. Federal fisheries are jointly managed by the Gulf Fishery Management Council and the National Marine Fisheries Service, while the state management agencies of Texas, Louisiana, Mississippi, Alabama and Florida manage fisheries occurring within nine nautical miles of the coastline.
Certification Reports
Fishery Info
White shrimp are typically found in the brackish waters and estuaries with low salinity and are a favorite choice among boat captains. They are caught in inshore waters with silty bottoms during the late summer and fall and year-round in offshore waters.
Brown shrimp are found near the bottom of the nutrient-rich Gulf, which gives them their robust flavor. Like white shrimp, they are caught in inshore waters with silty bottoms during the late summer and fall and year-round in offshore waters.
Pink shrimp are known for their delicate, sweet flavor and pearl-like texture. They are generally caught in waters with sandy or coarse bottoms.
Commercial fishermen harvest shrimp with trawls towed near the ocean floor. The nets are wide in the front and taper toward the back. Shrimpers using otter trawl gear in the Gulf waters are required to use sea turtle excluder devices (TEDs). Trawlers in the Gulf must also have a weak-link in the tickler chain, which hangs in front of the net and drags along the ocean floor to stir up shrimp from the bottom into the net. This weak-link allows the tickler chain to drop away if it gets hung up on natural bottom structures.
Management of federal U.S. Gulf shrimp fisheries is conducted jointly by the Gulf Fisheries Management Council (GFMC) and the National Marine Fisheries Service (NMFS). In accordance with the requirements of the U.S. Magnuson-Stevens Fishery Conservation and Management Act (MSA), the GFMC establishes science-based annual catch limits for federal Gulf shrimp fisheries, and NMFS develops and enforces federal regulations. State-water fisheries are managed by the Texas Parks and Wildlife Department, the Louisiana Department of Wildlife and Fisheries, the Mississippi Department of Marine Resources, and the Alabama Department of Conservation and Natural Resources respectively.
Vessels harvesting shrimp that is certified by CSI under the U.S. Gulf shrimp certificate operate exclusively within waters of the U.S. states of Texas, Louisiana, Mississippi, Alabama and Florida as well as federal waters of the United States Exclusive Economic Zone (EEZ). U.S. state and federal law regulate the treatment of workers on vessels that harvest certified Gulf shrimp.
The nutrient-rich waters of the Gulf create a unique flavor profile that is naturally absorbed into wild-caught shrimp to give them their superior taste. Since Wild American shrimp are spawned in a natural marine environment and are harvested and frozen instantly, they are naturally fresher and have a superior taste.
Wild American shrimp are a great source of lean protein and omega-3 fatty acids as well as Vitamins D, B12, B6, iron, copper and zinc. A three ounce serving supplies nearly 18 grams of protein – almost a third of the recommended daily amount – with only 84 calories and less than one gram of fat
Despite being a source of cholesterol, shrimp can be helpful for your heart. They contain taurine, an amino acid that acts like plastic wrap so fats can’t cross the intestinal wall and get into your arteries.
Gulf Shrimp
Serving Size: 3oz (85g) raw