Wild American Shrimp Launches Marketing Campaign to promoted U.S. Domestic Shrimp Industry. Effort Coincides with Deadline for Country of Origin Labeling Requirement
CHARLESTON, SC (September 29, 2004) – Wild-caught American shrimp, the
tender, sweet, premium-quality seafood of South Atlantic and Gulf fisheries’
fame, is the heart of a newly launched marketing campaign designed to educate
consumers about its many nutritional and economic benefits.
“Fished directly from the open ocean, wild-caught American shrimp has a
special taste,” said Elaine Knight, President of Wild American Shrimp, Inc.
(WASI), a newly formed non-profit corporation committed to ensuring the viability
of America’s domestic shrimp industry. “Most Americans don’t realize that over
eighty percent of shrimp consumed in the U.S. is imported, and much of that is
farm-raised,” Knight continued. “We’re here to let them know they have a choice.”
Representing the industry in eight southern states — Alabama, Florida,
Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Texas —
Wild American shrimp will be promoted through a multi-faceted advertising and
marketing campaign as a premium product to compete with imported shrimp.
Consumers should ask for naturally caught Wild American shrimp at their
local grocery stores, seafood markets and restaurants. Work is underway to
identify Wild American shrimp so that it will be easy to find. In addition, country
of origin labeling laws took effect September 30, 2004 that will help consumers
distinguish the origin and method of production of all seafood.
“We want to inform American consumers so they can make
educated decisions about the seafood they’re eating,” said Knight. “Wild
American shrimp satisfies consumers’ increasing desire for foods that
grow naturally.”
Board members of the Southern Shrimp Alliance, from which
WASI evolved, created the corporation to build Wild American shrimp brand
equity. WASI devotes its resources to raising public awareness about the many
nutritional benefits of wild-caught American shrimp. Its mission is to educate
consumers about the advantages of choosing seafood that grows naturally, is
caught fresh and supports the U.S. seafood industry.
WASI wants consumers to know they have a distinct choice –
Wild American shrimp – when selecting shrimp while dining out or shopping
at the supermarket. The group is creating a certification program to ensure
uniform quality from the boat to the consumer’s table, part of an awareness
campaign that also includes grocers and restaurateurs dedicated to offering an
outstanding seafood choice to their customers.
“Wild American shrimp makes all the difference in a shrimp recipe,
whether it’s prepared at home or in a restaurant,” said Paula Deen, host of the
popular Food Network Show, Paula’s Home Cooking, and owner of the
acclaimed The Lady and Sons restaurant in Savannah, Ga. “It’s sweet and
tender, and it’s my favorite shrimp on the market today.”
Warm-water, wild-caught American shrimp grow naturally in the wild
and are fished by shrimpers who trawl the seas for fresh catches of the
popular crustacean. Nurtured in nutrient-rich marshes and estuaries
before migrating to the ocean, wild-caught American shrimp grow to be
tender, sweet, meaty and flavorful.
Just like wild Alaskan Salmon, Certified Angus Beef and the authentic
Vidalia Onion, Wild American shrimp is the cream of the crop. “Raised in God’s
pond,” said Knight. The annual wild-caught American shrimp harvest brings in
quality shrimp – a protein-packed seafood, rich with cardio-protective omega-3
fatty acids and loaded with vitamin D and B12. Fresh shrimp is also a valuable
low-fat, low-calorie source of protein. A three-ounce serving supplies nearly 18
grams of protein – almost a third of the daily requirement – with only 84 calories
and less than one gram of fat and one gram of carbohydrates.
While the cholesterol content is similar to red meat and poultry, 166
milligrams in three ounces, a study at The Rockefeller University found that
steamed shrimp do not adversely affect the lipoprotein profile in people with
normal cholesterol levels. “In fact,” said Dr. Elizabeth De Oliveira e Silva, one
study author, “if shrimp are substituted for beef or other high fat foods, we predict
even more favorable effects.”
Shrimping in the United States has always been more than just
a business, Knight says. It is a salty, risky way of life that has defined entire
communities throughout the Gulf Coast and Eastern Seaboard. Bringing in the
fresh catch is a noble trade grounded in tradition, employing entire families and
passed on from one generation to another. The catch itself is such a sought-after
product that shrimp has become the number-one seafood choice of consumers.
Legislation mandating new country of origin labeling for fish and seafood
went into effect on September 30, 2004. Consumers will finally have the right to
know the origins of the seafood they purchase in supermarkets. The law will help
consumers receive the very best value for their purchase and help preserve a
salty way of life that defines entire communities throughout the Gulf Coast and
Eastern Seaboard.
About WASI
WASI devotes its resources to raising public awareness about the
many health and economic benefits of wild-caught American shrimp. It is
designed to educate consumers about the advantages of asking for Wild
American shrimp, shrimp that grows naturally, is caught fresh and supports the
seafood industry of eight southern states – Alabama, Florida, Georgia, Louisiana,
Mississippi, North Carolina, South Carolina and Texas. Its goal is to market Wild
American shrimp through grocery store promotions, restaurant programs and
other marketing efforts. More information about Wild American shrimp is
available at www.wildamericanshrimp.com.
WILD AMERICAN is a certification mark of Wild American Shrimp, Inc.
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For more information, contact Colleen Philbrick at 912-236-1192 or
e-mail c.philbrick@hausergroup.com.
Chef2Chef News Desk