Charles and Lisa Robin are part of a long line of fisherman bringing fresh seafood from the Gulf to your family’s table.

What if there were no more LA shrimp?

Shrimp season opened Monday, Aug. 13, but the only news about fisherman on the Louisiana Direct Seafood website was from Lisa and Charles Robin in St. Bernard below New Orleans. Charles is a seventh generation shrimper and fisherman with an American flag proudly placed next to his name. He had a few things to say about shrimping but first, another report.

Alex Patout and I planned to head to Cypremort Point to talk with and see the shrimp boats heading out for the catch — but Tuesday morning a text came in.

“They are not catching!!!!” Patout said, “Can you believe, the water is too clear!!!”

Robin heard from his brother who shrimps Vermilion Bay. Yesterday they caught a few and today not many. Robin said shrimp don’t like the heat and burrow down in the cool mud. That’s one reason shrimpers often fish at night but in Vermilion Bay with tides and other conditions, it’s just not safe so daylight is important, he said.

Can you imagine no shrimp in shrimp season? What if it continued past the immediate water conditions? Robin also had a thing or two to say about the importing of shrimp that is hurting the industry.

“I’ve been shrimping since I was a kid, a seventh generation fisherman,” Robin said. “It’s not like 40 years ago when I started full time. Sixty to 80 percent of what we did back then we don’t do anymore because of activists and regulations, gill nets, and other things.”

Robin said after a day of fishing he would come home, be with the family, rest up and get ready for another day at sea. Now, with the market the way it is, he has to come in off the boat, pack the freezer, do inventory and sometimes do deliveries. His wife works on marketing.

“We’re working twice as much for twice as less. It’s not an easy living. You have to have drive,” Robin said.

And six generations before you that have carved out a living and family know-how — people who still love to traverse the seas to bring us our favorite foods. He had a few things to say about redfish, but that’s another story.

To help with their business, the Robins started working with Louisiana Seafood Direct to report on fresh catch they have to sell. For Teche Area folks, we are at a disadvantage because they are out of the LaFourche • Terrebonne LaTer Direct Seafood area. He said we could get in the truck and drive down, but when the Delcambre and Cypremort Point folks start catching, we won’t need to — they’ll be bringing their catch “almost” right to our doors.

When that happens, be appreciative of the market prices offered by the shrimpers and don’t try to haggle. They work hard for their money and if like Robin, try to stay between wholesale and retail so a fair price can be offered to consumers — and they can still make a living. Even as we spoke, the first day of the season, he had engine trouble and had to come back in to fix the engine. The good news is he is now using the pan-freeze system promoted by SeaGrant and the LSUAgCenter.

A recent conversation with Thomas Hymel published July 18 can explain more about the onboard freezing system helping get fresh shrimp to market. Hymel is the Marine Agent with Iberia, St. Martin, Lafayette, Vermilion, St. Landry and Avoyelles Parishes for Louisiana Cooperative Extension Service. The interview can be found at Iberianet.com. Search for “Marketing LA Catch” to learn more about the ways fisherman are being modernized.

News about the shrimp industry always has its ups and downs — market prices pending, slow starts, high hopes for families in the industry and worry that American consumers will forget the home front advantage of fresh Louisiana seafood. Regulations keep U.S. products in check — but the government is not checking on the imports. Naturally they are selling for less, but do you want the best or a cheap substitute that can affect your health?

Good News About Shrimp

The Health.com website is all in favor of shrimp — in case anyone in south Louisiana was worried about eating shrimp. They reported that shrimp are low in calories — a dozen medium shrimp adds up to less than 85 calories — roughly 15 less than a 3-ounce chicken breast. They didn’t give the estimate for the pots of boiled shrimp we consume.

Shrimp also are protein-rich and provide key nutrients including vitamin B12 and other benefits including free radicals (whatever they really are) and antioxidants which have been shown to reduce inflammation.

The flip side is some people are allergic to shellfish and they are high in cholesterol — so like anything, eat in moderation, but definitely eat and support your local shrimpers — they’re part of the Louisiana family. That helps with the next thing Health.com warns. Farmed shrimp can be misrepresented, sold as wild or Gulf. “This means you may be unknowingly eating shrimp produced in a farm that uses antibiotics, fungicides and other harmful chemicals. Unfortunately there isn’t much consumers can do about this,” said Health.com.

Shrimp season is here — except buy local. Now is the time to try out some new recipes and send them in for The Daily Iberian’s annual cookbook to be published during the week of the Louisiana Sugar Cane Festival. To tempt your appetite, a selection of summertime fair is provided. Enjoy trying something new and remember to check with LouisianaDirectSeafood.com to see who has the fresh catch of the day.

As you drive to the docks, sing my favorite song for this time of year — “Shrimp boats is a comin’, there’s dancing tonight.”