And for the second time in his career, Sunseri, vice president of the family-owned P&J Oyster Company, brings this diverse industry expertise to the Louisiana Seafood Promotion and Marketing Board. Photo: Ed Lallo/Louisiana Seafood News
by Springfield Lewis/Louisiana Seafood News
Earlier this year Sunseri (center) participated in the board’s “Walk the Hill,” meeting with legislators in Washington, D.C. where he met congressional leaders like Rep. Charles Boustany of Louisiana(right). Photo: Ed Lallo/Louisiana Seafood News
Sal Sunseri is equally at home talking about the family’s historic oyster company, educating people about “the oyster experience” – and even shucking shellfish with business magnate Martha Stewart.
And for the second time in his career, Sunseri, vice president of the family-owned P&J Oyster Company, brings this diverse industry expertise to the Louisiana Seafood Promotion and Marketing Board. As a newly appointed member, he represents the Louisiana Oyster Dealers and Growers Association.
Previously, Sunseri was a board member from 1997 until Hurricane Katrina in 2005. After serving, his strong support continued for the Louisiana seafood community. Earlier this year, for instance, he participated in the board’s “Walk the Hill,” meeting with legislators in Washington, D.C., to represent the interests of the state’s 12,000+ commercial fishermen.
“When I last served on the board in 2005, the challenges we faced then were different than those facing us now,” said Sunseri, whose family runs the oldest, continually operating oyster processing and distribution company in the United States – dating back to 1876.
Issues Facing the Industry
Two pressing issues – both for today and the long term – are protecting and restoring Louisiana’s coastline, and ensuring the sustainability of its seafood, he said.
Nothing is wasted at Sunseri’s P & J Oyster. Shells from shuckers are scooped to be delivered to restaurants to serve the oysters. Photo: Ed Lallo/Louisiana Seafood News
Coastal erosion costs Louisiana jobs, erodes valuable land, shrinks fisheries and reduces tourism. Louisiana is the “top fisheries producer in lower 48 (with) over $3 billion annually,” according to the state.
As Sunseri points out: “Forty percent of all oysters consumed in America come from Louisiana. And also recognize that Louisiana is the number-one producer of oysters.”
Resources this vast and precious need to be preserved. This is where Louisiana Seafood can bring its industry influence and voice support through its board members’ well-grounded points of view.
“We want to continue to provide consumers succulent seafood not just now, but into the future,” emphasized Sunseri, a fourth-generation oyster businessman. “So, the sustainability of our natural product is a key component of continuing on with such a viable and desirable food source.”
Education Is Key
A proponent of educating the public and marketplace, Sunseri believes the more that people know about seafood the more they will appreciate its value to the environment and economy.
P&J Oyster teaches people about the industry by taking restaurateurs, reporters, school children, college students and others on tours of oyster farming, harvesting and processing operations. Grand Isle oysterman Jules Melancon uses a dredge to harvest oysters. Photo: Jim Gossen/Caminada Bay Oyster Farm
In fact, the P&J Oyster Company teaches people about the industry by taking restaurateurs, reporters, school children, college students and others on tours of oyster farming, harvesting and processing operations.
Out on a boat, they can “share the oyster experience,” Sunseri said. “We show from harvest to distribution to plate what oystering is all about.
He said the inherent strength of Louisiana’s seafood community today stems from the oyster community – an economic backbone of commercial fishing here for centuries.
“It truly is an environment created from the oyster that has spurred on and encouraged other species to thrive.”
And while his focus naturally leans toward oysters, this new board member keeps the bigger picture in mind, saying: “I’ve always respected and understood that we are the number-one producer of seafood in America’s mainland.”
Rebranding Is Essential
Sal Sunseri is equally at home talking about the family’s historic seafood company, educating people about “the oyster experience”. Photo: Louisiana Seafood News
To that end, the continued rebranding of Louisiana seafood is essential, said Sunseri, who serves on the local chapter of the Louisiana Restaurant Association Board. He is quick to compliment the chefs “who bring seafood to the table in so many creative ways. They really need to be celebrated.”
Going forward, he said the focus should be on expanding the image of Louisiana seafood and having a bigger presence in more U.S. cities – as well as ongoing participation in key industry events, such as the Boston Seafood Show that attracts buyers and suppliers.
He’s also a believer in hometown events that are big draws for seafood, including the New Orleans Oyster Festival. “As co-founder of that festival, our message has always been to celebrate the oyster farmers and restaurateurs that have created the oyster capitol of America.”
Michael “Hollywood” Broadway, shucking and jiving Sunseri’s P&J Oysters at the Acme Oyster House in the French Quarter. Photo: Ed Lallo/Louisiana Seafood News
Held this year on June 1-2, the event features some of New Orleans finest restaurants, their oyster dishes and other Louisiana seafood. Attracting 25,000 attendees last year, Sunseri said the festival features an event approved by the International Federation of Competitive Eaters, and its oyster-eating contest is certainly a way to reach seafood audiences throughout the world.
To support coastal restoration, proceeds from the event will go to replenishing oyster reefs. A few days before the festival, P&J Oyster will conduct an oyster boat tour with the Jurisich family as part of the company’s educational work.
Prime Time for Seafood
Sunseri envisions a Louisiana seafood television show – similar to the Food Network’s Diners, Dives and Drive-ins – that would spotlight chefs and eateries from across the state. Photo: Jim Gossen/Caminada Bay Oyster Farm
Beyond that, Sunseri envisions a Louisiana seafood television show – similar to the Food Network’s Diners, Dives and Drive-ins – that would spotlight chefs and eateries from across the state.
“Go to all these great restaurants throughout the state and really generate demand for our seafood and our restaurants. Who wouldn’t want to visualize firsthand what has become one of the most demanded cuisines throughout our nation.”
Either way, Sunseri’s enthusiasm embodies his commitment to serve on the board again – building on past successes, dealing with challenges and bringing new ideas to the table.
“I look forward to being a part of a board that will continue to represent all aspects of the Louisiana fishing communities, as well as promote and market our great products.”
The post “Oyster Experience” Key for Board Member Sal Sunseri appeared first on Louisiana Seafood News.