Fishermen must have an occupational license and a health permit, a separate processing room, and product liability insurance to sell at markets. Photo: Ed Lallo/Louisiana Seafood News
by Jenny Peterson/Louisiana Seafood News
Melissa LeBoeuf retrieves freshly frozen shrimp from the Anna Maria Seafood truck’s freezer. Photo: Ed Lallo/Louisiana Seafood News
On Thursday, at the Crescent City Mid-City Farmer’s Market being held in the American Can parking lot, Clara Gerica was out of shrimp.
“I just had a big buyer come and take the whole haul,” she told customers asking for a pound of her husband’s fresh catch.
Clara then tried to turn their interest to drum filets – “one of the few foods that’s easy to cook, tastes good and is healthy for you,” she explained to the customers. The result was successful – each customer buying one.
Farmer’s Markets are proving a successful setting for local fishermen whose stands are set amongst vegetable growers, fresh fruit juicers and flower sellers.
The seafood fishermen not only see extra income from selling their catch at the markets, but also generate new business from customers who want to choose the freshest possible seafood for their meals.
Fishermen Connecting Directly with Consumers
Out of shrimp at her usual Thursday market, Clara Gerica has to interest customers in other seafood caught by her husband Pete.
Photo: Jenny Peterson/Louisiana Seafood News
Seafood sold at the markets is usually caught the previous day, and on some occasions even earlier the same morning.
“It’s getting people back to the fresh seafood that you had years ago, with the French Market and local fish houses scattered throughout uptown New Orleans,” said Pete Gerica, a longtime local fisherman and president of the Lake Pontchartrain Fisherman Association.
His catches come from Lake Borgne and Lake Pontchartrain.
“Most seafood you get at a grocery store is not fresh because it’s been on a boat for days, and by the time they get it sold, it could be a week old.”
The family-owned business, Pete & Clara’s Seafood, employs Pete, who catches the seafood, and Clara and a daughter, who help with the processing and selling. They’ve been selling at markets for the past 13 years.
A Source of Regular Income
The extra income has been a boon, and the markets have become the Gericas’ main source of income.
Lance Nacio, a fisherman and owner of Anna Marie Seafood,sells his catch at six northern Louisiana markets each month. Selling his seafood at retail prices at the markets, rather than wholesale prices, puts more money directly in his pocket. He is currently in the process of expanding his presence into 10 farmer markets each month.
Savanna Nacio, daughter of fisherman Lance Nacio, works the Baton Rogue Red Stick Farmers Market. Photo: Ed Lallo/Louisiana Seafood News
Nacio said the greatest benefit to selling at markets is generating new business.
“We have our regulars; we have chefs and different customers every week who buy their week’s worth of shrimp,” he said. “Markets allow us the opportunity to directly network with chefs and other customers.
Selling direct to the public also allows for better business planning. On a good day fishermen are able sell most of their catch, and know in advance the approximate profit.
Nacio sells his catch frozen, what isn’t sold at one market can be sold elsewhere. His fishing boat is outfitted with a freezer, and he keeps it at 40 below zero to keep the quality and flavor of the seafood intact.
Direct Selling – Well Regulated
Clara Gerica points out that there are strict regulations for fishermen selling at markets. Proper handling is important; making sure the catch is quickly put on ice keep it fresh and safe.
“You have to have an occupational license and a health permit, a separate processing room, and product liability insurance,” she said. “A lot of fishermen think, ‘Oh I’ll just pull up a truck and start selling,’ but there’s a lot more to it than that.”
Yet, the financial payoff makes it worth it to many fishermen.
“We’re giving the people as good or better product than they can buy at other places,” said Gerica about his seafood, “and at the end of the day fishermen are taking home a little more money for all the hard work that goes into providing consumers the freshest, and best tasting seafood money can buy.”
A list of statewide Farmer’s Markets can be found at: FarmersMarketOnline.com.
Chefs as well as consumers buy at the markets. Chef Kelly McCaan, of Galatoires Bistro in Baton Rouge, buys shrimp for a cooking demonstration held at the downtown market each Saturday. Photo: Ed Lallo/Louisiana Seafood News
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