Louisiana fish and wildlife has set the opening date for spring shrimping season to open on May 1st. The early opening to the season can be attributed to a relatively mild winter and water temperatures that are prime for shrimp growth. This comes as a blessing to boat captains and fishermen eager to get back out on the water as well as processing facilities in need of raw material to process. The post Spring into Shrimping Season appeared first on Paul Piazza Shrimp ..read more

Paul Piazza & Son, Inc. is proud to have achieved excellent-rated SQF certification scores at both of our processing plants in Louisiana – an honor earned by those food manufacturers who meet the highest standards in the industry. SQF is a food safety standard which actually links to an international standard called GFSI (Global Food Safety Initiative). The program is described as follows on the SQF Institute website, “The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service provider ..read more

2022 Spring Louisiana shrimp season opened May 9. Inshore landings on shrimp for peeling have been strong. Concerns of high fuel cost and limited labor affecting prices still exist but the strong landings of larger sizes have reduced the impact of high fuel prices. Headless white shrimp prices have begun to soften as inventory levels grow. The bulk of headless inventories will be packed in the fall season which runs August-January. The post 2022 Spring Shrimp Season appeared first on Paul Piazza Shrimp ..read more

A strong finish in late January and February has been a blessing to Shrimpers and packers along the gulf! After seeing low landings of medium to small shrimp for peeling over the 2021 spring and fall fishery our facilities were pleased to see an abundance of peeling shrimp in the nets over the winter months. These landings aided in softening prices on smaller size shrimp for the Lenten season!  As we move into the off-season facilities and boats will take some time to retool and refit in anticipation of a bountiful new season opening in May. The post Strong Finish for Shrimpers! appeared ..read more

A much needed 2021 Texas Brown season opened on July 15th and we are beginning to see positive production from boats landing mostly small to mid range shrimp. This brings relief as the overall demand for wild caught shrimp has outweighed supply brought by the Louisiana spring shrimp season earlier this year. We are looking forward as well to the opening of the Louisiana Fall shrimp season that is anticipated to open mid-August. The combination of the two seasons being in fill swing should have positive affects on the overall Domestic shrimp market and bring stability to supply and pricing. Wea ..read more

The mid-July opening of Texas brown shrimp season brought much-needed relief industry-wide! At Paul Piazza & Son, we are working diligently to process and pack these new season shrimp and get our product out to foodservice and retailers across the U.S. as soon as possible. With retail shrimp consumption growing and more restaurants reopening, it is important to us that we meet our customers’ needs with the highest quality brown shrimp on the market. Waters were previously closed in mid-May in order to protect the brown shrimp and let them grow to market size as they migrated to the Gulf o ..read more

MEDIA RELEASE FOR IMMEDIATE RELEASE Media Contact: Garet Hutchinson, ghutchinson@paulpiazza.com, (843) 860-0757 For images and logo for this release, visit this link: https://www.dropbox.com/sh/l4w1hche2b0late/AACo6RMh0wflhCHQ5lEdxM6Va?dl=0 May 13, 2020 New Orleans, Louisiana– Paul Piazza & Son, Inc., one of the largest, processors of wild-caught Gulf of Mexico shrimp in the country, launched a direct-to-consumer buying portal today in response to increased requests from consumers to buy its wild-caught shrimp products. The company is offering its most popular sizes and product ..read more

The story of Paul Piazza & Son started in the bustling French Quarter of New Orleans more than a century ago, when our founder and ancestor, Paul Piazza, arrived in New Orleans from Trabia, Italy. He began selling shrimp, fish and wild game (including rabbit) in the French Market in 1892. First on foot, then by wagon, and then from a permanent stall in the famous Market, he grew his sales along with his reputation for quality. Over the years, our business expanded as the company’s direction began focusing exclusively on shrimp. Our company’s facility now takes up a full square block in th ..read more