Letter from the President
We are proud to report that the Consejo Mexicano del Camarón continues to thrive since the organization’s inception in late 2003. Notably, we have created a rapidly growing support base of more than 600 contributing members.
Following a successful foodservice industry launch in 2004, the Mexican Shrimp Council has embarked most recently on a chef-focused marketing campaign designed to appeal to chefs’ desire for natural, great-tasting ingredients. Top-of-the-line, origin-branded products like Authentic Mexican Shrimp provide chefs with a means for letting customers know that it’s their priority to seek out and serve all-natural and sustainable food choices.
Just as Hawaiian Pineapple, Russian Caviar and Colombian Coffee have topped their particular culinary categories; shrimp from Mexico are the latest gourmet foodstuff to be singled out for their bold, intense flavor and firm texture. Chefs agree that the careful handling of Mexican Shrimp, from harvest to package, ensures an indulgent taste experience time after time.
We are fortunate that our members are committed to providing the best tasting product on the market today. They are equally as dedicated to responsible fishing practices and sustainability, particularly within the unique environment of the Sea of Cortez.
We report with confidence that our members practice responsible fishing practices by strictly following regulations to protect sea turtles, by using turtle excluder devices, and by contributing to the creation of nesting grounds along the Mexican coast. Similarly, our aquaculture practices are designed with a long-term focus featuring semi-intensive production methods including sophisticated water-exchange systems and low-density ponds. Great care is taken to provide top-quality, sustainable products year after year.
Thank you for your interest in our product and we look forward to hearing from you.
Sincerely,
Hugo Camou
President, Consejo Mexicano del Camarón
