Press Release
Mexican Shrimp Council Honors Ocean Trust at Boston Event
Council President Camou Lauds Environmental Contributions to Shrimp Industry
San Diego, CA – International Seafood Show, Boston, MA – March 14, 2005 – For the second year, the Mexican Shrimp Council gathered hundreds of industry leaders in an intriguing Boston venue to showcase Authentic Mexican Shrimp in creative culinary presentations.
Hosted by new Council President Hugo Camou, the 2nd annual Naked Cocktail Party was held at the Artists for Humanity EpiCenter, a youth-oriented arts center in South Boston. Less than a year old, the EpiCenter was selected by the Council because of its accolades as a "green" facility, in harmony with the Council's own emphasis on environmental responsibility.
The evening's guest of honor was Thor Lassen, president of Ocean Trust, an ocean conservation foundation based in Virginia. Last year, Lassen received national recognition as the National Oceanic and Atmospheric Administration Fisheries 2004 Environmental Hero.
"We wanted to recognize Mr. Lassen and Ocean Trust for their continuing commitment to mangrove restoration and sustainable practices for the harvesting and growing of shrimp," said Camou.
Ocean Trust's commitment to sustainability is shared by the Mexican Shrimp Council. "We are equally dedicated to responsible fishing practices and sustainability, particularly within the unique environment of the Sea of Cortez," added Camou. "Our members strictly follow all the regulations to protect sea turtles and other endangered species, and our aquaculture practices are designed with a long-term focus."
At the Boston event, more than 300 guests feasted on a variety of Authentic Mexican Shrimp preparations that showcased the quality, taste and texture that culinary connoisseurs have come to identify with both wild and farm raised shrimp from the Sea of Cortez region.
Among the menu selections prepared by celebrated Boston caterer Max Ultimate Foods were: Tequila Cilantro Marinated Shrimp, Cumin Dusted Shrimp with Roasted Pepper Salsa on a Black Bean Cake, Grilled Shrimp Taquitos with Golden Raisins and Manchego Cheese, and Honey Chili Glazed Shrimp with Corn and Tomatillo Salsa and Poblano Crème.
The Mexican Shrimp Council recently celebrated the first anniversary of its launch, and in just 12 months has created a rapidly growing support base of more than 600 contributing members.
With members from both Mexico and the U.S., the Council's primary focus is to educate those who purchase shrimp, in particular the U.S. foodservice industry, about the many reasons why Mexican Shrimp as a premium product tastes better, is of the highest quality and is more satisfying to consumers.
The Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Authentic Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
Ocean Trust is a member-supported, ocean conservation foundation building science, conservation and seafood partnerships to sustain the oceans as a food source for humanity (www.oceantrust.org).
