In Texas, Vietnamese American Shrimpers Must Forge a New Path Again
The sun was still rising when Vinh Nguyen hauled in his first catch of the day. For the next half-hour, he worked methodically, using his bare fingers to sort the slippery crustaceans from Matagorda Bay. The famed Texas brown shrimp went in one bucket. The Texas white shrimp in another. Seagulls and pelicans hovered around him in the cool, sticky air, while dolphins swam alongside the boat. All were eager for the discarded fish — free breakfast. By noon, Mr. Nguyen caught enough shrimp to take home about $600, a decent profit these days, but still less than in years past when $1,000 marked a good day. “Not much,” he frowned, as he stood on the slick deck assessing the ice chests that were now filled with shrimp. Photos, >>click to read<<07:35
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