ROUSES_MarApr2019_Magazine-R

Whether you observe Lent and forgo eating meat on Fridays and holy days, or just love seafood, you live in exactly the right place. We can all agree that the best seafood in the world comes from right here on the Gulf Coast. Here at Rouses, local seafood is our specialty. We buy our Gulf fish, shrimp, crabs, crawfish and our wide range of oysters from dedicated, local fishermen with whom we have close personal and profes- sional relationships. As the Gulf Coast’s grocer, and avid fish- ers ourselves — my grandfather started taking me fishing when I was two — we feel a particular commitment to support and preserve the Gulf Coast’s seafood industry. It plays such an important role in our culture and economy. We’re also a proud partner of the Coastal Conservation Association (CCA), whose mission is to conserve and protect our coast and waterways. I can honestly say you will not find anyone with more enthusiasm than we at Rouses have for the people, water- ways and fisheries of the Gulf Coast. But our commitment to responsibly sourced seafood doesn’t end at our coast. We’re mindful of how all of our seafood is caught and farmed. Our wild-caught seafood — like Alaska salmon — is caught in natural habitats such as oceans, gulfs, lakes, bays, rivers and basins. We also offer farm-raised seafood. Several fish and shellfish species thrive in an aqua-farm setting, including Missis- sippi catfish and Alabama oysters. And you can rest assured we only work with trusted fish farmers with solid reputations who use only the best aquaculture practices. We like to joke that there are four seasons on the Gulf Coast: crawfish, crab, shrimp and oyster. All seafood, like produce, has seasons. We source in-season from the East Coast and West Coast, as well as from the world’s oceans. Fresh fish is caught and delivered jet fresh to our stores. (And thanks to modern freezing methods, you can also enjoy seasonal favor- ites like wild-caught Alaska salmon year-round.) As you can certainly smell in our stores these days, it’s peak crawfish season. You can get our famous Louisiana crawfish hot from the pot, 11am to 7pm, every day. We’re also boiling Gulf crabs and shrimp — and our boiling recipes go back three generations. I encourage you to try all our fresh seafood options this Lenten season, including our great selection of Gulf fish, which comes straight off the boats. Depending on the day, you’ll find drum, snapper, grouper, redfish, speckled trout and sheepshead. Our seafood experts are trained to cut every piece of fish we sell. And if you’re not sure how to cook something, you’ll find great seafood recipes on our website at www.rouses.com, as well as in the pages of this magazine — in this issue, we have three different versions of oyster spaghetti! by Donny Rouse CEO, 3rd Generation from the family

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