The Skrmetta Family discusses canneries, seafood processing, shrimp peeling, oysters, Mavar Shrimp and Oil Company, shipyard, canning companies, shrimp drying, prohibition and dry States, and the Great Depression.

Interview with Clifford Smith in Houma, Louisiana.

Interview with Louis Blum in Houma, Louisiana.

 

Interview with Mark Staton in Lafayette, Louisiana.

Interview with Sandra Boquet in Cameron, Louisiana.

Jodie Avail and Jay Thornhill discusses the origin and history of Dupuy’s Oyster Shop. They talk about the diversification of the menu and the oyster dealers.

Chris Cenac Sr. discusses the dried shrimp industry in the 1930's.  He also talks about the Germans and their use of the shrimp.  He also tells about Louisiana State University in the 60's.  He talks about his ancestors and their travel to Louisiana.  This transcript also discusses the invention of canning and pasteurization and its introduction into America.  The creation and use of Tabasco on seafood was being promoted around the time.  He talks about the steamboats and trains as mode of transportation as well as the development of the telegraph.

Jodie Avail and Jay Thornhill discusses the origin and history of Dupuy’s Oyster Shop. They talk about the diversification of the menu and the oyster dealers.

Houston Foret discusses shrimp drying platforms and the sale of shrimp.  He talks about the other crops and shrimp seasons.  He tells about the different location of the platforms and how far each was from the coast.  Foret talks about other seafood markets in the area such as oysters.  He talks about the hurricanes and the levees.  He tells of people bringing whiskey into the coastal islands during prohibition.  He also discusses the canning trade and cans as well as the different types of boats and what they were used for.  He goes into detail on how to

Interview with Cokie Rathborne and Greg Lier in Harvey Canal, Louisiana.