When you think of Texas and Longhorn cattle, the first thing that comes to mind is the long cattle drives that cowboys used to be on when moving cattle to market on long trips that were dangerous and full of adventure. Ask anyone today and they will tell you that those days are gone—days when men left there families for extended periods of time as they went off on their cattle drives; days out on the lonely trail from sunup to sundown; days when families were apart from each other. These they will say are in the past.

Well, they are all wrong. We still have vaqueros (cowboys) that go on long drives, requiring them to be away from their families for long periods of time. These extended periods usually range from 35 to 45 days at a time. It is not unusual to have some men stay out at sea for 60 or 70 days at a time, before they return to home port.

Vaqueros Del Mar sacrifice everyday by being away from the wives, children, and friends. They work hard everyday in the deep Texas Gulf, traveling from Texas sometimes all the way to Florida. They search for the wild Texas Gulf Shrimp. There isn't much of an art to the process—just follow the path and readings that were logged in years past and hope you get lucky.

Vaqueros are lead by their captain, who is responsible for locating the precious commodity of the sea. The captain must plot their course, read maps, and read several electronic devices that will help him navigate through the Gulf in the pursuit of Texas Gulf Shrimp.

The captain's right hand man is the second mate known as the Rigman. This man has the responsibility of casting out the nets with the outriggers, making sure they don't get tangled and close up as they are lowered into the sea. He is also responsible for maintaining the quality of the precious cargo once it has been brought up to the deck cleaned and sacked.

The Rigman also has responsibility for stacking the sacks of shrimp in an orderly fashion in the freezer hole after they have been dipped in the brine tank—an IQF tank that quick freezes shrimp to seal and lock the freshness and quality immediately.

The third mate is usually either the youngest or less experienced member of the three man crew. This man has the distinct responsibility of being the main person responsible for "heading" the shrimp. This means removing the head from the tails and filling the sacks. Of course he has help from the Rigman, but this is the header's sole duty.

These Vaqueros must get along well and work as a team at all times. Any vessel, regardless of how large it is, or how it seems while at the dock, becomes just a tiny spec once it is in the great Texas Gulf (aka. Gulf of Mexico). The 90- or 95-foot vessels quickly run out of room, and there isn't any way of getting off to stretch your legs.

Being confined in such a small area for such a long period of time requires a stable, calm, and easy atmosphere that is conducive to quiet time and relaxation. However, this is no vacation cruise. There aren't any lounge chairs or frozen margaritas aboard.

These Vaqueros usually work from 6 or 7 pm until noon the next day. Most of the shrimp feed at night, and that is when they are best caught. The early morning sun quickly heats up the steel vessels on the outside and deck. So, these Vaqueros must work quickly and hard before their catch spoils and becomes fish food.

The Vaqueros' income is based on commission—a percentage of the gross revenue which is based on the price and volume they caught and returned to port with. Shrimp have price swings like all other commodities. This is the same as farming. If you have a good catch or crop, well guess what—usually everyone around you does too. When everyone's catch or crop is good, the supply has outpaced the demand. When this happens, the price drops, competition takes over, and everyone wants to sell their catch or crop Prices just fall.

To make matters a whole lot worse, you throw in the great American tradition of free trade. No charges or tariffs for imports protect us, so the U.S.A. market now becomes the dumping ground for all the world's shrimp that are mainly "farm shrimp". Prices continue to tumble downward, and before you know it, the best shrimp in the world becomes lost in the billions and billions of pounds of imported shrimp that Americans see everyday being advertised.

It would be the same as if Rolex suddenly were selling at prices comparable to Timex or Seiko watches. If you couldn't tell the difference, why would you pay more?

This is where Texas Gulf Shrimp stand out. They have set the world standard in all categories from sweetest, best texture, freshness, and plumpness. This is the highest quality shrimp anywhere in the world.

The Vaqueros Del Mar have worked and toiled in the wide Texas Gulf and sacrificed to bring you the best there is. Once you have tried true Texas Gulf Shrimp, you will realize what this is all about. There just isn't any comparison. You will wonder why you didn't try this before and why you haven't tasted shrimp this good before.

Next time you are at a restaurant, ask them if the shrimp they serve are Texas Gulf Shrimp. If they say yes, then your taste buds will recognize the taste immediately. If it isn't, you will know it, simply because the sweetness, texture, and fresh quality is missing.

So, come on and try these delightful and delicious Texas Gulf Shrimp. You will be glad you did.

Vaqueros Del Mar
Texas Longhorn SHRIMP Co.