Newsletter
Geraldo Ochoa and Lawrence Pena use hooks to remove bags of shrimp from the boat's hold and onto a conveyer belt as a crew works to move and process hundreds of sacks brought in from the Gulf of Mexico and into the Port of Palacios. From the Gulf to the table, the Philly's Seafood shrimp will go to a processor that packages it according to the company's specifications. The shrimp are then sold to a distributor responsible for supplying restaurants and grocery stores.
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