Ft Myers Beach - Good Neighbor

FMBGN-BIZ-Erickson & Jensen Seafood-The Story of Local Pink Shrimp

• "Cabo" Jim Schaller • Season 6 • Episode 5

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Pink shrimp has a nickname for a reason: “pink gold.” We’re on the bayside of Fort Myers Beach at Erickson Jensen Seafood with Anna, a fourth-generation shrimper who grew up on the docks and still feels that pull every day. She shares the real story behind Gulf pink shrimp, including what makes this species unique to local waters and why so many people swear it’s sweeter and better than what’s shipped in from far away. If you care about fresh seafood, local flavor, and buying with confidence, you’ll want to hear how she thinks about origin, taste, and quality.

We also talk about what it takes to keep a working waterfront alive after a hurricane. Anna walks us through how their operation changed, why they opened a retail seafood market focused on education, and what “local” truly means when you’re choosing shrimp, rock shrimp, and other catches that come through the docks. Along the way, she breaks down sustainability in plain language, explains what demand looks like right now, and shares what she hopes to build next, including plans for an open-air bar and food trucks that keep the waterfront community vibe strong.

Then we zoom out to life at sea: 30-day trips, fishing at night, grading shrimp by hand, brine tanks, and a boat hold that functions like a giant freezer, all done without chemicals. It’s equal parts craft, grit, and pride, plus a little dock-side joy thanks to a snack-loving pig named Cupcake. Listen, share it with a friend who loves great seafood, and leave a review if you want more local stories from Fort Myers Beach.

Erickson & Jensen Seafood
Anna Erickson
1100 Shrimp Boat Lane, Fort Myers Beach, FL, United States, 33931
(239) 463-4050
ericksonandjensenshrimpsales@gmail.com
https://www.facebook.com/ericksonandjensenseafood
@ericksonandjensenseafood

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Welcome To The Good Neighbor Podcast

Intro/Close

Welcome to the Fort Myers Beach Good Neighbor Podcast. No shade, just sunshine, drama-free, positive vibes only. Each episode bring you closer to the neighbors, local legends and businesses. Let's support the local community and make Fort Myers Beach displays a paradise we all love. Want to send out some island love, State Insurance USA, Snug Harbor, Nervous Nellies, and the Alex King Group. They're the good neighbors and businesses that allow us to share the soul of our community with every listener. Pull up each chair, grab a drink, and let's make this island feel at home. Here's your host, Cabo Jim Schaller.

Meet Anna At The Shrimp Dock

"Cabo" Jim

Welcome, Fort Myers Beach, good neighbors. Today we're at Erickson Jensen Seafood here in the Bay Side of Fort Myers Beach with Anna. Welcome.

Anna Erickson

Hello, hi.

"Cabo" Jim

How are you doing today? I'm doing well.

Anna Erickson

Beautiful day, beautiful weather, right? Yes.

"Cabo" Jim

Beautiful scenery in the background here.

Anna Erickson

Yes, we love it here very much.

"Cabo" Jim

So let's get into obviously do seafood here. You do shrimp here. Yes. Share a little bit about what the process is, what

Four Generations Of Shrimping History

"Cabo" Jim

you guys do here.

Anna Erickson

Well, I'm fourth generation. Okay. Um, we've always dealt in shrimp. We have uh well, once upon a time we had 11 shrimp boats, and after the storm, we now have eight. Okay. Um we've got six, yeah. We got six fishing, and we've got two we're still putting back together. Um we've got a retail market that I opened after the storm where we sell the products locally, and uh we also do fuel and repairs. So we've got quite a few things going on here. Yeah, quite a lot.

"Cabo" Jim

So there's a lot of history here though, right? Absolutely. Yes. Tell us a little bit about the history.

Anna Erickson

Well, my great-grandfather came down from Montauk, Long Island. Okay. Um, we've always been fishermen. It's been in the family back to whaling. Wow. Okay. Um he found out there was shrimp. They were calling it pink gold. It was a new idea back then. This was in the 50s. And he said, you know what, let's let's pack up our lives, let's move to Florida and let's start shrimping.

"Cabo" Jim

Sounds like a great idea. So here we are. So what's still

What Makes Pink Shrimp Special

"Cabo" Jim

shrimping? What's the difference between pink gold shrimp and regular shrimp?

Anna Erickson

Well, there's there's lots of species of shrimp.

"Cabo" Jim

Yep, yep.

Anna Erickson

Um, as far as what can be caught from Sanibel to the tortugas, that is a special species of shrimp. Okay. That can only be caught in those zones. And it's signified by a pink dot on the side of the body. Uh, it's an extra sweet shrimp. It's in, in my opinion, superior, but also is considered a superior in-flavor product. Um, there's also some in the Gulf of Mexico, there's some other types of shrimp as well. There's white shrimp, brown shrimp, and uh rock shrimp. So we specialize in the pink shrimp. Uh, we also do have a shrimp dock in Texas where we will on the summertime uh fish for the brown shrimp and the white shrimp. Okay. Um, but our main focus is the pink shrimp.

"Cabo" Jim

And the pink is part just here, right? Yes, just here. That's what makes it.

Anna Erickson

Yes, makes it so special. Yes.

"Cabo" Jim

Very interesting. So, how did you get involved in all of this?

Anna Erickson

To be honest, I always wanted to be a part of this. There, there was never really anything else that I ever even thought about. It was like come out the womb, head to the shrimp docs. Part of the family, right? Absolutely. I mean, as a child, I can remember saying, Oh, I don't, I don't feel great. I'm I don't want to go to school today. Uh you know what? I'll just go down to the shrimp docs. It'll I'll be fine down there. You know, it's always been like that for me. I there's definitely a draw, and um it's just always been my absolute thing that I was sure about in life.

"Cabo" Jim

And you love doing it. So where did you start? What did you start out doing?

Hurricane Recovery And The Retail Market

Anna Erickson

I start out in the office. Um, I realized pretty fast that ADHD wasn't gonna let me sit still. Um, and it's because honestly, having ADHD has become quite the benefit. I am I am I am like an octopus. I've got my arm here over there. Um I just I do so many things and happy to do so.

"Cabo" Jim

Yep. And you just kind of graduate and kept learning more, doing more.

Anna Erickson

And then I started unloading the boats, um, which was awesome. And I still do part of that, but I've got quite a team that tends to push me out of the way while we're doing that at this point, because they have it as a well-oiled machine. Um so then I moved on after the storm, our net shop, uh, you know, our net guy was fixing about 54 boats worth of nets. Wow. Um, each boat carries two they're using and two to four more that they have on the boat ready to go in case things rip or break or what have you. So that was a lot of nets. Um after the hurricane, there was about 10 boats. So he said, I don't want to stop fixing nets. You know, I love my job, but I can't afford rent and fix uh so few. Yep. So we said, well, how can we make it work? And he and he said, if I can fix them at home, I will continue on. And we said, any way you can do it, do it. You know, we we want we want you, we want you to be a part of the business, and and we want it to work. So he now fixes nets at home and we turned the net shop into a retail market.

"Cabo" Jim

Ah, very nice. Smart idea.

Anna Erickson

Yes. Uh the focus of the retail market is education. All products are local products, you know, items that are caught here. Yep. Um, and I just want people when they visit to understand that and know what they're getting, know why they're getting it, yeah, and and taste the very best.

"Cabo" Jim

It's coming from the local waters right here. It's not coming across seas or oceans or different countries, it's coming from right here.

Anna Erickson

Right.

"Cabo" Jim

I love it. I love it.

Anna Erickson

And learning that, you know, learning those flavors.

"Cabo" Jim

So you mentioned you're down to 10 boats. Are you the only shrimper left here?

Anna Erickson

Uh, we're the only dock left here.

"Cabo" Jim

Okay.

Anna Erickson

There is a few outside boats that we manage. Um, and we would like to do more as we used to. Uh, so we're just waiting on dockage for that. Got it. So that we can ethically invite people here and have the space for them and the ability to take care of them the ways they need it. And you know, we're hoping for that soon. We'll as the as the county decides, you know, what the plan is over there. And it sounds like they're really getting somewhere finally. Fingers crossed. I saw something and it made me happy. And the docs were there in the visual. So, you know, that's ecstatic. And hopefully that continues moving in the direction it is moving, and we can't wait.

"Cabo" Jim

Yep. So you mentioned other things other than shrimp that you guys fish

Other Catch And Seafood Favorites

"Cabo" Jim

for. What types of things are you?

Anna Erickson

Well, there's some other products they can be centered by catches that um that our guys do bring in, you know, and that can be anywhere from lobsters to squid to uh octopus. You know, there's some items that they bring in. There's something called a slipper lobster, or we call it a bulldozer. And to me, it's like the chef's cut of the good stuff. Yes, yes. And then we also do do the rock shrimp, um, which is a labor of love, but yeah, uh so sweet, so delicious, and such a special product, another, you know, very localized product.

"Cabo" Jim

Yep.

Anna Erickson

And I feel I feel good about being able to offer those things to the public.

"Cabo" Jim

And do you get a lot of people coming in from other parts of Florida to come by here? Absolutely.

Anna Erickson

You know, people are they like what they see down here, you know, they're interested in in uh not only the the products we have available, but the lifestyle. Yeah, you know, I love that. This is kind of the last frontier to some degree, and it's special, it's Americana, and and people people do love that type of thing. Absolutely, and the history that comes with it. So we welcome them. So favorite fish that you enjoy or others? Oh gosh, I love pompano. Okay, um, I love hogfish. Hog fish is good. I mean, I don't say no to any seafood. Right.

"Cabo" Jim

Do you cook it up or do you have a yes? Of course. Yes, I love to cook.

Anna Erickson

I love to cook, yes. Any specialties? Uh, you know, I like to kind of just make things up. You know, my uh my cultural background is is a mutt. So as far as cultural dishes, throw it all together. Kind of like a big I never really had any, so I tend to just um kind of make things up, which I enjoy doing. And uh another just fun experience about being at the docks is it is a melting pot of people. So I do get to learn a lot of tips and tricks and things about cooking that I don't think most people get to experience. So I really enjoy that. You know, we've got a lot of uh Mexican culture, Vietnamese, Guyanese. Wow. Uh so really a mixed bag of very interesting and cultural people that lead to lots of wonderful experiences and definitely good food experiences.

"Cabo" Jim

And that's incredible because that's yeah, that's part of it. There's the experience and learning from other people, absolutely cultures, and things they do. Absolutely. How many people do you have working with you?

Anna Erickson

Uh we've got about 50 to 100 people at this point. You know, before the hurricane, between the two docks, there was over 500 people within the industry. Wow. So it's a big cutback.

"Cabo" Jim

Yep.

Anna Erickson

Are you seeing demand a little lower now or demand in what way?

"Cabo" Jim

Either from the public or from commercially for the shrimp?

Sustainability, Demand, And Shipping Plans

Anna Erickson

Um, you know, people want the shrimp. There's there's no doubt about that. And it is an incredibly sustainable item. You know, the shrimp live about a one-year lifespan. Okay. So the crops just replenish. There's no issue with overfishing and that kind of thing. So that's never really been an issue, you know. Yeah, that's not really how it functions, the business, the business. Um, they're definitely wanted. Um, at this point, we don't do any shipping. We would like to move in that direction. Um, so it's pickup only. So I would say if we were doing a little more in that direction, that the there might be a situation for demand and that kind of thing.

"Cabo" Jim

Absolutely.

Anna Erickson

Um but we'll see. We we we want to do that. We intend on doing that as the market grows.

"Cabo" Jim

So that's part of the future. What other things do you see in the future?

Future Vision: Open-Air Bar Plans

Anna Erickson

Uh, this building we're in right now used to be our supply house. Okay. And um, once the hurricane came and blasted all the walls off, we were like, wait, this is kind of beautiful out here. This is really nice. So we moved our supply house over to a building that's higher, higher uh up on ground, and we decided to start getting the permitting to make this an open-air bar with maybe like some food trucks type deal.

"Cabo" Jim

I love it.

Anna Erickson

Um, so yeah, we're we're moving in that direction as well.

"Cabo" Jim

Very good.

Anna Erickson

Yes, yes, yes.

Life At Sea On A Shrimp Boat

"Cabo" Jim

Aja is a uh professional shrimper, she's been shrimping for about 10 years.

Anna Erickson

I haven't been trimping, but I'm talking about going shrimping next month. You are? Yes, yes. I'm really excited about it. You know, I've done pretty much every job at the docks that a female can do, and I'm I'm wanting to learn more. I'm wanting to know the details of what happens at sea. And you know, this is the right time in my life to to try this out before I can. So I'm I'm really excited about it, and I can't wait to see what goes on out there.

"Cabo" Jim

Well, you haven't been out yet, but explain that experience for our listeners. What's the thing?

Anna Erickson

They go out for about 30 days, okay, and um, they troll at night. So they're working all night, they're sleeping all day. The boats out at night, that's what's happening. Yep, they'll be fishing all night. They do um, they have a try-net, they pull every like 30 minutes or so. Okay, and then the if the trinets got shrimp in it, then they start dragging the big nuts and they'll do about three-hour drags, and then they'll dump the shrimp and start picking and start dragging again. They usually do about three drags a night.

"Cabo" Jim

Wow. But they're out there for and where where are they keeping all that?

Anna Erickson

If they're out there for 30 days, so they um they basically hand grade the shrimp, yeah. They put them into like onion sacks, okay, and then they stick those into a brine tank, which is just salt water. Uh, we don't do any chemicals on any of our products. Uh, and they go through the saltwater bat that individually quick freezes them, and then they go down into the hold. So the whole bottom layer of the boat is basically a freezer. So they go down and they put them in different piles depending on what sizes they are. And once the hold is full, then they come in, and that's usually an average of 30 days.

"Cabo" Jim

Wow. And then they come back here and they get all the unload them, yeah.

Anna Erickson

And they take about a week to two weeks to get things back together, fixing things, preparing for the next trip, grocery shopping, um, and then heading back out again.

Cupcake The Pig And Dock Life

Anna Erickson

Very nice.

"Cabo" Jim

So I so I've heard rumor you have a little guest here now. Want to visit her next time, but I guess what she's like a little mascot now?

Anna Erickson

Oh, cupcake. Yeah. Um, so the the main engineer who lives on property and takes care of all the boats, his name is Jesse Clapham, and there she is. And um he loves animals. And lately he has gotten this pig, and it's wonderful. I mean, she's just bringing joy to everybody, and it's just fun to have you know animals around to bring joy to everybody. Um yeah, she loves all snacks, for that matter, yeah. All snacks for sure. Um, but yeah, he's got he's got three dogs over there, a pig, some flying squirrels. I think he had some possum babies over there for a little bit. They might have finally moved on. Um, but yeah, too funny. It's country and we're it's everywhere on the water, you know. Said you can't have animal friends. I love it. I love it.

"Cabo" Jim

So yeah, I know you don't work all the time, though it seems

Recipes, Hours, And How To Visit

"Cabo" Jim

like you do. What do you enjoy doing when you do get a moment of free time outside of work?

Anna Erickson

I love to travel. I do a lot of traveling. A lot of my girlfriends from college uh live in other parts of Florida, so I like to visit. I just was on a girl's vacation in St. Augustine. Went and checked out the excuse me, the beach there. And um, like I said earlier, I love to cook. Yep.

"Cabo" Jim

Um favorite shrimp recipe? I didn't ask you that.

Anna Erickson

Um, I love the bang bang shrimp. I do the rock shrimp I use to do the bang bang shrimp. I love that. And then um I do a lot of um like pasta. Okay. Shrimp pasta, so easy. Love to do that. Um, yeah. I mean, it's just it goes with everything, you know. It's like literally.

"Cabo" Jim

Does it go with tequila? I gotta ask you.

Anna Erickson

Well, yes, of course it goes with, of course it goes with tequila. Well, it doesn't go with tequila. What doesn't go with tequila? That's another thing that matches every ingredient. Next time we'll have to try that.

"Cabo" Jim

I'll bring the tequila, you bring the shrimp. Sounds great. I'll do it that way. So, how would our listeners go about contacting you if they wanted to come by, get some shrimp, or or learn a little bit more?

Anna Erickson

Well, our market is open um seven days a week, okay, and that's nine to five, and then on Friday it is nine to six. Okay, so always open for retail. Um, and is there a seasonality or no? So there is no shrimp season for the pink shrimp, they're year-round, yep, okay, which is also a wonderful part of that species.

"Cabo" Jim

Yep, very nice. Gotta love it, gotta love it. Yeah, absolutely. Any last words for our listeners today? No, I I feel like we had a nice conversation. Yeah, absolutely. I want to I want the story when you come back off the boat. Yes, that's not sounds great. Definitely need to hear about that. Absolutely. 30 days, I'm sure I'll be changed at that point.

Anna Erickson

We'll see, right? We shall see. No, no, you don't. You gotta be someone who can handle a lack of technology. No, right. I don't know how many people in this world are left that can handle that, but shrimp for sure do.

"Cabo" Jim

We'll see if you come back, right? If we haven't looked up the board, right?

Anna Erickson

Like, all right, we've got enough.

"Cabo" Jim

We gotta go. Yeah, right. Very good. Well, Anna, it's been a pleasure meeting you. Thank you for being such a good neighbor, and we'll see you here at the shrimp docks soon. Absolutely.

Anna Erickson

Come on down, try the taste of vacation.

"Cabo" Jim

There we go. Very good. Thank you.

Anna Erickson

Wonderful talking to

Closing Thanks And How To Join

Anna Erickson

you.

"Cabo" Jim

Thanks.

Intro/Close

Thanks for tuning into the Fort Myers Beach Good Neighbor podcast. No shade, just sunshine, drama-free, positive vibes only. If you loved what you heard, share it with a friend and keep the good vibes going. Until next time, remember to cabo until you wobbo and keeping a good neighbor. Also, to not make your favorite neighbors, local legends, heroes, or local businesses, to be on the show. Go to fmbgoodneighbor.com. That's fmbgoodneighbor.com or call 239-427-4100. We want to send us some island love, State Insurance USA, Snug Harbor, Nervous Nellies, and the Alex King Group. They're the good neighbors and businesses that allow us to share the soul of our community with every listener. Here's just celebrating all that makes Fort Myers Beach, likes a paradise we all love.