58 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com the islands There was a time in the not-so-distant past when the population of Mount Pleasant was lower, but the volume of shrimp boats lining Shem Creek was higher. Captain Rocky Magwood, a fourth-generation shrimper, remembers a time when shrimp boats were lined up three-to-a-dock up and down the creek, about 80 of them in total. Twentyfive years ago, that number had dwindled to around 70. Today, there are only seven. Seven boats working as hard as possible to keep the local shrimp industry afloat. With the staggering influx of both residents and tourists, it’s hard to comprehend why the industry our town was once known for – and the fruits of its labor that remain a coveted Lowcountry staple – has contrastingly capsized. Magwood, president of the South Carolina Shrimper’s Association, and other local shrimpers, are trying to right the ship. They face a mountain of obstacles but have been working at the state and national levels to fight for the lifeblood of their industry, along with fishermen from eight other ‘warm water’ states experiencing similar circumstances. Running the family business of shrimping doesn’t come easy or cheap, but it’s a labor of love for his family and his community. “We’re all one big breakdown away from being out of business,” Magwood said. “If I didn’t have good friends or people that can help me, I’d already be out of business. Everything we buy to maintain these boats has doubled or quadrupled in price, but we get paid less now for shrimp than we did in 1992 when I started running the boat.” The demand for local supply has also changed. State waters fluctuate with varying types and sizes of shrimp as the season progresses, and sometimes are abundant with smaller, yet arguably more delicious, brown shrimp. Though the sizes average medium to large, Magwood has noticed that many people who buy shrimp are now looking for size over quality. “Even the large shrimp don’t sell like they used to. Most people now only want jumbo — those just don’t exist here most of the season. If you buy jumbo shrimp, there’s a good chance they’re imported,” he explained. Whether the change in demand for shrimp size is due to customers not understanding the natural supply of local shrimp or they are just accustomed to the more ‘photogenic’ jumbo shrimp without considering the origins, it has adversely affected sales. Of the seven boats left, Magwood said that a few will spend part of the season in North Carolina or Florida – where the brown shrimp are slightly larger – and catch and sell their product locally along those shores. For the Local Shrimp Matter Keeping SC’s shrimping industry afloat BY ANNE TOOLE “Friends don’t let friends eat imported shrimp.” – Rocky Magwood, president of the South Carolina Shrimper’s Association
RkJQdWJsaXNoZXIy MjcyNTM1