Robin’s Seafood Company

As I pull up to a small dock of oyster boats in Ysloskey, Louisiana, I come upon a group of fishermen hauling bags of oysters in an assembly-line fashion.   I am immediately struck by their focus and intent and the way in which their movements are synchronized to some mutually understood rhythm. No one misses a beat. My silver rental car draws the attention of the fifteen or so men working tirelessly in the oppressive mid-day sun, and I can sense a mounting curiosity between us. The men go about their work, bagging and tagging the oysters, as I park the car and wander towards the dock. A tall, elderly man wearing a bright blue shirt is inserting identification tags into each bag of oysters as it comes off the boat. His beautifully wrinkled face betrays his wisdom. I catch a glimpse of his flirtatious nature as he introduces himself as “Slim”, an apropos nickname for such a lanky, smooth-talking fellow.

Slim is one of the dedicated employees of Robin’s Seafood, a local company specializing in the cultivation, processing and distribution of fresh Louisiana oysters. Now under the direction and management of Don Robin, Robin’s Seafood celebrates a multi-generational family tradition of boating and fishing culture. As I walk around the docks introducing myself to the oyster boats, I am moved by the refreshing sense of camaraderie and team work among the fishermen. Slim introduces me to Virgil, a fellow oyster boat captain. Standing in front of the remains of the ice house and the forest surrounding the docks, the brothers reminisce on their childhood, a time during which their families lived off the land and their natural surroundings. For them, the community of Robin’s Seafood seems to recall this lifestyle of communing with nature.

With a sly smile, Edward, Don Robin’s father and former manager of Robin’s Seafood, offers me sunscreen and a fresh can of Budweiser to beat the heat. As we begin to discuss the history of the company and the struggles it has faced during and after the storm, Edward explains that the oyster and fishing industries were hit particularly hard during Katrina because the hurricane disrupted the ecosystem and destroyed many of the fertile oyster beds. During Katrina, the Robin’s ice house and oyster shop were destroyed, and most of the fishermen spent six to eight days on the oyster boats after the storm. Though rebuilding has been a lengthy and arduous effort, both Don and his father are bright and hopeful. Committed to their long-standing family tradition of boating and oyster picking, they are aiming to establish a presence in the vast and growing field of recreational tourism. During daily excursions offered by the loyal Robin’s staff, guests will be able to experience a deeply rooted and perhaps lesser known aspect of U.S. culture. Robin’s Seafood Company’s commitment to the tradition is unwavering. As notes, Don and the rest of the crew had to physically drag him off the boats and into retirement!