You’ve got head-on shrimp, you’ve got peeled shrimp, you’ve got peeled and deveined shrimp, tail-on and tail-off; there’s just so many different things that you can do with shrimp… I may not have made a whole lot of sense, but I just like dealing with shrimp.
Quality Poultry and Seafood
895 Division Street
Biloxi, MS 39533
When you drive into the old neighborhood of East Biloxi on Division Street, before you have to decide to make a left towards the IP Casino or a right to the Beau Rivage, Quality Poultry and Seafood’s massive baby-blue warehouse reminds you for a moment of what used to be Biloxi’s most famous industry.
Todd Rosetti didn’t actually start his career at the University of Southern Mississippi thinking he would run the seafood wholesaling business that’s been in his family for over 50 years. He was following in his mother’s nursing footsteps until conversations with his ailing father about the impending arrival of the casinos convinced him of the opportunity that would afford. He switched his major to marketing, and, beginning with the day after his graduation in 1993, he’s been working at Quality six days a week ever since.
The time since has been good for business, but the picture for the seafood industry in Biloxi as a whole has only gotten more complicated, causing many shrimpers and fishermen to tie up for good. Todd had led the company into sophisticated wholesale operations, opening a restaurant, branching out into catering and expanding retail, but still he knows that his long term fortunes will always be tied to the local fishermen.
Date of interview: September 5, 2008Interviewer: Francis LamPhotographer: Francis Lam