Joe, John, Sal and Fred Versaggi on the docks where they run the shrimping company their grandfather founded in the late 1800s.
Rock shrimp are related to more well-known pink and brown shrimp, but have hard exteriors that are difficult to remove by hand. Once cracked, the meat inside tastes similar to lobster.
A photo of the elder Salvatore Versaggi, who founded the shrimp operation after immigrating from Italy to the United States, hangs on an office wall to remind workers of the company’s legacy.
Workers offload their catch, which is packed in bags typically used for onions. Shrimp are sorted into the porous, net-like bags, then flash-frozen in a brine tank onboard to preserve freshness.
Fred Versaggi shows off the crustaceans that are his family’s livelihood.
Warrior is one of six boats in the Versaggi fleet.