TAMPA — A brawny crew hauls corpulent sacks of “pink gold” from the Master Daulton’s freezer hold onto pallets at the Tampa Shrimp Docks.
John Donini runs the pallets of colossal Key West shrimp by forklift into the Superior Seafood packing house, where his cousin, Ernest “Ernie” Donini, weighs them, then logs them in.
In an average year, some 3.5 million to 4 million pounds of wild-caught shrimp rolls into this packing house off Causeway Boulevard, offered up by 25 to 30 shrimp boats. Next door, Versaggi Shrimp Corp. offloads about 800,000 pounds a year from its own six boats.
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