Black US entrepreneurs riding seafood boil trend’s wave of popularity

Chad Dillon, hte owner and founder of The Boiler Seafood and Crab Boil in Buckhead, Georgia, holding up king crab legs.

Seafood boils are one of the hottest culinary trends in the United States this year, and two black entrepreneurs are riding that wave of popularity to record sales.

A staple of Black Southern cuisine, especially in the U.S. state of Louisiana, the seafood boil has achieved national recognition, with chains such as The Juicy Crab expanding rapidly – it now has 52 restaurants in 10 states. Grocery chains including HEB and Rouse’s have begun selling seafood boils to go, and Chicago, Illinois, U.S.A.-based Two Fish Distribution is expanding distribution to 1,000 retail locations, including Kroger and Meijer outlets. Two Fish recently announced a new distribution deal with Harris Teeter for its with its shrimp, crab leg, and combination options at grocery stores in North Carolina, South Carolina, Georgia, Virginia, Maryland, Delaware, Florida, and Washington D.C.

“With preparation in just under 10 minutes, families this summer can enjoy creating their own seafood boil right at home. Their cult-like following hopes to bring the popular tradition with a taste of Chicago to Harris Teeter frozen aisles in the Southeast and Mid-Atlantic regions and provide a unique, premium seafood frozen option at a great value to their consumers,” the company said in a press release.

Chicago, Illinois, U.S.A.-based Two Fish Founder Yasmin Curtis told SeafoodSource her entrepreneurial dream is to …

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