ABOUT GRAHAHM SHRIMP CO.
Ernie Anderson
Bayou La Batre, AL, a place of opportunity fueled by the Gulf of America, Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co, Inc. will tell you after 4 generations of success in the shrimp and seafood processing industry. Through hard work and honest living, the faces behind Graham Shrimp have made a name for themselves locally by catering to customers’ needs, making smart investments and simply doing good old-fashioned hard work.
Their story begins in the 1940s, when Steve’s parents Mr. Willie (Louis Wellington Graham) and Mrs. Olivet Graham traveled to Mobile from Coden, AL, by train, selling crabmeat to hotel patrons at the Rolston Hotel. The ever forward thinker, Mr. Willie became a pillar of Bayou La Batre when he pioneered the harvesting of brown shrimp from the Gulf around 1948 on his boat, Morning Star. Exploring Lake Bond, Mobile Bay and beyond, Willie’s discovery of brown shrimp farther into the Gulf revolutionized the shrimp industry, adding a new variety to the white shrimp already available.
Ernie made his debut with Graham Shrimp after moving to Mobile in 1986. It all began when he helped Steve take a “wheel” (propeller) off a boat. He was introduced to the industry, and with the help and guidance of Steve, Ernie began a route selling Bayou La Batre seafood into Dallas, TX. That relationship led to meeting and marrying Terri Graham, Steve Graham’s daughter. Ernie and Terri decided to buy Graham Shrimp from Steve. Ernie smiles when he says that after they bought the market, no one asked him his last name for a year, assuming he was a Graham. “I had to get married to get my name back,” Ernie says.
In 1992, an opportunity arose as Ernie was asked to help regain possession of a boat. Upon regaining possession, Ernie brought the boat to Steve’s brother Darrell Graham’s facility in Bayou La Batre. Darrell convinced Ernie to keep the 92-foot boat for use so, Ernie decided to lease Darrell’s fuel and ice dock in order to sell fuel, ice and other supplies.
Ernie delved into the shrimp business for good after salvaging and rebuilding another boat and serving as port captain of other boats in the Bayou La Batre harbor. With 8 boats at his disposal, it was an easy decision to continue.
From there Ernie and Steve joined together with the vision of rebuilding the family business. They acquired a 1,200-square-foot building, which they expanded upon in 2008 and 2013. Graham Shrimp has since bought property that includes an 8,000-square-foot processing area, a 1.5-million-pound cold storage facility and a 1,400-square-foot dock facility with a holding freezer and cooler. The hustle and bustle and a thriving business are evident at Graham Shrimp.
Ernie says loyalty to both suppliers and customers is key to making it in the business and Graham Shrimp has taken great care to deliver on this. In the end, a series of opportunities and a work ethic that all began with Mr. Willie and Mrs. Olivet, has helped Graham Shrimp secure its place in the history of the seafood industry of Bayou La Batre. As Ernie says, “The only people who get discriminated against down here are people who are lazy and don’t wanna work.”
At Graham Shrimp it is evident that hard work has certainly paid off.
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