Galveston’s connection to the Gulf runs deep. Anglers flock to the island daily, casting lines from their private boats, piers, charter boats, and guided excursions in search of the region’s abundant sea fare.
Beyond recreational fishing, fleets of working vessels call Galveston home, supplying local restaurants with freshly caught seafood from nearby waters.
Fishing isn’t just an industry here - it’s part of the island’s cultural fabric. Generations of shrimpers and fishermen have worked the Gulf, including 92-year-old Captain Jerome “Pops” Kunz, who began shrimping with his father at age 10.
By 15, he had his own boat and eventually raised ten children on the strength of his catch. His daughter-in-law, Nikki Kunz - known as the “Texas Shrimp Diva” - continues the tradition alongside her husband Jason, a third-generation shrimper.
Nikki has been vocal about the dangers of imported shrimp, raising awareness about the ethical and health concerns tied to foreign seafood.
As demand for shrimp has grown, so has the profit potential - prompting overseas companies to flood the U.S. market with farm-raised products. Many rely on cheap labor and practices banned in the U.S. to keep prices low.
Beyond ethics, health concerns loom large. Farm-raised shrimp often live in overcrowded conditions, where they may consume waste or even turn cannibalistic when food is scarce. To prevent disease, they’re treated with antibiotics and medications - some of which are prohibited in the U.S. - yet still end up on American plates.
New legislation now requires seafood wholesalers to label whether shrimp is farm-raised, a move aimed at educating restaurants and buyers. It’s a step in the right direction, but local shrimpers say it’s not enough. Without stronger support, they fear the tide may turn against them.
“As a female shrimper, I believe it’s vital for consumers to understand they have a choice,” Nikki said. “Choosing wild Gulf shrimp supports the local industry.”
Gulf-caught shrimp offers a cleaner, healthier alternative to imported varieties, which are often treated with chemicals. Nikki encourages diners to ask a simple but powerful question at their favorite restaurants: “Is it bought here - or brought here?”
Katie’s Seafood House and Katie’s Seafood Market are well-known, family-owned businesses rooted in Galveston’s fishing tradition. Derrick Gutierrez, son of owner Buddy Guindon, runs the restaurant and food truck, while his two brothers oversee the market and fishing fleet - keeping the operation all in the family.
“We want to be thoughtful about the seafood we catch, serve, and sell,” Gutierrez said.
“Fishing and shrimping are arduous work. We’re trying to save an American industry. The fact that we can still fish local waters is a testament to those of us who are good stewards of the Gulf.”
Gutierrez points to the sustainable fishing system already in place. To prevent overfishing, each commercial angler is assigned a specific catch weight. At the end of each day, they must call a game warden to confirm their haul is within quota - a system designed to protect the Gulf and preserve the industry.
Will new legislation be enough to safeguard Gulf Coast shrimping? Time will tell.
“Keep in mind, the shrimping industry doesn’t just feed the shrimpers and their families,” Gutierrez said. “The whole industry depends on its success - everyone from boat crews to net makers. It’s a community we’re trying to protect.”
For the Halili family, the world is – literally - their oyster. Restaurateur Raz Halili grew up on the docks of his family’s renowned San Leon business, Prestige Oysters. He went on to open Pier 6, a 2022 James Beard Award semifinalist for Best New Restaurant, and later revived Fish Company Taco on Galveston Island.
Like many multi-generational fishing families, Halili is committed to supporting local seafood markets and serving what he calls “tide-to-table” cuisine. With deep roots in oyster harvesting and a dedication to sustainable practices, his restaurants stand out for their use of seasonal ingredients and fresh Gulf hauls.
Halili partners with Katie’s Seafood Market to source local fish, including unique bycatch used in ceviches, aguachiles, and crudos - an approach that supports sustainability while showcasing the Gulf’s diversity.
Galveston restaurants offer a wealth of fresh Gulf seafood, served across a range of dining experiences - from casual bites to upscale plates. For this feature, the Galveston Monthly team selected six standout dishes that highlight the flavor and freshness of Gulf-caught seafood.
Wherever you dine, remember that choosing local catch helps sustain our fishing community. Don’t hesitate to ask your server where the seafood comes from - supporting local waters means supporting the people who fish them.
Fish Company Taco
At Fish Company Taco, the crudos and aguachiles shift daily with the freshest Gulf catch. Pictured is the Red Snapper Aguachile - bright and bold with black garlic, shaved red onion, serrano relish, and red radish. The restaurant’s mission is simple: celebrate the bounty of the Gulf and the vibrancy of peak-season produce.
Katie’s Seafood House
Katie’s Seafood House serves fresh catch straight from its own fishing fleet - offering diners the reassurance of same-day seafood. The Whole Snapper Vera Cruz features a 1.5 to 2 lb Vermillion Snapper, scored and deep-fried, then topped with a traditional Spanish Vera Cruz sauce of olives, tomatoes, sweet peppers, herbs, and spices. It’s a flavorful tribute to the Gulf and those who sustain it.
The Den and The Fancy at Hotel Lucine
At this mid-century modern boutique hotel on the Seawall, the kitchen serves a rotating selection of freshly caught whole market fish atop seasonal vegetables - available at both in-house restaurants, The Den and The Fancy. Pictured is one standout dish: Gulf Shrimp Tagliatelle, made with housemade pasta, basil from Galveston Greens, chilis from Seeding Galveston, and Gulf shrimp sourced from Katie’s Seafood Market. The plate reflects a thoughtful blend of local sourcing and coastal flavor.
Nick’s Kitchen and Beach Bar
Nick’s Bang Bang Shrimp is a bold Gulf favorite: six jumbo shrimp, panko-crusted and flash-fried, then tossed in a house-made blend of garlic, Sriracha, and sweet Thai chili sauce. The result is crispy, spicy, and addictive. Owner Nick Gaido proudly serves only Gulf-caught shrimp, keeping his menu rooted in local waters.
Shucks Tavern & Oyster Bar
Mermaid Tears Oysters are the star at Shucks Tavern, a lively spot known for its rotating oyster menu. These hand-raised bivalves from Galveston’s West Bay - courtesy of Lone Star Oyster Company - are prized for their mild, creamy texture and rich sweetness. Served fresh and seasonal, they showcase the quality of locally raised oysters.
West End Marina & Restaurants
The Campechana at West End Marina is a Gulf Coast twist on a Mexican classic. Made to order, this seafood cocktail features Gulf-caught 41/50 shrimp and a trio of house-made sauces - pico de gallo, chimichurri, and cocktail - plus a kick of Tabasco and Old Bay. Bright, briny, and layered with flavor, it’s a dockside favorite.