A Day Aboard the Gracie Belle: How South Carolina Shrimpers Bring in the Catch

A day aboard the Gracie Belle reveals the rhythm of local shrimping

Photography by Michael Hrizuk

Every fall, South Carolina shrimp boats head into Atlantic waters in pursuit of one of the Lowcountry’s most treasured harvests. Photographer Michael Hrizuk joined Capt. Craig Reaves and his crew aboard the 80-foot Gracie Belle, an impressive vessel equipped with twin 68-foot nets, to document a day on the water. From setting the trawl before sunrise to unloading baskets of fresh shrimp back at the dock, these photographs capture the skill, grit and tradition behind every wild-caught shrimp. It’s a way of life that has shaped the coast for generations and continues today.

Setting the Trawl: How Commercial Shrimping Begins

Working from the stern, Capt. Craig Reaves and his crew guide the rigging into position before sending the nets overboard. After one final inspection of the lines, floats and gear, the Gracie Belle begins another six-hour day chasing wild shrimp across the Atlantic floor.

Bringing the Shrimp Trawl Aboard

Each haul follows a familiar rhythm. The trawl is brought alongside, the heavy doors and rigging are secured, and the tail bags — where the shrimp collect — is lifted above the deck. It’s a sequence refined through years of experience on Lowcountry waters.

Sorting Wild-Caught Shrimp & Returning Bycatch

When the tail bags are opened, shrimp spill across the deck, or in this case, across the culling box alongside fish, rays and other marine life known as bycatch. Working quickly by hand, the crew separates the shrimp while returning as much of the bycatch as possible to the water before the next tow.

A Full Haul of South Carolina Shrimp

Basket after basket of fresh shrimp come aboard as seabirds circle overhead, hoping for an easy meal. The scene repeats throughout the day, each successful haul bringing another reward for the crew’s patience, timing and hard work.

Back on Shore at Sea Eagle Market

After hours on the water, the Gracie Belle returns to the Sea Eagle Market docks on St. Helena Island. Here the day’s catch is unloaded, washed and packed on ice, preserving the freshness that makes South Carolina wild-caught shrimp so prized.

From Shrimp Boat to Lowcountry Table

Shrimp caught aboard the Gracie Belle are available fresh at Sea Eagle Market in Beaufort. The market also supplies many of the Lowcountry’s top restaurants with shrimp and other wild-caught seafood.

Preparing Fresh Shrimp for Market

Every basket is weighed, rinsed and carefully packed with ice before heading to market. It’s a simple but essential process that ensures the shrimp remain clean, cold and ready for local kitchens, seafood markets and dinner tables throughout the Lowcountry.