Fisherman Nick Collins

The Capt. Wilbert - Golden Meadow, LA
The deep pride and work ethic of the Louisiana fisherman culture is deeply ingrained in Nick Collins. He was born to be an oysterman and carries on the family business his great-grandfather started, often with his own young son at his side.

“I’m the fourth generation in it, so I was kind of born and raised in it. I’ve always been on the boat. I learned from my father and my grandfather, brothers.” “My dad wanted me to go to college to be a banker, but I just knew I was going to be doing this all my life. It’s just in my blood.” “My father has influenced me most in my career. He brought Collins Oyster Company to where it is. Nationally, we’re known. People come from out of state just to get our oysters. That’s something that touches you; it’s real.” “What’s most important to maintaining the culture is keeping a very healthy, quality product out there. We got our name because we pride ourselves on quality and freshness.” “What I love most about my job is when I get out on that lake, all your troubles stay at home. It’s just so peaceful out there. The marsh, the wind. Every day is a different memory out there.” “My son comes out with me. He can pretty much do everything but work the winch and that’s because I don’t let him. He wants to.” “A good day at work has to have no rain, first off. After that, making sure you catch what you need, everybody’s safe, nobody gets hurt. That’s a great day.” “I love oysters. I love oysters raw, I love ‘em fried, I love oysters grilled, oysters Bienville. Don’t tell the oysters, but I love shrimp, too! I love shrimp fried and boiled, but a shrimp fricasee is my favorite.”