If you're driving down River Road and you don't feel like you’ve accidentally trespassed onto someone's private fishing dock, you probably haven't found the right spot yet. Bon Secour is one of those tiny, tucked-away villages on the Alabama coast that feels like a time capsule from the 1970s. Right in the thick of it is Aquila Seafood Bon Secour Alabama.
Honestly? Most tourists miss it. They stay in the high-rise condos at Gulf Shores or Orange Beach and buy their "fresh" shrimp from the local supermarket. That is a massive mistake.
The Real Deal on the River Road Docks
Aquila Seafood isn’t a fancy boutique with air conditioning and gift shop t-shirts. It’s a working seafood market. You’ve got the Bon Secour River right there, literally steps away. The building itself is weathered, standing on stilts, looking exactly like a place that handles thousands of pounds of shrimp every day should look.
Since 1971, this family-owned operation has been the go-to for locals who know that "fresh" shouldn't mean "thawed out in a display case." When you walk in, you’re often met with the smell of the salt air and the sound of industrial ice machines. It’s loud. It’s busy. It’s perfect.
Why Everyone Obsesses Over the Royal Reds
You cannot talk about Aquila Seafood Bon Secour Alabama without mentioning the Royal Reds. If you’ve never had them, you’re essentially eating a different species of shrimp than the standard browns or whites you find in a cocktail ring.
Royal Reds live in deep, cold water—about 1,200 to 2,500 feet down. Because of that depth, they have a texture and flavor that’s closer to lobster or scallops than traditional shrimp. They are incredibly salty and sweet.
- The Seasonal Catch: Usually, you’ll find them at their peak from January through June.
- The "Flash" Factor: Aquila is famous for their Individually Quick Frozen (IQF) Royal Reds. While "frozen" is usually a bad word in seafood, with Reds, it’s actually better. They are so delicate that freezing them immediately on the boat or right at the dock preserves that "lobster-like" snap.
- Cooking Tip: Do not overcook these. Seriously. They cook in about half the time of regular shrimp. If they curl into a tight "O," you’ve gone too far. Aim for a "C" shape.
It’s Not Just a Shrimp Market
While the Royal Reds are the headliners, the variety at Aquila is actually pretty deep. On any given day, you might find:
- Fresh Oysters: Bon Secour is legendary for oysters. These aren't those wimpy, flavorless things; they are briny and meaty.
- Blue Crabs: Sometimes live, sometimes cleaned. If you see the "Live" sign out front, grab a dozen.
- Local Fish: Flounder, Grouper, and Snapper are common, and the best part is they’ll usually clean the fish for you right there. That’s a huge perk if you’re staying in a rental and don't want to turn the kitchen into a crime scene.
- The Weird Stuff: You’ll occasionally see alligator meat or crawfish when they’re in season.
What People Get Wrong About Shopping Here
People often pull up and see the neighboring business, Billy’s Seafood, and get confused. They are right next to each other. They’ve both been there forever. Some people are loyal to one, some to the other.
The trick is to check both.
Prices can fluctuate by the day depending on what the boats brought in. One day Aquila might have the better price on Jumbos; the next day Billy’s might have the edge on Snapper. But Aquila has a certain "old school" vibe that’s hard to beat. They even sell diesel fuel for the boats and bulk ice. It’s a legitimate hub for the local fishing fleet, not just a retail storefront.
Getting it Home (or Shipping it)
A big concern for travelers is how to get 10 pounds of shrimp back to Ohio or Texas.
First off, bring a cooler. If you forgot one, they usually have some basic ones for sale, or at the very least, they will pack your haul in heavy-duty plastic and enough ice to survive a long drive.
But if you’re flying? They ship. They’ve been shipping across the USA for decades. It isn't cheap—overnight shipping for heavy, iced seafood never is—but when you’re craving a Low Country Boil in the middle of a landlocked winter, it’s worth every penny.
Expert Advice for Your Visit
Don't show up at 4:55 PM and expect a full selection. The best stuff—the "top of the boat" catches—tends to move early.
- Check the Hours: They are generally open Monday through Saturday, roughly 7:00 AM to 5:00 PM, but they usually close on Sundays.
- Ask the Staff: The people behind the counter have been doing this their whole lives. Ask them what came in this morning. Don't just point at the first thing you see.
- Cash is King: While they do take cards and mobile payments now, having some cash on hand never hurts in a small fishing village.
The Actionable Takeaway
If you are planning a trip to the Alabama Gulf Coast, skip the tourist traps once. Drive the 15 minutes inland to Bon Secour.
Your Next Steps:
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- Locate them: 17309 River Rd, Bon Secour, AL 36511.
- Call ahead: (251) 949-6658. Ask if the Royal Reds are in stock before you make the drive.
- Prep your kitchen: Make sure you have plenty of butter and Old Bay waiting at home.
When you see the shrimp boats docked right behind the building, you'll realize you aren't just buying food; you're supporting a multi-generational industry that defines this corner of the South.