About Jarvis Green’s Oceans 97 Shrimp
Oceans 97 is a National Minority Owned Company.
Owner and president, two-time Super Bowl Champion and former New England Patriots defensive lineman Jarvis Green, started in the shrimp business soon after his retirement from the NFL in 2010. Since then, Green has become a leader in educating people about the health benefits of a diet rich in protein by using fresh foods and natural ingredients.
Oceans 97 shrimp first entered into the shrimp industry as a wholesale distributor of shrimp in partnership with companies such as Dole & Bailey (founded in 1850). Within a few years, Oceans 97 experienced rapid growth and distribution of their products all across the United States.
In July 2017, Oceans 97 launched a retail line of value-added shrimp and sauces that debuted on QVC. Oceans 97 frozen products just came to an end of a 2-year promotion with Stop & Shop and Giant Food locations. The shrimp was in 730 retail stores from the Mid-Atlantic to Maine. The 2-year promotion was the first of its kind to offer a value-added domestic shrimp ready to cook. Oceans 97 has also been working with Whole Foods selling fin fish.
Oceans 97 shrimp is introducing their new, innovative product Shrimp Paté on Amazon. Offering 5 flavors: New Orleans BBQ, Hickory Smoked, Creamy Lemon, Jalapeño Chili, and Shrimp Rillettes. It is made from 100% shrimp tail meat with a mixture of butter and a variety of spices. This shrimp paté is a high quality food product with a total of 18 grams of protein and 90 calories. A new protein and new taste on the block option to the traditional tuna, sardines, mackerel, and other canned meats; no condiments are necessary. An easy, unique product that can be used for all meals and fit all lifestyles! This incredible Shrimp Paté is literally limitless!
In the upcoming months, Oceans 97 will be introducing many new innovative food items and will continue to expand the availability of their products at retail locations nationwide.
The road to the shrimp business
I started my first internship with Rolls Royce Naval Marine in Walpole, Massachusetts and worked for them for 2 years. During this 2-year span, I worked in multiple departments — from working with a lathe machine to having the opportunity to tour newly constructed navy ships in Bath, Maine. My 2nd and 3rd year in the league were nothing close to solidifying the role work in professional football. I always have had an open mind to life after football and preparing for it.
In my 4th and 5th year, I worked at Atwell’s Restaurant Group, which owns the legendary Spring House on Block Island. I gained the experience of learning all areas of the restaurant business and different aspects of running a business. With this experience, I opened a restaurant in my hometown of Donaldsonville, Louisiana and named it The Capitol. Donaldsonville was the Capitol of Louisiana in 1831, and it was of great honor to name it for this historical fact. I also opened a retail packaging store called Green’s Purple & Gold in Baton Rouge at this time. As an LSU Alumni and playing college football, it was a memorable time supporting the sports season and holidays for families, students, and all customers.
Born and raised in South Louisiana, I always enjoyed bringing friends and family together for a meal and to share memories. There is nothing more satisfying than seeing the smiling faces when they eat the dishes that I’ve prepared for them. The southern hospitality that is second nature to me brings nourishment to the body and soul.
After I retired from professional football, a friend of mine called in a favor, and as luck would have it, I found my calling in the seafood business. This venture has led me to meet new friends far and wide and to experience cultures and cuisines outside of my own. Because of my experiences and heritage, I will always go the extra mile to carefully source seafood that supports fishermen and their families. I am proud to offer great food with a variety of choices and I am filled with gratitude that I am able to enjoy the detours along the way.
The last six years
From seafood entrepreneur to food-security and blue-economy leader
Before this next chapter, Jarvis Green built a strong foundation in seafood sales through Dole & Bailey, one of New England’s historic specialty food distributors. Oceans 97 helped introduce domestic peeled, tail-on shrimp into hospitality and institutional food-service channels serving the Boston, Providence and greater New England markets. The product reached programs connected to Sodexo, Chartwells and other major hospitality operators.
Oceans 97 shrimp was also sold through FLIK Hospitality Group, Compass Group’s premium white-tablecloth division. Those customers included leading law firms, financial institutions, media companies and life-science organizations — including Fidelity Investments, The Boston Globe, Goodwin and Vertex Pharmaceuticals — as well as hospitals, universities and corporate dining programs.
Jarvis’ college and university experience extended across schools such as Babson College, Lamar University, the University of Houston, Texas A&M University, the University of Nevada, Reno, Sam Houston State University and Embry-Riddle Aeronautical University. He also brought the brand directly to consumers through prestigious culinary events, including experiences in Napa and Yountville and the Newport Mansions Wine & Food Festival. From his earliest years in seafood, Jarvis personally participated in well over 1,000 retail demonstrations, learning the business one customer and one tasting at a time.
Over the last six years, Jarvis has expanded that experience beyond traditional seafood sales. Through Oceans 97 and the Green Reef Foundation, he has focused on shelf-stable seafood protein, institutional feeding, emergency response, food banks, schools, correctional systems and underserved communities. His goal is simple: create affordable, real-protein products that can reach food deserts while also creating workforce skills, manufacturing jobs and new value from seafood resources that are often wasted.
This work has connected Jarvis with university, research and workforce partners including Southern University, the University of Maine, Massachusetts Institute of Technology, UNC Wilmington, Carteret Community College, the University of Southern Mississippi, Nicholls State University and Boston University, among others. Together, these relationships support aquaculture, seafood processing, waste recovery, technology, workforce development and a stronger American blue economy.
Jarvis has also carried this mission into international and civilian-military discussions focused on food security, logistics, health, infrastructure and regional sustainment. His work has created opportunities to engage defense and civilian leaders connected to Africa, including forums involving Africa Command and U.S. Army Southern European Task Force, Africa. In 2025, he traveled through the Democratic Republic of the Congo, meeting government, business, hospital, school and community leaders across multiple provinces to explore practical projects in food, health, aviation, workforce development and youth sports.
Today, Jarvis brings together the discipline of a two-time Super Bowl champion, the field experience of a seafood entrepreneur and a growing international network. His purpose is to help build systems that strengthen food security, create jobs, develop young people and connect American innovation with communities across Africa and other emerging markets. What started with shrimp has grown into a much larger mission: using business, education and service to help communities sustain themselves.
Oceans 97 Inc. · Green Reef Foundation
Taste the difference.
Five varieties of Shrimp Spread, made from 100% shrimp tail meat.