Regional management of the Gulf red snapper fishery continued to be a hot topic during the last Gulf of Mexico Fishery Management Council of 2015 held at the Hilton Galveston Island hotel.
If the fishing industry had a CEO, Dr. Bill Hogarth, Director of the Florida Institute of Oceanography, is convinced he would not last a month.
For years, processors across the Gulf have had to source higher volumes of premium product. To meet this demand, a unique mobile “Seafood Quality Training Lab” has been developed to educate Louisiana fishermen on the latest in onboard seafood refrigeration and cold chain management.
Paul Prudhomme, the New Orleans beloved celebrity chef responsible for turning a once underulitized Gulf fish into one of the most popular in the world, died Thursday, October 8th in his beloved Crescent City.
Steve Crockett planted the first off-bottom oysters in the Gulf as a reef restoration projects for the Mobile Bay National Estuary program. Fifteen years later Point Aux Pins Oysters is one of the largest Gulf off-bottom oyster operations supplying restaurants and grocery chains across the South.
Sitting on a beach enjoying the sunset has been a perk enjoyed by Jennifer Young during her last seven years as a food safety specialist based in Hawaii, but in her heart she missed the bayous of Louisiana and the Gulf seafood she enjoyed.
The recently opened Mike Voisin Oyster Hatchery may not face the same exposure to the elements as the old, but instead face new challenges both manmade and natural.
Selling shrimp from a shop in the back of their house in Maurice, LA, Al and Cheryl Granger are on a mission to elevate the quality of shrimping in the Gulf, as well as educate consumers on why it is important to buy Gulf shrimp.