Marine Resource Agency Directors from all five Gulf States recently held a closed meeting in New Orleans to craft a management framework removing the red snapper fishery from the control of the federal government and placing the fishery directly under state control.
A Gulf Coast workshop will help develop training and education programs that can assist the industry, train a new generation of seafood professionals and help deliver a uniform message to the consumer.
Sack after sacks after sack of Gulf Coast oysters are joining in the celebration one of Houston’s largest food & wine events courtesy of Gulf Seafood Institute Founding Member Raz Halili of Galveston’s Prestige Oysters.
The Department of Labor recently announced it will no longer accept or process requests for H-2B visa prevailing wage determinations or labor certifications, a huge setback for almost every Gulf seafood processor from Florida to Texas.
Three-Hundred Gulf Charter-for-Hire Captains Anxiously Await Voluntary Electronic Log Book Monitoring
The implementation of electronic data capture by Gulf of Mexico charter-for-hire fisherman later this year will mean fisheries like Gulf Red Snapper will have a more accurate data source for use in future stock assessments.
JD Blackwell, the COO (chief oyster officer) of 38° North Oysters, has turned his western Maryland shore company into an entrepreneurial, sales and development savvy operation that has created the ideal growth environment for the ideal food — oysters.
The Gulf Oyster Hatchery Initiative has proposed the use of hatchery produced oyster seed to restore Gulf of Mexico oyster reefs, as well as create new habitat resulting in a clean Gulf.