One of the strongest voices for the Gulf of Mexico and the seafood it produces has taken the first step in an ongoing process to enlarge its board of directors. The Gulf Seafood Institute has installed William (Bill) T. Hogarth, Ph.D., Jennifer Jenkins and Raz Halili as new board members.
Like the newly refurbished docks, Bucktown fisherman Kurt Delacreux hopes a new direct-to-public sales program sponsored by Louisiana Sea Grant will offer a glimmer of hope for an historic career rapidly sinking beneath the surface of Lake Pontchartrains clear water.
As October drew to a close and stories of ghosts and goblins put away for another year, we also say good-bye to National Seafood Month. Gulf Seafood News gathered the thoughts of two prominent New Orleans Chefs on Gulf seafood as they cooked National Seafood Month to a close at a recent event held at the Whole Foods Metairie store.
According to author Paul Greenberg, Americans only eat about 15 pounds of seafood per year, half of the global average. While other countries are willing to pay top dollar, he says “Americans want our seafood cheap and easy”.
Trapped in the engine room of her father’s capsized shrimp boat for more than four hours while struggling to stay alive with her father’s lifeless body somewhere beneath the murky waters of Galveston Bay, 19-year-old Sabrina Galloway has good reason to hate her father’s boat, hate shrimping, hate Galveston Bay and hate a passion that has been a part of her life since a little girl.
Located near the Intracoastal Canal in the heart of Gulf’s busiest oil and gas port, Gulf Seafood Institute’s new founding member Steve Tomeny operates the last large boat of a once thriving charter for hire recreational industry.
An international team of scientists and fishermen in the Southern Gulf of Mexico are working to find environmentally safe solutions to the growing need for aquaculture feedstock.