Archive for September, 2013
When big storms begin angling toward the Gulf Coast, fishermen and seafood processors in south Louisiana get nervous. It’s a natural reaction for people who earn their living by supplying some of the world’s most popular seafood for dining tables across the country.
The methods of the Apalachicola Bay oyster industry have been relatively unchanged for nearly two centuries. Oystermen still pick oysters with tongs, rather than with damaging dragnet.
Undercurrent News: Worldwide Shrimp Round-up
A new Fishery Improvement Partnership Fund that will help address overfishing and advance Fishery Improvement Projects worldwide. The Walton Family Foundation, in collaboration with Darden Restaurants, plans to create the new fund as an investment model. The fund, announced at the Clinton Global Initiative annual meeting is being developed as an official Commitment to Action.
The National Oceanic and Atmospheric Administration has released a comprehensive, quality-controlled dataset giving ready access to millions of chemical analyses and other data on the massive Deepwater Horizon incident.
Traceability is underway within sustainable forestry certification programmes (such as the Forest Stewardship Council), organic agriculture labelling, and in apparel (such as the Honest By label), and perhaps least well known, with seafood.
Sitting around a u-shaped conference table at the historic Hotel Gavez on Galveston Island, Top Chef Texas winner Chef Paul Qui joined 11 other Gulf chefs and a dozen other seafood industry leaders to quiz and question a local fisherman on how better communications could be established between the water and the plate.
The Louisiana shrimp industry was dealt a blow after the U.S. International Trade Commission voted against increased duties on foreign frozen shrimp imported into the country from several nations.
The red snapper in the Gulf of Mexico has gotten a little less “red”. The Monterey Bay Aquarium Seafood Watch program has removed the Gulf of Mexico red snapper commercial fishery from their ‘Avoid’ or “Red” list.
Almost a month after Ewell Smith resigned as the executive director of the Louisiana Seafood Promotion and Marketing Board, Lt. Governor Jay Dardenne has named the current assistant director Kristin McLaren as interim executive director while a search is conducted for a permanent replacement.
You can call the Louisiana alligator a lot of things. But, an environmentalist responsible for saving the coastal wetlands – really?
Yes, really.
The alligator is one of the prime reasons driving the conservation of coastal wetlands, according to Mark Shirley, specialist for Louisiana State University (LSU) Agricultural Center (AgCenter) and field agent for Louisiana Sea Grant.
SeafoodSourceTV, Editor Sean Murphy talks with Chris Nelson, vice president of Alabama Bon Secour Fisheries and a member of the board of directors of the newly-formed Gulf Seafood Institute, an organization dedicated to researching, supporting and promoting the seafood industries in the U.S. Gulf coast.
The Louisiana Department of Wildlife and Fisheries, in conjunction with the Coastal Conservation Association, runs a program that issues dart tags to anglers to pierce near the dorsal fins of saltwater species.
The price of Gulf of Mexico shrimp has soared this year, the beneficiary of a malady that has beset the competing Asian shrimp farm market and some U.S. sanctions on unfair trade practices elsewhere.
“The meat from farm raised and wild alligators are “both great”. Farm meat is more uniform in size than wild, so Gator Wings -the front legs of a gator – are all about the same size, a bonus for restaurants,” says Mark Shirley of Louisiana State University Agricultural Center and Sea Grant.
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