Archive for November, 2013
Buddy Guindon looks like a typical Gulf fisherman. His long white straggly beard, shorts and worn t-shirt looks like they were scripted for a TV reality series – and actually they were.
by Kim Blair/Pensacola News Journal A $3 million, five-year project to expand data collection on red snapper and other reef fish stocks in the northern and eastern Gulf of Mexico is being hailed by Ocean Conservancy as a major milestone in the recovery of the marine resources affected by the 2010 BP oil spill disaster. […]
A program benefiting the marine environment of the Gulf of Mexico by recycling retired natural gas and oil structures as artificial reefs, would enhance fish habitat benefiting recreational and commercial fishermen, scuba divers and Gulf communities.
The Gulf Seafood Institute has authorized a position paper detailing the organizations platform on the upcoming reauthorization of the Magnuson Stevens Fishery Conservation and Management Act.
Since the economic collapse of 2008, seafood consumption in the United States has continued a seven-year decline according to recently released data from a seafood industry trade association.
Karen Profita, a Baton Rouge radio show host and former President and CEO of the Baton Rogue Capital Area United Way, has joined the Louisiana Seafood Promotion and Marketing Board as the new executive director.
The Walton Family Foundation has announced a Conservationomics Campaign to identify business support for restoration projects that will benefit both the economy and environment of the Gulf Coast region.
“Bycatch” – a term for the secondary fish caught on lines and nets set for big, commercial catch like snapper, grouper and shrimp – can be a dirty word in the seafood industry. Tim Doolittle, executive chef at Emeril Lagasse’s Table 10 restaurant in Las Vegas, takes a different view of bycatch.
As commanding officer of Oregon II, Dave Nelson pilots the ship through a busy ship channel in on its way into the Gulf to collect data during a recent groundfish survey.
A renown seafood restaurant in the heart of Louisiana’s Cajun Country was transformed into a set for a CBS 60 Minutes film crew led by anchor Dr. Sanjay Gupta.
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