Archive for July, 2014
With a love of the sea since college, Julie Packard has been a leader for the environmental protection of the world’s oceans and the seafood they produce. As the executive director of the Monterey Bay Aquarium, she has redefined its role as a powerful force for conservation.
Julie Packard may have been born with a silver spoon in her mouth, but saltwater is in her blood. As the executive director of the Monterey Bay Aquarium she has become an acknowledged leader among aquariums worldwide and for redefining the aquarium’s role as a force for conservation.
Just when the Gulf waters looked like they were starting to calm, the Gulf of Mexico Fishery Management Council has stirred them once again by announcing a series of public hearings to address Amendment 40, better known as Gulf Red Snapper recreational sector separation.
Though high shrimp prices may be good news for shrimpers, the industry is not all that pleased with the just concluded inland brown shrimp season. The Gulf Seafood Institute is hoping for a turnaround as a new season begins.
After being shucked, drowned in Tabasco and slurped by the dozen, the Louisiana oyster shell has finally found a way to return to its natural habitat.
Patrick Riley was on the waterfront as soon as he could walk. Forty years later he is still on the waterfront and in the shrimp business, working as general manger of Texas’s Western Seafood.
More than three million dollars has been allocated to collect anti-dumping duties from countries that illegally dump shrimp, crawfish and other seafood into U.S. markets from Department of Homeland Security funding.
In June of 2013, the National Oceanic and Atmospheric Administration (NOAA) Fish Fry in Washington, D.C. became the setting for the birth what was quickly to become one of the strongest and loudest voices for the Gulf of Mexico and the seafood it produces, The Gulf Seafood Institute.
For the first time in its more than 130-year Louisiana history, the oldest oyster dealer in the U.S. is thinking the unthinkable – importing foreign oysters to meet the demand of New Orleans residents and visitors alike.
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