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The Business of Alligator – Part Three: Bite Down, Low-Fat Alligator Meat Is Healthy for You to Eat


The Business of Alligator – Part Three: Bite Down, Low-Fat Alligator Meat Is Healthy for You to Eat

“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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Gulf Seafood Trace Builds Consumer Confidence in Gulf Seafood


Gulf Seafood Trace Builds Consumer Confidence in Gulf Seafood

Following a difficult three and a half years, Gulf seafood fights back with the Gulf Seafood Trace program which is designed to ensure confidence in the market and build a leading brand for seafood products from the region.

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Gulf Seafood Institute Becomes Reality with $20,000 Grant from Ocean Conservancy


Gulf Seafood Institute Becomes Reality with $20,000 Grant from Ocean Conservancy

Recognizing the need for an integrated group dedicated to science and education in the Gulf, the Ocean Conservancy has pledged $20,000 seed money for the Gulf Seafood Institute. The institute’s vision is to establish a close working relationships with all the Gulf’s environmental and seafood organizations.

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The Business of Alligator – Part Two: Gators to Gucci, Family Business Exports to the World


The Business of Alligator – Part Two: Gators to Gucci, Family Business Exports to the World

You’ve heard the expression that “quality is job one” when it comes to making cars. That same thinking applies to raising alligators and delivering flawless skins to market. “Farm-raised gators is all about the quality,” said Craig Sagrera, of Vermilion Gator Farm, a family-run business. Given the nature of alligators, however, ensuring quality is no easy task.

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WSJ: Asian Tiger Shrimp Raise Big Question: Friend or Foe?


WSJ: Asian Tiger Shrimp Raise Big Question: Friend or Foe?

The Asian tiger shrimp, an exotic, large species of monster shrimp, is being found once again in the Gulf of Mexico and posing a potential threat to the $700 million Gulf shrimping industry.

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New Orleans Restauranteur Donald Link Connects with Fishermen


New Orleans Restauranteur Donald Link Connects with Fishermen

With Peche, Link’s new seafood restaurant with chef/partners Stephen Stryjewski and Ryan Prewitt, he has established a direct connection to fisherman with an extra bit of paperwork: a $250 wholesale seafood business license that allows his restaurants to buy directly from commercial fishermen.

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The Business of Alligator – Part One: From Rice to Gators


The Business of Alligator – Part One: From Rice to Gators

It’s wild alligator harvest season in many of the Gulf States. Gulf Seafood News will publish a four part in-depth look at the industry. Television shows such as “Swamp People” have raised the awareness of the benefits of alligator meat to an ever-widening audience. For the industry this has been both a blessing and a curse – prices are at an all time high, but meat is often in short supply.

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SeafoodSource.com: Louisiana Seafood Board Expects ‘Seamless Transition’


SeafoodSource.com: Louisiana Seafood Board Expects ‘Seamless Transition’

Despite Executive Director Ewell Smith resigning the Louisiana Seafood Promotion and Marketing Board (LSPMB) and moving its offices, the board’s chairman John Folse is positive about the future.

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Louisiana Sea Grant Films Building Off-Bottom Oyster Nursery Silo Video


Louisiana Sea Grant Films Building Off-Bottom Oyster Nursery Silo Video

Most of the Louisiana oysters are farmed on reefs. This includes oyster farms that are dependent on a source of wild seed oysters, usually transplanted from public oyster grounds that historically have cyclical production.
Louisiana Sea Grant has recently completed a video demonstrating how to build an oyster nursery silo from a 55-gallon plastic drum.

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Ewell Smith Resigns from Louisiana Seafood Promotion and Marketing Board


Ewell Smith Resigns from Louisiana Seafood Promotion and Marketing Board

In a letter to Louisiana Seafood Promotion and Marketing Board chairman Chef John Folse, Ewell Smith has announced his resignation as the executive director of the state’s seafood organization after serving in that capacity for more than 13 years.

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North Shore Crabber Sings the Pontchartrain Blues


North Shore Crabber Sings the Pontchartrain Blues

From Manchac to the Rigolets, the rows and rows of neatly stacked crab traps sitting unused on docks and piers tell a story that local crabbers hope will eventually have a happy ending. But for the time being, many are bracing and preparing for the worst. Among them is Manchac-based crabber Laramie Hill.

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Vermilion Bay Sweet White Shrimp Gumbo Pack First Louisiana Certified Wild Seafood Product


Vermilion Bay Sweet White Shrimp Gumbo Pack First Louisiana Certified Wild Seafood Product

To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack.

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The Crab Queen of Dulac, An Outspoken Love for Louisiana’s Seafood Community


The Crab Queen of Dulac, An Outspoken Love for Louisiana’s Seafood Community

Trudy Luke, the crab queen of Dulac, is the energetic owner of Luke’s Seafood. She’s known for her outspoken style, constant motion and love for the Louisiana seafood community.

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New Canal Lighthouse a Beacon for the Future


New Canal Lighthouse a Beacon for the Future

Like the proverbial Phoenix rising from the ashes, the New Canal Lighthouse has risen from the destruction of hurricanes Katrina and Rita to once again serve as a beacon of hope and perseverance for generations to come.

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The Aristocratic Louisiana Oyster


The Aristocratic Louisiana Oyster

A little over two years ago Jim Gossen gave a talk to a group of Louisiana oystermen gathered on Grand Isle. He had filled boxes with the prettiest oysters from both the east and west coast. Beausoleil oysters in one little box, and Island Creeks in another. Gossen didn’t realize it at the time, but this was his entrance into the world of oyster farming – the Grand Isle Caminada Bay Oyster Farm project.

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