Louisiana shrimp has been the deep freeze long before reaching the shrimp boat freezers. Because of an unusually cold winter, the states brown shrimp season began late, leaving shrimpers with less time on the water this year.
The Gulf of Mexico seafood community is gaining Margaret Henderson, one of the strongest seafood legislative advocates on Capitol Hill, as the new voice for the Gulf as the Executive Director of GSI.
New moms, and moms-to-be, should eat two to three servings of seafood each week according to a new study by the U.S. Food and Drug Administration.
Telling the stories of the fishermen bringing Gulf seafood directly to the consumers plate is the goal of Fish Trax Marketplace, an online traceability program building a community of trust among all of the links of the seafood value chain—from fisherman to dealer to retailer to consumer.
Sustainability and traceability, along with the effects of climate change and other environmental issues, are topics leading the conversation at the Sustainable Foods Institute at the Monterey Bay Aquarium’s Cooking for Solutions conference.
Bringing a food truck into a city known for great food trucks takes a lot of chutzpah, but if one city can pull it off it is definitely New Orleans.
Serendipity has played a major role in Gulf Seafood Institute’s (GSI) board member Bob Gill’s life and career. His first attempt at forestry and wildlife management studies at the University of Maine ended in his second year when he decided to pack his bags and head to the Great Northwest to work on Mt. Hood for the U.S. Department of Forestry.
Louisiana Chef Philippe Parola has had his eye on the Asian carp situation in Louisiana for several years, and he is not shy about expressing his worry and frustration over the slow bureaucracy of addressing what he sees as a serious threat to the ecosystem and the state’s multi-million dollar recreational and commercial fishing industry.
Bringing origin and quality assurance in the shrimping industry to a whole new level, Florida’s Wood’s Fisheries raises the bar by promoting electronic traceability, sustainability and quality initiatives for all Gulf seafood.
Four funds aimed at helping Apalachicola Bay communities that produce 85% of Florida oysters recover from the collapse of the oyster harvesting industry have been announced.
For more than 50 years, Deanie’s Seafood Restaurants & Seafood Market have been a leader in serving the best boiled, broiled and fried Louisiana seafood prepared with signature seasonings. A new chapter has been added to this Crescent City seafood purveyor, it is the first restaurant and seafood market in New Orleans to earn the Louisiana Wild Seafood Certification.
From Texas to Florida, the number of oysters harvested in the Gulf is at one of the lowest on record. Three years after the Deepwater Horizon Oil Spill, oyster industry experts have no answers on the cause of the steep decline; especially on public grounds relied upon by commercial fishermen.
Good Friday is about the biggest day of the year for seafood eating in Louisiana, especially for Catholics in New Orleans. Supply is looking good but better bring some extra cash to your favorite fish market. That’s according to Harlon Pearce, chairman of the Gulf Seafood Institute.
William S. “Corky” Perret has experienced large-scale devastation and disaster in Gulf fisheries first hand. He is also one of the few experts having the skills and knowledge to help those fisheries successful recovery time and time again.