News
Marine Resource Agency Directors from all five Gulf States recently held a closed meeting in New Orleans to craft a management framework removing the red snapper fishery from the control of the federal government and placing the fishery directly under state control.
A Gulf Coast workshop will help develop training and education programs that can assist the industry, train a new generation of seafood professionals and help deliver a uniform message to the consumer.
Sack after sacks after sack of Gulf Coast oysters are joining in the celebration one of Houston’s largest food & wine events courtesy of Gulf Seafood Institute Founding Member Raz Halili of Galveston’s Prestige Oysters.
The Department of Labor recently announced it will no longer accept or process requests for H-2B visa prevailing wage determinations or labor certifications, a huge setback for almost every Gulf seafood processor from Florida to Texas.
The Marine Resource Education Program Southeast, an organization created by fishermen for fishermen, will attempt to demystify the acronyms and vocabulary and equip fisherman with the tools needed to engage tough issues at a Fisheries Science Workshop to be held April 14-16 at the Hilton Bayfront in St. Petersburg, FL.
Minnesota Governor Mark Dayton recently announced he would give his support to a law requiring streams, rivers and farm drainage systems to have a vegetative buffer. The proposal, revealed during a Minnesota Natural Resources roundtable, would create 125,000 acres of grassland that would create pheasant habitat and promote cleaner water.
Louisiana fisherman will be gathering in Houma for Third Annual Louisiana Commercial Fishing and Seafood Industry Summit.
At the SeaWeb Seafood Summit held at the New Orleans Hyatt Regency it seemed that members of GSI members were everywhere; from helping visiting dignitaries get a table at a popular restaurant, giving expert testimony on panel discussions, to filleting the ever-evasive lionfish for a special chef cook-off.
With the Ash Wednesday kick off of the prime mudbug season, crawfish fanatics are in for a roller coater ride on whether peeled crawfish will be available for etouffee and other favorite dishes served across the state in famous restaurants and at home, according to Gulf Seafood Institute founding member Frank Randol.
TJ Tate, the sustainability director for Gulf Wild, was presented with the Seafood Champion Award for Vision. She was recognized for her pioneering work that included video monitoring on commercial fishing boats, creating collaboration between scientists and fishermen, and marketing of bycatch to avoid waste.
Senator Marco Rubio of Florida and Representative Bradley Byrne of Alabama have taken the lead on a Congressional letter addressed to Secretary of Commerce Penny Pritzker urging the Secretary to ensure that NOAA acts swiftly on electronic data collection funding.
The Gulf Council recently held their first meeting of the new year in Point Clear, Alabama, a town where wealthy families from Mobile and New Orleans tried to hide from yellow fever outbreaks by escaping to the daily breeze off Mobile Bay they deemed as “good air”.
Gulf Coast seafood processors and its hospitality industry rely annually on a seasonal workforce granted entry to the United States via the temporary worker H-2B visa program. Working closely with the Gulf Seafood Institute, Louisiana Congressman Boustany has led a letter to the U.S. Secretary of Labor Thomas Perez asking him to resume accepting private wage surveys.
The profile of the Gulf Seafood Institute (GSI) rose to new heights during the first month of the New Year as media after media from called upon the group for expert insight into Gulf of Mexico seafood. From CNN to Lafayette Advertiser, journalists across the country are recognizing that GSI has the experts and insights they require to tell the varied stories of Gulf seafood.
High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s second annual “Walk on the Hill” in the nation’s Capitol.
Visitor Comments