Located near the Intracoastal Canal in the heart of Gulf’s busiest oil and gas port, Gulf Seafood Institute’s new founding member Steve Tomeny operates the last large boat of a once thriving charter for hire recreational industry.
An international team of scientists and fishermen in the Southern Gulf of Mexico are working to find environmentally safe solutions to the growing need for aquaculture feedstock.
Oyster harvesting in Florida’s Apalachicola Bay may shut down entirely for an extended period of time resulting in an even further scarcity of Gulf oysters in the marketplace if new restrictions are put in place by a Florida state agency.
At the turn of the nineteenth century, Biloxi was known as “The Seafood Capital of the World” – its factories were world leaders. Today, the seafood industry continues to play an important role in the diversity of city’s local economy.
Lack of funding of government agencies monitoring fish catches is one of the biggest challenges to sustainability of the seafood industry according to an international industry panel that included the Gulf Seafood Institute’s Florida board member David Krebs.
On the last day of National Seafood Month, two Gulf Seafood Institute board members will join other Gulf seafood industry experts, chefs and fishermen in addressing Gulf of Mexico sustainable seafood issues at a symposium to be held on Dauphin Island on All Hallow’s Eve.
As Louisiana shrimpers tie up their boats — angry over low prices they’re getting at the dock. A spokesman for the Gulf Seafood Institute says prices are falling because imports are rebounding and they aren’t the ones to blame.
For more than two weeks talks of a strike by Louisiana shrimpers have filled VHF radios and social media. Talk has turned into action according to Louisiana Shrimp Association’s president Clint Guidry, as state shrimpers have put a moratorium on harvesting to protest falling shrimp prices at the dock.
Two members of the Gulf Seafood Institute have been named to Louisiana’s Nicholls State University’s 2014 Institute for Seafood Studies Advisory Board.
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.
In Georgia, as in the Gulf of Mexico, shrimp is king. But Georgia shrimp have come under attack by a parasite that could impact the economy of local coastal communities.
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.
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.