Seafood Community

For Author Paul Greenberg – So Much Ocean, So Little Domestic Fish


For Author Paul Greenberg – So Much Ocean, So Little Domestic Fish

According to author Paul Greenberg, Americans only eat about 15 pounds of seafood per year, half of the global average. While other countries are willing to pay top dollar, he says “Americans want our seafood cheap and easy”.

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For Sabrina Galloway Shrimping Is Still a Part of Her Life, Even After Father’s Death


For Sabrina Galloway Shrimping Is Still a Part of Her Life, Even After Father’s Death

Trapped in the engine room of her father’s capsized shrimp boat for more than four hours while struggling to stay alive with her father’s lifeless body somewhere beneath the murky waters of Galveston Bay, 19-year-old Sabrina Galloway has good reason to hate her father’s boat, hate shrimping, hate Galveston Bay and hate a passion that has been a part of her life since a little girl.

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Capitol Hill Face Time Important for GSI Founding Member Steve Tomeny


Capitol Hill Face Time Important for GSI Founding Member Steve Tomeny

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.

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International Team of Scientists Exploring Use of Algae for Aquaculture Feedstock


International Team of Scientists Exploring Use of Algae for Aquaculture Feedstock

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.

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Oyster Harvesting in Florida’s Apalachicola Bay May Shut Down


Oyster Harvesting in Florida’s Apalachicola Bay May Shut Down

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.

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Biloxi’s Shrimp Industry is Brown, White and Pink


Biloxi’s Shrimp Industry is Brown, White and Pink

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.

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David Krebs is GSI’s Expert on International Panel Discussing Seafood Sustainability


David Krebs is GSI’s Expert on International Panel Discussing Seafood Sustainability

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.

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GSI Leaders to Speak at Gulf Sustainable Seafood Symposium


GSI Leaders to Speak at Gulf Sustainable Seafood Symposium

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.

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GSI’s Pearce Tells WWL Radio, Shrimpers Stoppage a Communication Breakdown


GSI’s Pearce Tells WWL Radio, Shrimpers Stoppage a Communication Breakdown

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.

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Louisiana Shrimpers Place Moratorium on Harvesting


Louisiana Shrimpers Place Moratorium on Harvesting

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.

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Lance Nacio, Alligator Hunter


Lance Nacio, Alligator Hunter

Lance Nacio was raised surrounded by alligators. He now returns each year to a lease a few hundred yards from where he was raised, to harvest the large semiaquatic reptile during the state’s annual gator season.

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GSI’s Pearce and Lallo to Serve on Nicholls State Seafood Studies Board


GSI’s Pearce and Lallo to Serve on Nicholls State Seafood Studies Board

Two members of the Gulf Seafood Institute have been named to Louisiana’s Nicholls State University’s 2014 Institute for Seafood Studies Advisory Board.

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Western Seafood’s Patrick Riley Has Lifelong Passion for Shrimping Excellence


Western Seafood’s Patrick Riley Has Lifelong Passion for Shrimping Excellence

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.

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Louisiana Oysters May No Longer Be Gulf Oysters


Louisiana Oysters May No Longer Be Gulf Oysters

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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Georgia Sea Grant Reels in Shrimp Black Gill Disease, No Reports Found in Gulf Shrimp


Georgia Sea Grant Reels in Shrimp Black Gill Disease, No Reports Found in Gulf Shrimp

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.

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