It won’t be like days of old, but Nelson, Sunseri and Voisin will once again unite for the yearly Washington, D.C. “Walk the Hill”; only this time it will be Sarah Voisin, not her late husband Mike.
To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp Vermilion Bay Sweet White Shrimp gumbo pack is available at Rouses Supermarkets.
Red Snapper, an iconic American fish sought after by consumers across the country, is culturally and economically Important to the Gulf Coast. Seafood sales at restaurant after restaurant dotting the southern coastline are one of the largest drivers of the Gulf’s tourism industry
Two members of Texas Sea Grant’s extension staff set out to the offshore waters of Texas and Louisiana to test five new designs of bycatch reduction devices designed to reduce the capture of other species during shrimp trawls.
Buddy Guindon looks like a typical Gulf fisherman. His long white straggly beard, shorts and worn t-shirt looks like they were scripted for a TV reality series – and actually they were.
“Bycatch” – a term for the secondary fish caught on lines and nets set for big, commercial catch like snapper, grouper and shrimp – can be a dirty word in the seafood industry. Tim Doolittle, executive chef at Emeril Lagasse’s Table 10 restaurant in Las Vegas, takes a different view of bycatch.
Eat Alabama Seafood, a campaign by the Alabama Seafood Marketing Commission, combines the expertise of fisheries managers, the seafood industry, public relations personnel and the food service industry to expand the outreach about Alabama seafood.
Joanne McNeely thinks she has found the perfect recipe to :Eat Gulf Seafood”. The Gulf Seafood Marketing Coalition is currently in the process of producing a number of high quality videos showcasing seafood experts along the Texas to Florida coast.
A recently released report concludes most wild-caught U.S. shrimp, including a majority harvested from the Gulf of Mexico, remains a good alternative for consumers, except for shrimp landed in Louisiana or harvested in nets unmodified to protect sea turtles and other species caught accidentally.
When big storms begin angling toward the Gulf Coast, fishermen and seafood processors in south Louisiana get nervous. It’s a natural reaction for people who earn their living by supplying some of the world’s most popular seafood for dining tables across the country.
Sitting around a u-shaped conference table at the historic Hotel Gavez on Galveston Island, Top Chef Texas winner Chef Paul Qui joined 11 other Gulf chefs and a dozen other seafood industry leaders to quiz and question a local fisherman on how better communications could be established between the water and the plate.
The red snapper in the Gulf of Mexico has gotten a little less “red”. The Monterey Bay Aquarium Seafood Watch program has removed the Gulf of Mexico red snapper commercial fishery from their ‘Avoid’ or “Red” list.
You can call the Louisiana alligator a lot of things. But, an environmentalist responsible for saving the coastal wetlands – really?
The alligator is one of the prime reasons driving the conservation of coastal wetlands, according to Mark Shirley, specialist for Louisiana State University (LSU) Agricultural Center (AgCenter) and field agent for Louisiana Sea Grant.
“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.
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.