Seafood Community

The Business of Alligator – Part Two: Gators to Gucci, Family Business Exports to the World


The Business of Alligator – Part Two: Gators to Gucci, Family Business Exports to the World

You’ve heard the expression that “quality is job one” when it comes to making cars. That same thinking applies to raising alligators and delivering flawless skins to market. “Farm-raised gators is all about the quality,” said Craig Sagrera, of Vermilion Gator Farm, a family-run business. Given the nature of alligators, however, ensuring quality is no easy task.

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New Orleans Restauranteur Donald Link Connects with Fishermen


New Orleans Restauranteur Donald Link Connects with Fishermen

With Peche, Link’s new seafood restaurant with chef/partners Stephen Stryjewski and Ryan Prewitt, he has established a direct connection to fisherman with an extra bit of paperwork: a $250 wholesale seafood business license that allows his restaurants to buy directly from commercial fishermen.

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The Business of Alligator – Part One: From Rice to Gators


The Business of Alligator – Part One: From Rice to Gators

It’s wild alligator harvest season in many of the Gulf States. Gulf Seafood News will publish a four part in-depth look at the industry. Television shows such as “Swamp People” have raised the awareness of the benefits of alligator meat to an ever-widening audience. For the industry this has been both a blessing and a curse – prices are at an all time high, but meat is often in short supply.

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North Shore Crabber Sings the Pontchartrain Blues


North Shore Crabber Sings the Pontchartrain Blues

From Manchac to the Rigolets, the rows and rows of neatly stacked crab traps sitting unused on docks and piers tell a story that local crabbers hope will eventually have a happy ending. But for the time being, many are bracing and preparing for the worst. Among them is Manchac-based crabber Laramie Hill.

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The Crab Queen of Dulac, An Outspoken Love for Louisiana’s Seafood Community


The Crab Queen of Dulac, An Outspoken Love for Louisiana’s Seafood Community

Trudy Luke, the crab queen of Dulac, is the energetic owner of Luke’s Seafood. She’s known for her outspoken style, constant motion and love for the Louisiana seafood community.

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New Canal Lighthouse a Beacon for the Future


New Canal Lighthouse a Beacon for the Future

Like the proverbial Phoenix rising from the ashes, the New Canal Lighthouse has risen from the destruction of hurricanes Katrina and Rita to once again serve as a beacon of hope and perseverance for generations to come.

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The Aristocratic Louisiana Oyster


The Aristocratic Louisiana Oyster

A little over two years ago Jim Gossen gave a talk to a group of Louisiana oystermen gathered on Grand Isle. He had filled boxes with the prettiest oysters from both the east and west coast. Beausoleil oysters in one little box, and Island Creeks in another. Gossen didn’t realize it at the time, but this was his entrance into the world of oyster farming – the Grand Isle Caminada Bay Oyster Farm project.

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Louisiana Seafood Board Enters New Era Under Lieutenant Governor’s Office


Louisiana Seafood Board Enters New Era Under Lieutenant Governor’s Office

The 4th of July came early this year for the Louisiana Seafood Promotion and Marketing Board. A heated legislative session to determined the fate of the board set off fireworks throughout the state’s seafood community. As of July 1st oversight has officially transfer from the Department of Wildlife and Fisheries to the Department of Culture, Recreation and Tourism under the office of Lieutenant Governor Jay Dardenne.

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An Angel on the Bayouside


An Angel on the Bayouside

It was a decade ago, when Julie and Dean Falgout were looking to sell their big shrimp boat, the Harvester, and things were looking so bad for shrimpers here and elsewhere on the Gulf Coast.

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