Tag: Gulf oysters
An average consumer in the U.S. spends a $1.50 to eat approximately a third of a pound of oysters a year according to a calculation in a recently released video by Dr. Ben Posadas, an associate extension research professor at Mississippi State University. With no available official estimates on oyster per capita consumption, Dr. Posada arrived at his estimate by dividing total oyster supply or expenditures by the current population.
Grand Isle aquaculture oysterman Scott Mauer can attest that even the best-laid plans to avoid disaster often go astray. As Hurricane Ida approached Louisiana, his seed-oyster business partner Steve Pollock and him evacuated more than 10-million larva to Texas A&M University, and stored another 20-million at the LSU Sea Grant hatchery on the island. Ida managed to take out those at the hatchery and those in Texas died from unknown causes.
After protest by oystermen and the public, the Texas Parks and Wildlife has delayed a vote on the proposed closure of three oyster bays for harvesting. The three bays are Carlos Bay, Mesquite Bay and Ayres Bay near Rockport. State biologists had warned harvesting in those areas has increased over the past decade and reefs have shown a low abundance of oysters relative to neighboring bays.
The recent Blue Collards’ Barleybrine Oyster & Craft Beer Weekend rallied craft brewers, celebrity chefs and beer-loving foodies to help Florida oyster growers affected by the hurricane. The dinner prepared by Chef Kelsey Barnard-Clark, winner of the latest season of Top Chef, raised funds for the Gulf Seafood Foundation’s “Helping Hands” relief efforts which distributes work gloves to fishermen, as well as other need aid.
No London food critic Jay Rayner is not dying, but yes he is eating his final meal, one chapter at a time, and Louisiana’s Grand Island Gulf oysters are on the menu.
Marcos Guerrero and his family are now investing in sustainable seafood coming the Gulf of Mexico oysters cage grown in the waters off Grand Isle, Louisiana.
Steve Crockett planted the first off-bottom oysters in the Gulf as a reef restoration projects for the Mobile Bay National Estuary program. Fifteen years later Point Aux Pins Oysters is one of the largest Gulf off-bottom oyster operations supplying restaurants and grocery chains across the South.
JD Blackwell, the COO (chief oyster officer) of 38° North Oysters, has turned his western Maryland shore company into an entrepreneurial, sales and development savvy operation that has created the ideal growth environment for the ideal food — oysters.
The Gulf Oyster Hatchery Initiative has proposed the use of hatchery produced oyster seed to restore Gulf of Mexico oyster reefs, as well as create new habitat resulting in a clean Gulf.
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.
From Texas to Florida, the number of oysters harvested in the Gulf is at one of the lowest on record. Three years after the Deepwater Horizon Oil Spill, oyster industry experts have no answers on the cause of the steep decline; especially on public grounds relied upon by commercial fishermen.
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