Tag: Louisiana Restaurant Association

Seven Gulf Groups Endorse Chris Oliver for Asst. NOAA Administrator


Seven Gulf Groups Endorse Chris Oliver for Asst. NOAA Administrator

The Gulf Seafood Institute joined six other Gulf of Mexico seafood industry organizations in endorsing Texas-native turned North Pacific Fishery executive Chris Oliver for the open position of Assistant Administrator for NOAA Fisheries.

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Louisiana Restaurant Association Awards GSI $50,000 Advocacy Grant


Louisiana Restaurant Association Awards GSI $50,000 Advocacy Grant

The Louisiana Restaurant Association, has awarded the Gulf Seafood Institute a $50,000 grant to advocate for one of the most important menu items from New Orleans to Shreveport – Gulf seafood.

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Gulf Council Shifts Red Snapper Quota From Commercial to Recreational Sector


Gulf Council Shifts Red Snapper Quota From Commercial to Recreational Sector

In a highly contested vote, the Gulf Council voted to remove snapper quota from the commercial fishery while allocating additional quota to the recreational sector.

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GSI Opens Membership As Influence Grows


GSI Opens Membership As Influence Grows

After a very successful two-year Founding Member period, GSI is now initiating its standing, long-term dues structure recently approved by the Board of Directors. With this new dues structure, GSI will be well positioned to solicit new members as the organization continues to grow in numbers and scope.

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GSI Everywhere at Recent SeaWeb Seafood Summit


GSI Everywhere at Recent SeaWeb Seafood Summit

At the SeaWeb Seafood Summit held at the New Orleans Hyatt Regency it seemed that members of GSI members were everywhere; from helping visiting dignitaries get a table at a popular restaurant, giving expert testimony on panel discussions, to filleting the ever-evasive lionfish for a special chef cook-off.

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GSI Joins Gulf Groups to Walk Congressional Halls for Gulf Seafood


GSI Joins Gulf Groups to Walk Congressional Halls for Gulf Seafood

High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s second annual “Walk on the Hill” in the nation’s Capitol.

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Great American Seafood Cook-0ff Expands to Cover Gulf; GSI Partners with Gulf States Marine Fisheries Commission, Louisiana Restaurant Association and Gulf Seafood Marketing Coalition


Great American Seafood Cook-0ff Expands to Cover Gulf; GSI Partners with Gulf States Marine Fisheries Commission, Louisiana Restaurant Association and Gulf Seafood Marketing Coalition

The Great American Seafood Cook-Off expands to begin a new chapter under the leadership of four Gulf seafood institutions.

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Misinformation Spreads in War of Words Over Gulf Red Snapper Allocation


Misinformation Spreads in War of Words Over Gulf Red Snapper Allocation

Misinformation has spread in both traditional and online media about the current proposed Red Snapper allocation change under consideration by the Gulf of Mexico Fisheries Management Council.

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Gulf Seafood Institute Names Ewell Smith Interim Executive Director


Gulf Seafood Institute Names Ewell Smith Interim Executive Director

The Gulf Seafood Institute (GSI), a leading voice for the Gulf of Mexico and the seafood it produces, has a new interim executive director. Ewell Smith, former executive director of the Louisiana Seafood Promotion and Marketing Board, will immediately assume the interim leadership role.

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Louisiana Seafood Board Encourages Gulf Council to Keep Current Red Snapper Quota


Louisiana Seafood Board Encourages Gulf Council to Keep Current Red Snapper Quota

The Louisiana Seafood Promotion and Marketing Board took a strong stand against the current preferred alternative recommended by the Gulf of Mexico Fishery Management Council on Amendment 28; red snapper allocation.

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Red Snapper Management in the Gulf of Mexico a Hotly Contested Issue


Red Snapper Management in the Gulf of Mexico a Hotly Contested Issue

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

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GSI Testifies Before Senate Subcommittee on Role of Certification in Sustainable Fishing


GSI Testifies Before Senate Subcommittee on Role of Certification in Sustainable Fishing

A strong voice for the Gulf seafood communities in Texas, Louisiana, Mississippi, Alabama and Florida has presented written testimony to the Senate Subcommittee on Oceans, Atmosphere, Fisheries and Coast Guard on the topic of third-party sustainability certification of U.S. seafood, as well as its impact on the seafood community, consumers and the marketplace.

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New Share the Gulf Coalition Seeks Fairness for Gulf Commercial Fishermen


New Share the Gulf Coalition Seeks Fairness for Gulf Commercial Fishermen

More than 130 chefs, restaurant owners, fishermen, seafood industry leaders and conservationists have come together to form a coalition to raise awareness and support for fishermen, restaurants, retail, consumers and tourism depending on fair access to fresh Gulf seafood.

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Gulf Seafood Institute Becomes Reality with $20,000 Grant from Ocean Conservancy


Gulf Seafood Institute Becomes Reality with $20,000 Grant from Ocean Conservancy

Recognizing the need for an integrated group dedicated to science and education in the Gulf, the Ocean Conservancy has pledged $20,000 seed money for the Gulf Seafood Institute. The institute’s vision is to establish a close working relationships with all the Gulf’s environmental and seafood organizations.

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Ewell Smith Resigns from Louisiana Seafood Promotion and Marketing Board


Ewell Smith Resigns from Louisiana Seafood Promotion and Marketing Board

In a letter to Louisiana Seafood Promotion and Marketing Board chairman Chef John Folse, Ewell Smith has announced his resignation as the executive director of the state’s seafood organization after serving in that capacity for more than 13 years.

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