News Editor
Ed Lallo is the editor of Gulf Seafood News and CEO of Newsroom Ink, an online brand journalism agency. He is also owner of Lallo Photography based in Chapel Hill, NC.
With the “Our Ocean” Conference as a backdrop, President Barack Obama announced that he would use presidential authority to protect fragile marine life and curb the black market for fish, as well as combat origin of seafood product fraud.
Continue Reading
Louisiana shrimp has been the deep freeze long before reaching the shrimp boat freezers. Because of an unusually cold winter, the states brown shrimp season began late, leaving shrimpers with less time on the water this year.
Continue Reading
The Gulf of Mexico seafood community is gaining Margaret Henderson, one of the strongest seafood legislative advocates on Capitol Hill, as the new voice for the Gulf as the Executive Director of GSI.
Continue Reading
New moms, and moms-to-be, should eat two to three servings of seafood each week according to a new study by the U.S. Food and Drug Administration.
Continue Reading
Telling the stories of the fishermen bringing Gulf seafood directly to the consumers plate is the goal of Fish Trax Marketplace, an online traceability program building a community of trust among all of the links of the seafood value chain—from fisherman to dealer to retailer to consumer.
Continue Reading
Sustainability and traceability, along with the effects of climate change and other environmental issues, are topics leading the conversation at the Sustainable Foods Institute at the Monterey Bay Aquarium’s Cooking for Solutions conference.
Continue Reading
Bringing a food truck into a city known for great food trucks takes a lot of chutzpah, but if one city can pull it off it is definitely New Orleans.
Continue Reading
Serendipity has played a major role in Gulf Seafood Institute’s (GSI) board member Bob Gill’s life and career. His first attempt at forestry and wildlife management studies at the University of Maine ended in his second year when he decided to pack his bags and head to the Great Northwest to work on Mt. Hood for the U.S. Department of Forestry.
Continue Reading
Louisiana Chef Philippe Parola has had his eye on the Asian carp situation in Louisiana for several years, and he is not shy about expressing his worry and frustration over the slow bureaucracy of addressing what he sees as a serious threat to the ecosystem and the state’s multi-million dollar recreational and commercial fishing industry.
Continue Reading
Bringing origin and quality assurance in the shrimping industry to a whole new level, Florida’s Wood’s Fisheries raises the bar by promoting electronic traceability, sustainability and quality initiatives for all Gulf seafood.
Continue Reading
Four funds aimed at helping Apalachicola Bay communities that produce 85% of Florida oysters recover from the collapse of the oyster harvesting industry have been announced.
Continue Reading
For more than 50 years, Deanie’s Seafood Restaurants & Seafood Market have been a leader in serving the best boiled, broiled and fried Louisiana seafood prepared with signature seasonings. A new chapter has been added to this Crescent City seafood purveyor, it is the first restaurant and seafood market in New Orleans to earn the Louisiana Wild Seafood Certification.
Continue Reading
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.
Continue Reading
Good Friday is about the biggest day of the year for seafood eating in Louisiana, especially for Catholics in New Orleans. Supply is looking good but better bring some extra cash to your favorite fish market. That’s according to Harlon Pearce, chairman of the Gulf Seafood Institute.
Continue Reading
Charter boat and recreational fishermen in the Gulf of Mexico will be facing a short season for red snapper this year, having just 11 days to hook the prized fish in federal waters.
Continue Reading
Visitor Comments