News
The National Oceanic and Atmospheric Administration has released a comprehensive, quality-controlled dataset giving ready access to millions of chemical analyses and other data on the massive Deepwater Horizon incident.
Traceability is underway within sustainable forestry certification programmes (such as the Forest Stewardship Council), organic agriculture labelling, and in apparel (such as the Honest By label), and perhaps least well known, with seafood.
The Louisiana shrimp industry was dealt a blow after the U.S. International Trade Commission voted against increased duties on foreign frozen shrimp imported into the country from several nations.
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.
Almost a month after Ewell Smith resigned as the executive director of the Louisiana Seafood Promotion and Marketing Board, Lt. Governor Jay Dardenne has named the current assistant director Kristin McLaren as interim executive director while a search is conducted for a permanent replacement.
SeafoodSourceTV, Editor Sean Murphy talks with Chris Nelson, vice president of Alabama Bon Secour Fisheries and a member of the board of directors of the newly-formed Gulf Seafood Institute, an organization dedicated to researching, supporting and promoting the seafood industries in the U.S. Gulf coast.
The Louisiana Department of Wildlife and Fisheries, in conjunction with the Coastal Conservation Association, runs a program that issues dart tags to anglers to pierce near the dorsal fins of saltwater species.
The price of Gulf of Mexico shrimp has soared this year, the beneficiary of a malady that has beset the competing Asian shrimp farm market and some U.S. sanctions on unfair trade practices elsewhere.
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.
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.
The Asian tiger shrimp, an exotic, large species of monster shrimp, is being found once again in the Gulf of Mexico and posing a potential threat to the $700 million Gulf shrimping industry.
Despite Executive Director Ewell Smith resigning the Louisiana Seafood Promotion and Marketing Board (LSPMB) and moving its offices, the board’s chairman John Folse is positive about the future.
Most of the Louisiana oysters are farmed on reefs. This includes oyster farms that are dependent on a source of wild seed oysters, usually transplanted from public oyster grounds that historically have cyclical production.
Louisiana Sea Grant has recently completed a video demonstrating how to build an oyster nursery silo from a 55-gallon plastic drum.
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.
To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack.
Visitor Comments