News
The Fiscal Year 2016 Omnibus Appropriations Act heading to the White House for a Presidential signature includes $10 million for Gulf of Mexico fisheries data collection, stock assessments and research due to the tireless efforts led by Alabama’s Senator Richard Shelby and Florida’s Representative David Jolly.
Secretary of Commerce Penny Pritzker has appointed Gulf Seafood Institute’s President Harlon Pearce, along with three other new advisors, to the National Oceanic and Atmospheric Administration’s Marine Fisheries Advisory Committee.
Recently introduced legislation by Congressman David Jolly of Florida will hopefully lead to a more accurate count of red snapper and other reef fish in the Gulf of Mexico.
An ambitious project to build a sustainable seafood industry with international distribution in the Sarasota-Manatee region while reviving a heritage fishing community and adding new jobs through a value-added processing plant has landed the top award in the first Gulf Coast Innovation Challenge.
The Arc of Texas, a recognized leader in promoting, protecting and advocating for the human rights and the self-determination of Texans with intellectual and developmental disabilities, has named Gulf Seafood News Editor Ed Lallo to its Board of Directors.
Legislation has been introduced in the House of Representatives to reform the H-2B seasonal guest-worker program.
The House Committee on Natural Resources’ Subcommittee on Water, Power and Oceans met to a packed room filled with Gulf commercial and charter-for-hire fishermen to hear public testimony on H.R. 3094, the “Gulf States Red Snapper Management Authority Act” which gives Gulf States control of the red snapper fishery.
Regional management of the Gulf red snapper fishery continued to be a hot topic during the last Gulf of Mexico Fishery Management Council of 2015 held at the Hilton Galveston Island hotel.
If the fishing industry had a CEO, Dr. Bill Hogarth, Director of the Florida Institute of Oceanography, is convinced he would not last a month.
For years, processors across the Gulf have had to source higher volumes of premium product. To meet this demand, a unique mobile “Seafood Quality Training Lab” has been developed to educate Louisiana fishermen on the latest in onboard seafood refrigeration and cold chain management.
Paul Prudhomme, the New Orleans beloved celebrity chef responsible for turning a once underulitized Gulf fish into one of the most popular in the world, died Thursday, October 8th in his beloved Crescent City.
Two new oil spill science outreach publications have been released from the Sea Grant Oil Spill Science Outreach Team. They focus on fishery landing and disasters and the impact of the BP Deepwater Horizon spill on Gulf seafood.
Homeland Security’s Customs and Border Protection Commissioner R. Gil Kerlikowske listened earlier this week as members of the Gulf seafood and business communities expressed concerns over H2B visa issues, international seafood safety and testing, international food coding and other issues.
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.
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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