Tag: Featured
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.
If you’re a Florida fisherman, or for that matter Gulf of Mexico fishermen, then you know that for year after year, there has been a need for more data, better data and more timely data. In short, a better data collection system to better manage the Gulf’s vast array of fisheries.
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.
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.
Sitting on a beach enjoying the sunset has been a perk enjoyed by Jennifer Young during her last seven years as a food safety specialist based in Hawaii, but in her heart she missed the bayous of Louisiana and the Gulf seafood she enjoyed.
The recently opened Mike Voisin Oyster Hatchery may not face the same exposure to the elements as the old, but instead face new challenges both manmade and natural.
Selling shrimp from a shop in the back of their house in Maurice, LA, Al and Cheryl Granger are on a mission to elevate the quality of shrimping in the Gulf, as well as educate consumers on why it is important to buy Gulf shrimp.
The Aristocrat, Caminada Bay, Beauregard and Champagne Bay oysters are changing the playing field for a Gulf oyster industry in decline since Hurricane Katrina and the Deepwater Horizon spill. These Louisiana oysters join others in Alabama as the first commercial success stories for farm raised oysters grown in off-bottom cages; breathing new life into the industry.
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