Tag: Featured
Two members of the Gulf Seafood Institute have been named to Louisiana’s Nicholls State University’s 2014 Institute for Seafood Studies Advisory Board.
With a love of the sea since college, Julie Packard has been a leader for the environmental protection of the world’s oceans and the seafood they produce. As the executive director of the Monterey Bay Aquarium, she has redefined its role as a powerful force for conservation.
Julie Packard may have been born with a silver spoon in her mouth, but saltwater is in her blood. As the executive director of the Monterey Bay Aquarium she has become an acknowledged leader among aquariums worldwide and for redefining the aquarium’s role as a force for conservation.
Just when the Gulf waters looked like they were starting to calm, the Gulf of Mexico Fishery Management Council has stirred them once again by announcing a series of public hearings to address Amendment 40, better known as Gulf Red Snapper recreational sector separation.
After being shucked, drowned in Tabasco and slurped by the dozen, the Louisiana oyster shell has finally found a way to return to its natural habitat.
Patrick Riley was on the waterfront as soon as he could walk. Forty years later he is still on the waterfront and in the shrimp business, working as general manger of Texas’s Western Seafood.
In June of 2013, the National Oceanic and Atmospheric Administration (NOAA) Fish Fry in Washington, D.C. became the setting for the birth what was quickly to become one of the strongest and loudest voices for the Gulf of Mexico and the seafood it produces, The Gulf Seafood Institute.
For the first time in its more than 130-year Louisiana history, the oldest oyster dealer in the U.S. is thinking the unthinkable – importing foreign oysters to meet the demand of New Orleans residents and visitors alike.
Facing opposition on an amendment that would take a portion of the red snapper fishery from Gulf seafood providers for the exclusive use of recreational fishing, the Gulf of Mexico Fishery Management Council voted to defer further action on Amendment 28.
In Georgia, as in the Gulf of Mexico, shrimp is king. But Georgia shrimp have come under attack by a parasite that could impact the economy of local coastal communities.
Thailand, a major provider of shrimp and other seafood to the U.S., is now aTier-3 country in a recently released Trafficking In Persons Report. The announcement made by U.S. Secretary of State John Kerry at the State Department.
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.
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.
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.
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.
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