Tag: Featured
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.
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.
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.
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.
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.
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.
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.
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.
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.
William S. “Corky” Perret has experienced large-scale devastation and disaster in Gulf fisheries first hand. He is also one of the few experts having the skills and knowledge to help those fisheries successful recovery time and time again.
The popularity of grouper in both recreational and commercial fishing sectors is leading to a showdown between the commercial and recreational fisherman.
More than a dozen Gulf of Mexico commercial king mackerel fishermen, from as far away as Louisiana, attended South Atlantic Fishery Management Council’s public hearing on management alternatives for king and Spanish mackerel.
The Great American Seafood Cook-Off expands to begin a new chapter under the leadership of four Gulf seafood institutions.
A federal ruling has been handed down that the U.S. government violated the law by failing to properly manage the Gulf of Mexico Red Snapper fishery.
The Gulf Seafood Institute, the Center for Sustainable Fisheries and National Fisherman will hold a public workshop at the Embassy Suites on reauthorizing the Magnuson-Stevens Act.
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