Tag: Featured
Misinformation has spread in both traditional and online media about the current proposed Red Snapper allocation change under consideration by the Gulf of Mexico Fisheries Management Council.
The goal of the Theodore Roosevelt Conservation Partnership, which is involved in lobbying and advocacy for 37 partners including saltwater sportfishing groups, is to “guarantee all Americans quality places to hunt and fish by uniting and amplifying our partners’ voices to strengthen federal policy and funding.”
Buyers from around the world attending Seafood Expo North America 2014 all seemed to be searching for similar solutions; fresh seafood, niche business with smaller quantities and higher quality.
Gulf of Mexico seafood kicked off the conference program schedule for the 2014 Seafood Expo North America, better known as the Boston Seafood Show.
The Ten Commandments on Magnuson-Stevens Reauthorization was written by John Ward to serve as guidelines for politicians and their staffs working on the new legislation to oversee U.S. fisheries Management.
Shucked author Erin Byers Murray has selected her 15 Most Delicious Oysters on Thrilllist.com, and two come from the waters of the Gulf of Mexico.
Kristin McLaren, the assistant executive director who served as interim executive director of the Louisiana Seafood Promotion and Marketing Board during its transition from the Louisiana Department of Wildlife and Fisheries to the Office of Lt. Governor Jay Dardenne, has resigned.
Chef Randy Cheramie, the executive director of the John Folse Culinary Institute, is glad to see construction progress being made on the new home for the program at Nicholls State University, but for him it can’t happen fast enough.
Fishing has been a lifelong passion for Alabama charter boat captain Johnny Greene. It started at an early age on his grandmother’s small farm pond outside of Andalusia, since then he has been hooked.
They say the camera adds a few pounds, but friends of Galveston fisherman Buddy Guindon have been tormenting him recently with the question “how many cameras did they use?” Guidon is the star of a recent H-E-B grocery store’s “Fresh from the Seafood Department” commercial filmed on his boat.
It is a twenty-year tradition at Washington’s Bistro Bis, the restaurant for Capitol Hill’s Hotel George; oystermen from Florida to Texas commandeering the center booth as their local headquarters for their annual meeting with D.C. legislators.
Trading white boots for wing tips, members of the Gulf Seafood Institute walked the halls of Capitol Hill knocking on legislative doors spreading the message of the importance of conserving the Gulf of Mexico, and the seafood millions of American depend upon on a daily basis.
The Gulf Seafood Institute (GSI), a leading voice for the Gulf of Mexico and the seafood it produces, has a new interim executive director. Ewell Smith, former executive director of the Louisiana Seafood Promotion and Marketing Board, will immediately assume the interim leadership role.
The Louisiana Seafood Promotion and Marketing Board took a strong stand against the current preferred alternative recommended by the Gulf of Mexico Fishery Management Council on Amendment 28; red snapper allocation.
Snow, sleet and freezing temperatures have put the Louisiana crawfish season in the freezer.. The arctic weather affecting the heart of the Bayou state means crawfish aren’t eating and likely to be smaller than normal at peak season.
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