Tag: Gulf Seafood Foundation
“Everything is tied to the water,” said Tracy Kuhns, President of the GO FISH Coalition, formed after the BP oil spill in 2010 as an advocate for commercial fishing. “It’s just part of your everyday life. The way you live.”
Gulf Crown Seafood’s Jeff Floyd and his son Jon agree that every year in the seafood business is unique. Each year new problems arise and are added to the same old ones continuously sticking around. Last year new problems arising from Covid and Hurricane Ida were added to the old ones; H2B visiting worker visa, labor shortages, import prices and product availability.
Before Hurricane Ida, Montegut oysterman Mark Naquin admits the last couple of year’s production on his leases was slow. He had hope 2021 would be better. Recent plantings showed baby oysters everywhere. Then the storm undid his hard work leaving his business in shambles.
What do you do after graduating culinary arts school? Marry your sweetheart of course. Then open an award winning farm-to-table restaurant, open the best new restaurant in New Orleans, have your own cooking show on the Food Network, and then – and only then – become executive director of the Louisiana Seafood Promotion and Marketing Board. This is the storied life of Samantha Carroll, who with her husband Cody, have been dubbed “The King and Queen of Louisiana Seafood.”
by Ed Lallo/Gulf Seafood News Editor The pots were hot and the stoves sizzling at NOLA Navy Week’s Louisiana Seafood Cook-Off held on the Riverwalk at the Spanish Plaza behind the Four Seasons Hotel. Naval culinary specialists from France and the United States used to cooking on the high seas were pared with land-loving local Louisiana […]
On Florida’s west coast increased development and pollution stress antiquated wastewater systems causing a release of inadequately treated water into rivers and streams; water runoff from storms carry nutrients across fertilized lawns and paved surfaces; all this water eventually ending in one place – the Gulf of Mexico – harming an already fragile ecosystem
Four hurricanes and two tropical storms later, hard hit areas of Louisiana will be the recipient of an unexpected $1.7 billion in federal hurricane relief dollars. The U.S. Department of Housing and Urban Development (HUD), Gov. John Bel Edwards and U.S. Sen. Bill Cassidy announced the new funding that provided a major infusion to the $600 million previously approved, raising to more than $1 billion the total amount of Community Development Block Grant-Disaster Recovery money available for recovery from these storms.
Trapped between Bayou Barataria and The Pen, a lake known for great sport fishing, the docks of Chris Seafood have for more than 50-years been filled with crab boats hugging its piers. That was until Hurricane Ida changed everything for owner Chris Ronquille.
Permanent and temporary closures of oyster harvesting areas by the Texas Department of Parks and Wildlife (TDPW) have brought protests by oyster fishermen and contributing to the shortage of Gulf oysters, as well as high prices. The department said the move was due to a variety of environmental concerns.
The National Seafood Council Task Force has released a report highlighting pathways to funding for a National Seafood Marketing Campaign and governing structure considerations for the National Seafood Council.
Sitting on Bayou Rigaud in Grand Isle at the southernmost end of LA 1, the docks at Blanchard Seafood plant are about as close to the Gulf of Mexico as possible without getting wet. When Hurricane Ida struck the island that all changed.
The cold north wind blew through the open Oak Ridge Community Park shelter in Golden Meadow like an express train passing a through a station. A sweater-clad chef stirred a huge pot of gumbo, while others wearing red aprons with the familiar Shell logo served fried catfish and French fries. At a table at the end, King Cakes anchored a paper tablecloth whipping in the constant breeze. But it was the smiles of the fishermen filling their plates that would be most remembered by the volunteers from across Louisiana
The plight of the Louisiana fishermen from the four hurricanes over the past two years is starting to get national attention. A February 1st article in the New York Times deals with the plight of the industry since Hurricane Ida, and the effect it is having on the region’s rich culture of food and fishing.
For more than six hours fifth-generation Houma oysterman Jacob David Hulse, his girlfriend Lindsey Willis and his dog Change huddled in an the oyster shop of friend Kenneth (Keno) Templet struggling to keep the walls and roof from caving as the more than 140-mph winds of Hurricane Ida continuously battered away at the structure. When the winds started to subside, Hulse thought he had gone through the worse of it. Like many Louisiana fishermen are finding out, his troubles were only beginning after the storm was finished.
For more than 50-years Lafayette locals joined tourists from around the globe to dine on plates of Cajun crawfish and crabs, then dance off the dinner to the sounds of a Acadiana music. That era has ended. Restaurateur Frank Randol has closed the doors on his restaurant and associated seafood processing business.
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