Tag: Gulf Seafood Institute
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.
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.
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.
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.
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.
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.
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.
Good Friday is about the biggest day of the year for seafood eating in Louisiana, especially for Catholics in New Orleans. Supply is looking good but better bring some extra cash to your favorite fish market. That’s according to Harlon Pearce, chairman of the Gulf Seafood Institute.
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 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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