Tag: Gulf Seafood
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.
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.
At the age of 65, you would expect to find Jim Gossen sharing an early-morning coffee on the docks with local fishermen near his Grand Isle camp. More often than not you will find him traveling the Gulf coast in his GMC Yukon, working to ensure fishermen and consumers around the country continue to enjoy sustainable Gulf seafood.
Hy-Vee, one of the largest grocery chains in the Midwest, has announced the addition of a Responsible Sourcing Commitment to its comprehensive Seafood Procurement Policy.
Two years ago Harlon Pearce wasn’t exactly sure what Hurricane Isaac would bring. But he was ready. Adversity is no stranger to the Gulf Seafood Institute’s chairman. As the former chairman of the Louisiana Seafood Promotion and Marketing Board he successfully navigated disaster after disaster for the state’s 12,000 commercial fisherman, seafood processors and the Louisiana Seafood Brand.
Hundreds of kilograms of oily debris on beaches, declining seafood catches, and other troubling signs point towards an ecosystem in crisis in the wake of BP’s 2010 oil disaster in the Gulf of Mexico.
A dinner of grilled tuna or salmon teriyaki helps kids improve their performance at school according to a new study from Oxford. Scientists found that low omega-3 levles of fatty acids “significantly predicted” their ability to read, concentrate, and learn.
Sitting around a u-shaped conference table at the historic Hotel Gavez on Galveston Island, Top Chef Texas winner Chef Paul Qui joined 11 other Gulf chefs and a dozen other seafood industry leaders to quiz and question a local fisherman on how better communications could be established between the water and the plate.
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