Tag: Louisiana Restaurant Association
For Louisiana restaurants, certain seafood costs have risen so much that once-standard fares, such as oyster sandwiches and pastas, are no longer served.
Can you imagine no oyster bars crowded with patrons eyeing shuckers opening one perfect Gulf oyster after another? No music crowds pressed shoulder to shoulder in Austin venues. No crowded Bourbon Street restaurants overflowing with locals and tourists. There is a new norm coming to the Gulf and the country, and life will be different.
The Gulf Seafood Institute joined six other Gulf of Mexico seafood industry organizations in endorsing Texas-native turned North Pacific Fishery executive Chris Oliver for the open position of Assistant Administrator for NOAA Fisheries.
The Louisiana Restaurant Association, has awarded the Gulf Seafood Institute a $50,000 grant to advocate for one of the most important menu items from New Orleans to Shreveport – Gulf seafood.
In a highly contested vote, the Gulf Council voted to remove snapper quota from the commercial fishery while allocating additional quota to the recreational sector.
After a very successful two-year Founding Member period, GSI is now initiating its standing, long-term dues structure recently approved by the Board of Directors. With this new dues structure, GSI will be well positioned to solicit new members as the organization continues to grow in numbers and scope.
At the SeaWeb Seafood Summit held at the New Orleans Hyatt Regency it seemed that members of GSI members were everywhere; from helping visiting dignitaries get a table at a popular restaurant, giving expert testimony on panel discussions, to filleting the ever-evasive lionfish for a special chef cook-off.
High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s second annual “Walk on the Hill” in the nation’s Capitol.
The Great American Seafood Cook-Off expands to begin a new chapter under the leadership of four Gulf seafood institutions.
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 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.
Red Snapper, an iconic American fish sought after by consumers across the country, is culturally and economically Important to the Gulf Coast. Seafood sales at restaurant after restaurant dotting the southern coastline are one of the largest drivers of the Gulf’s tourism industry
A strong voice for the Gulf seafood communities in Texas, Louisiana, Mississippi, Alabama and Florida has presented written testimony to the Senate Subcommittee on Oceans, Atmosphere, Fisheries and Coast Guard on the topic of third-party sustainability certification of U.S. seafood, as well as its impact on the seafood community, consumers and the marketplace.
More than 130 chefs, restaurant owners, fishermen, seafood industry leaders and conservationists have come together to form a coalition to raise awareness and support for fishermen, restaurants, retail, consumers and tourism depending on fair access to fresh Gulf seafood.
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