Tag: seafood
Since 2020 COVID-19 has significantly impacted the entire U.S seafood industry. In the Gulf of Mexico oyster, shrimp and finfish fishermen were just a few of the hardest hit. In Maine, the lobster fishery suffered a similar fate. It is important to realize Gulf fishermen are not alone in their struggles to recover.
Fishermen, processors, distributors, economic developers, and public officials are being invited to Baton Rouge to discuss findings from more than three years of research done in Louisiana’s coastal and inland fisheries at the launch of the Louisiana’s Freshwater Seafood Economic Development Report. The original study, Community Economic Development in Rural Coastal Acadiana Parishes, was conducted in 2018-19, prior to the four hurricanes devastating the state’s seafood industry.
For Louisiana restaurants, certain seafood costs have risen so much that once-standard fares, such as oyster sandwiches and pastas, are no longer served.
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.
Life has been like a bowl of gumbo for James Carville, Louisiana’s most famous political consultant. For 77-years he has stirred the hot pot, not always sure of success. But when it comes to making real gumbo, with real seafood, there’s only one he accepts, Louisiana Gulf seafood.
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.
GULF SEAFOOD FOUNDATION – The Gulf Seafood Foundation has committed all funds raised for the rest of this year to be donated toward helping the Gulf Coastal fishing communities affected by Hurricanes Harvey and Irma.
World Seafood Champ among many titles on the line for 1,100+ chefs and home cooks Orange Beach, AL – Alabama Gulf Seafood takes center stage Saturday as the the world’s largest Food Sport competition, held in Orange Beach this week, enters the final round in its search for World Seafood Champ. A field of 43 […]
Two Louisiana Gulf Seafood Institute board members have been appointed to the Louisiana Sea Grant Advisory Council which each year reviews the organizations selected activities and provides counsel regarding program focus, development and operations.
With the sounds of the Tee Chaoui Trio Band, the Babineaux Sisters and The Beau Young Band rocking into the night, the new Bayou Carlin Cove dock recently opened in Delcambre, La. The opening culminates a seven-year effort by the Twin Parish Port Commission to fund and construct the $4 million facility.
Mississippi’s first seafood trail of restaurants has been established by the Mississippi Hospitality and Restaurant Association. “Summer of Seafood 2014” was created to promote restaurants that proudly serve wild-caught, genuine Gulf seafood.
Thailand, a major provider of shrimp and other seafood to the U.S., is now aTier-3 country in a recently released Trafficking In Persons Report. The announcement made by U.S. Secretary of State John Kerry at the State Department.
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.
Sustainability and traceability, along with the effects of climate change and other environmental issues, are topics leading the conversation at the Sustainable Foods Institute at the Monterey Bay Aquarium’s Cooking for Solutions conference.
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