Iconic Restaurant Unfailingly Features Gulf Seafood
“Any restauranteur or chef who is taking Louisiana seafood off their menu is misguided, misinformed and a little ignorant,” says Commander’s Palace’s Executive Chef Tory McPhail.
Seafood Industry
Eat it to Save it: America Voting with Forks
New Orleans food activist Poppy Tooker is mad as hell and she’s not going to take it anymore. In June, she was asked to write a blog entry in response to the BP oil spill for Slow Food USA.
New Era Begins for American Seafood
A strange thing happened at the recent Great American Seafood Cook-Off in New Orleans. No one talked about the catastrophic BP oil spill in the Gulf of Mexico.
Fishermen
Shrimper Worries About Freshwater Diversion Impacts
For every action, there is a reaction. Gulf fishermen learned that lesson every day as they coped with the constant changes in the management of Gulf waters during the massive BP oil spill, and the unprecedented outflow of the freshwater diversions from the Mississippi River.
Louisiana Fishermen Boost Seafood on Capitol Hill
To allay concerns over the state of Gulf seafood after BP’s massive oil well blowout in the Gulf of Mexico, members of the Gulf seafood community were in Washington to testify before a House Subcommittee that not they eat Gulf seafood but so do members of their families.
Louisiana Shrimping Season Opens to Weak Market
As commercial shrimpers returned to Louisiana waters in the Gulf of Mexico for the first season since the BP oil disaster, there is concern in the state’s seafood industry over low prices, inconsistent demand and what the near future holds.
Experts
Expert Training: How to Assure Safe Gulf Seafood
Even since BP’s runaway oil well began spewing millions of gallons of crude into the Gulf of Mexico, there has been a growing concern about the safety of Gulf seafood. There is, as a result, unprecedented testing by state and federal agencies and independent laboratories.
Classic “Catch 22” for Gulf Coast Fishermen: Price and Perception
The late summer-fall white shrimping season along the Gulf of Mexico coast normally gets off to a slow start but quickly picks up in response to demand for the premium wild caught shrimp from groceries, restaurants and consumers across America.
Sea Grant Launches New Seafood Safety Program
Despite the static kill of BP’s runaway oil well in the Gulf of Mexico, the spread of oil throughout wide areas of Gulf waters, and the continued assurances of government and non-government agencies, many Americans remained concerned about the safety of Gulf seafood.
News
NOAA Reopens More of Gulf to Fishing
NOAA (National Oceanic and Atmospheric Administration) has reopened 5,130 square miles of Gulf waters to commercial and recreational fishing.
Gulf States Collaborate to Promote Gulf Seafood
Comprised of a broad cross-section of public, private, academic and non-profit leaders including the Louisiana Seafood and Promotion Board, a new coalition is an action-driven, unified voice determined to make sure that the needs of the Gulf Coast are heard in Washington, D.C.
Marking the 5th Anniversary of Katrina with Accomplishments
While BP’s runaway oil well in the Gulf of Mexico this year has created widespread hardships among the people of New Orleans and southern Louisiana, nothing has left lasting emotional and physical scars like 2005’s Hurricane Katrina.
Other Recent Articles
Louisiana Seafood Featured on CBS “The Early Show”
Long-time CBS “The Early Show” anchorman Harry Smith and contributor Katie Lee fulfilled a promise live on nationwide television today by feasting on fresh Louisiana seafood.
Oil Spill Seafood Misperception
As shrimp season starts, The Daily Beast tested the Gulf’s seafood for oil and dispersant, and the results were immaculate. If Gulf and Atlantic seafood are equally safe, why won’t America buy?
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