Photos may be freely used for news purposes.
Click on the thumbnail images to view full size, high resolution. To download, hold down the Control key while right clicking (on a PC) or simply clicking (on a Mac) and select Save Image As.
-
- To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack. Photo: Ed Lallo/Louisiana Seafood Nws
-
- To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack. Photo: Ed Lallo/Louisiana Seafood News
-
- Workers at Catahoula Crawfish in St. Martinsville, La process farm raised alligators. Photo: Ed Lallo/Louisiana Seafood News
-
- Mark Shirley (l) of LSU AgCenter and Sea Grant, inspects a wild alligator hide with Craig Sagrera of Vermilion Gator Farm near Abbeville, La. Photo: Ed Lallo/Louisiana Seafood News
-
- Once alligator nests are mapped, Sagrera uses an airboat for the dangerous job of egg collection. Photo: Mark Shirley/LSU AgCenter and Sea Grant
-
- “My job is to negotiate with the land owners who sell the eggs. Once we have a contract, we fly the marshes with helicopters to find and GPS the gators nests,” said Segrera. Photo: Mark Shirley/LSU AgCenter and Sea Grant
-
- “The alligator farmer provides feed and care for the baby alligator for the first year of life when he reaches four feet,” explained Shirley. Photo: Mark Shirley/LSU AgCenter and Sea Grant
-
- The shrimp for the pilot project are being peeled and packed at the docks of Vui Nguyen’s Gulf South, Inc. in Intracoastal City – about 30 miles southeast of Delcambre. They are peeled by hand, deveined and vacuum-packed. Photo: Ed Lallo/Louisiana Seafood News
-
- “Before they came to me with the idea of selling Vermillion Sweet shrimp, I carried a frozen shrimp that was prepared in a glazing solution,” which causes them “to look unnatural,” said Sigur, whose store Shawn’s Cajun Meats Too is filled mainly with fresh cuts of all varieties. Photo: Ed Lallo/Louisiana Seafood News
-
- Vermillion Bay Sweet is a demonstration project,” said Thomas Hymel of the Louisiana State University (LSU) Agricultural Center (AgCenter) and Louisiana Sea Grant. Photo: Ed Lallo/Louisiana Seafood News
-
- John Tesvich is a co-owner of AmeriPure Oyster and chairman of the Oyster Task Force. An engineer by trade, he also designs the oyster boats for his company. A resident of Empire in Plaquemines Parish, he said flooding affected highways that provide access to New Orleans. Photo: Ed Lallo/Louisiana Seafood News
-
- “Fishing is just something you grow up doing and it’s part of our culture here,” said Clint Guidry, a third-generation Louisiana shrimper and fisherman and president of the Louisiana Shrimp Association standing on Bundy Seafood’s dock in Lafitte. Across the bayou two shrimp boats remain stuck in shallow water, reminders of Hurricane Isaac. Photo: Ed Lallo/Louisiana Seafood News
-
- Sitting on the dock of the bay – bayou, Gary Bauer of Lake Pontchartrain Blue Crabs conducts business from his cell, while shrimper Brian Thibodeax uses the new dock built by H-2B workers to prepare his boat. Photo: Ed Lallo/Louisiana Seafood News
-
- On Sunday before Isaac struck, Gary Bauer of Lake Pontchartrain Blue Crabs brought his crew back to start making preparations for the storm. Photo: Ed Lallo/Louisiana Seafood News
-
- Louisiana Shrimp being weighed before sold. Photo: Kerry Maloney/Louisiana Seafood News
-
- Louisiana Fresh Fish. Photo: Kerry Maloney/Louisiana Seafood News
-
- Ralph Brennan owns and operates five New Orleans restaurants: Red Fish Grill, Ralphs on the Park, café b, Heritage Grill and Café NOMA
-
- Harlon Pearce, chair of the Louisiana Seafood Board.
-
- Ewell Smith, Louisiana Seafood Promotion & Marketing Board
-
- A worker at Lafitte Frozen Foods unloads shrimp from Texas.
-
- A worker at Lafitte Frozen Foods unloads shrimp from Texas.
-
- New Orleans food activist Poppy Tooker is mad as hell and she’s not going to take it anymore.
-
- New Orleans food activist Poppy Tooker is mad as hell and she’s not going to take it anymore.
-
- The Louisiana Seafood Promotion and Marketing Board is pleased with BP’s progress on the static kill in the nation’s worst oil spill.
-
- Cashier Lynette Harvey fears the worst – that it’s the call from her boss to shut down the business.
-
- Chris Danos, an employee of Beshel Seafood, writes a purchase slip for fresh seafood from a fisherman.
-
- John Tesvich, President/CEO/Co-Founder, AmeriPure Oysters.
-
- John Tesvich, President/CEO/Co-Founder, AmeriPure Oysters and Pat Fahey, COO/Co-Founder.
-
- Pat Fahey, COO/Co-Founder, AmeriPure Oysters
-
- Louisiana oysters from the Gulf of Mexico at AmeriPure Oysters, Franklin, La.
-
- Sorting fresh Louisiana oysters from the Gulf of Mexico at AmeriPure Oysters, Franklin, La.
-
- Sorting fresh Louisiana oysters from the Gulf of Mexico at AmeriPure Oysters, Franklin, La.
-
- Fishing boats in Venice, La either pull oil booms for BP or sit idle.
-
- Shrimp workers at D & C Seafood in Venice, La., wait and hope for a load of shrimp to come in.
-
- Chan Tran owner of D & C Seafood in Venice, La.
-
- An official tag that comes on all Louisiana Oysters showing exactly where and when they came.
-
- Michael “HollyMichael “Hollywood” Broadway eating an oyster at the Acme Oyster House in News Orleans.wood” Broadway, shucking and jiving at the Acme Oyster House in News Orleans.
-
- Michael “Hollywood” Broadway shucking an oyster at the Acme Oyster House in News Orleans.
-
- Michael “Hollywood” Broadway, shucking and jiving at the Acme Oyster House in News Orleans.
-
- Michael “Hollywood” Broadway, shucking and jiving at the Acme Oyster House in News Orleans.
-
- Oysters at the famous Acme Oyster House in New Orleans, La.
-
- Michael “Hollywood” Broadway, shucking and jiving at the Acme Oyster House in News Orleans.
-
- Tom Hymel, LSU AgCenter watershed specialist, on the docks in Delcambre, La.
-
- A fresthly shucked oyster at P & J Oyster Company of New Orleans.
-
- Oysters are cleaned and sorted at P & J Oyster Company in the New Orleans French Quarter.
-
- Nothing is wasted at P & J Oyster, shells are scooped to be delivered to restaurants to use to serve the oysters.
-
- Shuckers at P & J Oyster House work on some of the last oysters available for the oldest continuing operating oyster company in America.
-
- Rene LeBreton, Assistant Executive Director of the Louisiana Seafood Promotion and Marketing Board.
-
- Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board.
-
- Harlon Pearce, Chairman of the Louisiana Seafood Promotion and Marketing Board, at the Lake Pontchartrain Bucktown commercial marina.
-
- Greg Voisin of Motivatit Seafoods, updates harvesting openings of the companies oyster beds along the Louisiana coastline.
- Be the First to Share this Article:
Recommend on Facebook- Share on Linkedin
- Tweet about it
- Tell a friend
Visitor Comments