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by Carolyn Scofield/ WVUE There’s a frenzy of activity around David Chauvin’s Seafood in Dulac. Boats are headed out, others are coming in, all in the search for shrimp. “We probably unloaded about 15,000 pounds of shrimp so far since the season opened,” says Chauvin. The first boats hit the water early Monday morning. The [...]
The second-coldest spring in the last century has resulted in brown shrimp growing more slowly than the U.S. economy. As a result the Louisiana Wildlife and Fisheries Commission has delayed opening dates for some of the 2013 Louisiana spring shrimp season.
The Lake Pontchartrain crab fishery saw a down year in 2012, and it’s setting up to be even worse this year, according to John Lopez, coastal sustainability program director of the Lake Pontchartrain Basin Foundation.
“Since the spill, my shrimp production is off between 40 and 60% for the two years that I did work full time,” said fisherman George Barisich.
As the spring Louisiana shrimp season gets ready to launch, a metro New Orleans area seafood supply chain program — direct from fishers’ boats to your plate — is making a push for more participants. SouthShore Direct Seafood allows interested New Orleans area residents and restaurants to sign up for a newsletter that will alert them to when fishers are coming to shore and what they are carrying.
Louisiana seafood ranked 10th in the U.S. in terms of total economic impact generated from seafood sales in 2011, according to a National Oceanic Atmospheric Administration’s National Marine Fisheries Service report released last month.
From Louisiana blue crab to red drum, several species that help comprise our Louisiana seafood have healthier habitats in part because of tiny sea creatures no bigger than a thumbtack.
Louisiana Seafood has not been twittering away its valuable marketing efforts, instead it has one of the fastest growing online Twitter following. The Louisiana Seafood: Demand It! Twitter campaign has been named as a finalist for a PR News Social Media Icon Award in the category of Twitter: Growth Spurt.
New John Folse Culinary Arts School at Nichols State University to be up and running by the Fall semester of 2014.
Senators from Gulf Coast states have sent a letter to the U.S. Government Accountability Office requesting a review of how the Department of Commerce conducts stock assessments in the Gulf of Mexico and South Atlantic. The stock assessments conducted by the National Marine Fisheries Service are critical in maintaining the vitality of the fisheries, the fishing communities, and related industries in the Gulf of Mexico and South Atlantic Ocean.
Students from 17 Louisiana high schools, including schools in Acadia and Vermilion parishes, came to the Pontchartrain Center on Tuesday to compete for more than $870,000 in scholarships to be awarded Wednesday to the top three teams in the Louisiana Seafood ProStart Student Competition sponsored by the Louisiana Restaurant Association.
The Louisiana seafood industry’s history, from its start to its present challenges, was laid out during the first Louisiana fisheries summit in Houma.
Archbishop of New Orleans Gregory Aymond says “the alligator is considered in the fish family and I agree with you: God has created a magnificent creature that is important to the state of Louisiana, and it is considered seafood.”
Paul C.P. McIlhenny, chief executive and chairman of the board of the McIlhenny Co. that makes the trademarked line of Tabasco hot pepper sauces sold the world over, has died.
These cases involve the importation of honey, the Southern Shrimp Alliance has monitored these indictments and has indicated similar schemes may have been employed by related groups that import shrimp, basa, tra, swai and crawfish tails in order to evade payment of antidumping duties and/or circumvent food safety laws.
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