Category: Seafood Industry
Seafood Supplies Down, Tensions High, Reputations at Stake
As Chris Danos looks out across the marina in Pointe-a-la-Hache, Louisiana, he finds the picturesque scene of shrimp boats at dock very disturbing. “All these boats should be out working,” he sighs.
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Frank Brigtsen: You’ve Got to See the Scale of Impact to Understand the Crisis
BP’s massive and ongoing oil spill in the Gulf of Mexico is not Louisiana’s problem or a Gulf coast problem or America’s problem, says Frank Brigtsen. It’s a world problem, and we have to figure out a better way of doing things.
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Offshore Moratorium Causes Onshore Layoffs
As Americans watch the highly visible, widely televised and continuing environmental and economic devastation caused by the BP oil rig explosion, the moratorium on deepwater offshore drilling is building up its own pressure that is about to erupt – costing even more American jobs.
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Sportsman’s Paradise Helps Deliver Gulf Triage
If you’ve ever spent time on the waters of Terrebonne Bay, chances are you know Connie Townsend or you’ve eaten at her restaurant, Sportsman’s Paradise. The reach of her shrimp gumbo’s reputation is second only to the Southern hospitality she extends.
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Chefs Descend on Grand Isle in Show of Force
Chicago chef and restaurateur Rick Tramonto’s new book is all about steak, but Gulf seafood is the first thing on his mind right now. He’ll be front and center at Chefs Ashore, an event drawing celebrity chefs from around the country to Grand Isle.
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Chefs Serving Fishermen and Families
It turned out to be much more than just a Father’s Day gift from a dozen chefs at New Orleans restaurants. They traveled to Grand Isle’s Bridge Side Marina to not only feed local fishermen and their families but also as an act of appreciation for years of hard work.
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One of America’s Largest Oyster Processors Ceases Operations
Fourth generation Louisiana oysterman John Tesvich is ceasing operations at his Franklin, La., oyster processing company, AmeriPure Oysters, due to sharply declining supplies of fresh oysters caused by the massive BP oil spill in the Gulf of Mexico.
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Lift Drilling Moratorium, Says Louisiana Seafood
Louisiana’s seafood industry has become increasingly vocal in its opposition to the federally imposed moratorium on oil and gas drilling in the Gulf of Mexico. “The moratorium on oil and gas drilling must be lifted immediately as its impact to our state’s economy will be disastrous,” said Ewell Smith of the Louisiana Seafood Board.
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In Venice, La., From Prosperity to Quiet
At the height of the summer shrimp harvest season in the rich fishing areas surrounding the mouth of the Mississippi River, D & C Seafoods in Venice, Louisiana, would normally be busy processing 50,000 pounds of shrimp every day. But this year is much different than any others.
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Famed P & J Oysters Faces Crisis of Supply
“Put it this way, Louisiana was not prepared for Hurricane Katrina, and we were not prepared for this oil leak either,” says Sal Sunseri, vice president of P & J Oysters – one of the oldest oyster processors and distributors in the region.
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EPA Justifies Use of Oil Dispersant
Representatives from federal government and private sector met in a Q & A style meeting hosted by the Louisiana Seafood Promotion and Marketing Board that lasted more than two hours and resulted in one leaving the room, unable to control his emotional outbursts.
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Chef Chris Lusk Wins Seafood Cook-Off
Even though BP’s large oil spill in the Gulf of Mexico has threatened part of Louisiana’s fishing grounds, top Louisiana chefs competed as usual recently at the the third annual Louisiana Seafood Cook-Off. Title of top seafood chef in Louisiana went to Chef Chris Lusk.
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Harlon Pearce: La. Seafood is More Than a Business
As a young man, Harlon Pearce made a purposeful decision – he dropped out of law school to embrace his passion.
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Seafood a Major Part of Menu at Mother’s Restaurant
Jerry Amato doesn’t know what he will do if he loses the supply of hard-shell crabs used to make rich-tasting crab stock, the basis of his gumbo.
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“Don’t Forget the Fishermen”
Ewell Smith says it over and over … Today, 70 percent of the coastline is open, and a significant proportion of the 30 percent is precautionary closures. Priority number one is the safety of consumers.
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