By Elizabeth Vowell
KPLC-TV
Louisiana produces 850 million pounds of seafood each year, according to the Louisiana Seafood Promotion & Marketing Board. Much of that includes crustaceans like crawfish, shrimp, and crab.
Louisiana also produces a large amount of seafood waste once those crustaceans are processed.
However, researchers at LSU’s School of Nutrition and Food Science have developed a way to turn a smelly byproduct of the seafood industry into a way to make other foods last longer on the shelf.