U.S. Senators Bill Cassidy, M.D. (R-LA) and Cindy Hyde-Smith (R-MS) have introduced the India Shrimp Tariff Act, aimed at protecting Louisiana’s shrimp and catfish industries from unfair competition.
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August McHugh has always had a passion for oyster shucking.
He joined other oyster farmers Thursday at Deanie’s Seafood in Metairie to introduce a new oyster brand, the Grand Isle Jewel.
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Senator Cassidy introduced the India Shrimp Tariff Act this week, proposing a 40% tariff on shrimp imported from India by 2028. Mike Anderson II, owner of Mike Anderson’s restaurant, said this would be great for business.
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The Louisiana Department of Health is urging caution after a fifth person has died from Vibrio vulnificus. Those five are among 26 Louisiana residents who have been infected by the bacteria that naturally live in coastal waters and are found in higher numbers in the warmer months of May through October. State Epidemiologist Theresa Sokol says it’s a very severe disease.
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The brand, which markets off-bottom oysters grown using a technique pioneered in Grand Isle to protect against storm damage and coastal erosion, is now expanding its presence across the Southeast and Texas. The initial soft launch saw nearly 10,000 oysters distributed, prompting Inland Foods to broaden the rollout.
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People in Louisiana continue to die after eating food that has the Vibrio Vulnificus bacteria in it. Other Gulf States, such as Texas and Florida, also have to worry about the bacteria, according to the Louisiana Department of Health.
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The mission of the United States Department of Agriculture's Food Safety and Inspection Service is to make sure that food that is presented for human consumption meets certain quality and health standards. When a product does not meet those standards or has not undergone an FSIS inspection, that product is pulled from the market until the specified violations have been rectified.
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The Loreauville Canal Control Structure, a decades-old piece of infrastructure in Iberia Parish, has recently undergone a major rehabilitation project to safeguard the region’s freshwater supply.
Originally built to prevent saltwater intrusion, the structure plays a key role in allowing the Teche-Vermilion Fresh Water District to manage the freshwater that flows into Bayou Teche and through the parish’s waterways.
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After four people have died and several others became sick after eating raw Gulf oysters contaminated with the flesh-eating bacteria Vibrio vulnificus, the LSU Ag Center is urging you to use caution before eating raw oysters. Seafood extension specialist Evelyn Watts says the risk is especially high during the summer.
“Oysters are affected by Vibrio vulnificus. That is a pathogen that mostly grows in brackish or salt water. Mostly, it’s going to be in the warm months,” Watts explained.
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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.
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Two people recently died in Louisiana after eating raw Gulf oysters contaminated with the flesh-eating bacteria Vibrio vulnificus. Now that we have returned to the “r” months of autumn, a period historically considered safer to consume the mollusks on the half shell, seafood lovers are rightfully on edge about enjoying what many consider a saltwater delicacy.
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The Louisiana Department of Wildlife and Fisheries is shedding light on the August Venture Global dredging spill in Cameron Parish.
LDWF confirmed what fishermen have been saying for weeks: the mud has made its way into Big Lake and is affecting the fisheries.
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Shrimping has been an industry and a tradition for over a century, but for many on the job, there are concerns about what comes next.
Fourth-generation shrimper, St. Mary Councilman, and member of the Louisiana Shrimp Task Force, Rodney Olander says shrimping today isn't what it used to be.
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Applications are now being accepted for the Louisiana Sea Grant Fisheries and Seafood Leadership Program.
The program launched in 2023 to help enhance leadership in the Louisiana Commercial Fishing and Seafood Industry.
The Louisiana Sea Grant Fisheries & Seafood Leadership Program (FSLP) is a one-year program divided into four, two-day workshops for networking and skill-building. It includes seminars with experts, on-site tours, personal skills improvement, and meetings with business and government leaders in Louisiana.
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Lieutenant Governor Billy Nungesser is renewing his call for President Trump and Louisiana’s Congressional delegation to impose a 10-cent-per-pound seafood inspection fee.
“That would allow them to hire thousands of inspectors to inspect more imported seafood. We inspect less than 5% of the imported seafood,” Nungesser explained.
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