Oyster farmers in Terrebonne Parish are questioning the state's decision to reopen bays following a February oil spill, saying oil remains visible in their harvest areas.
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The crawfish industry that Louisiana depends on today didn’t just grow organically—it was built, in large part, through decades of LSU research. Now, as new challenges emerge—from extreme weather to evolving biological threats—that same institution is helping shape what comes next.
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The Louisiana shrimping industry is taking a direct hit from the high cost of fuel due to the war in Iran.
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The permit allowing a dam in the Atchafalaya Basin to remain in place, blocking freshwater flow to crawfish grounds, has been declared invalid by a judge.
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The Louisiana Department of Wildlife and Fisheries announced that the portion of the state outside waters between Caillou Boca and Freshwater Bayou Canal reopened to shrimping on March 24, 2026.
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The Louisiana Crawfish Festival is back in St. Bernard Parish this weekend, drawing crowds with its mix of food, live entertainment, and family-friendly attractions.
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State lawmakers have advanced a variety of new proposals to continue Louisiana’s crackdown on the mislabeling and misrepresentation of imported seafood.
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Spring is peak season in Louisiana for crawfish, the hard-shelled star of outdoor parties. But a shortage of foreign workers is dampening the mood.
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Louisiana’s ideal geography allows for the cultivation of all kinds of seafood, especially crawfish. While consumers can enjoy crawfish year-round, the official season runs from January through June. This year, however, a shortage of migrant workers in crawfish processing plants could mean a quick, more expensive season.
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When we sit down to eat crawfish, we hardly ever think about the process of getting these crustaceans from wetlands onto our plates. By learning about this process, we can better appreciate the time and efforts crawfish farmers and catchers put in to ensure we can enjoy this Louisiana staple.
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Last month’s oil spill from a terminal operated by the Louisiana Offshore Oil Port, or LOOP, is threatening the state’s oyster industry. Last month, a cargo transfer hose at the terminal located 18 miles offshore in Terrebonne Bay sprang a leak, spewing more than 31,000 gallons of Venezuelan crude into the bay. Mitch Jurisich, the chairman of the Louisiana Oyster Task Force, says the oil has now made contact with the coast, which can spell disaster.
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State health officials have closed multiple oyster harvesting areas in coastal Louisiana as concerns grow over the impact of an oil spill near Port Fourchon.
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Last fall, Don Benoit had been making plans to hire 80 seasonal migrant laborers to work at his crawfish processing plant during the upcoming spring season, and he was applying for guest-worker visas just like he had for the last eight years. But the longest federal government shutdown in U.S. history would soon throw his plans — and his business — into disarray.
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Strong winds are raising concerns that an oil leak about 20 miles from Port Fourchon could spread and impact the commercial seafood industry, according to oyster farmers in Terrebonne Parish.
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Congressman Clay Higgins (R-LA) released the following statement on efforts to address workforce challenges facing Louisiana’s crawfish industry.
“Many of Louisiana’s crawfish processors are facing significant workforce shortages due to complications involving legal immigrant temporary employee visas. Historically, seasonal workers and the visa system that allows them to be legally employed in America is fraught with controversy and bureaucratic uncertainty.”
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