U.S. Sen. Bill Cassidy, R-Baton Rouge, wants to see more money collected from efforts to stop Chinese “seafood dumping” go directly to Louisiana seafood producers.
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Currently, rice is planted in the spring and harvested in the fall, leaving the fields empty in winter. But what if this non-productive period could be utilized to add a second, lucrative crop?
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A seafood boil is rarely a bad idea, but a jungle seafood boil with an invasive species as the highlight? Now that's a creative, hands-on example of how locals can tackle a growing ecological challenge.
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If you’ve got a craving for crawfish before spring rolls around, there’s hope on the horizon. According to Louisiana Agriculture Commissioner Mike Strain, after a long stretch of drought conditions, recent rains mean good news for crawfish lovers across the state as Christmas draws near.
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State health officials want to set stricter rules for reusing shells in certain seafood dishes, which they say can risk exposure to a deadly flesh-eating bacteria that’s seen a resurgence this year.
But along the way, they have run into a stumbling block and a very Louisiana dilemma: What counts as a bisque?
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After a moderately dry and warm fall season, crawfish are starting to emerge from their burrows and land in boiling pots across Acadiana.
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Alright y’all, let’s talk crawfish. Because down here in Louisiana, asking “When is crawfish season?” is kinda like asking “When’s that cold front hittin’?” Everybody’s got an answer, but nobody’s real sure till it shows up.
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Crawfish season is one of those traditions that Shreveport folks track like a favorite sports team. Every year, people across Shreveport and Bossier want to know one thing: when will the mudbugs get good.
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Wild-caught Gulf shrimp may be a delicacy, but for many of the people who catch them, it no longer pays the bills.
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When the Seafood Processing Demonstration Lab first opened at the LSU AgCenter Iberia Research Station in 2022, the goal was to develop and promote technology that benefits fishermen, seafood packagers and wholesalers by adding value to their product and diversifying to expand market opportunities. The lab hosts Beyond the Boat seafood field days to accomplish these goals.
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The Louisiana Shrimp Festival & Shrimp Aid in New Orleans, one of the city’s most anticipated food events, has once again passed a key test for authenticity. For the second consecutive year, every food vendor at the festival was verified as serving local, wild-caught Gulf shrimp, thanks to rapid DNA testing conducted on-site during the mid-October event. This year’s festival stands as a beacon for sustainability, transparency, and support for local Louisiana shrimpers, ensuring that visitors to the event can enjoy genuine local fare while simultaneously contributing to the region’s thriving tourism and seafood industries.
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An LSU senior, majoring in textiles, apparel and merchandising, won the prestigious International Textile and Apparel Association Blanche Payne award for a garment she designed using alligator leather.
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The Environment and Health Council of Louisiana cordially invites local fishermen, shrimpers, and agricultural specialists to attend our “Seafood and Louisiana” conference, an event where local and national experts will speak on the ongoing issues impacting Louisiana’s seafood industry.
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Shucks, The Louisiana Seafood House, is known for their oysters — from their specialty items down to their classics.
Owner, David Bertrand, says they’ve been bringing oysters from Southeast Louisiana as they prepare for the cold season.
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Seafood gumbo, a blend of roux, vegetables, and protein from the Gulf, involves a few more steps than traditional Louisiana gumbo.
Stacy Spedale, a chef at t’Pot Noir Cajun Kitchen in Lake Charles, said the key to a good gumbo is all in your base.
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