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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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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Crisp mornings feel great across North Louisiana, yet the same dry stretch that helps harvest can complicate the start of crawfish season. Producers from Caddo and Bossier to the Delta parishes watch rainfall, pond levels, and water temperatures as closely as any market chart. The big question is simple: will the current dryness slow early crawfish?
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Three Louisiana men were recently cited by Louisiana Department of Wildlife and Fisheries enforcement agencies for fishing more than 150 pounds of brown shrimp over the legal limit.
Agents cited Jose Ernesto Canales, 38, Victor Funes-Carcamo, 43, both of Baton Rouge, and Roy Junior Rowley, 48, of Denham Springs, for violating Wildlife Management Area (WMA) rules.
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The state of Louisiana has withdrawn permit applications for one of its largest coastal restoration efforts, the Mid-Breton Sediment Diversion Project on the east bank of Plaquemines Parish.
The project would have channeled up to 75,000 cubic feet per second of Mississippi River water and sediment into Breton Sound to build wetlands.
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Dr. Mike Strain joins the show to share updates on Louisiana’s agriculture and fire prevention efforts. He began by celebrating the abundance of certified Louisiana seafood, especially shrimp and the upcoming crawfish season. With over 360,000 acres of farmed crawfish and favorable weather, the state anticipates a strong harvest with larger crawfish and lower prices, potentially around $2.34 per pound. Louisiana leads the nation in aquaculture, including oysters and crawfish, which are vital to its economy.
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A Texas man was cited after Louisiana Wildlife and Fisheries agents seized thousands of pounds of shrimp off the Cameron Parish coast.
On Sept. 29, LDWF agents were patrolling in the Gulf when they saw a boat actively shrimping.
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