A favorite tradition among Louisianians got a head start this year.
“We were doing great and getting a ton in early especially in early December and middle December,” restaurant owner Will Chapman said.
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Some folks will debate the necessity and techniques of properly purging crawfish before a boil, but the LSU AgCenter studied the issue to find out what different methods of purging actually accomplish.
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Several U.S. Department of Agriculture (USDA) national program deadlines are approaching.
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Startled by his alarm, Philip Good reached for his phone, half asleep. A flick of his finger across the screen showed him the oxygen levels in his catfish ponds were low. A few taps later and additional aerators were running, stabilizing the oxygen needed for his catfish.
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God gave Louisiana crawfish and Gulf Menhaden to catch them. What God failed to do is correctly synchronize the seasons for their harvest. For the first time crawfish may not be on the Easter dinner menu because bait dealers have ran dry on fish in their warehouses.
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Temperatures got down to the low-to-mid 20s in southeast Louisiana this weekend where strawberries are produced. But Tangipahoa Parish Associate Extension Agent Mary Helen Ferguson says producers were prepared for below-freezing temps.
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Crawfish prices are anticipated to be overall higher than last year. Inflation is affecting everybody including crawfish farmers who are having to pay more for their fuel, their bait, and their labor.
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The Louisiana Department of Wildlife and Fisheries announced the 2021 fall shrimp season will close at official sunset on Monday, January 24.
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Above-average temperatures in November and December have helped Louisiana’s crawfish season get off to a fast start.
Water temperatures in some ponds were as high as 75 degrees at the end of December, which kept newly hatched crawfish active and growing.
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Four hurricanes over the course of two-years has cost the Louisiana seafood industry almost a $580 million dollar loss to infrastructure, revenue and resources.
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You know all those delicious crawfish we love to eat every season? Here's a bird's eye view into how Louisiana's largest crawfish farm gets them from the rice fields to your table.
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Life has been like a bowl of gumbo for James Carville, Louisiana’s most famous political consultant. For 77-years he has stirred the hot pot, not always sure of success. But when it comes to making real gumbo, with real seafood, there’s only one he accepts, Louisiana Gulf seafood.
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Crawfish lovers should be optimistic about the first mudbugs of the season. Area restaurant owners say this season the crawfish prices are down and size is up from last year.
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For more than six hours fifth-generation Houma oysterman Jacob David Hulse, his girlfriend Lindsey Willis and his dog Change huddled in an the oyster shop of friend Kenneth (Keno) Templet struggling to keep the walls and roof from caving as the more than 140-mph winds of Hurricane Ida continuously battered away at the structure. When the winds started to subside, Hulse thought he had gone through the worst of it. Like many Louisiana fishermen are finding out, his troubles were only beginning after the storm was finished.
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In January, the U.S. Department of Agriculture’s National Agricultural Statistics Service (NASS) will survey catfish operations nationwide to provide an up-to-date measure of U.S. catfish inventories, sales, and water acreage used for production.
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