There’s a reason crawfish prices are so high early in the season - the cold.
“We’ve had a harsh winter, we’re still in jackets,” crawfish seller Ashley Soileau said.
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Sitting on Bayou Rigaud in Grand Isle at the southernmost end of LA 1, the docks at Blanchard Seafood plant are about as close to the Gulf of Mexico as possible without getting wet. When Hurricane Ida struck the island that all changed.
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The weather may have been cold but the crawfish are hot at Pit-N-Peel on Government Street.
Von Raybon owns the shop and says customers should expect higher than normal prices for Louisiana's favorite seasonal treat.
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The U.S. Department of Agriculture (USDA) announced $4,229,669 will be made available in grants for Louisiana’s seafood processors. Louisiana received the second-highest amount of the $50 million allotments.
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Congressman Clay Higgins (R-LA) announced that the Twin Parish Port District (Port of Delcambre) will receive $780,707.00 in U.S. Department of Agriculture (USDA) Rural Development funding. The Rural Innovation Stronger Economy (RISE) grant will be used to construct an innovation center that creates and expands businesses and provides training for the local seafood industry.
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The Pentagon Barracks on grounds of the state capitol in Baton Rouge has had a storied history and visited by such notable figures as Zachary Taylor, Lafayette, Robert E. Lee, George Custer and Abraham Lincoln. But at days break on a February 8th it received a visit from members of the Louisiana Fishing Community Recovery Coalition (LFCRC) hoping to talk with state legislators over a breakfast of shrimp and grits.
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For many Louisianans, the smell of crawfish in the pot brings up memories of good times, loved ones, and original recipes.
New Orleans area crawfish chefs are no exception as many local cooks prepare their boils with decades of life experience in mind, ensuring that the mudbugs they serve are unique to their kitchens.
The LSU Ag Center has challenged another crawfish-related myth.
As they did with the claim that salt purging just before cooking works, researchers at the Ag Center looked into the claim that you shouldn't eat crawfish that have straight tails after boiling.
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A recently released report detailing infrastructure, revenue and resource loss to Louisiana Fisheries have prompted a Louisiana Congressmen to ask the Department of Commerce (DOC) to expedite a Fishery Disaster Determination due to major damage related to impacts of Hurricanes Laura, Delta, Zeta and especially Ida.
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U.S. Congressman Garret Graves is pushing U.S. Department of Commerce (DOC) Secretary Gina Raimondo to expedite “Fishery Disaster Determination” due to major damage related to impacts of Hurricanes Laura, Delta, Zeta, and especially Ida.
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Halfway between Lafayette and Abbeville on Highway U.S. 167 is the little town of Maurice. A short hop-skip and a jump off the highway lays a backyard seafood store known for some of the freshest, highest quality shrimp and seafood in the state.
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This Board was established by Act 922 of the 2008 Regular Legislative Session for hearing appeals of vessel permit denials by LDWF.
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Following Hurricane Ida's August 29 landfall, the Louisiana Department of Wildlife and Fisheries (LDWF) staff estimated that 280 million fish were killed in inland waters, over an area that spanned 1.8 million acres.
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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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