As the warm weather encourages bountiful seafood harvests across south Louisiana, the Public Affairs Research Council for Louisiana is touting the seafood industry’s $2.4 billion annual impact on the state’s economy.
One out of every 70 jobs in Louisiana is related to the seafood industry, says PAR in a “snapshot” report released Friday. Louisiana is the nation’s second-largest seafood supplier with harvests of crawfish, shrimp, crabs, oysters and alligators.
Read MoreA traditional seafood favorite is being grown in an untraditional way in Louisiana
Alternative oyster culture, also known as "AOC," is a different way to farm oysters.
Farmers buy the seed from a hatchery and grow the oysters in floating cages.
Read MoreOne lucky crawfish won't be showing up hot, red and juicy on restaurant platters or newspaper-draped tables at homes this spring.
Continuing a tradition that began in 2017, Louisiana Lieutenant Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board on Tuesday pardoned crawfish Firmin in a ceremony at the Crawfish Capital of the World, Breaux Bridge.
Read MoreBreakthroughs in the preservation techniques of aquatic species genomes could aid conservation efforts and are needed to safeguard billions of dollars of investments in biomedical research, industrial production and fisheries.
It is estimated that 200 million people worldwide rely on freshwater fishes as their primary source of protein, and 60 million people rely on them for their livelihoods.
Read MoreAlthough most of us have been enjoying 'dem bugs for a few weeks now, crawfish season officially gets underway this week. Generally, the beginning of Lent signifies the kickoff of crawfish season here in the boot.
Back yard boils, pick up drive-thrus or however you take your mudbugs.
Crawfish season is coming to a boil but farmers in Southwest Louisiana haven’t had it easy leading up to this harvest season.
Read MoreAs Lent begins for observant Catholics in the New Orleans area, crawfish season is picking up. Of course, that's not all Louisiana has to offer.
Read MoreRobin Ndun’gu, the 28-year-old founder and CEO of Kisumeo Organics, is establishing the first ever crawfish farming franchise in Kenya.
We continuously learned from trial and error, as well as learning from other farmers that I knew, who have substantial professional experience in crawfish farming, all the way from Louisiana in the United States, Australia and Singapore. Right now, there is plenty of information and data available online, including research information, and as long as you have an internet connection, you can get a lot of information.
Read MoreBy 2050, global fish consumption will increase nearly 80%, while the total weight of the world’s fish harvest may only double, according to a 2021 Stanford-led study.
Read MoreThe Louisiana Department of Wildlife and Fisheries is required to make public notice regarding the nonpayment of fees related to oyster leases on both its website and in the official journal of the parish in which the lease is located.
Read MoreLouisiana shrimp are abundant, and we know that when they’re treated right there’s no comparison with their taste. They are integral to so many dishes that speak of Louisiana, of traditions bound to a sense of home through generations of families.
So why can’t Louisiana shrimp get any respect?
Read MoreLouisiana shrimpers in Lafourche and other South Louisiana parishes rang in the New Year this year struggling more than ever. Shrimpers now face some of the lowest prices they have ever seen due to massive amounts of shrimp being imported from overseas, according to Larose-based trade group Louisiana Shrimp Association.
Read MoreLNG export facilities are heralded as good things to come and economic game changers, but there are still fishermen and environmentalists who fight the massive industry.
They went before the Louisiana Shrimp Task Force on Wednesday.
Many local commercial fishers and environmentalists remain firmly against the LNG facilities and they took their fight to the task force.
Read MoreLast week’s cold weather brings concerns to farmers and restaurants that are getting ready for crawfish season.
“Supply has basically been shut off with these freezing temperatures because we need the crawfish to cooperate. We need them to go into the trap. So when it’s this cold, they just don’t move,” said Greg Lutz, who studies aquaculture and teaches at LSU.
Read MoreThere are many acres of crawfish ponds in China, but did you ever hear the story about where the stock for those ponds originate? Hint: It is a state in America. Errol Laborde, Executive Editor of Louisiana Life, along with podcast producer Kelly Massicot talk to author Sam Irwin whose book “Louisiana Crawfish: A Succulent History of the Cajun Crustacean” gives the lowdown on the mudbug, including how it became so popular in Louisiana.
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