It’s nearly time to crown a new King or Queen of Louisiana Seafood, and this year’s competition will be held in Lake Charles for the first time.
The 16th annual Louisiana Seafood Cook-Off is set for Tuesday, June 27, 2023, at the Golden Nugget.
Read MoreLouisiana lawmakers took up two bills aimed at protecting the state’s seafood industry on May 18.
The House approved a proposal that asks the federal government to ban the import of shrimp and crawfish from outside the United States.
That bill now heads to the State Senate.
Read MoreLooking to import some crayfish to Wisconsin ahead of a crayfish boil? Well, the Wisconsin Department of Natural Resources is reminding residents that all non-native crayfish are illegal to have in Wisconsin.
Read MoreThree men are accused of stealing thousands of dollars worth of crawfish from their employer.
On May 13, 2023, Deputies were dispatched to 11000 block of David Road, Welsh, Louisiana in reference to a narcotics complaint and theft.
Read MoreThe Louisiana Shrimpers Association held a rally at the Louisiana State Capitol for shrimpers early Thursday, May 11.
More than 100 people showed up to get lawmakers’ attention, blaming imports for overcrowding the seafood industry and pushing shrimpers out of business.
Read MoreA hot debate over how crawfish should be boiled is dividing the state of Louisiana. Are dusted crawfish a disgrace to tradition?
Read MoreGetting up close and personal with the Louisiana crawfish industry!
As This Week in Louisiana Agriculture shows us, American Farm Bureau President Zippy Duvall went to work recently in the Bayou State.
Read MoreTony's Seafood Market and Deli sold over 100,000 pounds of crawfish in the two days leading up to Easter Sunday.
Read MoreSink said crawfish have fared better in Texas than Louisiana this year. Sizes were below average in Louisiana this year due to weather, but crawfish have been consistently bigger in Texas during the early season.
Drought conditions and the impacts of winter freezes were worse in Louisiana production areas compared to Southeast Texas, he said. Dry conditions forced crawfish to remain in burrows for long periods, which meant they were foraging and growing less. Winter freezes in early winter also killed back vegetation, which compounded their lack of winter foraging.
With the biggest crawfish-consuming weekend of the year coming up, prices remain low, according to Laney King, Co-Founder of The Crawfish App mobile app. King said prices traditionally rise leading up to Good Friday and Easter crawfish boils, but this year will be an exception.
Read MoreThe tables heaped with hot crawfish ran down the middle of the dancefloor at the Maple Leaf Bar, forming a long straight line. But what Jason Seither saw was a full circle, one built on Louisiana food traditions, culinary gusto and gratitude expressed through crawfish and measured by the ton.
Read MoreFood security impacts individuals, as well as the health of entire communities. Through the creation of food pantries, community gardens, food drives, farmers markets and more, Land-grant Universities and local community initiatives collaborate to keep food on the table for many.
An effort begun during Covid-19 is still providing high-quality shrimp to food banks in Louisiana. With help from USDA, the local Sea Grant program was able to develop workable guidelines for the purchase and distribution of shrimp.
Read MoreMembers of the Indigenous Louisiana family behind Bayou Rosa Oysters Tuesday said to keep their culture alive, their community will have to adapt to the physically changing landscape of South Louisiana.
Dardar long fished oysters by hand, the traditional way, but coastal erosion meant worse conditions for oysters.
Read MoreAs 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.
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