Oyster farmers in Grand Isle will start branding their oysters as "Grand Isle Jewels," a moniker they hope can spark new demand for their briny hauls.
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Greg Lutz still remembers his first crawfish season. Working toward his doctorate and living in a trailer outside Lafayette, he split time between research at LSU and working a 64-acre crawfish pond with a seasoned Louisiana fisherman.
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Commercial fisherman Ryan Bradley said business is booming at the Pass Christian Harbor, with fresh and bountiful oysters this season.
“They’re beautiful, they’re tasty,” Bradley said.
Bradley said he and other fishermen are harvesting up to 30 sacks a day — the best yield they’ve seen in years.
But he fears the U.S. Army Corps of Engineers may open the Bonnet Carre Spillway to alleviate flooding along the Mississippi River.
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It is a rare sight indeed to see two poles in Louisiana's stark political divide come together on any topic.
That's why we were heartened last week to see two of the state's dedicated political footsoldiers — Democratic Rep. Troy Carter and Republican Rep. Clay Higgins — join together to sponsor a bill that would increase the power of federal regulators to confiscate and destroy seafood that has been found to be contaminated, adulterated or misbranded.
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We're in the peak of crawfish season, so we went behind the scenes in Louisiana with the experts to learn more about the mudbugs' journey from their pond to your plate.
Before they’re served up at a restaurant or at your broil, crawfish spend months growing in rice fields.
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Jefferson Parish is doubling down on a growing aquaculture industry wth hopes of making Grand Isle oysters a premium brand on menus across the country.
Armed with a $140,000 grant from the state, parish leaders announced a new branding campaign for cultivated off-bottom oysters. The goal: introduce the world to “Grand Isle Jewels.”
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In a decisive move to protect public health and support Louisiana’s seafood industry, Representatives Clay Higgins (R-LA) and Troy A. Carter (D-LA) have reintroduced the Destruction of Hazardous Imports Act of 2025. The bipartisan bill would give the U.S. Food and Drug Administration (FDA) clear authority to destroy contaminated food imports, eliminating the current option to re-export them.
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Some good news for those of you planning a Good Friday or Easter crawfish boil: prices are staying relatively low.
"You can find crawfish under $3 a pound right now," Louisiana Agriculture Commissioner Mike Strain told WWL's Tommy Tucker, adding that he's seen prices as low as $2.95 per pound.
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The Breaux Bridge Crawfish Festival is just weeks away, and preparations for the highly anticipated event are well underway. As the heart of festival season unfolds in Louisiana, the city of Breaux Bridge is preparing to welcome thousands for its annual celebration of culture, music, and crawfish.
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Congressman Clay Higgins (R-LA) and Congressman Troy A. Carter, Sr. (D-LA) introduced H.R. 2715, the Destruction of Hazardous Imports Act, which grants the Food and Drug Administration (FDA) authority to destroy imported products that pose a significant public health concern.
This legislation would ensure that contaminated seafood imports don’t reach American consumers and cause harm. The bill grants the FDA additional authority to destroy food products that don’t pass initial inspection, which prevents importers from port shopping their products.
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Despite lingering uncertainty over the pause in proposed tariffs, shrimpers in Delcambre are cautiously optimistic. For many in this tight-knit community, the move signals the possibility of long-awaited relief for an industry that’s been struggling to stay afloat.
Rene “Lil Man” Gregorie, a third-generation shrimper, has spent four decades navigating these waters.
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Louisiana will join other southern states as MICHELIN unveils a regional guide highlighting popular eateries.
Louisiana is celebrating the “Year of Food,” which is being marked by an exciting partnership. Lieutenant Governor Billy Nungesser and the Louisiana Office of Tourism announced that Louisiana will participate in the MICHELIN Guide for the American South. The guide will highlight the state’s “diverse and authentic cuisine,” making it the first regional guide in North America.
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It is springtime again, and the crawfish season is at its prime. KALB’s Johnny Atkinson went on a journey to see just how crawfish are raised, how they’re caught and then how they’re sold.
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After decades of plunging prices and a dwindling workforce, Louisiana shrimpers are cheering President Donald Trump’s tariffs on countries supplying the U.S. with almost all of its shrimp.
The coastal industry has for years struggled to compete against cheap foreign imports and a pattern of fraudulent mislabeling at seafood restaurants.
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Louisiana Department of Wildlife and Fisheries enforcement agents cited four subjects for alleged commercial fishing violations on March 26 in Terrebonne Parish.
Agents cited Luis Martinez, 39, of Chauvin, and Darrell Luke, 60, of Dulac, for possessing over the limit of immature female crabs. Agents also cited Tyler Melancon, 23, of Bourg, for failing to possess commercial fishing licenses while engaged in commercial fishing activity. Agents also cited Tyler Luke, 42, of Chauvin, for possessing over the limit of immature female crabs and failing to possess commercial fishing licenses while engaged in commercial fishing activity.
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