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.”
Read MoreIn 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.
Read MoreSome 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.
Read MoreThe 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.
Read MoreCongressman 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.
Read MoreDespite 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.
Read MoreLouisiana 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.
Read MoreIt 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.
Read MoreAfter 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.
Read MoreLouisiana 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.
Read MoreWith heavy rain showers in recent days across much of Louisiana, you may have noticed that crawfish are showing up on roads and highways, and it's not because the water overflowed from the pond they were in.
For years, I have noticed that crawfish sometimes show up on roadways that are near the ponds where they are harvested, and I never really knew why or what may have forced them from those ponds.
Read MoreOn Tuesday the calendar will flip over to April in Lafayette, Henderson, Jennings, and Abbeville, and while the official time document, the calendar, may say spring. Those in Louisiana know that the first week of April is when the heart of the crawfish season hits.
Read MoreCrawfish To Geaux, a crawfish food truck located on Nicholson Drive, opened this month and is getting attention for being owned and operated by LSU students.
Read MoreNow that the Mardi Gras beads are mostly cleared from the utility lines and we are firmly in the Lenten season, Louisiana has shifted into a different kind of celebration—one built around backyard boils, spicy steam rising from giant pots, and tables covered in newspaper and crawfish shells.
Read MoreIt's hard to nail down Dino Pertuit. I finally catch the Louisiana seafood legend early in the morning, and we chat while he drives back from a shrimping expedition, the phone call dropping at least three times along the way. His rich Cajun accent and the rumblings of his truck in the background make it hard for me to decipher everything he’s saying. But one sentence stands out crystal clear: “I’m going to do it until I die,” he says of shrimping. And at 57 years old, he’s one of the younger ones who keep it going.
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