Grand Isle, Louisiana, U.S.A.-based oyster brand Grand Isle Jewels has landed a distribution deal with Tucker, Georgia, U.S.A.-based Inland Foods, a national supplier of specialty products.
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It seems that restaurants in the Monroe and Ruston areas need a little work in telling diners about the source of their shrimp. SeaD Consulting went to 24 restaurants, and Founder David Williams said none of them said anything about the possibility of their shrimp being imported, as required by law.
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U.S. Senators Bill Cassidy, M.D. (R-LA) and Cindy Hyde-Smith (R-MS) have introduced the India Shrimp Tariff Act, aimed at protecting Louisiana’s shrimp and catfish industries from unfair competition.
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August McHugh has always had a passion for oyster shucking.
He joined other oyster farmers Thursday at Deanie’s Seafood in Metairie to introduce a new oyster brand, the Grand Isle Jewel.
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Senator Cassidy introduced the India Shrimp Tariff Act this week, proposing a 40% tariff on shrimp imported from India by 2028. Mike Anderson II, owner of Mike Anderson’s restaurant, said this would be great for business.
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The Louisiana Department of Health is urging caution after a fifth person has died from Vibrio vulnificus. Those five are among 26 Louisiana residents who have been infected by the bacteria that naturally live in coastal waters and are found in higher numbers in the warmer months of May through October. State Epidemiologist Theresa Sokol says it’s a very severe disease.
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The brand, which markets off-bottom oysters grown using a technique pioneered in Grand Isle to protect against storm damage and coastal erosion, is now expanding its presence across the Southeast and Texas. The initial soft launch saw nearly 10,000 oysters distributed, prompting Inland Foods to broaden the rollout.
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People in Louisiana continue to die after eating food that has the Vibrio Vulnificus bacteria in it. Other Gulf States, such as Texas and Florida, also have to worry about the bacteria, according to the Louisiana Department of Health.
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The mission of the United States Department of Agriculture's Food Safety and Inspection Service is to make sure that food that is presented for human consumption meets certain quality and health standards. When a product does not meet those standards or has not undergone an FSIS inspection, that product is pulled from the market until the specified violations have been rectified.
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The Loreauville Canal Control Structure, a decades-old piece of infrastructure in Iberia Parish, has recently undergone a major rehabilitation project to safeguard the region’s freshwater supply.
Originally built to prevent saltwater intrusion, the structure plays a key role in allowing the Teche-Vermilion Fresh Water District to manage the freshwater that flows into Bayou Teche and through the parish’s waterways.
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After four people have died and several others became sick after eating raw Gulf oysters contaminated with the flesh-eating bacteria Vibrio vulnificus, the LSU Ag Center is urging you to use caution before eating raw oysters. Seafood extension specialist Evelyn Watts says the risk is especially high during the summer.
“Oysters are affected by Vibrio vulnificus. That is a pathogen that mostly grows in brackish or salt water. Mostly, it’s going to be in the warm months,” Watts explained.
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Louisiana produces 850 million pounds of seafood each year, according to the Louisiana Seafood Promotion & Marketing Board. Much of that includes crustaceans like crawfish, shrimp, and crab.
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Two people recently died in Louisiana after eating raw Gulf oysters contaminated with the flesh-eating bacteria Vibrio vulnificus. Now that we have returned to the “r” months of autumn, a period historically considered safer to consume the mollusks on the half shell, seafood lovers are rightfully on edge about enjoying what many consider a saltwater delicacy.
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The Louisiana Department of Wildlife and Fisheries is shedding light on the August Venture Global dredging spill in Cameron Parish.
LDWF confirmed what fishermen have been saying for weeks: the mud has made its way into Big Lake and is affecting the fisheries.
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Shrimping has been an industry and a tradition for over a century, but for many on the job, there are concerns about what comes next.
Fourth-generation shrimper, St. Mary Councilman, and member of the Louisiana Shrimp Task Force, Rodney Olander says shrimping today isn't what it used to be.
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