If you’re already craving crawfish, local sellers say patience will be key this season.
While a few places may be offering limited crawfish now, vendors say it’s still too early, and prices could be higher when the season officially begins.
Read MoreFrom fish movement to oyster reef restoration, Jeff Plumlee’s work at the LSU AgCenter and Louisiana Sea Grant is redefining fisheries ecology in Louisiana. Because of his innovative work, Plumlee was named an Early Career Research Fellow by the Gulf Research Program of the National Academies of Sciences, Engineering and Medicine.
Read MoreU.S. Senator Bill Cassidy (R-Louisiana) wants to give USD 10.6 million (EUR 9 million) in revenue collected from interest on antidumping duties on Chinese imports to domestic crawfish producers.
Read MoreU.S. Sen. Bill Cassidy, R-Baton Rouge, wants to see more money collected from efforts to stop Chinese “seafood dumping” go directly to Louisiana seafood producers.
Read MoreCurrently, rice is planted in the spring and harvested in the fall, leaving the fields empty in winter. But what if this non-productive period could be utilized to add a second, lucrative crop?
Read MoreA seafood boil is rarely a bad idea, but a jungle seafood boil with an invasive species as the highlight? Now that's a creative, hands-on example of how locals can tackle a growing ecological challenge.
Read MoreIf you’ve got a craving for crawfish before spring rolls around, there’s hope on the horizon. According to Louisiana Agriculture Commissioner Mike Strain, after a long stretch of drought conditions, recent rains mean good news for crawfish lovers across the state as Christmas draws near.
Read MoreState health officials want to set stricter rules for reusing shells in certain seafood dishes, which they say can risk exposure to a deadly flesh-eating bacteria that’s seen a resurgence this year.
But along the way, they have run into a stumbling block and a very Louisiana dilemma: What counts as a bisque?
Read MoreAfter a moderately dry and warm fall season, crawfish are starting to emerge from their burrows and land in boiling pots across Acadiana.
Read MoreAlright y’all, let’s talk crawfish. Because down here in Louisiana, asking “When is crawfish season?” is kinda like asking “When’s that cold front hittin’?” Everybody’s got an answer, but nobody’s real sure till it shows up.
Read MoreCrawfish season is one of those traditions that Shreveport folks track like a favorite sports team. Every year, people across Shreveport and Bossier want to know one thing: when will the mudbugs get good.
Read MoreWild-caught Gulf shrimp may be a delicacy, but for many of the people who catch them, it no longer pays the bills.
Read MoreWhen the Seafood Processing Demonstration Lab first opened at the LSU AgCenter Iberia Research Station in 2022, the goal was to develop and promote technology that benefits fishermen, seafood packagers and wholesalers by adding value to their product and diversifying to expand market opportunities. The lab hosts Beyond the Boat seafood field days to accomplish these goals.
Read MoreThe Louisiana Shrimp Festival & Shrimp Aid in New Orleans, one of the city’s most anticipated food events, has once again passed a key test for authenticity. For the second consecutive year, every food vendor at the festival was verified as serving local, wild-caught Gulf shrimp, thanks to rapid DNA testing conducted on-site during the mid-October event. This year’s festival stands as a beacon for sustainability, transparency, and support for local Louisiana shrimpers, ensuring that visitors to the event can enjoy genuine local fare while simultaneously contributing to the region’s thriving tourism and seafood industries.
Read MoreAn LSU senior, majoring in textiles, apparel and merchandising, won the prestigious International Textile and Apparel Association Blanche Payne award for a garment she designed using alligator leather.
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