It's been a cold few days in south Louisiana, with winter temperatures coming to the region as crawfish farmers begin to harvest their fields.
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Southeast Louisiana is just a few weeks away from peak crawfish season, and cold temperatures are slowing down supply and could drive up prices. Crawfish needs warm water to grow and when temperatures drop, they burrow into the ground, becoming harder to catch.
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At Captain Sid’s on Lake Avenue, customers are making their way in to get their first crawfish of the season. It’s still early, and prices are high — $8.99 a pound boiled and $7 a pound for live.
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Seafood spots in New Orleans are beginning to boil mud bugs, but some say they are facing a unique challenge.
Farmers are reporting that their immigrant employees are opting out of work due to the ongoing federal immigration crackdown across Louisiana. As a result, farmers say production is slower due to reduced staff.
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Scientists at LSU's AgCenter are using cryogenic freezing to preserve the genetic material of Louisiana crawfish, among other aquatic species.
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Crawfish season is heating up across the state, with restaurants already serving fresh boils. Locals are heading out to enjoy the annual tradition, marking the start of one of the state’s seafood treats.
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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.
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From 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.
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U.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.
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U.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.
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Currently, 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?
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A 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.
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If 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.
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State 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?
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After a moderately dry and warm fall season, crawfish are starting to emerge from their burrows and land in boiling pots across Acadiana.
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