Louisiana congressmen are leading an effort to investigate foreign seafood importers engaging in harmful trade practices.
Reps. Clay Higgins, R-La., and Troy Carter, D-La., sent a letter to U.S. Trade Representative Ambassador Jamieson Greer urging a Section 301 investigation into unfair practices affecting trade in seafood products.
Read MoreThe U.S. House has passed a sweeping Farm Bill that, for the first time, meaningfully integrates seafood into federal agriculture policy—offering potential gains for commercial fishers, shrimpers and processors.
Read MoreFew agricultural sectors capture the identity of a state in the way crawfish defines Louisiana. From roadside boils to restaurant menus far beyond the Gulf Coast, crawfish is both an economic engine and a cultural institution. But behind that visibility, the industry is navigating a convergence of pressures - rising production costs, intensifying import competition, a critical labor supply disruption and increasing weather volatility - that are testing the financial resilience of producers across the region.
Read MoreThis year’s crawfish season is shaping up to be a mixed bag. Farmers are in the middle of peak harvest, but the catch so far has been average, with several challenges impacting production.
Read MoreThe U.S. Department of Agriculture has officially launched its first-ever Office of Seafood, marking a historic moment for commercial fishermen, aquaculture producers, and seafood processors across the country. The announcement was made April 15 by Secretary of Agriculture Brooke L. Rollins alongside Alaska Sen. Dan Sullivan and other federal officials.
Read MoreIt’s rather easy to spot a crawfish pond in Southwest Louisiana, especially Jeff Davis Parish, where you’ll find over 80 thousand acres of Louisiana’s rice and crawfish fields.
Read MoreA U.S. lawmaker has introduced legislation requiring the federal government to only purchase domestically produced seafood for school lunches and other federal programs.
Read MoreThe Louisiana Farm Bureau Federation is calling on the federal government to investigate what it describes as unfair foreign trade practices impacting the U.S. crawfish industry.
Read MoreThe amazing thing about a crawfish boil is that there are so many different ways to make it delicious.
A traditional boil typically includes fat, juicy crawfish, boil seasoning, a bundle of aromatics like onion, garlic, bay leaves and citrus, and hearty additions to round out the meal — your potatoes, corn and sausage.
Read MoreThe last place you might expect to find a cooked crawfish is atop a mound of ice cream, but that is exactly what an ice cream shop in Houston, Texas, serves during peak crawfish season in the spring.
Read MoreThe restaurant has no sign — not after a car crashed through it a couple years ago — and its address doesn’t appear on Google Maps. But around Abbeville, everyone seems to know the way to Cajun Claws just the same.
Read MoreA coalition of Louisianans who have harvested shellfish for generations says global investment bankers are responsible for the environmental damage caused by the liquefied natural-gas industry. They says LNG development over the past two decades has all but destroyed their ability to make a living in Southwest Louisiana.
Read MoreSince 2006, children and adults wanting to learn more about crawfishing have visited Tallgrass Farm for a tour with Burt Tietje, a third-generation farmer on the land his grandfather homesteaded in 1890. Being a crawfish farmer wasn’t always in Tietje’s plan, but now he says he wouldn’t have it any other way.
Read MoreLouisiana lawmakers are advancing another package of bills aimed at giving state regulators more teeth against imported seafood and steering more public dollars toward local catch.
Read MoreOyster farmers in Terrebonne Parish are questioning the state's decision to reopen bays following a February oil spill, saying oil remains visible in their harvest areas.
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