National Fisherman


It is no secret that Louisiana's shrimpers have seen troubled times in recent years.

They have battled rising costs, falling prices and vicious competition — much of it illegal — from foreign countries that import their shrimp to the U.S.


They also have been hampered by hurricanes and a catastrophic oil spill.

Through it all, the industry has retained the resilience that allowed it to survive for generations.

The good news is that there is some help out there for shrimpers, purchasers and processors — help that could make it more likely for these important Louisiana businesses to survive and thrive.

The Louisiana Wild Seafood Certification Program is offering up to $30,000 in cost sharing for shrimpers and others who want to install new refrigeration equipment or who have already installed the equipment.

The idea is that better refrigeration can help shrimpers stay out on the water longer, decrease the cost of ice and fuel and ultimately make their work more profitable.

“There are a lot of folks out there who pick up ice and go shrimping then go back the same day. A lot of these things can save their money on ice, chill their product to preserve it and let them stay out longer,” said Jason Froeba with the Louisiana Department of Wildlife and Fisheries.

Read the full story at the Houma Courier>>

Inside the Industry

The Bristol Bay Regional Seafood Development Association released their board of directors election results last week.

The BBRSDA’s member-elected volunteer board provides financial and policy guidance for the association and oversees its management. Through their service, BBRSDA board members help determine the future of one of the world’s most dynamic commercial fisheries.

Read more...

Former Massachusetts state fishery scientist Steven Correia received the New England Fishery Management Council’s Janice Plante Award of Excellence for 2016 at its meeting last week.

Correia was employed by the Massachusetts Division of Marine Fisheries for over 30 years.

Read more...
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