Written by Leslie Taylor
State fisheries officials have teamed with the LSU Sea Grant College Program to educate Louisiana commercial fisheries into a new era of higher profitability.
The Louisiana Department of Wildlife and Fisheries and program organizers recently announced the Fisheries Forward program, a new effort to foster harvesting and handling practices that help make the state’s catch the highest quality possible on the market.
“A lot of our business when it comes to processing is based on best-handing practices. A lot of our business is that high-end and high-quality market,” said David Chauvin, who owns three Terrebonne seafood businesses with his wife, Kim. “Right now, 90 percent of the education is on the dock facility. Guys come in, one has great shrimp, the other has black spots, head falling off and tails broken, and there is a difference in price.”
Read the full story in the Houma Courier>>
Want to read more about high-end seafood? Click here...
Pink shrimp is the first fishery managed by Washington to receive certification from the global Marine Stewardship Council fisheries standard for sustainable, wild-caught seafood.
The state’s fishery was independently assessed as a scope extension of the MSC certified Oregon pink shrimp fishery, which achieved certification to the MSC standard in December 2007 and attained recertification in February 2013.Read more...
NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.
The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.Read more...