Written by Jen Finn
The first annual Louisiana fisheries summit started Wednesday morning at the Houma-Terrebonne Civic Center. The theme of the summit is "Towards professionalizing the Louisiana commercial fishing industry."
The summit was opened by Terrebonne Parish President Michel Claudet, who explained to the crowd that Terrebonne in French means "good earth" and that "one of the things about Terrebonne is seafood is an integral part of our DNA."
He spoke of the demand of Louisiana seafood across the country, from the "Maryland" crabs that often really come from Louisiana to Louisiana shrimp that frequents Chinatown restaurants in New York City.
"We are the saltwater fishing capital of the world, Louisiana's bayou country," he said, listening the dozen of bayous in Terrebone, from Bayous Blue to Black, to Pointe-aux-Chenes, to Dulac, to fresh water and saltwater.
Also, to the applause of many fishers in the audience, he announced that after nearly three years, Prospect Street Bridge that crosses Bayou Terrebonne in east Houma - which once had about 18,000 cars pass across it a day - is slated to open this week.
Following his opening was a tribute to Mike Voisin, a leader in the Gulf of Mexico seafood industry and one of the strongest national advocates for Louisiana seafood, who died on Feb. 2.
Read the full story at the Times-Picayune>>
The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.Read more...
The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.Read more...