What makes Louisiana seafood so important to New Orleans Anyone who has grown up in Louisiana can tell you that locals do not just love seafood, we love local seafood. Seafood has always been an important aspect of Louisiana’s heritage, and it is commonly found on the table in local households. The abundance of high […]
Read more »
A Look Back at the First Deanie’s Seafood Location in Bucktown A New Orleans institution for more than 55 years, Deanie’s Seafood Restaurant in Bucktown, 1713 Lake Ave., Metairie, is the original location of one of New Orleans’ favorite seafood enterprises. Family-owned and -operated, Deanie’s Seafood is an authentic “scratch house” — everything is made […]
Dietary Guidelines show that seafood leads to a healthy diet Now that you’re almost done with the holiday season, or “Season of Indulgence,” it’s a good time to consider resolutions to start off a healthier new year. Incorporating seafood into your diet is a great way to slim down and add important nutrients and healthy […]
Why we serve Certified Authentic Wild Louisiana Seafood Louisiana is known for our delicious seafood, but where does it all come from? One way to be sure of the quality of your seafood dish is to check to see if the product you are buying or menu you’ve selected it from has the Authentic Louisiana […]
If oysters are available year-round, then what makes oyster season special? The Oyster Season does not work in the way that most would expect of a seasonal delicacy. Oyster are available to be harvested and eaten during any month out of the year. However, it is commonly known that the best time to eat oysters […]
Crabs are low in mercury, high in protein and essential minerals Now that we are in peak crab season in the Gulf South, you may be wondering… are Louisiana Blue Crabs healthy? In recent years, people are becoming more health conscious and choosing to eat lighter foods. While most people immediately think of fish as […]
WE COULD EAT BLUE CRABS ALL DAY At Deanie’s Seafood restaurants, the four seasons have always been Shrimp, Crab, Oyster and Crawfish. Although crawfish season is over, summer has been great for shrimp and crab. In the past several weeks Deanie’s has been getting some beautiful fresh Louisiana blue crab, and we couldn’t be more […]
Cook with Gulf Shrimp and Louisiana Seafood Enjoying seafood is definitely an important part of American culinary culture, from shrimp to crab to fish and everything in between. And rightly so. Not only is seafood plentiful and good for you, it’s absolutely delicious! At home seafood consumption is up, which means that more people are […]
Rice paddys and crawfish farms go together like rice and étouffée Agriculture is the practice of breeding, rearing, and harvesting fish, shellfish, plants, algae and other organisms in all types of water environments. On the East Coast, paddy fields and mangrove fields are converted into shrimp farms, while the West Coast, which protects mangrove fields, […]
Time is now for best crawfish in New Orleans The long awaited and highly anticipated crawfish season is here! Many mudbug lovers in Louisiana counted down the days until they could find crawfish, but an unpredictable period of cold weather delayed the start of the crawfish season, which affected both restaurants, seafood markets, and consumers […]
Supporting Gulf Seafood Industry From Gulf shrimp, to blue crabs, to local favorites like catfish or flounder — enjoying Louisiana seafood is a beloved part of the culture here. Consumers can pick up most anything from a neighborhood grocery store, farmers market, seafood market, or even online. Many seafood lovers may be eating even more […]
Why Eat Domestic Louisiana Seafood? What is sustainable seafood and why is it so important to support a sustainable U.S. seafood industry? As consumers, we can make deliberate decisions to prevent further breaking of our oceans’ boundaries. Consumer demand for specific types of seafood like shrimp haven’t always been supplied in perfect symmetry by our […]
Blue Crab Task Force Focuses on Sustainability Revered for their delicate, sweet flavor and cooking versatility, delectable Louisiana blue crabs have become a standard of fine dining and backyard boils alike. Louisiana blue crab account for a quarter of all crabs harvested in the United States. In late spring and early summer, seafood lovers have […]
Springtime is the heart of crawfish season, and the perfect time to celebrate Louisiana Crawfish Awareness Month! Join our annual crawfish festival—Pinch A Palooza—on April 23, and in the meantime learn more about the history of crawfish, our most endearing state symbol.
Deanie’s is serving gulf crab through temporary season closure The Louisiana Wildlife and Fisheries Commission has instituted a 30-day ban on commercial crabbing due to a decline in the Louisiana blue crab population from overfishing. A year-round ban also began Jan. 1 on commercial harvest of immature female blue crabs, except for those being held […]
Louisiana crawfish accounts for 90 percent of the nation’s domestic crawfish and contributes more than $300 million in annual economic impact. Its annual yield of crawfish ranges from 120 to 150 million pounds, which is produced by the more than 1,000 crawfish farmers and 800 commercial fishermen who catch wild crawfish. You can have {{cta(‘f96247b9-3d04-4fd5-a042-8fc73a8327f4’)}} from […]
Fish is an appetite suppressant, health benefits of crawfish & other good news An increasing awareness of health issues in the United Kingdom is making consumers consider more carefully what they eat and as a result, fish and shellfish could–and should–benefit from this. It is a little-known fact that fish is an appetite suppressant. Trials […]
April is Louisiana Crawfish Awareness Month, a recognition of Louisana crawfish’s importance to the economy and culture of the state. What used to be a local ritual has spread to backyards nationally, and Louisiana’s crawfish business is now a nearly half-a-billion-dollar-a-year industry. Louisiana crawfish accounts for 90 percent of the nation’s domestic crawfish and contributes […]
The Global Effects of Eating Local For seafood lovers, there’s really nothing better than a fresh, perfectly prepared catch. From crabs, to Gulf shrimp, to crawfish, to flounder — enjoying seafood is definitely a beloved part of the culture here in Louisiana. Consumers have a lot of options when they shop for seafood these days. […]
What is a culture of sustainability and why is it so important to support a sustainable U.S. seafood industry? A recent TEDx talk describes sustainability as “making deliberate decisions to prevent further breaking of our oceans’ boundaries.” Consumer demand for specific types of seafood, like shrimp, haven’t always been supplied in perfect symmetry by our […]
In 2010, after the explosion of the Deepwater Horizon oil rig caused 4.9 million barrels of oil to spill into the Gulf of Mexico, BP vowed to clean up the mess for which they were responsible. Apart from removing oil from the Gulf, BP allotted money to be used for a PR campaign that would […]
By Ed Lallo, Gulf Seafood Institute As John Supan, the director of Louisiana’s Sea Grant Oyster Research Laboratory and oyster specialist for the LSU Agricultural Center, prepares for the first season of production at the state’s new $3 million oyster hatchery, he is focusing on water quality issues that have plagued the old Grand Isle […]
There’s a saying by some Texas newcomers, “I wasn’t born in Texas, but I got here as fast as I could.” Well, I’m from Texas and my saying goes a bit different: “I wasn’t born a Cajun, but I married one as fast as I could.” And nothing makes me think more lovingly about my […]