Why Locals Love Local Seafood

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 quality seafood in the area is a huge part of the fascination with New Orleans cuisine.

Not only do Louisiana locals care about where the seafood on their plate comes from, so do consumers nationally. According to Foodable, a restaurant and hospitality-focused digital network, “seafood consumption” has seen a 49.2% increase in online mentions year over year, and consumers want to know where their seafood is sourced.

Continue reading “Why Locals Love Local Seafood”

Serving Authentic Wild Louisiana Seafood

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 Certified Wild Seafood Logo. Restaurants, grocers and seafood markets displaying this logo are guaranteed to have the best quality wild seafood Louisiana straight from the Gulf Coast. Continue reading “Serving Authentic Wild Louisiana Seafood”

Celebrate National Seafood Month with Louisiana seafood

October is National Seafood Month, best for Gulf shrimp, oysters, crab

For those looking for the best time of year to enjoy delicious domestic seafood, National Seafood Month officially takes place during October. Congress made this distinction 30 years ago to recognize one of America’s oldest industries.

If you are planning to enjoy some of the best seafood from restaurants and markets this month, make sure you are getting the best quality.
Continue reading “Celebrate National Seafood Month with Louisiana seafood”

Get Hooked on Fresh Domestic Seafood!

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 cooking seafood in their own kitchens. Neilsen reports that meal kits might have played a part in consumers’ increased seafood consumption and that 29% of users of meal kit services such as Blue Apron and Hello Fresh say they eat more seafood with these delivery options. The amount of imported seafood being purchased by consumers in recent years has increased as well, however. When you pick up that shrimp at your local grocery store, whether fresh or frozen, are you really paying attention to where it comes from?

Continue reading “Get Hooked on Fresh Domestic Seafood!”

Louisiana Crawfish Aquaculture is largest by far in US

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, is more likely to convert idle plantations or paddy fields into shrimp producing fields.

The rice industry traveled south from the Carolinas to Louisiana with Acadian settlers. In Louisiana, rice paddys (an irrigated crop) are often converted to crawfish farms. (Photo by New York Times)

Continue reading “Louisiana Crawfish Aquaculture is largest by far in US”

The Cultural Impact of Louisiana Seafood

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 than usual because October is National Seafood Month. But do you really know where your seafood comes from?

Continue reading “The Cultural Impact of Louisiana Seafood”

Enjoy Louisiana Seafood for National Seafood Month

Gulf Seafood is best and freshest catch

In Louisiana, we always have a reason for celebrating… so naturally we’re thrilled that October is National Seafood Month! Whether you love Gulf shrimp, oysters, Louisiana blue crabs, or fish like flounder, grouper, or catfish, this is the prime time to enjoy the best catch available. With so many options in your local grocery store or restaurant, why choose seafood this month?

Continue reading “Enjoy Louisiana Seafood for National Seafood Month”

Supporting the Sustainable Seafood Industry

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 waters, so the need for farmed and foreign products arose. But the imported seafood industry is being examined more closely than ever because of unsafe and harmful practices used commonly in their production methods. Continue reading “Supporting the Sustainable Seafood Industry”

Why Seafood is Good for You

Fish is complete source of protein, Omega 3s, essential minerals

There are many reasons why seafood is good for you. Fish is a healthy lean protein option with very little saturated fat. Seafood is generally low in cholesterol and rich in vitamins and minerals including iodine, zinc, potassium, and vitamin B. There’s also this little-known fact: Fish is an appetite suppresant. Researchers have shown that eating fish stopped people feeling hungry sooner than other protein foods such as beef and chicken.

Current dietary guidelines encourage Americans to increase their seafood intake to twice per week, or at least eight ounces of a variety of seafood each week. With so many varieties of fish, mollusks and shellfish, seafood also is the most versatile protein available, and cooking with healthy seafood recipes has never been easier. Read on to learn why seafood is good for you. Continue reading “Why Seafood is Good for You”

Louisiana Blue Crab Ban has Crabbers, Restaurants Feeling Blue

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 for processing of soft shell crabs.

The 30-day ban on commercial crabbing in Louisiana waters runs from Feb. 20 to March 22 and will be imposed annually for three years, ending in 2019. Continue reading “Louisiana Blue Crab Ban has Crabbers, Restaurants Feeling Blue”