It’s becoming more widely known and appreciated that food tastes best when it’s in season and buying domestically is important for a number of reasons. That goes for fruits, veggies and one of our biggest assets here in South Louisiana, Gulf seafood.
We are lucky to live in a region with one of the biggest sources of some of the best-tasting seafood in the world. Louisiana is one of the largest suppliers of seafood in the nation. The Gulf Coast produces 70 percent of the nation’s oysters, 69 percent of domestic shrimp, is a leading producer of domestic hard and soft-shell blue crabs and represents 20 percent of all domestic seafood consumed in the U.S.
In blind taste tests, consumers chose Gulf Seafood (oysters, shrimp and crab) products over others sold in the United States 85 percent of the time (Gulf Coast Seafood Marketing Coalition).
The heat of the summer is a great time to enjoy because many seafood recipes are light and refreshing. Many types of seafood can be found year-round but as with all things, Gulf seafood in season tastes best, and much of the seafood Louisiana is known for is at its best during the summer months. We are looking into which seafood is in it’s prime for your enjoyment this summer and the best ways to enjoy it!
Here’s what’s in Season in the Summer months: (June-August)
Shrimp (brown and white)
While six different species are harvested in Louisiana waters, more than 90 percent are either white shrimp or brown shrimp, so these are what you will usually find in your local seafood markets and restaurants.
Shrimp are at their peak season May through September and are often enjoyed in the summer months boiled with Cajun spices and served with cocktail sauce or grilled.
Gulf blue crabs growth occurs when water temperatures are above 59 degrees (Gulf Coast Seafood Marketing Coalition) and that’s why crabs are at their best in the warmer summer and fall months (May through October). Crabs are a great source of protein and are often eaten boiled, with their meat atop a salad or mixed with breadcrumbs and fried into a crabcake in Louisiana.
Mahi Mahi, also known as Dolphinfish, is at it’s peak season in May and June. Mahi Mahi is a firm and sweet fish primarily caught in Louisiana and Florida that can weigh up to 40 pounds.
Many people don’t realize that Louisiana is No. 2 in the production of yellowfin tuna in the nation. Commonly known as “ahi tuna,” yellowfin tuna can reach up to 200 pounds and is at it’s peak June through October. Yellowfin Tuna is a lean, firm, meaty fish that is great served seared or blackened on the grill this summer.
Flounder is a small Gulf fish that is delicate and flaky when cooked. Flounder is perfect for sautéing or stuffing for a more decadent meal. Its peak months are July and August and October and November.
Click below to see more of what Gulf fish is in season this summer and year round in Louisiana with the Louisiana Seafood Certification Program’s seasons guide.
With the summer here, crawfish season has come to an end but that doesn’t mean there isn’t lots of other fresh Gulf seafood for your enjoyment! Pick up some fresh fish for grilling or already boiled Louisiana shrimp or blue crab seasoned to perfection from your local seafood market or grocery store and enjoy the delicious tastes of the summer season while supporting your local economy. See more on Deanie’s Seafood market here.
Deanie’s Seafood Restaurants and Seafood Market are supporters of the local fishing communities and the Gulf economy and have been serving fresh Louisiana seafood for more than 50 years.
Deanie’s Seafood Restaurants serve seasonal certified “Authentic Louisiana Wild” seafood daily at both of their restaurant locations in Bucktown and the French Quarter. Deanie’s menus include dishes incorporating much of the summer seafood mentioned above, including shrimp and crab remoulade, broiled and fried blue crab claws, our crabmeat stuffed flounder and much more! For more of our Louisiana seafood dishes, view our full menus here.