March 12, 2025 — Perusing the Federal Register — an old habit from my wire service days — I see that a part of the National Oceanic and Atmospheric Administration, the Gulf of Mexico Fishery Management Council, will hold a four-day meeting to “consider actions affecting the Gulf of Mexico fisheries in the exclusive economic zone in early April.”
LOUISIANA: Sustainable Fishing: How Louisiana’s Menhaden Industry Protects the Gulf
March 12, 2025 — For generations, Louisiana’s menhaden fishing industry has supported small coastal communities and harvested a sustainable resource while employing responsible fishing practices that protect the Gulf’s ecosystem. Through science-based management, innovative technology, and strict regulations, we ensure that menhaden remains abundant for future generations.
The commercial menhaden fishery uses the purse seine method, a specially designed technique that minimizes environmental impact. Here’s how the process works:
- Spotting the School: Fishing vessels use spotter airplanes to locate large schools of menhaden.
- Setting the Net: The vessel encircles the school with a purse seine net, which closes at the bottom to form a contained “purse.”
- Hauling in the Catch: A winch system pulls in the net, and a vacuum pump transfers the fish onto the boat while safely returning any larger marine species, like turtles, sharks, or dolphins, back to the water.
- Sorting and Processing: Fish are sorted using bycatch reduction devices, which separate non-target species before the catch is transported for processing onshore.
The unsung backbone of Louisiana’s coastal economy
March 8, 2025 – When it comes to Louisiana’s commercial fishing industry, shrimp, oysters, and crabs often steal the spotlight. However, a small yet vital fish, menhaden, sometimes referred to as pogies plays an outsized role.
Known for their high omega-3 content, menhaden are a critical link in the Gulf’s food chain and support coastal jobs and industries. According to The Advocate, menhaden are primarily found along the nutrient-rich estuaries of the Mississippi and Atchafalaya Rivers. These waters provide an optimal habitat for the fish, which are harvested for use in livestock feed, aquaculture, and pet food. Despite misconceptions, menhaden harvesting is one of the most tightly regulated fisheries in the region, overseen by the Gulf States Marine Fisheries Commission, Louisiana Wildlife and Fisheries Commission, and state legislators. The industry relies on satellite tracking and genetic studies to assess stock health, ensuring sustainable harvest levels.
LOUISIANA: Investigation finds evidence of shrimp fraud in Lafayette, Louisiana
March 3, 2025 — A recent genetic investigation conducted by SeaD (Seafood Development) Consulting into shrimp served at restaurants in Lafayette, Louisiana, revealed that 33 percent of shrimp served in local restaurants is not locally-sourced.
Though the sample was small (24 restaurants), the findings are in keeping with the results of genetic testing of shrimp served in other Gulf states.
LOUISIANA: The History of the Louisiana Menhaden Industry
February 24, 2025 — Few people realize that one of Louisiana’s most valuable fisheries isn’t for shrimp, oysters, or crab—but for a small, unassuming fish that has fueled our state and local economies: the menhaden.
The first large-scale menhaden fishery in the U.S. began on the East Coast in the early 1800s, where the fish were processed for oil and fertilizer. By the late 19th century, the industry expanded into the Gulf, where Louisiana’s nutrient-rich estuaries provided an ideal habitat for vast menhaden populations. Processing plants soon emerged along the coast, and by the early 20th century, the Gulf menhaden fishery was a booming industry, supplying fish oil for industrial uses and fish meal for livestock feed.
Something’s fishy: Florida State research cracks the case on shrimp swap scandal
February 21, 2025 — When it comes to seafood, people want the real deal – not some fishy bait-and-switch.
But in the billion-dollar shrimp industry, it turns out diners might not be getting what they paid for: Eateries offering imported shrimp disguised as locally caught delicacies.
David Williams, founder of Houston-based food safety tech company SeaD Consulting, has spent years diving into the murky waters of seafood sourcing. His team’s research kept surfacing the same troubling question:
Do consumers really know where their shrimp come from?
“Why would you want to be lied to?” Williams said. After all, no one orders a plate of shrimp expecting a side of deception.
Here’s why it matters: The seafood industry is swimming with imported shrimp, often from farms abroad that may use antibiotics and questionable practices banned here in the states. But restaurants aren’t always upfront about what they’re serving (sometimes even they don’t know), leaving diners in the dark about what’s really on their plates. And it takes business away from U.S. shrimpers.
So in 2022, Williams took his concerns to Florida State University assistant professor Prashant Singh, hoping to crack the case of the sneaky shrimp swap.
LOUISIANA: US FDA issues recall of Louisiana oysters due to norovirus illnesses
February 7, 2025 — The U.S. Food and Drug Administration is warning retailers and restaurants not to sell certain oysters that could be contaminated with norovirus after 15 people became ill in Louisiana, U.S.A.
On 5 February, the Louisiana Department of Health (LDH) closed an oyster shellfish harvesting area in Area 3 and ordered a recall of all oysters harvested from that area since 10 January 2025. Fifteen people became ill with a norovirus-like illness after eating oysters from Area 3 across several New Orleans, Louisiana, restaurants between 15 and 31 January, the LDH said.
LOUISIANA: Investigation uncovers shrimp fraud in Louisiana ahead of Super Bowl LIX
February 5, 2025 — The Super Bowl brings an influx of visitors Louisiana, and many will be indulging in the state’s world-famous local seafood, from po’ boys to gumbo. However, a recent study conducted by SEAD Consulting has uncovered that some restaurants have “dropped the ball” when claiming to serve authentic Gulf shrimp and being honest with their customers.
Of the 24 randomly selected seafood restaurants tested in New Orleans that explicitly advertised their shrimp as “Gulf” or “authentic”, three were found to be mislabeling their product and serving farm-raised imports instead. While this 13% fraud rate is the lowest recorded to date in SEAD Consulting’s multi-state study, the nature of the deception in New Orleans is particularly striking, and highlights the need for increased enforcement.
“While New Orleans has the lowest shrimp fraud rate we’ve seen in our multi-state study so far, the deception we did uncover is particularly blatant,” said Erin Williams, COO of SEAD Consulting. “These restaurants aren’t just using suggestive imagery and
wording—they are explicitly marketing their shrimp as ‘Gulf’ or ‘authentic’ while serving something else. A 13% fraud rate means that if you order eight shrimp dishes advertised as local, chances are one of them isn’t what it claims to be.”
wording—they are explicitly marketing their shrimp as ‘Gulf’ or ‘authentic’ while serving something else. A 13% fraud rate means that if you order eight shrimp dishes advertised as local, chances are one of them isn’t what it claims to be.”
FLORIDA: 96% of Tampa Bay area restaurants imply they serve local shrimp while serving imported shrimp
January 31, 2025 — A new report said shrimp consumers in the Tampa Bay area are being misled as most of the restaurants evaluated say they serve local shrimp but don’t.
The Southern Shrimp Alliance, which is an organization of shrimp fisherman, processors and other members of the industry, said only two of the 44 restaurants sampled in Tampa and St. Petersburg are selling Gulf Shrimp as implied.
A food safety tech company called SeaD Consulting collected the shellfish from the restaurants for testing. The company uses genetic testing to monitor fraud in the seafood industry.
The only two restaurants found to be serving locally caught shrimp were Tampa’s Salt Shack on the Bay and St. Pete’s Stillwaters Tavern, according to a news release.
The other food establishments use farm-raised shrimp from countries like India, Vietnam and Ecuador, according to SeaD’s research.
“When diners think of Tampa and St. Pete, they think of seafood fresh from the Gulf,” said David Williams, Commercial Fishery Scientist and Founder of SEAD Consulting, who led the sampling effort. “To discover that the majority of restaurants are serving shrimp sourced from overseas is a wake-up call for the area’s food scene.”
FLORIDA: Tampa Bay area seafood restaurants found mislabeling shrimp
January 28, 2025 — Tampa and St. Petersburg are facing a startling revelation with only two out of 44 sampled restaurants serve authentic, wild-caught Gulf shrimp.
A recent investigation, led by SeaD Consulting, exposes a 96% fraud rate, with most establishments relying on imported, farm-raised shrimp from countries like India, Vietnam and Ecuador.
The investigation identified just two restaurants as serving genuine Gulf shrimp, putting into question the region’s seafood reputation.
“When diners think of Tampa and St. Pete, they think of seafood fresh from the Gulf,” said David Williams, a commercial fishery scientist and founder of SeaD Consulting, in a news release. “To discover that the majority of restaurants are serving shrimp sourced from overseas is a wake-up call for the area’s food scene.”
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