Saving Seafood

Orange is the New Black for Gulf Fishermen

April 17, 2018 — In the  fashion world “orange is the new black,” but for the Gulf seafood industry “orange” is helping those affected by hurricanes the previous year, and others, put their businesses back into the “black.”

The Gulf Seafood Foundation’s orange “Helping Hands” gloves are starting to appear everywhere across the Gulf of Mexico. The gloves are turing up on shrimpers, oystermen, crabbers, processors, James Beard Award winning chefs, politicians and seafood aficionados determined to keep Gulf seafood on the plates across America, and around the world.

“It’s a simple concept,” said Gulf Seafood Foundation Chairman Jim Gossen. “A mere $5.00 buys a pair of work gloves used every day in the seafood industry.  The organization continues to distribute the first 900 pair, and a second order is in the works.  Every dollar we collect in donations goes to buying these gloves.”

Read the full story at Gulf Seafood News

 

Pearce and Gossen to Join Thought-Leaders on Joint Ocean Commission Roundtable

April 12, 2016 — The Joint Ocean Commission Initiative Leadership Council is holding roundtable discussions focused on the Arctic, East, West, and Gulf Coasts, and has invited two Gulf Seafood Institute members to have a seat at its Gulf roundtable being held in New Orleans.

GSI’s Board President Harlon Pearce, owner on Harlon’s LA Fish in the Crescent City, and Jim Gossen, Chairman of Sysco Louisiana Seafood, will join other thought-leaders at the invitation-only roundtable discussion on Gulf Coast regional ocean and coastal priorities being held on May 5th at the Renaissance New Orleans Pere Marquette Hotel.

“I’m excited to join this important roundtable discussion,” said Gossen, Vice President of GSI. “Management of our coasts and oceans are more important than ever.” Photo: Ed Lallo/Gulf Seafood Institute

“I’m excited to join this important roundtable discussion,” said Gossen, Vice President of GSI. “Management of our coasts and oceans are more important than ever. The Gulf of Mexico, and other coastal waters, are resources providing food security for our growing population. Serious thought and planning is essential to protect these renewable resources.”

See the full story at the Gulf Seafood Institute

Jim Gossen Joins SXSW Fishery Bycatch Panel

As the 2016 South by Southwest (SXSW) Festival returns to Austin for the 30th time, the interactive incubator  of cutting-edge technologies and digital creativity portion will feature five days of compelling presentations and panels from the brightest minds, including the Gulf Seafood Institute’s Texas Board Member Jim Gossen who will join three other presenters on a panel discussion on seafood bycatch.

Who is successfully making bycatch a part of their everyday menu? What are they serving, and why? How can the movement be promoted nationwide? Wherever there is fishing, there is bycatch, the incidental capture of non-target species, and some chefs/fishmongers are working hard to promote the “trash fish” on menus – both for the good of our planet and our taste buds. The panel discussion Hooked on Bycatch: Seafood You Should Be Eating takes place on Saturday March 12th at 3:30 pm at the Driskill Hotel and will focus on some of the underlining questions about “sustainable seafood”.

While most educated diners want to order “sustainable seafood,” if faced with choosing between a responsibly harvested salmon and a fish they’ve never heard of (Can I interest you in a beautiful ribbonfish this evening?), diners most often rely on what they know and love.

A native of Louisiana with Cajun roots, Gossen has been an innovative and tireless leader for the recovery and improved sustainability of the Gulf of Mexico’s seafood industry. His 44-plus-year career in the restaurant, seafood processing and distribution business includes owning and operating six restaurants in Louisiana and Houston and founding Louisiana Foods Global Seafood Source, Texas’ largest seafood processing and distribution Company.

Read the full story at Gulf Seafood News