April 20, 2020 — Typically, spring is a high-demand season for commercial fisheries, and many in the industry rely on these peak months to carry their income throughout the year. But, this year the widespread disruption from COVID-19 has caused seafood demand to come to a screeching halt.
Fortunately, there are ways to support these fisheries, and that means consuming more locally sourced seafood.
“One of the best ways to support local economies is to know where your food comes from and support local sources,” said Laura Picariello, fisheries specialist at the Texas Sea Grant program at Texas A&M University. “Restaurant managers should be able to tell you where they source their seafood. You can call the restaurant in advance, or ask your server to check with the kitchen if it’s not printed on the menu.”
Seafood from the Gulf of Mexico, like shrimp and oysters, are Texas cuisine classics. These foods are rich in vitamins and minerals, low in sodium and a great source of omega-3 fatty acids and protein. Gulf seafood is healthier and more sustainable because of the highly regulated practices implemented by American fisheries, including using safer handling practices and fewer antibiotics.