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Louisiana Fisherman Professionalism Program

Advances in Shrimp Gear Technology

This presentation provides an overview of gear changes and modifications that can reduce shrimpers’ fuel consumption, resulting in higher profitability. Narrated by Gary Graham, Texas Sea Grant (PPT, 16MB). If you do not have Microsoft Office, you can download a free version of PowerPoint Viewer which will allow you to view this presentation.

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Insuring Against Disaster

Unexpected and unpleasant events happen all the time. Insurance is one tool that can help protect your boat, your business and your livelihood.

Louisiana Direct Seafood

Louisiana Direct Seafood's mission is to help coastal fishermen connect directly with consumers and build community support for a fresh, local, product ‘straight from the boat’. This initiative is also focused on quality business practices, working with fishermen to deliver a superior, sustainable product that meets rigorous standards and preserves our fisheries for generations to come. 

Louisiana Wild Seafood Certification Program

The Louisiana Wild Seafood Certification is a voluntary program for seafood vendors established by the Louisiana Department of Wildlife and Fisheries (LDWF) to stamp shrimp, crabs, finfish, oysters and crawfish harvested in Louisiana as “Certified Authentic Louisiana Wild Seafood.” It also promotes maintaining a quality product from the moment the catch hits the deck, through dockside processing to final wholesaler processing.

Online Training:

Melanosis (Blackspot) and Control in Shrimp in Louisiana

Blackspot, or melanosis, in shrimp is a harmless but objectionable discoloration or darkening, occurring primarily along the swimmerets, head, tail and nearby shell areas, before spreading further along shell edges and through the body.

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Products Hazards and Controls Guidance

The Food and Drug Administration (FDA) is announcing the availability of a guidance for industry entitled “Fish and Fishery Products Hazards and Controls Guidance, Fourth Edition.” The updated guidance supports and complements FDA's regulations for the safe and sanitary processing and importing of fish and fishery products using hazard analysis and critical control point (HACCP) methods.

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