|Favorable Features||What to Avoid|
|Shells that are translucent||Opaque and discolored shells;
black spots; pitted or gritty shells
|Color may have pink tinge seasonally
or if harvested at night
|Yellow or grey discoloration|
|Aroma that is like fresh ocean air,
clean seaweed or pond water
|Strong, ammonia, cheesy, sweet
or musty odors
|Tail meat that is shiny, firm, resilient
|Cooked appearance, mush texture,
slimy feel; cottony surfaces indicative
of freezer burn
|What to Avoid|
|Clearly defined shape
||Loss of shape/integrity|
|Uniform pink/orange color||Yellow to grey discoloration|
|Sweet to neutral aroma||Sour, sickly sweet, fishy to
|Firm and moist texture||Tough and dry or mushy texture;
This one-day workshop, offered by Louisiana Sea Grant/LSU AgCenter, will provide current and prospective businesses with information on supplemental income opportunities from natural resource tourism. Targeted participants include coastal landowners, farmers, charter and guide fishermen, marina owners, and swamp tour operators.Wednesday, March 12, 2013
8:00 a.m. to 3:00 p.m.
The Louisiana Department of Wildlife and Fisheries, in coordination with the Louisiana Department of Health and Hospitals, Louisiana Department of Agriculture and Forestry, LSU AgCenter, Louisiana SeaGrant, Louisiana Seafood Promotion and Marketing Board and fisheries industry leaders, launched the Louisiana Certified Seafood Program this week. This origin-based certification program aims to build a unified brand that will attract not only consumers, but also food service and seafood distribution buyers who want to ensure they are sourcing the best tasting seafood in the world – Louisiana seafood!
“Consumers are paying more attention to their seafood choices, particularly where it’s from and how it’s sourced. People are demanding transparency in the seafood industry, so we’re giving it to them,” explained LDWF Assistant Secretary Randy Pausina. “This program is three years in the making and demonstrates our Department’s strong commitment to ensuring Louisiana’s delicious seafood will continue to be recognized as the world's finest.”
The program is a direct result of recommendations from the Louisiana Shrimp Task Force, created by Governor Jindal in 2009, to establish rules and guidelines throughout the seafood supply chain enabling the state to certify that “Louisiana Certified Seafood” is taken, landed and processed in Louisiana.
“We encourage buying and promoting Louisiana products whether it’s in stores, farmer’s markets or restaurants. Our goal is to make sure Louisiana residents seek home grown products to keep our industry strong. People at home and abroad want our produce and seafood because the quality speaks for itself,” said LDAF Commissioner Mike Strain, D.V.M.
The Louisiana Seafood Certification program targets Louisiana fishermen, processors, dock owners, grocers and restaurants, to showcase and more importantly brand Louisiana seafood. Across the globe, people are familiar with “geographically-based” branding including Maine Lobster and Idaho Potatoes. In the coming years, we hope Louisiana wild-caught shrimp, oyster, crabs and finfish will be synonymous with our great state and the Louisiana Certified Seafood Brand.
“Louisiana’s seafood is recognized for its world-class taste and quality,” said DHH Secretary Bruce D. Greenstein. “This certification stamp lets consumers know they’re getting authentic Louisiana seafood that is held to the highest standards and strictest inspections in the world.”