As planters get moving all across farm country this spring, Louisiana’s crawfish season is over. However, the impact of the disappointing year will be felt by the industry for a while.
This Week in Louisiana Agriculture shares that while aid is available, it might not be enough.
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Smoke in Chimneys hatchery’s partnership with a local restaurant is helping bring farm-raised fish to the table in Roanoke. Real Virginia takes us there to learn more.
Processing slowdowns and invasive species add pressure during peak harvest
Shells from restaurants are collected, cleaned, and returned to the water, where they can support new growth.
Seafood producers gain expanded access to USDA support programs.
This third-generation seafood family transitioned from shrimping and now produces millions of oysters each season along Texas’ Gulf Coast.
At the Port of Brownsville, shrimpers are facing rising operating costs and increased competition, but many shrimp producers and local lawmakers remain optimistic about the industry’s future.
