Louisiana’s shrimp industry is on the brink of collapse.
This Week in Louisiana Agriculture takes us to a community built on shrimp, where the impact of low prices and high costs are being felt at every level.
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RFD News correspondent Frank McCaffrey spoke with the Texas Shrimp Association at the Port of Brownsville about the future of the USDA’s new Office of Seafood.
Smoke in Chimneys hatchery’s partnership with a local restaurant is help bring farm-raised fish to the table in Roanoke.
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.
