Aquaculture
Processing slowdowns and invasive species add pressure during peak harvest
The Natchitoches facility is raising endangered species while supporting conservation efforts across the region.
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.
Shells from restaurants are collected, cleaned, and returned to the water, where they can support new growth.
Scientists say studying how cattle digest seaweed could help shape future livestock nutrition and sustainability efforts.
Producers and processors should watch trade policy closely as tariff impacts ripple through seafood markets.
Out of the sea and into the greenhouse. Harvest salt from the ocean with South Carolina FarmHer Teresa Smithmyer.
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.
Industry leaders say labor shortages and visa caps are putting pressure on the future of domestic shrimping.
