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Consumers who participate in blind taste tests tend to prefer the taste of wild-caught Gulf shrimp over that of pond-raised, imported products, according to Dave Burrage, Mississippi State University Extension Service fisheries specialist. “Fresh Gulf shrimp get their distinctive … Continued
The Louisiana Restaurant Association recently awarded the Gulf Seafood Institute a $50,000 grant to advocate for Gulf seafood. The Louisiana Restaurant Association (LRA) is an industry organization committed to advancing and protecting Louisiana’s restaurant and foodservice industry. The Gulf Seafood … Continued
Slow Food New Orleans will host Slow Fish 2016 in New Orleans, March 10-13, 2016 at the Old US Mint and French Market. The gathering marks the first time a Slow Fish event has been held in the western hemisphere. … Continued