A Declining Delicacy?

Soft-shell blue crabs are one of the popular delicacies in the seafood industry. In order for softshells to be available at restaurants, crabbers will put peelers, crabs that are close to shedding, into holding tanks. These peelers, or busters, are held until they swell with water and split their hard shell in the back. The crab backs out of the old shell and then must be removed from the water before the new exterior begins to harden. The new soft-shell crabs are usually frozen and sold to wholesalers.


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Established Recreational Reef Sites


The Louisiana Wildlife and Fisheries Commission took action on a Notice of Intent to update the list of established recreational reef sites in Louisiana inshore waters.


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More articles in this month’s edition of Lagniappe:

  • 2016-17 Calcasieu Lake Oyster Season
  • Modifications to Increase Red Grouper Allowable Harvest
  • Gulf Council Update
  • Louisiana Shrimp Watch
  • Important Dates
  • The Gumbo Pot – Galatoire’s Shrimp and Eggplant Soup


View full November 2016 edition of Lagniappe




Past copies of Lagniappe Fisheries newsletter are available online at: