Marine Fisheries
HISTORY
Marine fisheries is a broad category that consists of crabs, shrimp, menhaden and commercial finfish. Louisiana’s commercial seafood industry has thrived since the 1800s.
Before refrigeration was readily available, exportation of seafood was difficult. New Orleans restaurants and markets were where most seafood was found.
In the 20th century, refrigeration and better transportation were made available, and Louisiana seafood industry sales skyrocketed.
Today, Louisiana’s seafood is enjoyed worldwide. Louisiana is the largest commercial fishery industry in the U.S.
PRODUCTION
Production of marine fisheries varies between species.
Shrimp: There are two primary species of shrimp harvested in Louisiana: brown shrimp and white shrimp.
Shrimp are harvested with various types of nets. A trawl is funnel-shaped and pulled by a boat along the ocean floor; it is designed to capture shrimp while it moves through the water. Butterfly nets, skimmer nets and cast nets are also used to catch shrimp.
Usually, brown shrimp are harvested in the spring, and white shrimp are harvested in the fall.
Shrimp are an excellent source of protein and vitamin B12.
Crabs: Blue crabs make up almost all of Louisiana’s crab harvest. They are fast-growing marine crustaceans. Louisiana is the No. 1 domestic supplier of blue crab in the United States.
Crabs are harvested year-round, but catches peak in June, July and August.
Louisiana commercial crab fishermen use baited crab traps made of wire mesh, which are attached to styrofoam floats and placed in the water.
Menhaden: Menhaden fishery is one of the United States’ oldest and most valuable fisheries.
Menhaden are used in fishmeal, fish oil and condensed fish soluble. Menhaden meal is an ingredient for animal feeds, as it contains 60% protein.
More than 97% of Louisiana’s total finfish harvest is menhaden.
TERMS TO KNOW
Cast Net - a net that is thrown out and immediately drawn in again
Exportation - commodities sold to a foreign country
Skimmer Net - a net that skims the top of the water
Trawl - funnel-shaped net pulled by a boat along the ocean floor
RECIPE
Okra, Shrimp and Crab Gumbo
Serves 16
Ingredients:
2 cups raw shrimp, peeled, deveined
1 teaspoon Tony’s creole seasoning
1 cup vegetable oil
1 cup all-purpose flour
2 medium onions, chopped
½ cup chopped bell pepper
½ cup chopped green onion tops
6 cloves garlic, chopped
4 cups cut okra
1 teaspoon Tony’s creole seasoning
4 quarts boiling water
12 boiled and cleaned crabs
1 tablespoon butter or margarine
Directions:
Combine shrimp and creole seasoning; set aside.
In a 10-quart soup pot, make a roux with oil and flour over medium-high heat, stirring until golden brown.
Add shrimp, onion, celery, pepper, onion and garlic; cook for 20 minutes.
Add okra and creole seasoning; cook 20 minutes, stirring occasionally.
Add boiling water and crabs; cook on medium heat for about 45 minutes, stirring often.
Turn off heat; add butter and cover pot until ready for use. Serve with rice or hot garlic bread.
Foods à la Louisiane—a cookbook by the Louisiana Farm Bureau Women
Submitted by Bertha Graugnard of St. James Parish
COLORING PAGE
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LESSON PLANS
Grades K-2
Exploring Aquaponics
Grades 3-5
Exploring Aquaponics
FoodMASTER: Meat, Poultry and Fish
Overfishing and Aquaculture
Grades 6-8
Overfishing and Aquaculture