Red-snapper limits help Louisiana’s restaurants and economy: Brett Veerhusen and Haley Bittermann
Louisiana catches about 1 billion pounds of seafood every year for commercial sale, and with the demand for local seafood at an all-time high, we rely on our nation’s fishery management process to ensure sustainable fisheries. Louisiana restaurants rely on locally sourced, sustainably managed seafood. Close to 70 percent of seafood harvested off the Gulf Coast is landed in Louisiana. Chances are your delicious plate of red snapper is from one of our many locally run Gulf fisheries. Read the rest here 10:13
Leave a Reply