The Value of Value-Added Seafood

Shrimpers are being educated on increasing their revenue through creation of value-added products. The seafood industry is an important economic driver in Louisiana and the Gulf Coast. The Louisiana Fisheries Forward Summit allowed experts in the area of seafood handling and marketing the opportunity to highlight new developments in the industry. LSU AgCenter correspondent Craig Gautreaux has this report.https://www.youtube.com/watch?v=RLQPyYwFtTo

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Louisiana Tourism Coastal Coalition

The Port will be hosting a visit by representatives of the ad agency, Gillies and Zaiser PR, as part of the Louisiana Tourism Coastal Coalition. Mindy Bianca, Executive Vice President, and Lauren Frye, Senior Account Executive, will be visiting Delcambre on Thursday, March 16th. They will tour Bayou Carlin Cove Boat Launch and Pavilion, North Pier Marina, as well as other sites in town.From there, the tour will continue to other stops in Iberia Parish, including Bayou Teche Museum, Jefferson Island, KONRIKO Company Store, and other sites. The tour is arrange by the Iberia Parish Convention & Visitors Bureau.The LTCC promotes the coastal parishes of Louisiana. Mindy and Lauren are coordinating public relations efforts to generate media coverage for the region. They want to experience our area to better promote us to journalists.Delcambre2

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Louisiana Tourism Coastal Coalition

The Port will be hosting a visit by representatives of the ad agency, Gillies and Zaiser PR, as part of the Louisiana Tourism Coastal Coalition. Mindy Bianca, Executive Vice President, and Lauren Frye, Senior Account Executive, will be visiting Delcambre on Thursday, March 16th.

They will tour Bayou Carlin Cove Boat Launch and Pavilion, North Pier Marina, as well as other sites in town.From there, the tour will continue to other stops in Iberia Parish, including Bayou Teche Museum, Jefferson Island, KONRIKO Company Store, and other sites. The tour is arrange by the Iberia Parish Convention & Visitors Bureau.

The LTCC promotes the coastal parishes of Louisiana. Mindy and Lauren are coordinating public relations efforts to generate media coverage for the region. They want to experience our area to better promote us to journalists. 

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Louisiana Fisheries Forward Unveils Its Educational and Training Program

Louisiana Fisheries Forward (LFF) is a voluntary educational program, which began in early August for members of the commercial seafood community.  The program is a collaboration of the Louisiana Department of Wildlife and Fisheries (LDWF) and Louisiana Sea Grant College Program at LSU (Sea Grant), which was established with the goal of improving the economic success of Louisiana’s commercial fishing industry.

To showcase the program directly to community members on a broader basis, new technology and good practice methods of commercial fishing are being presented online, utilizing training videos and fact sheets with hands-on workshops.  The information is relevant to the seafood industry and will coincide with updated information, as the program becomes more developed over a three year period.

Presently, there are four training videos which are 30-45 minutes in length and focus on the following topics:

          How to become a crab fisherman;

          How to become a commercial fisherman;

          How to become a seafood dealer/processor; and

          Seafood business finance and management.

Six more videos are to be produced and completed within the next two-and-a-half years.  The on-line fact sheets associated with the videos will contain additional, more detailed and time sensitive information.  In addition to the videos, three demonstration projects will study gear efficiency and product quality over the next three years, with the research findings to be presented at training and industry events.

Robert Barham, Secretary of the Louisiana Department of Wildlife and Fishes, has this to say about the program, “Louisiana Fisheries Forward is about establishing a method to communicate important information to our commercial seafood community.”  Barham adds, “This communication will help our fishermen, dealers and processors stay abreast of global trends, new equipment, handling practices, technology and rapidly evolving regulations.  This program will help our seasoned veterans as well as newcomers to the industry improve their already high-quality Louisiana seafood, and help them take their product to the next level.”

Louisiana Sea Grant College Program’s Executive Director, Robert Twilley, agrees saying, “Louisiana is the second largest seafood-producing state in the U.S., yet the commerce and culture of our industry is at risk.  We believe the time is here for a fisheries renaissance, as more and more consumers look for locally sourced and sustainably managed seafood.  Louisiana is already well positioned to meet that demand.  Working together, we can enhance product quality, promote innovative business practices, and reduce our environmental footprint to ensure the continued success of commercial fishing.”

For more information, visit The Department of Wildlife and Fisheries at www.wlf.la.gov, on Facebook at www.facebook.com/ldwffb or follow DWF on Twitter @LDWF.

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Vermilion Bay Sweet Takes Third Place In Delcambre Shrimp Festival Cook-Off

The Delcambre Shrimp Festival may have come and gone, but the community of Delcambre is still talking about the amazing pallet-pleasing entries in this year’s annual Shrimp Cook-Off.  And with Delcambre’s own local brand of Vermilion Bay Sweet’s fresh, wild-caught shrimp being utilized in one of the top three winning dishes, marketing for the brand keeps getting bigger and more recognized by both local residents and visitors alike.

Amongst 12 teams and 15 entries in this year’s event, Delcambre natives and shrimp cook-off contestants, Ches and Tammy Gordon, sealed a third place victory using Vermilion Bay Sweet shrimp in their mouthwatering Coconut Shrimp and Pina Colada Sauce dish.  Tammy, who works with the Port’s Community Relations Department, had this to say about the award-winning sauce, “There’s a little Malibu rum in it,” adding “This is South Louisiana.”

First place winners were two-time reigning champions, Team Country Drive, who held onto their seat with one of three entered dishes, Grilled Shrimp Tacos, beating out the rest of the competition.  Second place finishers was Quality Sports with their tasty Shrimp Kabobs.  Other entries included a variety of flavorful shrimp dishes such as Thai shrimp, shrimp campechana, shrimp omelet, a tropical shrimp salad, shrimp fettuccine, as well as “secret shrimp”, amongst other amazing entries.

With the passing of each year’s Festival getting bigger and better, and more talented cooks entering the annual cook-off, Vermilion Bay Sweet products are expecting to make an even greater public appearance next year.  Kudos to Vermilion Bay Sweet and everyone involved in making the local brand such a success.  And a special and well-deserved shout out to third place winners, Ches and Tammy Gordon, for serving up a taste of Vermilion Bay Sweet. 

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IndiePlate.com now selling Vermilion Bay Sweet products

Our amazing Vermilion Bay Sweet products are entering the digital world of farm-to-table online sales!  With the recent inception of IndiePlate.com, a “digital grocery store” for local food items, selling Vermilion Bay Sweet’s wild caught, local seafood products to our neighbors in Addis, Baton Rouge, Brusly, Denham Springs, Port Allen and Prairieville has become even easier!

IndiePlate was created by a passion for the farm-to-table movement and striving to help support local farms and businesses who work tirelessly to provide us with the freshest dairy, produce, seafood and meat products, and providing it directly to the consumer through home delivery. In addition, prepared items such as baked goods, spices, coffees, preserves, breads, oats & granola, as well as many other items are offered on the site.  You can view the current list of local distributors and food craftsmen by clicking here

Customers need only to place their order and IndiePlate takes care of the rest by confirming the order with the local producers who personally hand-pick and prepare each item, then the purchase is delivered directly to your door. It’s that easy and hassle-free! No more waiting in long checkout lines at the grocery store or fighting through traffic in the sweltering Louisiana heat!

Currently, Vermilion Bay Sweet fish and shrimp products are listed on IndiePlate’s Meat & Fish Market section, with black drum to soon be added. Customers can quickly and easily purchase our local seafood and have it delivered straight to their door.  Digital marketing is a real asset to our community and seafood industry as a whole, so we are excited to be a part of IndiePlate.comIf you have friends and family in and around the areas listed above, be sure to let them know and help spread the word of Vermilion Bay Sweet!  

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Delcambre Represented at 2014 NACo Conference and Exposition

The National Association of Counties (NACo) holds its annual conference in July, and this year New Orleans was proud to have been selected as its official host city. For those unfamiliar with the organization, NACo helps promote public policies, fosters county solutions and innovation, promotes intergovernmental and public-private collaboration, and provides value-added services to local communities. NACo has encouraged counties across the country to actively promote county government programs and services and help raise public awareness and understanding about the roles and responsibilities of county government.

As people depend on their local communities to provide services that build, maintain and protect their homes, schools and neighborhoods, NACo assists in supporting this mission by providing county leaders and staff with an opportunity to vote on its policies related to federal legislation and regulation, network with colleagues, learn about innovative county programs, find out about issues impacting counties across the country, and view products and services from participating companies and exhibitors.

This year, Delcambre’s own Tammy Gordon, Twin Parish Port Commission, Community Relations Director, is representing the Delcambre community to promote Delcambre Direct Seafood, Vermilion Bay Sweet and the Port’s redevelopment projects. Furthermore, during this year’s conference, Vermilion Bay Shrimp will be served to attendees and exhibitors alike, with the intent to promote the brand and bring more recognition to our wonderful community. The successes of the Port’s redevelopment projects and seafood industry are in large part due to marketing and promotional events, so attending conferences such as NACo are an important benefit to our community. We are appreciative of Tammy’s work with the Port and would like to thank her for her contribution to this year’s NACo event and wish her success in disseminating information about our local community and seafood industry.


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You Seafood, You Eat It!

Louisiana seafood ranked 10th in the U.S. in terms of total economic impact generated from seafood sales in 2011. The new economic impact report issued by the National Marine Fisheries found that Louisiana fisheries caught 1.3 billion pounds of seafood in 2011.

louisiana-seafood-economic-impact-graphic

You can read more about this report in the Times-Picayune.

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You Seafood, You Eat It!

Louisiana seafood ranked 10th in the U.S. in terms of total economic impact generated from seafood sales in 2011. The new economic impact report issued by the National Marine Fisheries found that Louisiana fisheries caught 1.3 billion pounds of seafood in 2011. louisiana-seafood-economic-impact-graphic

You can read more about this report in the Times-Picayune.

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