Since the first native Indians inhabited the fertile delta that would become known as Louisiana, the bounty of the waters has been an integral part of life. Louisiana’s seafood has played a major role in the growth of the area and the history of its people. For years, the traditions and knowledge of how to harvest these tasty creatures has been passed down from generation to generation. It continues today as Louisiana’s commercial fishermen work hard to bring their fresh catch to a growing percentage of the world.
In the 1800’s, settlers caught seafood from both fresh and saltwater to provide food for themselves and to sell or trade. The lack of refrigeration limited the distance seafood could be transported, so most of the consumption was by the local people. Later, icehouses along the coast became more common, so seafood began to be enjoyed by people farther away. This increased the demand, which in turn grew the industry.
The fertility of the aquatic environment in Louisiana is able to support a sustainable yield of crabs, shrimp, oysters, alligator and both fresh and saltwater finfish. The modern seafood industry in Louisiana is touted to be valued at over a billion dollars and provides much of the U.S. with its fresh-caught and better tasting wild-caught seafood.
The industry also sustains the family traditions that stem from the men and women who endure the elements and the ups and downs of commercial fishing, to pursue their passion for plying the waters of Louisiana in search of her edible treasures.
