Restaurant and recipe recommendations, industry updates and stories from the waters of the Gulf.
For the past decade and a half, Dr. Watts and his team at UAB’s Biology Department have been hard at work culturing Gulf sea urchins to meet a market demand for this tasty seafood treat. Learn more about the story behind these spiny creatures.
Last month, Alabama Gulf Seafood and Southern Living teamed up and invited Gulf seafood fans to post their food photos with a dinner destination at the luxurious Barnsley Resort on the line. Dan and Lauren Gavin were one of the lucky entrants that made the cut. We asked them to recap their experience for us.
Unlike Gulf crab and oysters, each of which is harvested and processed prominently as only one species, Gulf shrimp come in different species—and they’re conveniently labeled by color. Why does it matter which color you’re getting? Well, it’s the same story as all Gulf seafood: it’s all about flavor.
The Alabama Red Snapper Reporting Program estimates that 418,000 pounds of red snapper were landed in Alabama through June 30. These findings are significantly less than estimates from the federal Marine Recreational Information Program (MRIP) estimate which indicated 1,041,000 pounds of landings during the same period.