![]() Shrimpers must have a healthy boat, be able to access the waters, and not be trapped on the other side of flood gates. The water must be clean and not full of debris for a successful harvest. When lines are opened, shrimpers ready their boats and head out before and after the new and full moons. Shrimpers fish by the moons and by seasons dictated by the Louisiana Department of Wildlife and Fisheries. I work with a small handful of fishing families, and as a chef, I am committed to putting a community of people’s work on plates. ![]() Growing up on boats and seafood docks, I received an intimate education of the industry, and I took that knowledge and translated it into Mosquito Supper Club, a seafood restaurant in New Orleans and a cookbook by the same name. I answered promptly: Our industry is still made up of families. Someone recently asked me if the fishing industry here was corporate yet, alluding to changes in the fishing industries around the country and world. We have a tendency to update each other every time a new coordinate appears, she at the home she’s shared with my father for the last 52 years on Bayou Petite Caillou in Chauvin, Louisiana, and me at my house in New Orleans.Īs far back as we can trace, our people made their living fishing the barrier waters of South Louisiana, and my dad, grandfathers, uncles, and first and second cousins now carry on the tradition. While bracing for the threat of hurricanes, my mom and I watch the news together and collectively worry by phone.
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