“A passion about seafood and serving the fishermen” is how Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, explained the role of the board to more than 300 fishermen gathered in Houma. Photo: Ed Lallo/Louisiana Seafood News
by Ed Lallo/Louisiana Seafood News
Across coastal Louisiana a series of programs and seminars has begun focused on marketing techniques, product quality, safety and new business techniques for fishermen sponsored by Louisiana Sea Grant and the LSU AgCenter.
Attendees at the event were welcomed in an emotional opening address by Kevin Voisin, son of the late Mike Voisin, owner of Motivatit Seafoods. Photo: Ed Lallo/Louisiana Seafood News
The Louisiana Direct Seafood Academy, held annually before the spring shrimp harvest, provides classroom training sessions, as well as dock days for hands-on demonstrations during March and April.
These hands-on events provide opportunities for participating commercial fishermen to learn how to increase yield and profit.
The U.S. Coast Guard, Louisiana Department of Wildlife and Fisheries, National Oceanic and Atmospheric Administration, Louisiana Seafood Promotion Board, Nature Conservatory and local providers will demonstrate new techniques and technology at no cost to participants.
An Emotional Program Introduction to Seafood Academy
“There were more than 300 commercial fishermen registered for the kickoff event, a three day program in Houma,” said Julie Falgout, a Louisiana Sea Grant extension agent. “We were very pleased with the interest. It proved there are fishermen out there who want good information on how to better their business and livelihood. We are committed to giving them encouragement and tools to help them grow.”
Attendees at the event were welcomed in an emotional opening address by Kevin Voisin, son of the late Mike Voisin, owner of Motivatit Seafoods.
Vosin urged the attendees to considered the “big picture” behind the story of Louisiana Seafood. That each element of the seafood story is intertwined with the other, “oysters are tied to shrimp, shrimp to crabs, crabs back to oyster.” No matter what their catch, fishermen must work together for the Louisiana seafood industry to succeed as a whole.
With tears in his eyes, he shared his four of his dad’s main principles on facing life:
- Be present and be active.
- Tell your story, tell the truth and always tell it kindly.
- Always understand we rise and fall together.
- Face challenges head on. Always have backup and be backup for others.
Motivating the Fishermen
“More than 300 commercial fishermen registered for the kickoff event, a three day program in Houma,” said Julie Falgout, a Louisiana Sea Grant extension agent. Photo: Ed Lallo/Louisiana Seafood News
“The program is very motivating,” said Ha Nguyen, a second-generation fishermen from Port Fourchon who attended with her brother Phi ahn Nguyen. “It is important for us to become better educated in the techniques that will help our business become more profitable.”
“The program is very motivating,” said Ha Nguyen (l), a second-generation fishermen from Port Fourchon who attended with her brother Phi ahn Nguyen. Photo: Ed Lallo/Louisiana Seafood News
Topics for the upcoming training events will vary based on location. All will address brine-freezing techniques, micro-branding opportunities, eco-tourism business options, Coast Guard Safety information, utilizing Internet and social media opportunities as well as other current topics.
“Each topic will be addressed in a brief lecture or presentation with additional follow up by examples of people who are putting these ideas into practice in the industry,” said Thomas Hymel, LSU AgCenter marine extension agent. “The programs will be informative and interactive and will include demonstrations as well as videos and photos.”
According to Hymel, one of the simplest, yet most effective, first steps to increase profits for shrimp boats will the introduction of 45-pound sacks to store product on brine freezing boats.
“Currently most Louisiana shrimp boats use 90-pound sacks,” he explained. “Studies have shown the use of smaller bags increases the quality of the shrimp meaning a larger profit for the boat.”
Seafood Academy Program Partners
The program partners with Louisiana Direct, an online marketing effort connecting regional fishermen with consumers for dockside sales in Delcambre, Lafourche/Terrebonne, the South Shore of New Orleans and Cameron Parish.
For more information on the Seafood Academy contact a regional Marine Extension agent:
- Cameron and Calcasieu parishes – Kevin Savoie, ksavoie@agctr.lsu.edu or (337) 660-8519
- Delcambre/Vermilion Bay – Thomas Hymel, thymel@agctr.lsu.edu or (337) 276-5527 or Mark Shirley, mshirley@agcenter.lsu.edu or (337) 898-4335 or Thu Bui,tbui@agcenter.lsu.edu or (337) 828-4100 ext. 30
- Lafourche and Terrebonne parishes – Alan Matherne, amatherne@agcenter.lsu.eduor (985) 873-6495 or Julie Falgout, jfalgout@agcenter.lsu.edu or (985) 856-2477.
- New Orleans/South Shore – Twyla Herrington, therrington@agcenter.lsu.edu or (504) 858-9826,or Albert Rusty Gaude’, agaude@agcenter.lsu.edu or (504) 736-6519
Upcoming Seafood Academy Dates:
- Delcambre Louisiana Seafood Academy – March 5 & 6, with Dock Day March 19 — Shrimp Festival Building, 8 am -12:30 pm (lunch included)
- SouthShore Louisiana Seafood Academy (Plaquemine & St. Bernard) Dock Day — March 20 — Venice Harbor, 8 – 11:30 am
- Cameron Louisiana Seafood Academy (Cameron & Calcasieu) Dock Day — April 9 – (to be announced)
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