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Although I am an animal advocate, the loss of human lives in the rig explosion on April 20, 2010 is the original tragedy of this disaster. My prayers are with the families of the 11 workers who were killed and those who are recovering from their injuries.

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Wednesday, December 15, 2010

These are 3 of my favorite things ...
Shrimp, oysters and crabs, oh my! As you sit down with your family during the holidays, these are some delicious things to put on your holiday table that will help the local seafood industry.
First of all, watch this video of an investigation by MSNBC on imported seafood from overseas:http://www.youtube.com/watch?v=GWhorEkzla4 ... GROSS!!!!!

Here is some interesting info about our gulf's shrimp from
The Gulf Shores Shrimp Festival website:

You are likely to find 4 kinds of wild shrimp from the Gulf of Mexico.

1. White Shrimp:.First commercially important species which is about 35% of the domestic catch.(Penaeus setiferus)
2. Pink Shrimp:Larger than the White Shrimp by a little, they are sweet and tender.(Penaeus duorarum)
3. Brown Shrimp:Primarily from the salt marsh and sea grass areas during the summer months, brown shrimp represent 55% of our domestic catch.(Penaeus aztecus)
4. Royal Reds:From the deepest, coldest waters-up to 2400 feet deep. They tend to be large and are frozen on board the ships that stay way out a sea a long time, Royal Reds are a brilliant crimson red, or pink and some think they taste like lobster. A mature Royal Red Shrimp is about 3 years old. (Pleoticus robustus or Hymenopenaeus robustus)
Photo: Oysters covered in barnacles

There is interesting news about oyster farming. Researchers have developed a way to grow oysters in a 'water column' instead of harvesting off the bottom and on reefs. Bill Walton, an Auburn University aquaculture and fisheries specialist says, "It’s clean, green and energy efficient." This research is a tri-state effort by universities in Louisiana, Mississippi and Alabama. Read more about it on the Louisiana Seafood Promotion & Marketing website.
Photo: Underwater view of a blue crab

The blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers.

Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among the most heavily harvested creatures on the planet. Blue crabs also play a key role in managing the populations of the animals they prey on, and constant over-harvesting has had wide-ranging negative effects on the ecosystems they inhabit. Read more facts about them on the National Geographic website.

All 3 of these animals are very sensitive to changes in the gulf environment and habitat. Many people rely on them for food and jobs. We need to help rebuild the reputation of our gulf seafood. The reopened fisheries & farms are deemed environmentally healthy. The feds continue to test the seafood and close areas of risk. SO BUY FRESH SEAFOOD FROM THE GULF OF MEXICO!!!!!

5:48 pm cst          Comments


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