Louisiana Oyster Fishery
Oyster harvesters take note of important legislative changes affecting the 2016-2017 season; read a summary of these changes here.
Louisiana Fisheries Forward is working to put together a wide variety of topics from multiple government and industry organizations, to help oyster fishermen understand licensing and reporting requirements, harvest regulations, time and temperature rules, and best handling methods to produce a safe, select oyster product.
Louisiana Department of Wildlife and Fisheries manages approximately 1.7 million acres of public oyster seed grounds; there are roughly 8,040 private water bottom leases in Louisiana waters totaling 400,000 acres. Louisiana’s commercial oyster industry, which accounts for almost 4,000 jobs, has an economic impact of $317 million annually.
As we continue to add information, visit the resource links below for more information on how to be a successful oyster fisherman.
Oysters are filter feeders, and have the ability to accumulate concentrations of bacteria; this creates a slight risk to certain consumers when eaten raw. That’s why Louisiana follows strict, national guidelines that regulate both the time to refrigeration and storage temperature of oysters, depending on the harvest tag used. Visit the Department of Wildlife and Fisheries website for complete details on time/temperature requirements.
GET INVOLVED! Your input is needed to successfully manage the oyster fishery. Join the Oyster Task Force, or attend their open meetings; sign up for alerts from Wildlife and Fisheries, Sea Grant and other agencies; and attend LFF workshops and dock days for the best information on quality handling, safety, new equipment, and more.