Oyster

Louisiana Oyster Fishery

Oyster harvesters take note of mandatory oyster harvester training: before applying for an Oyster Harvester License, all oyster harvesters must complete online oyster harvester training. Oyster harvesters must take this training every three years. 

Louisiana Fisheries Forward has 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.

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.

As we continue to add information, visit the resource links below for more information on how to be a successful oyster fisherman.

oyster boat in Gulf
oysters spilling out of a sack

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.

Latest Oyster News

Grand Isle

Two New Resources from Oil Spill Science Team

January 8, 2021

The Gulf of Mexico Sea Grant Oil Spill Science team has produced new resources for the public: Oil on the water: Insights into oil spill response—This new publication details some of the cleanup tools and techniques emergency responders use after an oil spill to protect people and natural resources. To…

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fish filet Louisiana Fisheries Forward

Segment 2 Virtual Seafood HACCP Workshop Jan. 29, 2021

December 16, 2020

Sponsored by LSU AgCenter, Louisiana Sea Grant, Virginia Tech and Virginia Sea Grant  Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors, packers, wholesales, importers, harvesters and warehouses by the U.S. Food and Drug Administration (FDA). Seafood HACCP courses teach the principles of HACCP and empower…

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