Shrimp

Louisiana Shrimp Fishery

Louisiana Fisheries Forward has put together a wide variety of resources to help shrimp fishermen understand licensing and bycatch requirements, harvest regulations, refrigeration and freezing technology, and best handling methods to produce a safe, select shrimp product.  The video at right is a full overview of what is required of a commercial shrimper.

We encourage all our shrimpers to get involved in the management of our fishery. Join the Shrimp Task Force, or attend their open meetings; sign up for news and alerts from LDWF, LA Sea Grant and other agencies; and attend LFF workshops and dock days for the best information on quality handling, safety, new equipment, and more. Your input is needed for us all to be successful.

As we continue to add information to this web site, visit the resource links below for more on regulations, product handling, gear and equipment, and responsible fishing practices.
shrimp boat at sea
Image of shrimp being cooked in a sauce in a pan

Louisiana shrimp are harvested responsibly and in a sustainable manner.  Trawlers must be equipped with turtle excluder devices (TEDs) and bycatch reduction devices (BRDs)—which results in less incidental catch, less time shrimp are worked on the deck, and a fresher shrimp harvest overall. Refrigeration and freezing equipment and practices are constantly evolving and improving, so that wild shrimp keep that just-caught flavor longer.

Latest Shrimp News

Map of December shrimp closures 2021

Louisiana Shrimp Season to Close December 20 in Portions of State Waters

December 13, 2021

The Louisiana Department of Wildlife and Fisheries announced that the 2021 fall inshore shrimp season will close in all state inside waters on Monday, December 20, 2021, at official sunset, with the exception of the following inside waters east of the Mississippi River: Lake Pontchartrain, including Chef Menteur and Rigolets Passes,…

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Picking crab meat

Seafood HACCP and Sanitation Courses for Processors 2022

December 6, 2021

LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and…

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