Louisiana Extension Association of Family & Consumer Sciences (LEAFCS) visit the Seafood Lab during their annual conference
May 1, 2025. The LEAFCS spent the afternoon at the lab learning about the Louisiana Seafood Industry.
January 15, 2025. The Lab welcomed the 2025 Louisiana Sea Grant Fisheries & Seafood Leadership Program (FSLP) on the opening day of their 1st workshop. The program is designed to enhance leadership in the Louisiana Commercial Fishing and Seafood Industry. It includes four two-day workshops covering a variety of topics covering emerging technologies, business & marketing trends and economic development. The group heard a presentation by Dr. Evelyn Watts about the lab and its mission and initiatives and enjoyed a dinner of ground alligator garfish Boulette stew, seafood mince mac & cheese & smoked catfish belly bites.
The AgCenter LCH Agents along with other participants of the LEAFCS annual conference spent the afternoon learning about the Seafood Industry and how the Seafood Lab is working with underutilized and undervalued species as well as by-product recovery to create new value-added products. The Lab demonstrated the mechanical meat separator to create crawfish mince from crawfish heads and peelings waste products from local processors. They tasted Seafood Mince boulettes and smoked items.
