At the ripe age of 12, Sherbin Collette was running a boat solo and pulling hoop nets filled with wild catfish from the Atchafalaya Basin – an early start to his career as a commercial fisherman and the owner of Collette’s Seafood in Henderson, La.
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Category: Chefs & Experts, Seafood Industry
At the ripe age of 12, Sherbin Collette was running a boat solo and pulling hoop nets filled with wild catfish from the Atchafalaya Basin – an early start to his career as a commercial fisherman and the owner of Collette’s Seafood in Henderson, La.
Category: Chefs & Experts
The land of scrapple and chipped ham is starting to get a taste for jambalaya and boudin.
Twenty-five years after John Folse opened his first restaurant at the foot of the Sunshine Bridge in Donaldsonville, the renowned Louisiana chef has been continually committed to the culture and cuisine of the state and the people dear to his heart. Folse was reappointed to the board by Governor Jindal. In a recent special board meeting to elect officers and review bylaws, he was selected to serve as the new Seafood Board chairman.
Category: Seafood Industry
From Manchac to the Rigolets, the rows and rows of neatly stacked crab traps sitting unused on docks and piers tell a story that local crabbers hope will eventually have a happy ending. But for the time being, many are bracing and preparing for the worst. Among them is Manchac-based crabber Laramie Hill.
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Chefs and Experts
“A lot of the seafood places John and I went to growing up are gone,” says Landry, rattling off names of iconic seafood joints – now shuttered –...
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Fishermen
With his full snow white beard, Frank Woolley has been known to scores of New Orleans children as Santa Claus.
Seafood Industry
Louisiana Department of Wildlife and Fisheries (LDWF) Secretary Robert Barham announced the opening of the spring shrimp season in portions of...





