Representatives with the Louisiana Seafood Promotion and Marketing Board (LSPMB) and Louisiana Department of Wildlife and Fisheries (LDWF) joined Louisiana seafood industry leaders to announce the Vermilion Bay Sweet White Shrimp Gumbo Pack, from supplier Delcambre Direct Seafood, as one of the first products to carry the “Certified Authentic Louisiana Wild Seafood” seal on the packaging.
“Vermilion Bay Sweet Shrimp Gumbo Packs are processed, packaged, and distributed by Gulf Crown Seafood in a cooperative effort with The Port of Delcambre and Delcambre Direct Seafood,” says Thomas Hymel , project manager of Louisiana Direct Seafood.
“This Louisiana Certified Seafood product is sustainable, traceable, contains no sodium tripolyphosphate, and meets an ever-increasing demand for fresh, quality gumbo-sized shrimp.”
The voluntary Louisiana Seafood Certification Program guarantees that all Louisiana seafood bearing the “Certified Authentic Louisiana Wild Seafood” label is caught in the Gulf of Mexico or Gulf Coast state waters by Louisiana licensed fishermen and is landed, processed and packaged in Louisiana.
“Participation is open to all fishermen, docks, dealers, processors, and retailers who meet the program requirements,” says Randy Pausina , assistant secretary of LDWF. “Our department, working with the Louisiana Department of Agriculture and Louisiana Department of Health and Hospitals, will make certain that participants adhere to the guidelines and maintain the standards of the ‘Certified Authentic Louisiana Wild Seafood’ program.”
The Louisiana Seafood Certification Program strives to increase the confidence of consumers, retailers and restaurateurs, allow for the easy recognition of Louisiana seafood in the market, and ensure that Louisiana’s seafood industry is able to compete and endure in the constantly changing global marketplace.
“Consumers want to know where their seafood comes from and when they see the certification label, they know they are getting the very finest, freshest, and best-tasting wild-caught seafood in the world,” says Ewell Smith, executive director of LSPMB.