Chef Chris Lusk, Cafe Adelaide
Culinary masterpieces begin with delicious Louisiana seafood. No matter the course, inspiration can be found in the variety and delectability of our abundant Louisiana harvest, known globally for its taste, quality and variety. When you enjoy seafood at home or in a restaurant, chances are excellent that it’s from Louisiana. Nearly 1/3 of the domestic seafood consumed in the contiguous United States comes fresh from our waters. Louisiana is the number one provider of shrimp, oysters, crab, crawfish and alligator in the USA and second in the harvest of fin fish.
Some fresh facts about Louisiana seafood:
- Louisiana leads the nation in crawfish production, producing more than 90% of the crawfish consumed.
- In a blind taste test, American consumers chose Louisiana oysters 85% of the time.
- Each year Louisiana shrimpers catch 90 - 120 million pounds of brown and white shrimp.
- If you’ve eaten crab on the East Coast, chances are it’s actually from Louisiana. Louisiana is the top shipper of live #1 male crabs to the Atlantic coast market.
While flavor reigns supreme, seafood is an important part of a well balanced diet and a healthy lifestyle. Seafood is a great source of high-quality protein, is low in saturated fat, and is rich in vitamins and minerals. Seafood is the source of most of the omega-3 fatty acids, EPA and DHA, found in the American diet. In fact, seafood’s heart-healthy benefits are so pronounced that the American Heart Association recommends at least two servings every week. And, keeping all things in moderation, seafood is one of the most nutritionally balanced foods you can find.
In your local grocery store, make sure to check labels to confirm your seafood is from Louisiana. You can rest assured your taste buds will thank you. Find suppliers and recipes at our website today, LouisianaSeafood.com.