Introduction
The term shellfish includes any aquatic species that has some form of an exoskeleton, such as molluscs and crustaceans. Popular shellfish in the Gulf of Mexico include various species of crabs, oysters and shrimp.
Blue Crab:
The blue crab has long been treasured for its magnificent flavor, so much so that its scientific name, Callinectes sapidus, roughly translates to “savory swimmer.” The blue crab fishery in the Gulf of Mexico is highly productive and produces over one-third of the total domestic blue crab product found in U.S. markets. For more information, visit FINFO.
G.U.L.F. works with management agencies in Alabama, Mississippi, Texas, and Florida to implement Marine Advancement Plans for blue crab.
Alabama Blue Crab MAP
Mississippi Blue Crab MAP
Texas Blue Crab MAP
Florida Blue Crab MAPLouisiana blue crab is certified sustainable by the G.U.L.F. Responsible Fisheries Management Certification
Louisiana Blue Crab Certification
Stone Crab:
Stone crab, remarkable for the sweet meat of its claws, is caught almost exclusively in the Gulf of Mexico. Stone crabs are unique in that after the claws have been removed, the animal is returned to the water so that a new claw will regenerate and the animal can be caught again. For more information about stone crab, visit FINFO.
G.U.L.F. works in Florida with management and industry representatives to implement a Marine Advancement Plan for stone crab.
Florida Stone Crab MAP
Oyster:
Whether you like to eat them raw, charbroiled, or fried on a po-boy, these scrumptious bivalves are one of the most popular seafood items in the U.S. Approximately 90% of oysters harvested in U.S. waters are eastern oysters (Crassostrea virginica) from the Gulf of Mexico. They not only make for great eating, but oysters are also incredibly valuable for the environment by filtering our waters and providing stability to our shorelines. For more information, visit FINFO.
Brown Shrimp:
Shrimp is consistently the most consumed seafood in the U.S., and its popularity over the last decade has only increased. The Gulf of Mexico produces 70% of all domestic shrimp. Brown shrimp (Farfantepenaeus aztecus) is also referred to as ‘Spring Shrimp’ because its peak harvest period is May through September. This species is easily identifiable by the groove on the back surface of its shell and pigmentation of its tail. It is the most commonly landed species of shrimp in the Gulf of Mexico and leads seafood landings in several states. For more information, visit FINFO.
Currently, G.U.L.F. is actively working with management agencies in Texas, Louisiana, Mississippi, and Alabama to implement Fishery Improvement Projects for brown shrimp.
Texas Shrimp FIP
Louisiana Shrimp FIP
Mississippi Shrimp FIP
Alabama Shrimp FIP
White Shrimp:
A close second to brown shrimp in numbers of landings, white shrimp (Litopenaeus setiferus) comprises 46% of Gulf shrimp landings. Also known as ‘Fall Shrimp’ because peak landings occur in late summer through early winter, this shrimp is known for its large size and tender texture which soaks in flavor when cooked. For more information, visit FINFO.
Currently, G.U.L.F. is actively working with management agencies in Texas, Louisiana, Mississippi, and Alabama to implement Fishery Improvement Projects for white shrimp.
Texas Shrimp FIP
Louisiana Shrimp FIP
Mississippi Shrimp FIP
Alabama Shrimp FIPOther shrimp species harvested in the Gulf of Mexico include royal red shrimp (Pleoticus robustus) and pink shrimp (Farfantepenaeus duorarum).
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