Guest column: Louisiana’s shrimp industry is on the ropes. This bill could help.

Chef Dana Honn wears a black chef coat with yellow and white letters. He is standing in front of a red wall. There is a colorful red, pink, purple, and yellow painting on the wall.

In his column for Nola.com, celebrated New Orleans chef Dana Honn speaks on the urgent crisis facing Louisiana’s shrimpers. Imported, chemical-laden shrimp is flooding the market, plummeting prices for wild-caught Gulf shrimp.

This is forcing family-run shrimping operations out of business, with dockside prices plunging as low as 45 cents a pound.

Honn explains that the Domestic Seafood Production Act (DSPA) would provide funding for dockside infrastructure, including processing facilities, provide skills training, and help attract new talent to the industry.

Read the full column here to see how DSPA can help our Louisiana shrimpers!

(Nola.com permits access to limited articles without a subscription.)

Photo courtesy of Dana Honn.