Delacroix Island Blue Crab Fishery

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Blue Crabs

Caught, sorted, iced, packed and shipped out of  the open-air facility that is Tino Mosen’s Seafood of  Delacroix, Louisiana.

Destined for the seafood restaurant trade of Baltimore, Maryland in a day or two.

America, appreciate your blue crab feast.  Lots of labor, effort and resources go into putting that dish on the restaurant table.

Boats, big and small, traps and bait, skyrocketing fuel, time, long days, backbreaking work, effort and skill: two or three men.

Unloading, icing, sorting and grading, packing, cooling, packing, stacking and loading by order and then the paperwork: two men.

Loading and trucking, at least twice, skyrocketing fuel again: Louisiana to Maryland. The fish market in Baltimore. Into the seafood chef’s kitchen  and on to your palate.

Once shrimp season comes round  this cycle will happen all over again in the evening; daylight for crabs and night time for shrimp.

Delacroix Island, Louisiana, south and east of New Orleans. Now below the flood-wall, along the bayou where it looks and feels like the land ought to be covered by water every now and then.

Washed and scrubbed by the Gulf every now and then. Not if but when.

Prior to Katrina a couple hundred families lived and worked the water out of Delacroix.

Now …  maybe twenty full time families in Delacroix and everybody else that returned to work the water after the Katrina diaspora lives on the other side of the Caenarvon-Verret flood-wall.

Is the fishery rebounding or has it been knocked out by the double whammy of Katrina and the BP Spill?

Thank You : Russell Pratt & Phil Morales of  Tino Mones’ Seafoods