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CHEDBALLZ
| Favorite team: | LSU  |
| Location: | South Central LA |
| Biography: | |
| Interests: | |
| Occupation: | Designer |
| Number of Posts: | 23140 |
| Registered on: | 12/1/2009 |
| Online Status: | Not Online |
Recent Posts
Message
re: Shrimp prices in your area
Posted by CHEDBALLZ on 1/16/26 at 1:38 pm to LanierSpots
Highest I've saw them was 50 cents, lowest was a dozen for $3. Most of the time they 3-$1.
0
Here is the letter I'm sending.
[Your Name]
[Your Address]
[City, State ZIP]
[Email / Phone]
[Date]
Louisiana Wildlife & Fisheries Commission
c/o Louisiana Department of Wildlife and Fisheries
P.O. Box 98000
Baton Rouge, LA 70898
Subject: Request to Expand Coastwide Menhaden (Pogie) Fisheries Buffer Zone to One Mile
Dear Members of the Louisiana Wildlife & Fisheries Commission,
I am writing to respectfully request that the Commission consider expanding the buffer zone for commercial menhaden (pogies) harvest to one mile from the Louisiana shoreline. Scientific research, fisheries data, and current industry structure support stronger spatial protections in nearshore waters to sustain Louisiana’s ecosystems and coastal economies.
Menhaden (Brevoortia patronus) are a foundational forage fish species that transfer energy from plankton to larger predators such as red drum, speckled trout, king mackerel, and coastal birds. Their abundance strongly influences the health and productivity of the Gulf’s nearshore fishery communities. Scientific literature emphasizes the ecological importance of menhaden and the benefits of spatial protections to maintain healthy forage fish populations and food webs.
As you know, menhaden harvest in U.S. waters is dominated by a single corporate entity. Cooke Inc., a Canadian family-owned global seafood company, is the parent of Omega Protein Corporation, which owns and operates the majority of menhaden harvesting vessels on the U.S. Atlantic and Gulf coasts. Cooke acquired Omega Protein, including its fleet of menhaden vessels, in 2017.
Cooke Inc. has also expanded its seafood business into other sectors. In 2019, Cooke acquired Seajoy Seafood Corporation, one of the largest vertically integrated shrimp farming operations in Latin America, with farms and processing facilities in Honduras and Nicaragua. This acquisition broadened the company’s footprint significantly beyond wild fisheries into global shrimp production.
Many Louisiana shrimpers and coastal fishermen may not be fully aware that the same corporate family that controls a substantial portion of the menhaden fishery also owns large commercial shrimp farms abroad. While private sector diversification is a standard business practice, this linkage highlights how profits from Louisiana’s forage fish harvest ultimately support a multinational seafood enterprise with interests beyond our local wild fisheries.
Expanding the nearshore buffer zone to one mile would ensure that Louisiana’s coastal and fishing communities — shrimpers, charter captains, recreational anglers, and commercial trap fishermen — have stronger protections for the forage base that supports their livelihoods. Protecting nearshore waters from intensive reduction fishing helps sustain predator fish populations and reduces competition for local fishermen whose families depend on healthy coastal ecosystems.
Scientific and economic analyses show that ecosystem-based management, including spatial buffer zones, enhances resilience and supports sustainable fisheries, particularly in regions facing multiple environmental stressors. A one-mile buffer would build on the conservation benefits demonstrated by existing offshore protection efforts, reduce user conflicts, and align Louisiana with precautionary ecosystem management practices.
Thank you for your thoughtful consideration of this request and for your ongoing commitment to conserving Louisiana’s natural resources.
Respectfully,
[Your Full Name]
[Your Name]
[Your Address]
[City, State ZIP]
[Email / Phone]
[Date]
Louisiana Wildlife & Fisheries Commission
c/o Louisiana Department of Wildlife and Fisheries
P.O. Box 98000
Baton Rouge, LA 70898
Subject: Request to Expand Coastwide Menhaden (Pogie) Fisheries Buffer Zone to One Mile
Dear Members of the Louisiana Wildlife & Fisheries Commission,
I am writing to respectfully request that the Commission consider expanding the buffer zone for commercial menhaden (pogies) harvest to one mile from the Louisiana shoreline. Scientific research, fisheries data, and current industry structure support stronger spatial protections in nearshore waters to sustain Louisiana’s ecosystems and coastal economies.
Menhaden (Brevoortia patronus) are a foundational forage fish species that transfer energy from plankton to larger predators such as red drum, speckled trout, king mackerel, and coastal birds. Their abundance strongly influences the health and productivity of the Gulf’s nearshore fishery communities. Scientific literature emphasizes the ecological importance of menhaden and the benefits of spatial protections to maintain healthy forage fish populations and food webs.
As you know, menhaden harvest in U.S. waters is dominated by a single corporate entity. Cooke Inc., a Canadian family-owned global seafood company, is the parent of Omega Protein Corporation, which owns and operates the majority of menhaden harvesting vessels on the U.S. Atlantic and Gulf coasts. Cooke acquired Omega Protein, including its fleet of menhaden vessels, in 2017.
Cooke Inc. has also expanded its seafood business into other sectors. In 2019, Cooke acquired Seajoy Seafood Corporation, one of the largest vertically integrated shrimp farming operations in Latin America, with farms and processing facilities in Honduras and Nicaragua. This acquisition broadened the company’s footprint significantly beyond wild fisheries into global shrimp production.
Many Louisiana shrimpers and coastal fishermen may not be fully aware that the same corporate family that controls a substantial portion of the menhaden fishery also owns large commercial shrimp farms abroad. While private sector diversification is a standard business practice, this linkage highlights how profits from Louisiana’s forage fish harvest ultimately support a multinational seafood enterprise with interests beyond our local wild fisheries.
Expanding the nearshore buffer zone to one mile would ensure that Louisiana’s coastal and fishing communities — shrimpers, charter captains, recreational anglers, and commercial trap fishermen — have stronger protections for the forage base that supports their livelihoods. Protecting nearshore waters from intensive reduction fishing helps sustain predator fish populations and reduces competition for local fishermen whose families depend on healthy coastal ecosystems.
Scientific and economic analyses show that ecosystem-based management, including spatial buffer zones, enhances resilience and supports sustainable fisheries, particularly in regions facing multiple environmental stressors. A one-mile buffer would build on the conservation benefits demonstrated by existing offshore protection efforts, reduce user conflicts, and align Louisiana with precautionary ecosystem management practices.
Thank you for your thoughtful consideration of this request and for your ongoing commitment to conserving Louisiana’s natural resources.
Respectfully,
[Your Full Name]
re: Ugly guys can start an OnlyFans now
Posted by CHEDBALLZ on 1/14/26 at 1:06 pm to hawgfaninc
What his titties look like though?
quote:
especially if Danny Jr is playing.
That dude can sing, we going on a cruise with him in October.
OP, I like Cuzs, never had a bad meal there.
Mediterranean, I could eat that every single day.
re: Mike Tomlin was overrated and mediocre
Posted by CHEDBALLZ on 1/14/26 at 10:03 am to Pelican fan99
He's made 155,000,000 over his career, I'd be Enjoying my family, playing golf and fishing till the Good Lord called me home.
And Mike was an excellent coach, Top 10 wins all time.
And Mike was an excellent coach, Top 10 wins all time.
re: Best sauce to compliment a steak
Posted by CHEDBALLZ on 1/11/26 at 9:35 am to GeauxTigahs92
brown butter is the only sauce i like on a steak
re: You don't need breakfast, America
Posted by CHEDBALLZ on 1/11/26 at 9:32 am to ClientNumber9
I invite anyone to listen to Fasting For Survivial By Dr Jamnadas. It makes a lot of sense. He makes this point in his lecture.
re: Atchafalaya Bridge looking tough fellas. Think Gov Landry needs to comment?
Posted by CHEDBALLZ on 1/10/26 at 2:25 pm to DustyDinkleman
To be clear...... all this needs is a pressure washing?
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[/url][/img]re: Atchafalaya Bridge looking tough fellas. Think Gov Landry needs to comment?
Posted by CHEDBALLZ on 1/10/26 at 10:48 am to AncientTiger
Maybe his new bridge man Archie Chiasson will get on it.
re: You Baws who are “On call” for work
Posted by CHEDBALLZ on 1/9/26 at 10:08 pm to Planetarium
When my wife took call she got call pay, its was like 25% of her hourly pay. When she got called out she earned double time for a 2 hr minimum.
re: Southeast Severe Weather: January 9-10, 2026
Posted by CHEDBALLZ on 1/9/26 at 7:20 am to Roll Tide Ravens
We need rain, its been a long hot dry winter. Great for sugar cane harvest but that's about it.
Wankos are family friends. Trey is going to work hard to put them on fish. He's only 22 but works his arse off. His little brother cleans fish and boats when he's not in school. Good kids from a good family.
ETA; Trey bought the business a couple summers ago.
ETA; Trey bought the business a couple summers ago.
We did some hamburger bowls. Basically a hamburger with no bun in a bowl with more lettuce.
re: Vacuum Packer
Posted by CHEDBALLZ on 1/5/26 at 6:22 am to ToldYouSo1
I have this one from VEVOR. I've had it for about 1 1/2 years and it works flawlessly. I can seal anything from fish/shrimp to white beans. For under $250 you can't go wrong. Get this brand Sealer Bags from Amazon. You can boil in bag to warm stuff up or use it for Sous Vide.
ETA; If i was to buy again I would get this one with the clear lid from Vevor, just so I can see what's going on, its only a few dollars more.
ETA2, I can do 3 lbs of shrimp, chuck roast, 1/3 of a pork loin..... to give you an idea of the capacity.
ETA; If i was to buy again I would get this one with the clear lid from Vevor, just so I can see what's going on, its only a few dollars more.
ETA2, I can do 3 lbs of shrimp, chuck roast, 1/3 of a pork loin..... to give you an idea of the capacity.
I told my wife they were going to drive down and miss the field goal.
re: Should I buy a GMC Terrain or a Mazda CX-50?
Posted by CHEDBALLZ on 1/4/26 at 4:00 pm to notiger1997
Out of those 2 I would get the Mazda. Have you looked at a Hyundai Tuscon? We've had 3 Hyundai's with zero issues.
re: WFDT
Posted by CHEDBALLZ on 1/3/26 at 9:45 pm to LouisianaLady
I make It like you would a regular jambalaya using the Jambalaya Calculator method. When I cook my onions down I add a can of regular rotel, when it gets good and browned down I add 1/2 a small can of tomato paste (about 2TBS) and let that cook about 5 minutes. Add all my meat back, then my chicken stock, when it comes to a boil I add a bag of frozen baby lima beans (12 oz), when that comes to a boil I add my rice and proceed like you normally would.
This if for 3 pounds of meat and 3 cups of rice.
I make 3 different jambalayas. A traditional river road chix, pork andouille and smoked sausage (sometimes I add fresh sausage too), A shrimp and saltmeat (what my dad made, he was from Chauvin) and this one. I had never heard of it till I met my wife. Her Granny was from Bridge City and a Home Ec teacher. My wife explained it to me and I attempted to make it for her, she said it was pretty close and good enough. I make this one less than the other 2.
This if for 3 pounds of meat and 3 cups of rice.
I make 3 different jambalayas. A traditional river road chix, pork andouille and smoked sausage (sometimes I add fresh sausage too), A shrimp and saltmeat (what my dad made, he was from Chauvin) and this one. I had never heard of it till I met my wife. Her Granny was from Bridge City and a Home Ec teacher. My wife explained it to me and I attempted to make it for her, she said it was pretty close and good enough. I make this one less than the other 2.
re: WFDT
Posted by CHEDBALLZ on 1/3/26 at 9:23 pm to TigerGrl73
Red Chicken Sausage and Lima Bean Jambalaya
Unattered fried chic
Cucumbers
White beans
Unattered fried chic
Cucumbers
White beans
Our local Wal-Mart parking lot has about 20 of them. Some o!d rich retired guy goes bring them food every night.
Yes, some people call it the Jail Launch, or the dump launch, if I'm telling an outsider the name I go with Ashland Launch, that's what pops up on Google Maps.
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