Oyster Rule and Reg Brochure_letter_CS5 - 7-3-13.indd - Louisiana ...

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Oyster Seed Ground Vessel PermitOnly vessels with an LDWF-issued oyster seed ground vessel permitcan carry oysters taken from public reefs, oyster seed grounds,or reservations, except those in Calcasieu and Sabine Lakes. Thepermit must be issued in the name of the vessel owner and identifythe vessel permitted. The permit cannot be sold, exchanged, ortransferred. Any vessels taking oysters from public seed groundsmust have also an LDWF-issued VMS unit properly installed andoperating.Culling OystersYou may only cull oysters from open state-designated publicgrounds or leases from which you are authorized to take oysters.When removing oysters from natural reefs, you must immediatelyreturn any oysters measuring less than three inches from hinge tomouth and any dead shell back to the the natural reefs from whichthey were taken. This does not apply if you are lawfully removingseed oysters from natural reefs or if you are a lessee of privatebedding grounds harvesting your own oysters.LDWF may permit lessees to fish oysters of any size, without charge,from the natural reefs of the waters of Louisiana for beddingpurposes only. LDWF may designate from which natural reefsoysters may be fished and the quantity that may be taken.Harvester Log SheetBoth the harvester and the first certified dealer must completethe Harvester-Dealer Time / Temperature Log Sheet to documentcompliance with time to refrigeration requirements. The log sheetmust be maintained for one year. Log sheets for the previous 15days must be kept aboard harvest vessel.Cooler Log SheetOysters harvested for raw consumption (white tag) must adhereto the applicable time and temperature controls established bythe Vibrio vulnificus control plan. During the months May 1st toOctober 31st harvesters are required to maintain a boat cooler logsheet. The harvester must provide harvest records to the originalshellfish dealer demonstrating compliance with the time andtemperature requirments. The record must include the date andtime harvest begins for each lot of shellfish harvested. It shall bethe responsility of the harvester to properly separate and identifyeach lot upon being placed under refrigeration.Note: A proposed rule change that may go into effect in the Fallof 2013 will require harvesters fishing for white tag oysters toattach a tag or label on all containers holding shell-stock, with thecorresponding lot identification number or character printed legibly onthe tag or label, prior to being placed under refrigeration. This tag orlabel shall be approved by the state health officer, and the Secretary ofthe Department of Wildlife and Fisheries.Landing OystersIf you’re harvesting oysters from Louisiana’s public reefs for sale orconsumption, you must land them in Louisiana. You must properlytag and sack or containerize them and pay applicable severancetaxes.You may land oysters harvested from a private lease in Louisiana’swaters outside the state, provided LDWF has permitted you to doso and the oysters are properly tagged. You must install a VMS uniton the vessel used to transport oysters to another state and allowLDWF to access the system.6
oyster Harvest tagsIf you are taking oysters from Louisiana state waters for sale, you must tag all of them with offical oyster harvest tagspurchased from LDWF. These tags are used to identify sacks and any other types of containers used to hold oystersand other mollusks while in their shells. If oysters are sacked or put into containers on the vessel, you must tag themappropriately prior to removing them from the vessel. Otherwise, you must tag oysters that are yet to be sacked orcontainerized immediately upon arrival at the dock prior to shipment.White Tag Green Tag Pink TagDescription & UseFor raw consumption.Refrigeration Air TemperatureLess than or equal to 45 o F.MonthsRequirementsHours UntilRefrigerationInternal MeatTemperatureDec, Jan, Feb 36 10 hrs to 55 o FMar, Apr, Nov 8 10 hrs to 55 o FMay to October 1 6 hrs to 55 o FDescription & UseMust be consumed fully cooked. For shucking orPost-Harvest Processing (PHP) ONLY.Refrigeration Air TemperatureMust be less than or equal to 45 o F.MonthsRequirementsHours UntilRefrigerationInternal MeatTemperatureDec, Jan, Feb 24 hours Can’t ship until internal temp.Mar - May & 18 Hoursis 50 o F or less, unless tripis under 4 hours. If temp. isOct - NovJune - Sept 12 Hoursnot met, shipment can occurewith a time / temp monitoringdevice.Description & UseFor use in Louisiana ONLY. Sacked, boxed, shucked, orfrozen oysters with pink tags CANNOT leave the state ofLouisiana.Refrigeration Air TemperatureLess than or equal to 45 o FRequirementsBefore leaving to fish pink tags fishermen must call800-442-2511 and press “0” for dispatchMonthsHours UntilRefrigerationInternal MeatTemperatureAll 5 NONE7
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Oyster Rule and Reg Brochure_letter_CS5 - 7-3-13.indd - Louisiana ...

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