(11/11/25) JEANERETTE, La. —When the Seafood Processing Demonstration Lab first opened at the LSU AgCenter Iberia Research Station in 2022, the goal was to develop and promote technology that benefits fishermen, seafood packagers and wholesalers by adding value to their product and diversifying to expand market opportunities. The lab hosts Beyond the Boat seafood field days to accomplish these goals.

The latest field day focused on preserving value through chilling, freezing and packaging innovations. The event, held Oct. 29, brought together all parts of the seafood market chain, educated them on new technologies and facilitated networking for businesses that gave presentations on their products and services.

The day started with a short presentation from Thomas Hymel, the lab’s executive director, and Evelyn Watts, its research director. They went over the lab’s purpose and goals while also giving a background on where it came from.

The first presentation was led by Hymel, who spoke about a newly developed shrimp grader that was designed in North Dakota. The company, Kerian Machines, designed this mechanism with the help and oversight of the AgCenter, which provided tests and advice on how to make this the most practical for shrimpers.

The technology now allows for a shrimper to separate head-on shrimp with a conveyor system as opposed to manually separating the shrimp, which has been the standard for years. It can be installed on a boat or on a dock and does not damage the product significantly.

Following this, Watts gave an educational presentation on the basics of chilling and freezing products. The presentation covered how to best chill and freeze and why these processes preserve the meat, but also why the quality of meat suffers after it has been frozen.

This led into the next presentation, which was held by Blaine DuBose and Connelly Hayward, who explored the developing technology of acoustic freezing. This refers to the practice of freezing products — in this case, seafood — while soundwaves are played into the freezer. They said this changes how ice crystals are formed inside the meat and significantly reduces the impact that the crystals have on the quality of the meat.

“Crystals have a tendency to pull things apart and continuously grow,” DuBose said. “Acoustic freezing is softening that. You’re not getting that razor-sharp crystal tearing it apart.”

Watts then took the floor again and discussed the different ways to package and preserve products. This covered both different kinds of packaging, focusing on modified atmosphere packaging and active packaging as well as the two classifications of packaging: oxygen permeable and reduced oxygen packaging.

She then gave a short breakdown of a recent packaging innovation — high pressure packaging, or HPP. This process is done by a high pressure transmitted by water pasteurizing a product without using heat. This keeps the product fresh and high in quality.

Watts was then joined by salespeople from two vendors, who discussed the benefits and finances of vacuum skin packaging, or VSP.

After these discussions, the group of attendees was led to the main lab area, where they were shown different machines and technology the AgCenter has been using and studying. The most notable of these was a machine that allowed for a quick and easy way to package small trays and plates of food.

P5-RM Semi-Automatic Rotary Tray Seal System, also allowed for different kinds of packaging to be used, making it a versatile piece of equipment for small businesses.

Watts and Hymel also spoke about a new way to make mince from different seafood byproducts, like shrimp that would be too small to peel or sell. Another use is turning crab shells that normally go to waste into crab mince using a meat separator that can recover anything that is left behind after picking meat from the crabs.

Once back in the classroom, representatives from a specialty meat company joined the presenters as they gave advice and demonstrations on how to best ship seafood and other perishable items. They spoke about shipping requirements when it comes to dry ice or ice packs as well as offering general advice on timing of shipping.

For the last presentation a trucking company spokesman called in to speak about the best ways to take advantage of the shipping market. He also offered helpful small business advice with a focus on shipping.

The day ended with a farewell speech from Watts and Hymel, who reiterated their dedication to working with local companies. They also emphasized the relationship the lab has with local companies as the businesses offer ways to test the technologies developed by the AgCenter while the AgCenter can develop means for lowering costs and raising the value of products.

“We plant seeds. People plant seeds in us. And sometimes it takes several years for things to come together like that,” Hymel said. “I like to go and travel and be around other people that know different things than me. And it’s just that one thing that you that hits you and says, ‘Oh my God, this is an opportunity for me, and I can make something happen with that.’”

Evelyn Watts speaking with a presenter at the Beyond the Boat seafood field day at the LSU AgCenter Iberia Research Station. Photo by Anthony Bailey/LSU AgCenter

Evelyn Watts demonstrating how the P5-RM Semi-Automatic Rotary Tray Seal System, made by Point Five Shelf Life Solutions, works in the Seafood Processing Demonstration Lab. Photo by Anthony Bailey/LSU AgCenter

Thomas Hymel talks about different packaging methods in the Seafood Processing Demonstration Lab. Photo by Anthony Bailey/LSU AgCenter