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NEW ORLEANS (AP) — U.S. House members from three Gulf Coast states are backing their governors’ request for a fisheries disaster declaration, saying freshwater flooding into saltwater ecosystems has killed oysters, hurt fish catches and damaged livelihoods.
The letter released Wednesday asked Commerce Secretary Wilbur Ross for the disaster declaration being sought by the governors of Mississippi, Louisiana and Alabama. A news release said seafood and recreational fisheries have been disrupted by the deluge of freshwater from the Bonnet Carré Spillway west of New Orleans, diluting normally brackish and salty waters.
The letter sent Monday was signed by four U.S. representatives from Louisiana and one each from Mississippi and Alabama.
“The livelihoods of many in our coastal communities are dependent on a healthy marine environment, and disruptions to these ecosystems have heavy impacts on both the commercial and recreational fishing industries,” the letter said.
Mississippi Gov. Phil Bryant asked Ross for such a declaration on May 31. Gov. John Bel Edwards of Louisiana followed suit June 17 and Alabama Gov. Kay Ivey on July 10.
If Ross declares a fisheries disaster it would make federal grants, loans and other aid available to affected people and open the way for Congress to appropriate money to help fishermen and businesses that rely on them.
Fed by rains and melting snows in the Midwest, the Mississippi River has been high since fall, so even more fresh water than usual is pouring into the Gulf of Mexico. In addition, the Army Corps of Engineers has twice had to open the spillway, which protects New Orleans’ levees by diverting huge amounts of river water into normally brackish Lake Pontchartrain, a huge tidal basin which feeds into the Mississippi Sound.
The reduced salinity has hurt production and harvesting of oysters, crabs and shrimps, the governors said.
Ivey’s letter said floodwaters coming down the Tombigbee River were a major problem for Alabama, but the spillway has disrupted the marine ecosystem in the Mississippi Sound, which includes Alabama’s western coastal waters.
She said Alabama crab, shrimp and oyster processors receive most of their seafood from Louisiana and Mississippi. “Any impact to fisheries in Louisiana and Mississippi has a direct and pronounced impact on ... Alabama processors,” she wrote.
Seafood is a $2.4 billion business in Louisiana and accounts for one out of 70 jobs in the state, with shrimping alone accounting for 15,000 jobs and a $1.3 billion impact, according to the Louisiana Seafood Promotion and Marketing Board. It said 70% of the nation’s oysters come from the Gulf Coast waters.
When Bryant made his request, he said 70% of the Mississippi Sound’s already imperiled oyster population was estimated to be dead, with the crab catch down by 35%.
The letter released Wednesday was signed by House Republican Whip Steve Scalise of Louisiana, Cedric Richmond, D-La., and Republicans Garret Graves and Clay Higgins of Louisiana, Steven Palazzo, of Mississippi, and Bradley Byrne, of Alabama.

The following are the radio dispatch logs from the Morgan City Police Department. To report unlawful or suspicious activity, call the police department at 985-380-4605.
Wednesday, July 24
7:44 a.m. 7000 block of La. 182; Accident.
8:26 a.m. U.S. 90 West; Traffic incident.
10:47 a.m. 7200 block of La. 182; Assistance.
11:38 a.m. 3000 block of Catherine Street; Theft.
12:10 p.m. 7700 block of La. 182; Complaint.
12:12 p.m. 300 block of Egle Street; Suspicious vehicle.
2:15 p.m. 600 block of Freret Street; Assistance.
3:31 p.m. 100 block of Mallard Street; Criminal damage to property.
5:13 p.m. 700 block of Aucoin Street; Disturbance.
5:30 p.m. 1100 block of Brashear Avenue; Animal complaint.
5:32 p.m. 900 block of Belanger Street; Stand by.
5:34 p.m. 500 block of Orange Street; Medical emergency.
7:30 p.m. 500 block of Fourth Street; Medical emergency.
7:56 p.m. Lakeside Subdivision; Suspicious subject.
8:11 p.m. 100 block of Chennault Street; Animal complaint.
Thursday, July 25
12:33 a.m. 100 block of Wren Street; Medical emergency.
1:17 a.m. Fifth and Everett streets; Arrest.
3:13 a.m. 1700 block of Cedar Street; Animal complaint.
3:18 a.m. 100 block of Wren Street; Medical emergency.
3:27 a.m. 1600 block of Victor II Boulevard; Medical emergency.

It’s no wonder salmon is so popular: Its flesh is rich-tasting thanks to high levels of heart-healthy omega-3 fatty acids.
A great way to ensure moist, tender salmon is to poach it. And a vinaigrette packed with fresh herbs offers surprising nutritional value.
Poaching the salmon in just enough liquid to come half an inch up its sides meant we didn’t need much to boost the flavor of the liquid. However, the portion of the salmon that wasn’t submerged needed to be steamed to cook through properly, and the low poaching cooking temperature didn’t create enough steam.
Cutting the water with some wine lowered the boiling point; the alcohol helped to produce more vapor even at the lower temperature. To keep the bottoms of the fillets from overcooking, we placed them on top of lemon slices.
After poaching, we reduced the poaching liquid and added some olive oil and capers for an easy vinaigrette-style sauce. If using wild salmon, which contains less fat than farmed salmon, cook the fillets until they register 120 F (for medium-rare).
POACHED SALMON WITH HERB AND CAPER VINAIGRETTE
Start to finish: 30 minutes
1 lemon, sliced into ¼-inch-thick rounds, plus lemon wedges for serving
2 Tbsps. minced fresh parsley, stems reserved
2 Tbsps. minced fresh tarragon, stems reserved
2 shallots, minced
½ cup dry white wine
½ cup water
1 (1½ pound) skinless salmon fillet, 1 inch thick
Salt and pepper
2 Tbsps. capers, rinsed and minced
1 Tbsp. extra-virgin olive oil
Arrange lemon slices in single layer over bottom of 12-inch skillet. Scatter parsley stems, tarragon stems, and half of shallots over lemon slices then add wine and water.
Cut salmon crosswise into 4 fillets. Pat dry with paper towels and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Lay salmon fillets, skinned-side down, on top of lemons and herb sprigs.
Set pan over high heat and bring to simmer. Reduce heat to low, cover and cook until centers are still translucent when checked with tip of paring knife and register 125 F (for medium-rare), 10 to 12 minutes.
Transfer salmon, herb sprigs, and lemon slices to paper towel-lined plate, cover with aluminum foil, and let drain while finishing sauce.
Return cooking liquid to medium-high heat and simmer until reduced to 1 tablespoon, 3 to 5 minutes. Combine remaining shallots, minced parsley, minced tarragon, capers and oil in bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl, whisk to combine, and season with pepper to taste.
Gently transfer drained salmon to individual serving plates, discarding lemon slices and herb stems. Spoon vinaigrette evenly over tops and serve.
Servings: 4
—Nutrition information per serving: 279 calories; 113 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 457 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 29 g protein.

Central Catholic and Berwick High schools were among the six teams that competed in Central Catholic’s annual 7-on-7 tournament Saturday at the Central Catholic practice field.
Central Catholic finished the event with a 3-2 mark, while Berwick was 1-4.
Franklin was the tournament’s top team with a 5-0 record.
Central Catholic defeated Hanson, 16-12; fell to Franklin, 16-7; defeated Berwick, 15-4; topped Jeanerette, 12-8 and fell to West St. Mary, 16-15.
Berwick defeated Hanson, 22-10; fell to Franklin, 17-6; was edged by West St. Mary, 13-12; lost to Central Catholic and fell to Jeanerette, 18-17.
Other teams that competed were West St. Mary, which finished with a 4-1 record; and Hanson and Jeanerette, each 1-4.
Other scores from the event were: West St. Mary 26, Jeanerette, 3; Franklin 18, Hanson 15; West St. Mary 25, Hanson 4; Franklin 20, Jeanerette 3; Hanson 19, Jeanerette 12; and Franklin 16, West St. Mary 15.