Alaska Sea Grant is hosting a talk in early December that will dive into the ins and outs of the seaweed industry.
The talk will give an overview of kelp and seaweed farming as well as its potential in Alaska as an emerging industry.
Presentations will include information on the science of kelp farming, culture techniques, processing, handling of products, markets and potential product types. How and where efforts are being made in Alaska to develop this industry also will be discussed.
7 p.m. – 8:30 p.m.
Alaska Sea Grant office
1007 3rd Ave, Suite 100
For more information, contact Paula Cullenberg, email@example.com
The Marine Fisheries Advisory Committee is conducting a short survey to help learn more about the information resources fishery stakeholders need and use regarding the effects of large-scale environmental change on fisheries, aquaculture, and coastal communities.
The voluntary survey includes 14 questions and takes about 10 minutes to complete.
MAFAC would like to hear from stakeholders about the types of information resources they need and use, the leaders they trust, and what information formats they find useful. The information gathered will be used to formulate recommendations for NOAA regarding the information needs of stakeholders, how NOAA communicates with stakeholders, and which tools or methods are most useful.
The survey will be open online until Friday, Nov. 25.
If you have a question about the survey or how the information will be used, you can contact MAFAC.firstname.lastname@example.org.
Need something quick and easy for a busy summer weeknight? Look no further.
I grew up in Georgia without central air conditioning, so my mom had many a no-fuss meal in her repertoire. This was a favorite of mine as a kid, and you can make it as kid friendly as you want, adding or taking away as many vegetables as your tot will tolerate. My big kid loves a big salad, but my toddler doesn’t (yet) eat lettuce, tomatoes or peppers, so he gets a plate of separate piles of tuna, pasta, eggs, olives, cucumbers and carrots.
If you happen to have leftover pasta and hard-boiled eggs, you can toss this together in a matter of minutes. Any of the vegetables and greens can be replaced by your favorites. But I will say that tuna, calamata olives and eggs go together beautifully.
I buy U.S. hook-and-line-caught albacore tuna. I recently caught up with Jeremiah O’Brien, a California albacore troller, via satphone from the water. He says the West Coast fleet’s catch rate has remained stable since the 1980s. The fishery is managed by international coalition and there’s no quota or total allowable catch. The U.S. fleet lands about 18 percent of the global total catch.
“We fish when they show up and stop when they go away,” he says.
Simple as that. Troll-caught albacore are also smaller fish, which means less bycatch than other methods of fishing, a higher omega-3 content and less methylmercury (though limited exposure via consumption of fish is not sufficiently connected to long-term deleterious effects, in my opinion).
For this meal, you could sub canned salmon, small cooked shrimp, lump crab meat, broiled or grilled whitefish. The world is your seafood salad salad.
If you’d like more information on albacore trolling, check out the Western Fishboat Owners Association.
2 5-ounce cans albacore tuna
2 tablespoons mayonnaise
1 stalk of celery, chopped fine
1/2 pound small pasta (like rotini or small shells)
2 heads of romaine hearts, chopped
4 hard-boiled eggs, quartered
1 bell pepper, sliced
1/2 cup cherry or grape tomatoes, sliced in half
1 cup cucumbers, sliced
1 large carrot, shredded
1/2 cup calamata olives, sliced
Cook your pasta to al dente, drain and toss lightly with olive oil. Drain cans of tuna and combine with mayonnaise and celery.
Prep each plate with a salad, dress lightly, then top with pasta, tuna and olives.
You can serve with a simple blend of oil and vinegar, a homemade vinaigrette (recipe below) or any favorite (yes, store-bought!) dressing. I like to top my tuna with balsamic vinegar.
1 cup oil
3/4 cup vinegar (use your favorite)
1 shallot, chopped roughly (optional)
2 cloves garlic, minced or pressed
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon mayonnaise (optional)
Blend ingredients until frothy. Salt and pepper to taste.
What’s on your list for summer reading? Well, let me suggest “A Mariner’s Miscellany” by Peter Spectre. It’s a collection of all things relevant and irrelevant concerning the sea, the whimsical and the serious; it’s about boats, ships, anchors, knots and ballast, the lore, poetry and language of the ocean and those who have traveled it.
Spectre has written several marine related books and did the yearly “Mariner’s Book of Days,” a nautical desk diary and calendar. He was also editor at International Marine, Wooden Boat and currently Maine Boats, Homes & Harbors. Those years spent writing about boats and correcting author’s notions of boats and the sea have endowed him with an eclectic mix of nautical knowledge.
For instance, does anybody know what “dogs running before their master” means? It’s a heavy swell in advance of a hurricane. That’s in the chapter “The Language of the Sea.”
In the same chapter is a listing of the “Different kinds of dead.”
Included is “dead horse” — a cash advance for wages to be earned, and “dead marine” — an empty beer bottle.
In the chapter “Bread is the staff of life; rum is life itself” is a recipe for Serpent’s Breath (a note says it’s enough for the entire crew):
1 bottle dark rum
1 bottle light rum
1 bottle Cognac
7 cups tea
3 cups lemon juice
1 ½ cups sugar
Stir the sugar and the lemon juice into the tea, then add the hard stuff. Allow the ingredients to meld for two hours — if you can wait that long.
If you are dumb enough to be at the wheel after sharing in that concoction, it won’t be long before you’re aground. But Spectre’s book tells you how to handle that situation in the chapter “Time and tide wait for no man.”
“If you should run aground on a falling tide and can’t get her off, climb over the side and scrub the bottom while you wait for the tide to return. Your friends will think you went aground on purpose.”
In the book’s 289 pages there’s a whole lot more, some of which you might know, most of which you never heard of. Check it out.
More Book Reviews:
Earlier this year, the Alaska Department of Fish and Game informed industry stakeholders that it intended to move forward on carrying out a cost recovery in Bristol Bay in order to generate upwards of $250,000 to close a budget gap in the midst of statewide budget cuts.Read more ...
According to NMFS’ annual report, “Fisheries of the United States,” commercial landings showed an increase, but the value decreased in 2015 compared to 2014 numbers.Read more ...