UMass Dartmouth marine scientists say they have documented a major increase in the scallop population on Georges Bank.
A video-based survey conducted by the School for Marine Science and Technology over nine weeks showed a 32 percent increase in the scallop population since 2012. That's an increase in scallop meat weight from 243 million pounds two years ago to 320 million pounds this summer.
"We are really excited about this," said Department of Fisheries Oceanography Chair Kevin Stokesbury.
On average, U.S. scallop stock is made up of 8 billion individual shellfish. This study discovered 20 billion additional juvenile scallops in the Nantucket Lightship and along the Southern flank of Georges Bank.
The scallops have not yet matured to commercial size, something Stokesbury said will help sustain the fishery for the next decade.
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B.C. mine talks in Anchorage next week
Threats to Southeast Alaska’s salmon fishery by large-scale mine development in British Columbia will be explored on Monday, Feb. 8 at Alaska Forum on the Environment.
The forum will include Tribal and First Nations representatives, EPA Region 10 Administrator Dennis McLerran, state administration officials and others in a presentation.
Salmon Beyond Borders are also hosting an informal reception to increase awareness of the issues having the industry caused by mining. The reception will feature live music and a short film.
Alaska Forum on the Environment Panel
Transboundary Mine Review: How Alaska works with the Canadian Mine Review Process
Monday, Feb. 8 from 2:00 p.m. – 4:45 p.m.
Anchorage's Dena'ina Convention Center, 600 West Seventh Avenue
For more information, visit the forum website.
Taproot Reception and Informational Evening
Monday, Feb. 8 from 6:30 p.m. to 9:30 p.m.
TapRoot, 3300 Spenard Road
For more information, visit TapRoot's website.
The Central Coast Women for Fisheries created a GoFundMe account to make contributions to the families of California Dungeness fishermen.
The fleet on the central coast of California is watching their season come and go from the dock, as the result of domoic acid tests that have kept the fishery at bay.
California fisheries advocate, fisherman’s wife and freelance writer Lori French is spreading the word to bring in donations that “get grocery money into guys hands. Last week we sent out $1,200 and this week we're sending out $3,500. Each fisherman who asks for help is vetted to make sure he is a crabber an the boat is a real boat. Every day I get new requests for help from fishermen,” Lori says.
The fund is being used to purchase gift cards that the families can use to buy groceries and pay bills.
“I've had reports of homes being foreclosed on, trucks being repossessed, lights turned off,” says Lori. “We're all in the same fishing business.”
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This recipe was inspired by Super Bowl Sunday. But let’s be honest, there’s never a reason not to have a delicious dip on hand. I made the whole recipe and put just a cup of it in a small dish to cook. The rest I saved in the refrigerator for the weekend.
I use lump Maine Jonah or rock crab meat (yes, Maine has more than just lobster!), packed right around the corner from my husband’s childhood home. But you can use any local crab — Dungeness, blue, snow, stone — or white-meat shellfish in its place.
I like to serve this with crostini or pita chips, which you can make yourself (instructions to follow) or buy ahead. It would also be delicious on celery or corn chip scoops.
8 ounces cream cheese, room temperature
2/3 cup mayonnaise
2 tablespoons shallots or garlic, minced
A splash of Worcestershire sauce
1/4 teaspoon ground white pepper
1 (14-ounce) can artichoke hearts, drained and chopped roughly
8 ounces lump crab meat
1 cup shredded smoked gouda cheese, divided
1/2 cup shredded parmesan cheese, plus a little for topping
Salt and pepper to taste
Set oven to 425 degrees.
In a medium bowl or stand mixer fitted with a paddle attachment beat together the cream cheese, mayonnaise, shallots or garlic, Worcestershire and white pepper.
Stir in the artichoke hearts, crab, half the gouda and parmesan.
Season to taste and spread into several small oven-proof containers or one 8-inch skillet or baking dish. Bake until bubbly and golden on top, about 20 minutes. Serve with crostini or baked pita chips (instructions to follow).
Homemade crostini and pita chips
One small baguette
Two loaves pita bread
1 cup olive oil
Garlic to taste, pressed or minced
Set oven to 350 degrees.
Slice the baguette into thin pieces, about a quarter inch in thickness, and set aside.
Slice pita bread around its edge, so you end up with two single circles, and each circle into six or eight pieces.
Combine garlic and oil in a bowl and lightly brush mixture on both sides of the bread with a pastry brush.
Arrange slices on two large rimmed baking sheets and bake until golden, about 15 minutes, checking halfway for even browning.
Serve warm or room temperature.
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.
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The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...
Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.
Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.Read more...