"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.
Read the full story at South Coast Today>>
Want to read more about Georges Bank scallops? Click here...
Transboundary mining meeting
The Alaska House Fisheries Committee will hold a public hearing on transboundary mining issues Oct. 12 to hear from fishermen, business owners, municipal and tribal leaders and other concerned citizens.
The session was prompted by growing concerns over potential adverse impact on salmon habitat in transboundary waterways from mining development near the headwaters of rivers flowing from British Columbia into Southeast Alaska.
Those invited to give brief presentations at the start of the hearing, to be chaired by Rep. Louise Stutes, R-Kodiak, include state officials, indigenous leaders from Alaska and British Columbia and spokespersons from the mining and fishing industries. An analyst from McDowell Group will also present findings from a just completed analysis of the economic impact of transboundary rivers.
The toll free call-in number is 1-844-586-9085.
Wednesday Oct. 12
10 a.m. to 4 p.m.
State Capitol Room 124
4th Ave and Main Street
Juneau, AK 99801
Eating the underdogs
From Friday, October 7 until Sunday, October 16, the Gulf of Maine Research Institute is partnering with restaurants and institutions throughout New England for an “Out of the Blue” promotion supporting underloved seafood from the Gulf of Maine.
Delicious, abundant, and well-managed species, such as redfish, dogfish and mackerel, will be available at each participating restaurant during the ten-day event.
To learn more about the program and to view the full list of participating restaurants in Maine, New Hampshire and Massachusetts, visit GMRI’s website.
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:
The Center for Coastal Studies recently announced that Owen Nichols, Director of the Center for Coastal Studies’ Marine Fisheries Research Program, has been selected as this year’s recipient of the John Annala Fishery Leadership Award by the Gulf of Maine Research Institute.Read more ...
Cummins announced the opening of a new Alaska service location on Kodiak Island last week that will serve as a service and support location for commercial marine applications.Read more ...