August 8, 2014
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.
Read the full story at South Coast Today>>
Want to read more about Georges Bank scallops? Click here...
The collapse of cod
“Sacred Cod,” a revealing documentary chronicling the collapse of the historic cod fishery in the waters off New England is set to premiere at the Camden International Film Festival in Maine this weekend.
Scientists and environmentalists have always pointed to overfishing, climate change and mismanagement as reasons for the stock’s collapse, but fishermen — who are losing their livelihoods and way of life — have protested bans on fishing.
“For centuries, cod was like gold. Wars were waged over it. Settlers sailed across oceans in search of it. And early America used it to finance a revolution,” said David Abel, one of the filmmakers and a Boston Globe reporter who has covered the fishing industry for years. “Cod were so abundant in the waters off New England that fishermen used to say they could walk across the Atlantic on the backs of them, and generations of men from places like Gloucester and Cape Cod spent their entire lives chasing the coveted fish. Cod played such an important role in the early history of New England that a carved replica of the fish has hung for centuries in the Massachusetts State House. It’s called the Sacred Cod.”
Saturday, Sept. 17
The Strand Theatre
345 Main Street
You can buy tickets online.
“Come for the food, stay for the fun.” That’s the slogan for the inaugural Bellingham SeaFeast coming up at the end of September.
“We want people to eat, play, and explore the abundance of our Salish Sea bounty,” said Deb Granger, Bellingham SeaFeast 2016’s general manager. “When we appreciate and understand all of the benefits of our locally produced seafood, we’ll be motivated to ensure that future generations can enjoy them as well.”
The two-day celebration includes a salmon BBQ grilling contest, survival suit races, line music, plenty of beer and performances by the FisherPoets.
Friday, Sept. 30 and Saturday, Oct 1
10 a.m. to 8 p.m.
Zuanich Point Park
For a full schedule of events, visit the festival 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 New England Fishery Management Council recently elected Dr. John F. Quinn of Massachusetts and E. F. “Terry” Stockwell III of Maine to serve respectively as chairman and vice chairman in the year ahead. The two have led the Council since 2014 but reversed roles this year.Read more ...
Vigor will debut an affordable 142-foot freezer longliner designed specifically for North Pacific fishing at the 2016 Pacific Marine Expo in Seattle.
Read more ...