National Fisherman

Ever looked at a lobster tail and thought, “This would taste better eaten like a popsicle”? Now all your lob-pop dreams can to come true. Lobster ME, a fast-casual, Las Vegas seafood restaurant, is coming to Bethesda in October.

The signature “lobsicle” involves a Maine tail that’s either grilled or deep-fried; a History Channel YouTube review dubs it “the world’s most perfect food.”

Read the full story at The Washingtonian>>

Want to read more about unique lobster recipes? Click here...

The Loud Hailer

Lobster boat race postponed
 
2015 0630 LoudHailer RacesYou never know what you'll see at Maine's Lobster Boat Races. Jessica Hathaway photoThe June 28 Bass Harbor, Maine, Lobster Boat Races were postponed last weekend as a result of weather.

This weekend Jonesport/Beals Island will host their traditional Fourth of July races on Saturday, followed by a Sunday rain date in Bass Harbor on Mount Desert Island.

If live shows aren’t your thing, you can also catch “Maine’s Lobster Boat Races,” a film by David Osgood of Vinalhaven, being screened at the Penobscot Marine Museum in Searsport.

Thursday, July 9, 7 p.m.
PMM's Douglas and Margaret Carver Memorial Art Gallery
11 Church Street, Searsport, ME
Tickets $8
penobscotmarinemuseum.org
 

Support your salmon fishermen!
 
2015 0625 LoudHailer CFBBNaknek River on Alaska's Bristol Bay. Chris Miller photoThis shot of Naknek from photographer Chris Miller shows some of Alaska’s Bristol Bay netters getting ready for a possible record season, which is expected to open this week.

In the off-season, some of those same fishermen toured the country on the #eatwildsavewild tour with “The Breach” filmmaker Mark Titus, Seattle Chef Tom Douglas, Vital Choice Wild Seafood and Organics, Trout Unlimited and United Tribes of Bristol Bay.

If you haven’t seen the film yet, you can rent or buy it here. Twenty percent of the proceeds go to the Bristol Bay Regional Seafood Development Association to help fund its efforts to protect and sustain Bristol Bay's salmon fishery.

You can also support Bristol Bay salmon fishermen by buying their sockeye. Check out the BBRSDA’s list of direct marketers, processors and retailers.

Recipes

Eric Haynes’ Cod Cakes

  • 2 pounds 8-oz cod fillets, fresh if available
  • 4 ounces fresh bread crumbs
  • 2 ounces onion, diced fine
  • 1 ounces celery, diced fine
  • 1 ounces red bell pepper, diced fine
  • 1 ounces green bell pepper, diced fine
  • 2 tablespoons Italian parsley, chopped
  • 2 eggs
  • 2 oz. heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Tabasco
  • Cooking oil or clarified butter as needed
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Book Reviews

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.

2015 0526 Miscellany bookThough written in 2005, this collection is a timeless classic.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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National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

Read more...

ANCHORAGE, AK – Coastal Villages Region Fund has reached an agreement with the Alaska Department of Fish and Game to help fund its fisheries research activities in Western Alaska this summer. The fund will provide up to $92,152 to support the operation of weirs on the Goodnews Bay and Kanektok rivers.

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