National Fisherman

In the course of a year, wild harvest fisheries supply the world with about 200 billion pounds of fish, give or take. Not nearly enough to eat, they tell us, but too much to sustain.

By the same token, the world consumes about 80 million barrels of oil per day. Given that there are about 42 gallons of oil per barrel at an average of 7 pounds to the gallon, we are going through oil at a much faster clip than we are fish. (My calculator doesn't go that high, but if you multiply 8 times 42 times 7 times 365, then tack on 7 zeroes, you get 8.6 trillion pounds of oil per year).

That's 430 pounds of oil consumed for every pound of fish caught.

Eventually we'll run out of oil. The good news is, fish reproduce.

That is not to say that fish are an inexhaustible resource. But the comparison suggests they are a resource we ought to be able to sustain.

Who knows? If we approach fishery management in terms of maximizing harvest, as opposed to maximizing conservation, perhaps we can sustainably increase production.

I don't mean to dismiss forage species, habitat protection and other considerations. But I think we are becoming way too timid about the simple assertion that people ought to eat wild harvested fish, and for the most part, the more the better.

We live in a time in which "fully utilized" stocks are considered anathema. As I see it, they ought to be the Holy Grail.

Welcome to National Fisherman's 2008 Yearbook. — Jerry Fraser

National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

Read more...

The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

Read more...

Try a FREE issue of National Fisherman

Fill out this order form, If you like the magazine, get the rest of the year for just $14.95 (12 issues in all). If not, simply write cancel on the bill, return it, and owe nothing.

First Name
Last Name
Address
Country
U.S. Canada Other

City
State/Province
Postal/ Zip Code
Email