Matt Marinkovich’s weekly At Sea Diary entry is a popular feature of the National Fisherman Web site, and now you can post your own reflections on Matt’s experiences fishing in the Pacific Northwest and North Pacific.
July 1-11, 2007 — With huge volumes of fish coming into all areas, and all fishermen catching lots and lots of fish, the processors simply cannot keep up with the production of their fleets. When this happens, the processors put a limit on how many fish each fisherman can deliver in a period. When this happens, the fleet is said to be "on limit." Add a comment
June 26-July 5, 2007 — When the Free Week ended at 9 a.m. Friday, June 22, I went back to the dock to wait for an opening, just like everybody else who was fishing the Naknek/Kvichak district. Once the Free Week is over and the Emergency Order period begins, Alaska Fish and Game gives openings only if there is a sign of fish in the district, or if the escapement of fish going up the river is on schedule. Add a comment
June 19-25, 2007 — We started fishing outside on Tuesday, June 19. We were still in the Free Week management period, which offers scheduled fishing from 9 a.m. Monday to 9 a.m. Friday, June 22. After that it switches to the Emergency Order period where Alaska Fish and Game gives us openings based on the abundance of fish. Add a comment
I put the Sunlight III in the water on June 16, which was as soon as it was ready for its test run, because I wanted to see if that piece of junk the engine guy created would actually pull a load. When we dropped it in the water the hull hardly leaked a drop after the Coastal Heritage guys worked their magic on my old wood boat. But my old wood boat now rides way down in the bow because of all the weight I added with the new power plant, clutch, hydraulic pump, brackets, mounts, etc. Add a comment
May 25 – June 19, 2007 — The preseason boat work on the Sunlight III began at an easy pace. I arrived on May 25, a few days ahead of Mike Vlahovich, who brought his son Anthony up to work on my boat through his organization, the Coastal Heritage Alliance. When Mike arrived I was still in a very relaxed state of mind. I knew I had a lot of work to do, but I also knew I had a lot of time to complete it. And thankfully, I had a lot of help as well. Add a comment
Preseason, Bristol Bay 2007 — Another reason I seriously considered sending my boat down the river was the fact that it leaked like a sieve — a little bit more each year — and I didn't want to put an new engine in the thing if it was just going to sink because the hull wasn't sound enough to hold water. Add a comment
Preseason, Bristol Bay 2007 — This year I almost took my boat out to pasture and shot it. The engine was nearing its last revolution, as there were some major chunks of metal floating around in the oil. I ran it like that through the 2006 season because I discovered the issue at the beginning of the run. But I knew something had to be done before the next season. Add a comment
March 2007 (continued) — We were all real impressed by the Gloucesterman's story. I went to the bar to get another drink. While I was at the bar, he made a move for my smokes. Now, I don't smoke — Brett does; this year, Brett decided to bring up a can of Top roll-your-own tobacco, so I rolled a few on the run to town. But my smokes were SPECIAL. Add a comment
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National Fisherman Live for Feb. 27, 2014
PORTSMOUTH, NH - The New Hampshire Fish and Lobster Festival, known locally as Fishtival, invites the community to Portsmouth's Prescott Park each September to honor, celebrate and rediscover the proud tradition of small-scale, local commercial groundfishing in New Hampshire and its valuable contribution to our local food system, local economy and local culture. Now, the mission continues with the announcement of small grants available from the proceeds of the 2013 event.
In this year's Alaska Symphony of Seafood new-product contest, a distinguished panel of judges, composed of industry chefs and experts, bestowed the grand prize on Tilgner's Specialized Smoked Seafood Products for their Ruby Red Ole World Scottish Style Cold Smoked Sockeye Salmon.Read more...