National Fisherman


October 10 to 16, 2011 — With no substantial fishing opportunities to speak of for a couple weeks, I had a chance to catch up on some much-needed loose ends on the Satisfaction before the fall keta, or chum, salmon season began. I fixed my bow thruster, got my alarms working properly, and rewired the fishing lights in the mast; none of these jobs would shut the operation down, but they all could lead to disastrous ends.

I was geared up and ready for the October 10 opening in the Strait of Juan de Fuca, but unfortunately there were no fish. I had only six fish for my efforts, and that was about par for the course. It was pretty disappointing — Maureen sent out an email to the fish list and pre-sold a bunch of fish. It was quite degrading for this fisherman to have to email everybody who had pre-ordered and tell them there would be no fish because I couldn't preform.

The following opening in Seattle on October 16 was slow as well — less than 30 fish for my efforts. It's okay; it's just a late start. We fish again on Tuesday, October 25, and I'm confident there will be a few fish around. I heard reports of some guys catching a couple hundred fish in Hood Canal.

As the eternal optimist, I'll be there, ready to bring an overdue load of fish back to San Juan Island.

TO BE CONTINUED...

Inside the Industry

The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.

Read more...

The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

Read more...
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