Jerry Fraser is publisher of National Fisherman. Melissa Wood is the former assistant editor of National Fisherman.
Written by Melissa Wood
Thursday, 17 October 2013
Every year National Fisherman names three Highliners. These fishermen are not just rewarded for their considerable fishing skills, but also their commitment to the industry. I'm often amazed by how far some fishermen will go to promote their fisheries, protecting a way of life for themselves, other fishermen and often the coastal communities they call home.
So I was not surprised to see 2012 Highliner Dewey Hemilright starring in a recent video promoting his fishery on North Carolina's Outer Banks. Though the background is idyllic, Hemilright works hard throughout the year, gillnetting spiny dogs and targeting croaker and bluefish until April, longlining for mahimahi and tilefish in the summer and longlining for tuna and swordfish in the fall.
The video gives a taste of life on the 42-foot Tar Baby. He takes the time to explain his state's fisheries: How the Labrador Current and Gulf Stream converge to produce a diverse fishery. He points out technology on his boat in an easy to understand way. I believe this type of consumer education — direct from the fisherman — works better than any certification.
Speaking of Highliners, stay tuned for the announcement of our 2013 honorees, who will be named in our December issue.
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
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.
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.