In Mixed Catch, NF Senior Editor Linc Bedrosian spotlights a wide range of commercial fishing-related news items from coast to coast.
Friday, 20 July 2012
Looks like there will be a little flavor of Gulf of Mexico seafood at the London 2012 Olympic Games.
The spirit of the summer Olympic games will be on display once again starting Wednesday, July 27 when the world’s best athletes gather to compete. There will also be a series of events for Team USA entitled “Spirit of the Gulf,” in which more than 1,000 people a day will be encouraged to visit the Gulf Coast — and sample the region’s seafood.
The event is being hosted by BP — which brought you the 2010 Deepwater Horizon oil well disaster that spewed more than 200 million of gallons of oil into Gulf of Mexico waters — as part of the oil giant’s ongoing partnership with the U.S. Olympic Committee.
In its effort to promote the gulf region on a global stage, the company has tapped eight of the region’s top chefs, two each from Louisiana, Mississippi, Alabama and Florida, to prepare seafood dishes for U.S. Olympians, their families and visitors to the London Games.
Chefs dishing up local favorites include Louisiana chef and restaurant owner John Folse, recognized as an expert in Cajun and Creole cuisine and culture; Michael Sichel, executive chef of Galatoire’s Restaurant in New Orleans; Chris Poplin, executive chef at IP Casino Resort and Spa in Biloxi, Miss.; Calvin Coleman Jr. of Naomi’s Catering in Gulfport, Miss.; Chris Sherrill of EAT! Restaurant and Staycations Catering in Orange Beach, Ala.; Chef Alec Naman of Naman’s Catering in Mobile, Ala.; Justin Timineri, executive chef/culinary ambassador for the Florida Department of Agriculture; and Paul Stellato, executive chef of Firefly in Panama City Beach, Fla.
Sounds like the U.S. Olympians are going to be eating very well. And with any luck, some of them will be standing on a podium receiving a gold medal, fueled by Gulf of Mexico seafood. That would be a victory of Olympic proportions for the region's resilient fishing and seafood industries.
Callifornia crabbing: Here's a fun video shot on the decks of the Majestik while catching Dungeness crab off the coast of northern California.
Over 500 lots of seafood processing equipment formerly owned by Adak Seafood will be sold at auction on Tuesday, June 18, starting at 10 a.m. Hawaiian-Aleutian Daylight Time at the Hilton Garden Inn in Anchorage Alaska.
The equipment is located in a recently updated 250,000 square foot state-of-the-art processing facility in Adak, Alaska. Farmington Hills, Mich.-based Hilco Industrial, which conducts 75 machinery and equipment auctions in a wide range of industries annually, will conduct the auction.
Adak Seafood opened originally as Ada Fisheries in Anchorage in 1986. The facility, updated in 2005, is located on the island of Adak, the southernmost city in Alaska near the western end of the Aleutian Islands. The facility processed cod primarily, as well as halibut, blackcod, crab and pollock, Hilco says.
Alaska fisherman and commercial fisheries activist Kevin Adams was elected chairman at the Alaska Seafood Marketing Institute board of directors meeting on May 9 in Anchorage.
The governor-appointed board consists of seven members: five seafood processors and two industry representatives actively engaged in commercial fishing. Adams was appointed to fill a harvester seat by Gov. Frank Murkowski in 2004.
With 38 years of fishing experience in Bristol Bay, Adams has long been an active member in the Alaska fishing industry, ASMI says. He has worked for both the Alaska Fisheries Development Foundation and the Bering Sea Fisherman's Association, and represents Alaska fishermen on numerous boards.
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