Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Adrianne Madden
Thursday, 24 December 2009
For those of you overdosing on butter, flour, sugar and all the other delicious ingredients Christmas treats have to offer, I thought I'd suggest a recovery meal of sorts.
This quick and easy tuna niçoise is made with oil-packed canned tuna. I remember when all tuna came this way, and now it's making a comeback to regular grocery shelves.
Green leaf lettuce
Red potatoes, steamed
Haricots vert, steamed and chilled (regular green beans will do, but these skinny French beans are worth it if you can find them)
Artichoke hearts, quartered (I like the cans from Goya, not marinated)
Italian or Greek olives (whatever you prefer)
Newman's Own balsamic vinaigrette (I also like a zesty Italian)
Tuna packed in olive oil
Serve with a crusty bread if you must, but this meal is hearty and satisfying, especially after days of overindulging!
The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...
Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.
Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.Read more...