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!
NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.
The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.Read more...
Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.
Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.Read more...