Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Tuesday, 16 July 2013
We get chatting about fish — what we like, where we buy, how we cook it — quite often in the office.
Yesterday, we mused on what people buy when they're far from the source. Are they limited to what they find in their local grocery store? And why do so many people continue to declare that they're intimidated by seafood? Knowing the difference between a halibut steak and a salmon fillet is no more complicated than knowing how to cook a flank steak versus a few strips of bacon.
I have a theory that our global market (while offering a plethora of delights) has largely served to confuse people with endless choices. It seems there's at least one new species on the shelf every week.
Help may be coming courtesy of NMFS.
Today the agency opens a two-day symposium in Oakland, Calif., — Eat Local, Think Global — that focuses on eating U.S. seafood (all of which is managed for sustainability). It's a simple message for retailers and fishermen, alike, to bring to the consumers: Eat American Fish.
According to the symposium's website: "At home, some U.S. fisheries continue to battle the perception that they are not sustainably harvested. This has created mounting frustration in the domestic fishing industry and is serving to undermine domestic market access."
There is a lot of energy around this theme right now. Fishermen, fleets, community supported fisheries, marketing groups and the government are all on the bandwagon of marketing and selling U.S. wild.
If you are a fishing industry stakeholder selling or marketing seafood, I want to hear your story. Please send an email to email@example.com with the subject line Selling Seafood.
National Fisherman Live for Feb. 27, 2014
PORTSMOUTH, NH - The New Hampshire Fish and Lobster Festival, known locally as Fishtival, invites the community to Portsmouth's Prescott Park each September to honor, celebrate and rediscover the proud tradition of small-scale, local commercial groundfishing in New Hampshire and its valuable contribution to our local food system, local economy and local culture. Now, the mission continues with the announcement of small grants available from the proceeds of the 2013 event.
In this year's Alaska Symphony of Seafood new-product contest, a distinguished panel of judges, composed of industry chefs and experts, bestowed the grand prize on Tilgner's Specialized Smoked Seafood Products for their Ruby Red Ole World Scottish Style Cold Smoked Sockeye Salmon.Read more...