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: 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.