National Fisherman

The Rudderpost 

jesJes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.

 

The Alaska Department of Fish & Game declared recently that pristine Alaska salmon does not need external certification of sustainability (or the price tag that comes with it).

Guess who disagrees? If you said the Marine Stewardship Council, you get a pat on the back (or an aspirin if you have the same headache I do).

Alaskans have worked tirelessly to promote wild salmon, to sustain its future and to improve its market quality.

Why do they need to continue to pay the MSC to check off their boxes and put a stamp on some of the best salmon in the world? Did I mention that the certification group gets its hand in to run annual audits and full recertification every five years?

What if someone proposed that in an effort to ensure carbon emissions cuts, you had to get your car approved with a state inspection sticker, but then you had to run it over to the Nature Conservancy for a follow-up inspection that will also come out of your pocket?

Wouldn't you ask why the state inspection is not good enough?

Well, that's what many representatives of Alaska's salmon industry have declared to the MSC. Their product is gold, with or without a big green stamp on it.

National Fisherman Live

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

 

Inside the Industry

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.

Read more...

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.

Read more...

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