National Fisherman


The Rudderpost 

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

 

JHathaway2 I keep hearing today (the Wednesday before Thanksgiving) referred to as national getaway day.

It's also a day for last-minute food shopping.

So while you're out gathering supplies for the feast, why not pick up some local seafood? It's the perfect counterbalance to the butter-saturated refined sugars, oven-baked meats and gravies that will adorn tables across the country.

Not that there's anything wrong with that!

But if you want to be orthodox about it, the original Thanksgiving in Plymouth, Mass., almost 400 years ago, most likely featured local cod, lobster and a variety of bivalves.

On the West Coast, king crab legs are in season and often found on the Thanksgiving table. Down South, many traditional turkey stuffings are laced with oysters.

I know for sure that if I don't make it to the appetizer table by 10 a.m., the ring of shrimp cocktail is wrung out.

Whatever seafood crosses your plate this year, give thanks for American fishermen, whose livelihood has brought sustenance to the Thanksgiving table for four centuries.

Inside the Industry

Legislators from Connecticut and Massachusetts complained about the current “out-of-date allocation formula” in black sea bass, summer flounder and scup fisheries in a letter to the U.S. Department of Commerce earlier this week.

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The Southeast Alaska Fishermen’s Alliance recently announced that the National Marine Sanctuary Foundation has awarded the organization a Hollings Grant to reduce whale entanglements in Alaska salmon fisheries by increasing the use of acoustic whale pingers to minimize entanglements in fishing gear.

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