National Fisherman

The Rudderpost 

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

 

JHathaway2 I know the gulf oil spill has a lot of folks worried about supplies of local seafood and risk of contamination.

While I must admit that if forced to eat farmed shrimp, I'd prefer "freshwater" prawns from Indiana over any product from overseas (for a variety of reasons, not the least of which is the distance Asia-raised seafood has to travel to reach my plate), what I can't stomach is the idea that farmed seafood is inherently safer than wild seafood simply because it's raised in captivity.

According to Indiana shrimp farmer Tim Connor, as quoted in the Indianapolis Star, "With the situation in the gulf, people will want this quality," Tim said. "They know it's safe."

Granted, no one wants to eat oil-contaminated seafood. But the chances that petroleum-marinated shrimp will end up on your shishkebab are slim to none.

Shrimp farmers use pesticides and antibiotics in their "freshwater" ponds. That doesn't sound so fresh to me.

Shrimpers in the gulf are still fishing uncontaminated waters. Get it fresh and wild while you can.

If you happen to be in southern Indiana, find yourself a fried chicken dinner with biscuits, slaw and apple butter. Go local and stick with what you know.

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



Read more...

As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

Read more...

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