Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Adrianne Madden
Thursday, 28 October 2010
Want to show solidarity with your fellow fisherman?
Get a sitter for Monday night and find a local restaurant that serves up Gulf of Mexico seafood — oysters, shrimp, snapper, whatever you can find.
Or heck, stay in and make some of your own.
On Dec. 1, more than 150 chefs from around the country are planning to show support for the region by participating in America's Night Out for Gulf Seafood.
Fishermen are hurting all over the country, but the Gulf Coast has been hammered since Hurricane Katrina came ashore five years ago.
"Our seafood was never tainted," Cliff R. Hall, of New Orleans Fish House, a supplier, told the Associated Press. "Only our image was tainted."
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
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.
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.