National Fisherman

The Rudderpost 

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

 

After all the tuna talk of the past couple of weeks, I gave in to my sushi cravings.

I shared a bento box at my favorite local Japanese restaurant, which included a smattering of nigiri sushi (slabs on rice), maki-zushi (rolls), sashimi (slabs), a scallop dish, salad, tempura and miso soup.

The point of this list is to remind anyone giving in to tuna fears that it's  still OK to eat sushi. I enjoyed two pieces of tuna (maybe an ounce each) and lots of other delicious, omega-3-rich seafood.

The point of sushi is to try, taste and explore different kinds of seafood. This is the place where I learned that I do not enjoy raw mackerel, but I savor every bite of barbecue eel.

What's more, Japanese restaurants often are the easiest option for a group, because the vegetarians, meat-eaters, fish lovers and even vegans can all enjoy a delicious, healthy meal.

What's scary about that?

National Fisherman Live

National Fisherman Live: 1/27/15

In this episode:

Assessment: Atlantic menhaden is not overfished
Bering Sea pollock fishery casts off
Dock to Dish opens Florida’s first CSF
Second wave of disaster funds for Alaska
Fisherman lands N.C.’s largest bluefin ever

Inside the Industry

The Alaska Seafood Marketing Institute is still seeking public review and comment on the Alaska Responsible Fisheries Management Conformance Criteria (Version 1.2, September 2011). The public review and comment period, which opened on Dec. 3, 2014, runs through Monday, Feb. 3.

Read more...

NOAA, in consultation with the Department of the Interior, has appointed 10 new members to the Marine Protected Areas Federal Advisory Committee. The 20-member committee is composed of individuals with diverse backgrounds and experience who advise the departments of commerce and the interior on ways to strengthen and connect the nation's MPA programs. The new members join the 10 continuing members appointed in 2012.

Read more...

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