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: 7/29/14

In this episode:

  • Dismal Kenai king return prompts closures
  • State, feds unveil salmon restoration plans
  • Slow start for Maine’s lobster season
  • Va. oyster harvest up 25 percent in 2013
  • Fishermen tangle lines in snapper battle

National Fisherman Live: 7/17/14

In this episode, National Fisherman's Boats & Gear Editor Michael Crowley talks with Mike Hillers about the Simrad PX Multisensor.

 

Inside the Industry

PORTLAND, Maine – The Maine Lobster Marketing Collaborative has appointed Matt Jacobson as its new executive director.
 
 Read more...

The Gulf of Mexico Fishery Management Council will convene its Red Snapper Advisory Panel Wednesday, July 30, 2014, from 8:30 a.m. to 5:00 p.m. at the council office — 2203 N. Lois Avenue, Suite 1100, in Tampa, Fla. 

Read more...

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