National Fisherman

The Rudderpost 

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


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?

Inside the Industry

NMFS recently released a draft action plan for fish discard and release mortality science, creating a list of actions that they hope can better inform fisheries.

We know that fishermen have to deal with bycatch by discarding or releasing unwanted catch overboard, but there is a data gap regarding how those fish survive.


A new study has identified a set of features common to all ocean ecosystems that provide a visual diagnosis of the health of the underwater environment coastal communities rely on.

Together, the features detail cumulative effects of threats -- such as overfishing, pollution, and invasive species,  allowing responders to act faster to increase ocean resiliency and sustainability.

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