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?

Inside the Industry

Fishermen throughout the Gulf of Mexico are praising Louisiana officials for a series of strong decisions last week that have broken the deadlock of red snapper management in the Gulf of Mexico.

Read more...

According to the Portland Press Herald, the Maine Seaweed Festival has been canceled this year due to a rift between the event’s organizers and seaweed harvesters.

Read more...
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