National Fisherman

The Rudderpost 

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

 

I got a press release in my inbox today touting a certain brand of tilapia that will be featured in an upcoming agriculture report on aquaculture.

Sometimes I have to wonder how I get on these lists (glorifying aquaculture is not in our prime directive at National Fisherman); nonetheless, I'm happy to be informed of the marketing techniques of aquaculture companies. It keeps me apprised on how the other half lives.
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It seems like everywhere I look there are glimmers of hope for East Coast fishermen.

The beleaguered New England groundfish fleet was the first order of business for Dr. Jane Lubchenco, NOAA's new director. That she comes from the West Coast, which is undergoing massive salmon closures for the second year running, certainly speaks to the fact that the urgency of the situation in New England is coming across loud and clear.
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The Alaska Department of Fish & Game declared recently that pristine Alaska salmon does not need external certification of sustainability (or the price tag that comes with it).

Guess who disagrees? If you said the Marine Stewardship Council, you get a pat on the back (or an aspirin if you have the same headache I do).
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Jim Clements submitted this prologue and epilogue to a longlining poem by a barefoot fisherman from Carrabelle, Fla., who wants no credit.

The National Marine Fisheries Service has received petitions and threats of suit from several environmental organizations to prohibit reef fish bottom longlining inside 55 fathoms to protect loggerhead turtles. They say longliners are exceeding loggerhead turtle takes allowed by the federal government.
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After the tragic sinking of the Lady Mary off the New Jersey coast Tuesday morning, the NTSB has announced the agency will be investigating the incident along with the Coast Guard.

Of seven crew members on the scallop boat, only Jose Arias survived. According to the Press of Atlantic City, Arias slept next to his survival suit and put it on as soon as he awoke at 5 a.m. with the feeling that something was wrong on the boat.
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West Coast salmon woes abound again this year, but some spots — especially in Oregon — are expected to be teeming with fish. (At least by comparison to last year!)

Managers have forecast 1.3 million coho for the Oregon coast and Columbia River, up from the '08 forecast of 290,000, and most of the season options have increased almost tenfold over last year, as well.
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The International Boston Seafood Show is upon us again — an annual extravaganza of seafood products and processing equipment.

The show opens on Sunday and runs through Tuesday with a breakneck schedule of conferences and hearings.
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Today is the start of the Maine Fishermen's Forum at the Samoset Resort in Rockport.

We hope you are planning on swinging through for a seminar or two and a visit to the National Fisherman booth in the exhibit hall.

Don't miss your chance to spec a new engine; weigh in on lobster, herring or sector allocations; or take part in a session of safety and survival training in the Samoset pool.

The show runs from 9 am to 4:30 p.m. Friday and Saturday, so come on by for a family fun day.

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Forget labeling yourself "conservative" or "liberal." These days it seems everyone wants to be identified by the food they eat: local, organic, sustainable, seasonal.

I read yet another article this week promoting the use of pocket guides from the likes of the Monterey Bay Aquarium to steer your seafood purchases.

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I gave my husband a copy of the Savoring Maine calendar for Christmas. Each month has a recipe with locally grown (and readily available) ingredients for that time of year. (Kind of a big deal when there's a crust of ice over everything, including Casco Bay.)

January's recipe was Bloody Mary Oysters, but oysters are perfect anytime, and especially Valentine's Day.

We picked up half a dozen each of Glidden Point and Winter Point Maine oysters and decided to do some with a modified Rockefeller recipe, as well. 

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Bloody Mary Oysters (slightly modified for our taste from the original)

  • Half dozen of your favorite local oysters, cleaned and opened
  • 1/2 cup tomato juice (we used our store-brand V-8-style blend)
  • 1/4 cup vodka
  • 1 tablespoon horseradish
  • Several generous dashes of Tabasco
  • 1/2 lemon, juiced
  • 1/2 celery stalk, diced fine
  • Diced dilly beans (optional garnish)

Blend all the ingredients except the celery, oysters and optional dilly beans. Put the oysters in a glass or sippable dish, pour Bloody Mary blend over and garnish with celery and dilly beans.

Oysters Rockefeller

  • Half dozen oysters, cleaned and opened (carefully, as you'll be eating from the shells, so watch out for shards!)
  • 1 strip of thick bacon, diced
  • 2 teaspoons fennel, diced fine
  • 2 tablespoons cooked spinach
  • 3 teaspoons bread crumbs
  • 2 teaspoons diced scallions
  • 1 tablespoon parsley
  • sprinkle of cayenne
  • parmesan, shredded (to taste)

Fry the bacon in a pan and use the drippings to sauté the fennel. Add the spinach if you're using raw (we generally use frozen) and cook until wilted. Divide all the ingredients among your half-shells, topping them with the parmesan. Broil until just browned (about seven minutes).

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Page 27 of 31

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.
 
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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. 

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