National Fisherman

The Rudderpost 

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

 

It's been about a decade since the big news in seafood consumption was alarmingly high levels of methylmercury in tuna — leading to warnings that children and pregnant women should limit their consumption or eliminate the fish from their diets altogether.
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I love grilling season.

It gives us a chance to move away from the gas grill that sits outside the kitchen door and into the yard, where we keep our charcoal grill.

There's nothing better than the smoky flavor of lump charcoal or mesquite, especially when it comes to searing tuna.

This salad feeds two tuna lovers.

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Ingredients

1/2 pound sushi-grade yellowfin tuna
1/2 pound new potatoes, lightly boiled and split
1/4 pound haricots vert (or skinny green beans), blanched, cooled and cut into 2-inch pieces
1/2 cup grape or cherry tomatoes, split
1/2 cup pitted Niçoise olives (calamatas will do, too)
2 eggs, hard-boiled (careful to keep the yolks yellow)* and quartered
Half a head of romaine lettuce, rinsed and dry
Capers, parsley and chives to garnish

Dressing (blend and serve immediately)

2 tablespoons white wine vinegar or fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
Anchovy paste, salt and pepper to taste
1/4 cup olive oil (regular or extra virgin)
If you like your tuna black and blue, then just sear it on high heat on the grill. (Make sure you do not use lighter fluid if you're going to put your fish in the flame!) Let it cool slightly, then slice as you like.

* To keep your hard-boiled egg yolks from turning green, dry and pasty, try bringing them to a boil in a covered pan of cold water, boil for three minutes, then turn off the heat and uncover the pan. Wait until the eggs are almost cool enough to touch to peel and serve.

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Florida longliner Solomon Rodney thought he had a pretty cool find on one of his grouper hooks late last month: an 8-foot missile.

He fixed the missile to his boat, the Bold Venture, where it proudly rode the waves for the remaining 10 days of his trip.

The problem, as the bomb squad at MacDill Air Force Base sees it, is this missile wasn't just cool; it was hot.
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Yesterday, famed fishing captain Linda Greenlaw was convicted in a Canadian court for crossing the international boundary and fishing illegally in Canadian waters.

According to various reports, Greenlaw claims her longline gear had been snagged by another boat and dragged about five miles across the Hague Line.
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This is a perfect late spring meal, because it's hearty, but lightened with spring vegetables and delicious halibut.

My favorite way to cook and eat halibut is grilled with a touch of olive oil, salt and pepper. It doesn't need much adornment.

This meal works best with a grill cook and a stove-top cook, because you can't leave your risotto unattended while it cooks, and you definitely don't want it to sit around long after it's done.

We have long winters here in Maine, so we have a small gas grill right outside the kitchen door that allows us to grill year-round. It also comes in handy for meals like this!


Ingredients

1 1/2 to 2 pounds halibut fillets
Olive oil
1 small sweet onion (or 1/2 leek*), chopped
1 cup arborio rice
4 cups low-sodium chicken broth (or 1/2 cup white wine and 3 1/2 cups broth)
2-4 strands saffron
1 cup sugar snap peas, chopped (or fresh peas, shelled)
1 bunch asparagus, stems trimmed (about a pound)
1/2 cup parmesan cheese
Salt and pepper
Lemon
Optional garnishes: parsley and scallions

Season and oil your fish and asparagus so they are ready for the grill.

Put a medium, heavy-bottom saucepan on medium heat and add a tablespoon or two of olive oil. Once it's warm, add your onions and cook until translucent. If the pan is dry, add more oil, then add the arborio. Stir and cook the rice until its edges are translucent. Toss in your saffron and some salt and pepper.

Add half a cup of chicken broth or the white wine. Cook, stirring, until the pan is almost dry. Adjust the heat so you're cooking the risotto at a simmer.

Add the chicken broth half a cup at a time, stirring as it cooks. About 15 minutes into the risotto cooking, have the grill cook start the asparagus and halibut.

When the asparagus is off the grill, chop it into 1/2-inch pieces and add it and the peas to the risotto right after you add the last 1/2 cup of chicken broth.

When the risotto is close to the consistency you want, add the parmesan and salt and pepper to taste.

Serve in bowls with slices of the halibut on top. Garnish with chopped parsley and/or scallions and a hearty squeeze of fresh lemon. Serves four.

* If you use a leek, it's easiest to clean it after it's chopped. There are lots of places for dirt to hide in leek leaves, and you don't want a gritty risotto.

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I guess the EU ban on seal products is supposed to indicate that we've evolved somehow.

The ban is a political move intended to force Canada to do away with its annual seal hunt, which apparently the parliamentarians view as barbaric. But it all reeks of pretension to me.
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CatchCon was a boatload of fun! Discovery Channel held the first event designed for "Deadliest Catch" fans in Seattle the last weekend in April.

Fans were ushered between games, boat tours, autograph sessions, U.S. Coast Guard drills and panel discussions. They hammed it up with the captains and crew, took pictures and had as much "Deadliest Catch" fun as you can have on land. 

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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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Page 27 of 31

National Fisherman Live

National Fisherman Live: 10/21/14

In this episode:

North Pacific Council adjusts observer program
Fishermen: bluefin fishing best in 10 years
Catch limit raised for Bristol Bay red king crab
Canadian fishermen fight over lobster size rules
River conference addresses Dead Zone cleanup

National Fisherman Live: 10/7/14

In this episode, National Fisherman Publisher Jerry Fraser talks about the 1929 dragger Vandal.

 

Inside the Industry

NOAA and its fellow Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill have announced the signing of a formal Record of Decision to implement a gulf restoration plan. The 44 projects, totaling an estimated $627 million, will restore barrier islands, shorelines, dunes, underwater grasses and oyster beds.

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The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

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