National Fisherman

The Rudderpost 

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

 

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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In the midst of a nationwide peanut butter scare (which follows on the heels of a milk scare, a tomato and green pepper scare, and of course the ongoing fears of Mad Cow disease), I must admit I am skeptical of the Gulf of Mexico Fishery Management Council's conviction that offshore fish farms are a step in the right direction.
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I must admit I get a little nervous when I see "NMFS" and "economics" in the same sentence. As far as I can tell, NMFS rarely makes decisions based on economics. (Except, possibly, the economy of scale, as it seems the agency is no friend of the independent fisherman.)
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Near Jacksonville, Fla., the village of Mayport is twisting between the tides of commercial development and waterfront traditions.

On the one hand, you have a historic fishing village that was first explored by Westerners in 1562.
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366cc0eb5ec646e3a7930cfd72a84c03 hiresOne of the things Jennifer Finn (National Fisherman's art director) and I have in common is an affinity for tales of daring and survival. We have a lot of access to sea stories in our day jobs, so when one of us runs across a good one, we pass it on.

While reviewing the January 1979 issue of National Fisherman for the Fishing Back When page, I ran across an amazing story of survival out of Kodiak, Alaska.

Here's the excerpt from the January Back When, on page 6:
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Page 28 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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