National Fisherman

The Rudderpost 

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

 

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.

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).

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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I went to see the movie "Flow" this week. While I don't think the film's makers will be up for any Oscar nods, the overall point was pretty clear. That is, water resources are being bought and bottled up by international corporations, and at least in this country, there's no legislation to regulate it.

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Many of us will be eating turkey this week. But if you are in New England, you should consider at least starting the meal with lobster.

I was born and raised a Southern gal, but I moved to New England many years ago and have adopted some delicious Yankee recipes over the years.

Northern folks love their chowders. The ubiquitous clam chowder, corn chowder, lobster, fish, you get the idea. Corn chowder, as I understand, is a very inexpensive way to fill your belly and load up with some fat to help you survive the winters up here. My family turned to beans, rice and slaw in the lean times, and my in-laws pour a bowl of corn chowder.

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Page 30 of 33

National Fisherman Live

National Fisherman Live: 2/26/15

In this episode, National Fisherman's Online Editor Leslie Taylor speaks with Rick Constantine, vice president of marketing, Acme United Corporation, about Cuda corrosion resistant knives.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

Today Sen. Lisa Murkowski (R-AK) introduced legislation to extend a permanent exemption for incidental runoff from small commercial fishing boats.

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The National Working Waterfront Network is now accepting abstracts and session proposals for the next National Working Waterfronts & Waterways Symposium, taking place Nov. 16-19 in Tampa, Fla. The deadline is Tax Day, April 15.

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