National Fisherman

The Rudderpost 

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


JHathaway2 A year and a half ago, I was standing in the hallway of the Rhode Island Convention Center discussing with the late Phil Ruhle Sr. the pitfalls of establishing groundfish catch shares.

I will never forget the voracity with which he attempted to plead the case of so many fishermen who were arguing at a recent New England Fishery Council Meeting that their catches were not recorded correctly and would, therefore, negatively affect their catch shares under the new program.
Add a comment Add a comment


Yesterday Alaska's Anchorage Daily News reported that Exxon's lawyers are paving the way for the last payments to Valdez claimants.

Since December Exxon's legal team has been sending out checks for $383 million, most of the original punitive damages award. The interest on the damages totals another $470 million.
Add a comment Add a comment


Yesterday Commerce Secretary Gary Locke officially approved the Arctic Fishery Management Plan recommended by the North Pacific Fishery Management Council.

Also yesterday, Alaska Sen. Lisa Murkowski held a Senate field hearing on the topic in Anchorage.
Add a comment Add a comment


JHathaway2 Yesterday, a colleague of mine arranged for a screening of the upcoming documentary "A Sea Change" in our office.

I was excited to get a sneak preview of what I hoped would be a thorough documentary on ocean acidification.
Add a comment Add a comment


I've been chatting with a West Coast friend this week about different perspectives on the Gloucester (Mass.) Seafood Display Auction case. (Find daily updates on our Top News page.)

As a West Coaster and a former Alaska commercial fisherman, this friend has a radically different view of fisheries, management and the industry in general than the average East Coaster.
Add a comment Add a comment


In an odd and happy coincidence this week, I heard a story about scientists producing the next generation of biofuels with algae. And lo and behold, Mother Nature is growing it for us in big, stringy batches in the Chukchi Sea!
Add a comment Add a comment


I have to admit, when I read the news of Exxon's opting not to appeal the 9th Circuit Court's ruling that the oil giant must pay interest on its meager settlement in the 20-year Valdez fight I was first excited for the stakeholders, then a little suspicious.

Why would Exxon give up their epic battle now, especially after their series of victories that slowly ratcheted down the damages due from $5 billion to roughly $500 million?
Add a comment Add a comment


Great news out of Maine this week (nope, not the tangle over sector management) is Commerce Secretary Gary Locke's appointment of Glen Libby to the New England Fishery Management Council.

Libby, of Port Clyde, Maine, is the chairman of the Midcoast Fishermen's Association and a pioneer of community-based fishing.
Add a comment Add a comment


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.
Add a comment Add a comment


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.



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.

Add a comment Add a comment

Page 30 of 35

Inside the Industry

NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.

The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.


Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.

Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.

Try a FREE issue of National Fisherman

Fill out this order form, If you like the magazine, get the rest of the year for just $14.95 (12 issues in all). If not, simply write cancel on the bill, return it, and owe nothing.

First Name
Last Name
U.S. Canada Other

Postal/ Zip Code
© 2015 Diversified Business Communications
Diversified Business Communications