National Fisherman

National Fisherman - July 2011

0711

Alaska & Pacific Halibut

Strong yen and demand, lower quota keep dock prices high through April

Halibut and blackcod markets started strong in March with respective ex-vessel prices at nearly $7 and $8 per pound for fish in the largest categories.

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Bastion on the bay

Maryland's Smith Island is a historical haven for Chesapeake Bay watermen

By Charlie Petrocci

Unpredictable. That's the only way to describe crabbing on the Chesapeake Bay. Like the tides that sustain them, annual crabbing harvests have been undulating in numbers since records have been kept.

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Back from the brink

We are living in exciting times for fisheries.

I know, I know. The jobs are not as easy to find; the boatyards are not as busy (or as plentiful); and the regulations can be daunting, to say the least.

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ATY Northeast

Queuing up for wooden boats; new 30-foot Calvin Beal hull

A year or so ago, things seemed a bit lean for Peter Kass and his crew at John's Bay Boat Co., in South Bristol, Maine. That was then. Now there's plenty of work. First off is a 42-footer that will be completed by the end of the summer. It's a pleasure boat and will be lifted aboard a freighter and shipped to its owner in Australia.

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Cool head in a hot spot

From U.S. Coast Guard reports

A shrimp boat captain and crewman were preparing for a 12-day trip for Key West jumbo pinks on Sept. 11, 2001, out of Stock Island, Fla. As they headed out on the 73-foot wooden shrimp boat, they heard a VHF warning for Tropical Storm Gabrielle. The skipper decided to take shelter and ride out the storm.

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National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

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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The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

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