The Gulf of Mexico Fishery Management Council will convene its Red Snapper Advisory Panel Wednesday, July 30, 2014, from 8:30 a.m. to 5:00 p.m. at the council office — 2203 N. Lois Avenue, Suite 1100, in Tampa, Fla.
The panel will review stakeholder feedback received through the Mississippi Recreational Summit held in April, and from the recent Louisiana Recreational Fishing Survey. Both the summit and the survey were designed to get input from recreational anglers about Gulf of Mexico red snapper management.
The panel will also discuss red snapper accountability measure alternatives, which have been removed from Amendment 28 - Red Snapper Allocation, and will be considered as a separate framework action, as well as review and discuss Reef Fish Amendment 40 - Recreational Red Snapper Sector Separation.
Amendment 40 considers dividing the recreational sector into two distinct components, resulting in a private angling component and a federal for-hire component. Red snapper resources would then be allocated between these components.
Finally, the panel will review new state data collection programs and receive an update on the Gulf of Mexico Headboat Collaborative Pilot Program.
Red Snapper Advisory Panel members were also invited to participate, in a nonvoting capacity, in the Reef Fish Advisory Panel meeting scheduled for Tuesday, July 29, 2014, also at the council office.
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
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.
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.