National Fisherman

GRANTS PASS, Ore. (AP) — Federal fisheries managers for the West Coast are poised for a major change in the way they make sure that plenty of fish remain in the sea.

The Pacific Fishery Management Council is meeting in Portland this week. On Tuesday, it's expected to adopt a new ecosystem management approach to managing the catch off Oregon, Washington and California.

That means that when making decisions on sport and commercial fishing seasons, quotas and fishing methods, the council will take into account factors such as habitat, and the impacts on other marine species that may depend on another species for food or be a source of food for others.

The Fisheries Ecosystem Plan is nonbinding, but conservation groups are enthusiastic, especially about a key provision to consider future protections for forage fish that aren't already targeted by a fishery. Forage fish are the little fish that the big fish depend on for food. Forage fish that would otherwise be eaten by larger fish, such as tuna and salmon, are caught for bait, food for farm-raised fish, and fertilizer.

"It's the beginning of a paradigm shift in fisheries management," said Paul Shively, a campaign manager for Pew Charitable Trusts. "We've always managed our oceans on a species-by-species level. By developing an ecosystem plan we begin to look at how everything is connected in the ocean."

Read the full story at the Kitsap Sun>>

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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