National Fisherman

WASHINGTON, D.C. – Senator Lisa Murkowski today questioned Acting Commerce Secretary Rebecca Blank on several critical ocean policies facing Alaskan coastal communities during a Commerce, Justice, and Science (CJS) Appropriations Subcommittee hearing, and was informed that NOAA’s national marine debris removal program is being increased twenty percent, mostly to deal with tsunami debris.

Among the topics raised in a rapid-fire question and answer period were: tsunami marine debris relief; issues surrounding the North Pacific Groundfish Observer Program and an update on the controversial coastal and marine spatial planning program.

In her questioning, Senator Murkowski pressed Secretary Blank on how NOAA planned to respond to incoming tsunami marine debris floating west to the United States. “An estimated 1.5 million tons of debris is floating out there in the ocean,” said Senator Murkowski. “We’ve seen it come up on the shores in Hawaii, out in Oregon, in Alaska, and we know it will still come our way years after the fact.” Secretary Blank indicated the Commerce Department is working to provide increased funding levels to deal with future marine debris in impacted states, bumping up its funding from $5 million to $6 million in FY14.

Read the full story at Alaska Business Monthly>>

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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