National Fisherman

Brian Marder, of Marder Trawling on Hassey Street in New Bedford, said he cringed when he read the quote from a UMass student regarding the edibility of dogfish.

"I only know about these spe­cies because I go deep-sea fish­ing," said Riley Jones, a freshman medical laboratory science major at UMass Dartmouth, "but we never keep dogfish because we were told they're inedible. I wasn't even aware you could cook them."

Well, Jones sampled the dogfish at UMass on Tuesday, so now he knows: Indeed, you can cook them and you can eat and enjoy them.

The UMass taste test included three other species only marginally targeted by New Bedford groundfishermen: hake, pollock and redfish, all of which are plentiful and underfished in local waters.

The taste test is part of a push to find better choices for the beleaguered groundfishing fleet as their traditional catches such as cod and yellowtail flounder are regulated right out of their trawls.

The coordination among UMass, its food service vendor Chartwells, Plymouth-based Open Ocean Trading and local fishermen offers great potential: for more fish to be caught and sold, better prices for Chartwells and UMass, and fresher fish being eaten by UMass students here and across the state.

It seems like the perfect solution.

But it isn't.

Marder catches and sells dogfish — "99.999 percent" goes to overseas markets, he says — and would be happy to be selling more than .001 percent here.

Read the full story at the New Bedford Standard Times>>

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 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.

Read more...

More than a dozen higher education institutions and federal and local fishery management agencies and organizations in American Samoa, Guam, the Commonwealth of the Northern Mariana Islands and Hawaii have signed a memorandum of understanding aimed at building the capacity of the U.S. Pacific Island territories to manage their fisheries and fishery-related resources.

Read more...

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