The end of stone-crab season this week may be barely noticed by the Florida Keys commercial fleet.
With costs of making a trip to pull traps often higher than the value of claws harvested, many Monroe County stone-crabbers gave up on the poor season months ago.
The seven-month season, which ended Wednesday, was only weeks old when Gary Graves of Marathon's Keys Fisheries described a harvest "as bad as I can remember during my 45 years in the business.... It's just bleak."
It never improved, Rick Hill of Key Largo Fisheries said Tuesday. Fishermen count on cold weather to lure stone crabs into traps, Hill said.
"But we never had a winter," he said. "It went from fall to summer. The first cold front didn't hit until March."
For unknown reasons, it has been a banner season for octopus, a predator of stone crabs in the Keys and all along the state's Gulf of Mexico coast.
"When the octopus season went ballistic, the crabs either got attacked or dug themselves in," Hill said.
Last season, Monroe County produced about 1.1 million pounds of legal-size claws, accounting for a large portion of Florida's total 2.67 million-pound harvest worth an estimated $23.6 million to the commercial fleet. Harvest numbers were largely similar in 2011. Final numbers for the season ending today will not be known for several weeks.
Read the full story at the Miami Herald>>
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.