LEWES — A new alternative bait product that will help reduce the number of horseshoe crabs harvested from the Delaware Bay was introduced late last month.
A team of University of Delaware researchers led by Dr. Nancy Targett, DuPont scientists, fisheries biologists, watermen and conservation groups were joined by Department of Natural Resources and Environmental Control's Secretary Collin O'Mara to make the announcement May 29 at UD's Hugh R. Sharp Campus in Lewes.
For years, commercial eel and whelk fishers have dealt with a dilemma: They know the best bait to attract eel and whelk, locally known as conch, is a female horseshoe crab. However, harvest limits are in place to protect the Delaware Bay's horseshoe crab population and the threatened migratory shorebirds that depend on their eggs as a food source. Commercial fishers have long worked within these limits, dividing each bait crab into pieces to bait multiple eel or whelk pots.
"Horseshoe crabs are an ecologically and economically important species in the Delaware Estuary, which hosts the largest concentrations of horseshoe crabs in the world," said Gov. Jack Markell. "This alternative bait is the result of a great partnership among academic researchers, scientists, government, a private corporation and the commercial fisheries industry. By working together, they have found a solution that has great economic and environmental benefits, both now and for the future of bait development."
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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.