National Fisherman

Mixing outrage and pleas of financial hardship, commercial fishermen and charter captains packed a Marathon meeting Monday to forcefully argue against proposals for new no-take zones throughout the Florida Keys National Marine Sanctuary.

"You're strangling us, slowly but surely strangling us," said Bill Harbaugh, an Upper Keys charter captain.

"This is a declaration of war against fishermen ... a vast overreach," said Upper Keys commercial fisherman Carlos Jimenez.

Taking the brunt of the collective anger from more than 100 opponents were volunteer members of the Ecosystem Protection working group, preparing a set of revised zoning maps to submit to the full Sanctuary Advisory Council.

After hours of public comment, the working group abandoned plans to vote Monday on recommendations for a network of new ecological reserves and preservation areas ranging from the Dry Tortugas to Carysfort Reef off North Key Largo.

"Everybody just now is getting wind of this," said Ernie Piton, president of the Florida Keys Commercial Fishermen's Association and a member of the working group. "There's no way we're getting through this today. It's not possible."

"The whole thing's a meltdown," said Joe Weatherby, a diving representative on the working group.

Read the full story at Keys Net>>

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.

Read more...

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