National Fisherman

HARTFORD -- In the wake of five reported illnesses, the state agriculture department has shut 22 shellfish beds in Norwalk and Westport and instituted a so far voluntary recall of oysters and clams harvested since July 3.

The culprit is Vibrio parahaemolyticus, naturally occurring bacteria that is generally seen more on the west coast. It does, however, thrive in warmer water, and the underlying question is whether water temperatures this summer are responsible for the outbreak and if they are, whether climate change is poised to make things worse.

"It's a question that needs to be looked at," said Kristin Derosia-Banick, an environmental analyst with the department's bureau of aquaculture. "We just don't know."

Last summer, when water temperatures ran warmer than usual due to the unseasonably warm winter before, there was one reported case of Vibrio parahaemolyticus in Connecticut, though an outbreak (more than one case) occurred in Oyster Bay on Long Island's north shore.

The bacteria is in the same family as cholera, causing diarrhea, stomach cramps, nausea, vomiting, headache, fever, and chills that are usually non life-threatening except in those with compromised immune systems.

Read the full story at The Hour>>

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.

The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.

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Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.

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