National Fisherman

Boston — While the Bay State fishing fleet’s haul of cod has dropped precipitously, the waters now teem with others species that had not been present in such previously cool waters and several that are not common on American menus.
 
“The biomass is growing, but it’s not necessarily the most marketable fish,” Laura Foley Ramsden, a member of the New England Fishery Management Council and owner of M.F. Foley Fish Company, told the News Service. She said, “The biomass of species has actually grown since the Sustainable Fisheries Act was enacted. I should be clear, though, because there are certainly people that are hurting, lifelong fishermen that are unable to afford fishing.”
 
Meanwhile, scientists are developing a new method for measuring fish populations, similar to the photographs used to calculate the number of scallops on Georges Bank, which might one day replace the current system of dragging a net and counting the species that are hauled up by it.
 
“Now we’re applying specially designed cameras that takes stereo images of these fish, measures them and enumerates them with infrared lasers. So we’re going to drag nets but not catch any fish. We’ll be imaging them, and doing something very similar as we do with the sea scallop survey,” said Paul Diodati, director of the state Division of Marine Fisheries and an NEFMC member, speaking at last week’s Gaming Commission meeting.
 
Read the full story at Wicked Local Gloucester>>

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.

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