National Fisherman

BOSTON - A mystery of sorts threatens to stunt Massachusetts' small but growing oyster industry after illnesses linked to bacterial contamination forced the state to shut down beds for the first time ever.
 
The culprit is the Vibrio parahaemolyticus bacterium, which has occurred in state waters since the 1960s. Theories abound about the recent increase in illnesses linked to Massachusetts -- but those are only theories.
 
"Honestly, I'm confused by the whole thing," said Don Merry, an oyster grower from Duxbury, where oyster beds have been closed.
 
Average monthly daytime water temperatures in the region rarely approach the 81 degrees believed to be the threshold that triggers dangerous Vibrio growth. Rising average water temperatures locally, while not reaching that threshold, could be causing environmental changes that cause strains of Vibrio to thrive, said Suzanne Condon, associate commissioner of the Department of Health.
 
In addition, virulent Vibrio strains that aren't as temperature-sensitive may have been carried from overseas in ships' ballast water in the past decade, said the state's chief shellfish biologist, Michael Hickey.
 
Read the full story at Portland Press herald>>

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

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



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As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

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