National Fisherman

PORT SALERNO, Fla. - On a beautiful late afternoon, the commercial docks at Port Salerno are quiet. 
 
No big catches are being brought in on this day.
 
75 commercial fishing boats call this port, home.
 
Jim Knapp has been a commercial fisherman here 20 years, mostly fishing for king mackerel and Spanish mackerel.
 
Even though he does most of his fishing offshore, the Indian River Lagoon's toxic water still has an impact.
 
"All fishes will spend part of their lives in the bay or near shore," says Knapp.
 
1.3 million pounds of fish move through the docks annually. But months of freshwater discharges from Lake Okeechobee will likely cut that number this year.
 
"When this dirty water started coming in, the fish have moved. The larger boats have had to travel farther so their fuel costs are up," said Butch Olsen, the President of the Port Salerno Commercial Fishing Dock Authority.
 
When there's less fresh seafood coming out of the local waters, there's less fresh seafood to sell at local fish markets.
 
Basin Seafood owner Donald Plant says they normally sell a lot of blue crabs. But that local delicacy has been in short supply this summer because of the lake discharges.
 
"When they release that water it runs the crabs out of the rivers," said Plant.
 
Read the full story at WPTV>>

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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