National Fisherman

NEW BEDFORD — Tentative results from the second experimental yellowtail flounder survey strongly suggest that the fish are far more plentiful than most scientists believe.
 
Dr. Kevin Stokesbury of the UMass School for Marine Science and Technology said that the eight trawls counted so far from the trip indicate plentiful yellowtail on Georges Bank, which is something that scallopers have contended for years.
 
Stokesbury made his comments during a presentation about SMAST to the newly reorganized Massachusetts Marine Fisheries Institute, which met this week in New Bedford. The institute is intended to combine the state and the university, along with the industry, to develop new science around fisheries.
 
Stokesbury's team, financed by donations of equipment, boat and food and by part of a $425,000 state grant, returned from an eight-day expedition on Wednesday. The goal was to use experimental videos and advanced net design to count fish.
 
Yellowtail are of particular interest since they are a "choke species" with very low quotas. Since scallops and yellowtail share the bottom, scallopers would incidentally catch their quota of yellowtail far before catching their scallop quotas, and they would be required to stop fishing.
 
Read the full story at Standard-Times>>

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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