National Fisherman


Did you ever wonder if a restaurant's crabcake was made with Maryland crab or some foreign import? Or if that was really red snapper you bought, or an impostor?
 
 
A bill introduced Wednesday in Annapolis would make it illegal for restaurants or markets to mislabel the seafood they sell, and moreover would require them to specify where their crabmeat came from.
 
"If I go to a restaurant and order a 'Maryland-style' crabcake, I'd like to know if it's made with Venezuelan crabmeat," said Del. Eric G. Luedtke, the bill's sponsor.
 
Luedtke, a Montgomery County Democrat, said investigations have found a significant share of seafood sold in restaurants is mislabeled. Such bait-and-switch winds up costing consumers more, he said, and sometimes can even have health consequences.
 
Read the full story at Baltimore Sun>>

Inside the Industry

Ray Hilborn, a UW professor of aquatic and fishery sciences, recently received the 2016 International Fisheries Science Prize at the World Fisheries Congress in Busan, South Korea.

The award is given to Hilborn by the World Council of Fisheries Societies’ International Fisheries Science Prize Committee in recognition of his 40-year career of “highly diversified research and publication in support of global fisheries science and conservation.”

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Legislators from Connecticut and Massachusetts complained about the current “out-of-date allocation formula” in black sea bass, summer flounder and scup fisheries in a letter to the U.S. Department of Commerce earlier this week.

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