National Fisherman

CHANCE — Among the oil cans, ailing rusty diesel engines and one beast of an air compressor in the workshop at Scott’s Cove Marina, mechanic Eldon “Chef Emeril” Willing creates culinary magic.
 
It is “arster day” at the marina that Willing and his uncle, Jack, own and operate.
 
Perhaps once a week, the two host a free, spontaneous luncheon for watermen and workers gathered at the marina. The recent menu featured single-fried oysters and Smith Island cake. He didn’t make the cake, but the oysters, those perfectly fried, light, crispy, crunchy, brown oysters, are making his impromptu tour de force soirées legendary.
 
Just hours before, in another room, Willing wore thick, black, shiny rubber gloves to shuck 3 pints of rough, dark-gray oysters, their shells covered with spats and barnacles. They are the Chesapeake Bay’s version of chicken eggs, putty-colored bivalve yolks nestled in thick, crusty shells.
 
“These oysters came right out of the (Tangier) Sound this morning, as fresh as you can get,” he said.
 
Read the full story at Daily Timers>>

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

Today Sen. Lisa Murkowski (R-AK) introduced legislation to extend a permanent exemption for incidental runoff from small commercial fishing boats.

Read more...

The National Working Waterfront Network is now accepting abstracts and session proposals for the next National Working Waterfronts & Waterways Symposium, taking place Nov. 16-19 in Tampa, Fla. The deadline is Tax Day, April 15.

Read more...
Try a FREE issue of National Fisherman

Fill out this order form, If you like the magazine, get the rest of the year for just $14.95 (12 issues in all). If not, simply write cancel on the bill, return it, and owe nothing.

First Name
Last Name
Address
Country
U.S. Canada Other

City
State/Province
Postal/ Zip Code
Email