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.
 
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National Fisherman Live

National Fisherman Live: 12/16/14

In this episode, Bruce Buls, WorkBoat's technical editor, interviews Long Island lobsterman John Aldridge, who survived for 12 hours after falling overboard in the dead of night. Aldridge was the keynote speaker at the 2014 Pacific Marine Expo, which took place Nov. 19-21 in Seattle.

Inside the Industry

NOAA, in consultation with the Department of the Interior, has appointed 10 new members to the Marine Protected Areas Federal Advisory Committee. The 20-member committee is composed of individuals with diverse backgrounds and experience who advise the departments of commerce and the interior on ways to strengthen and connect the nation's MPA programs. The new members join the 10 continuing members appointed in 2012.

Read more...

Fishermen in Western Australia captured astonishing footage this week as a five-meter-long great white shark tried to steal their catch, ramming into the side of their boat.
 
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