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>>

Inside the Industry

The following was released by the Maine Department of Marine Resources on Jan. 22:

The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.

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Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.

Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.

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