National Fisherman

ROCKPORT, Maine — In the ocean off Rhode Island, fisherman Rodman Sykes has noticed far fewer cold-water species like lobster and more warm-water species like mahi-mahi and electric rays cruise by his boat in recent summers.
 
“There’s been an awful lot of changes,” he told a roomful of fishermen and policymakers Saturday during a seminar on climate change and ocean acidification at the Maine Fishermen’s Forum that was hosted by the Island Institute. “‘What’s that? Get the book!’ We’ve been getting the book an awful lot more in the last few years.”
 
That dispatch from the immediate south gives Maine fishermen such as Steve Train cause for concern. The major fishery in the Gulf of Maine is lobsters, but the Casco Bay lobsterman said that in his 38 years of setting traps, he’s noticed the water is getting warmer and things are shifting here, too. Lately, he’s seen lots of anomalous species like red hake, turbot, squid, black sea bass and Maryland blue crabs in Maine waters but fewer native species like shrimp and cod.
 
“Climate change is certainly affecting not just the fishing, but the way we’re managing the fishing,” Train said. “The quantity of lobsters being caught for years was always heavier to the westward, lower to the eastward. Now, it’s flip-flopped.”
 
Read the full story at Bangor Daily News>>

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

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



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As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

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