National Fisherman


ELLSWORTH, Maine — Got lobster?
 
Open up your fridge right now, and the answer most probably is “no.” According to many involved in Maine’s premiere fishery, that always will be the case for the vast majority of consumers — and that’s the way it should be.
 
Lobster will never be as ubiquitous as bacon or burgers, which is why industry officials say the tasty crustacean is expected to retain its reputation as a specialty or luxury food, even if it is starting to turn up in places that don’t have ocean views or white linen tablecloths.
 
Changes in the lobster market were featured this week in a Wall Street Journal article,“A Lobster in Every Pot,” which pointed out that lobster landings have been on the rise and prices have been decreasing. The article indicates that this is why lobster has started to appear on menus at Quiznos and Golden Corral and in frozen food sections of Whole Foods and Walmart.
 
But don’t expect anytime soon to hear commercial jingles that try to get moms to buy lobster tails instead of hot dogs for their kids. Lobster marketing officials in Maine intend to keep their sights set higher up the culinary food chain.
 
Read the full story at Bangor Daily News>>

Inside the Industry

The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.

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The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

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