National Fisherman

A group of Galveston area commercial and sports fishermen have filed the first lawsuit over Saturday’s oil spill in the Houston Ship Channel.
 
On March 22, a collision occurred between a barge being pushed by the M/V Miss Susan and the 585-foot bulk carrier, M/V Summer Wind. As a result of the collision, the barge’s hull and tank were breached resulting in a large spill of marine fuel oil (also known as special bunker). The barge also sank to the bottom of the channel and lies partially submerged.
 
“At the time of this filing, it is unknown how much of the 924,000 gallons being carried by the barge was released into Galveston Bay, but the spill was very large and has had a wide and devastating effect on Galveston Bay, the Gulf of Mexico, and the people who use and depend on it,” the complaint states.
 
Sean O’Rourke of Simon-O-Rourke Law Firm PC in Houston is representing the plaintiffs.
 
The plaintiffs are businesses and individuals who rely on the natural resources found in and around Galveston Bay and the Gulf of Mexico, including its fish, shellfish, oysters, and other aquatic life for their livelihood and/or have property damage associated the collision and subsequent discharge of marine fuel oil into the surrounding water.
 
Read the full story at the Southeast Texas Record>>

National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

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The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

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