National Fisherman

TOPPING, Va. – When Travis and Ryan Croxton first went to New York City in 2004 to market their homegrown oysters, one of the few seafood places they had heard of was Le Bernardin, so naturally they just showed up with a cooler at the kitchen door.
“We really Forrest Gumped it,” said Travis, 39. “We had no idea what we were doing.”
Chesapeake oysters were so rare then that the chefs wanted to try them on the spot. But neither Croxton, both of whom had master’s degrees, knew how to shuck an oyster. “Finally the chef took it out of my hands and did it himself,” Travis said.
Oysters had almost disappeared from the Chesapeake Bay when the Croxtons, first cousins and co-owners of the Rappahannock Oyster Co., graduated from college. And after decades of bad news about pollution, silt, disease and overfishing in the bay, many locals wouldn’t eat them raw. “A whole generation of Virginians grew up without virginicas,” said Peter Woods, the chef at Merroir, the Croxtons’ oyster bar here, where the Rappahannock River empties into the bay. “For oyster roasts, oyster stuffing, all these traditions, you just couldn’t get your hands on them.”
Read the full story at Buffalo News>>

Inside the Industry

NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.

The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.


Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.

Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.

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