National Fisherman

CORVALLIS – Handling frozen fish caused nearly half of all injuries aboard commercial freezer-trawlers and about a quarter of the injuries on freezer-longliner vessels operating off the coast of Alaska, new research from Oregon State University shows.
 
Many of those injuries and others aboard the two types of vessels could be prevented with the right interventions, and the research methods used in the study could help identify and reduce injuries and fatalities in other types of commercial fishing, said researcher Devin Lucas. His findings were published in the “American Journal of Industrial Medicine.”
 
“We’ve drilled down to such a detailed level in the injury data that we can actually address specific hazards and develop prevention strategies,” said Lucas, who recently received his Ph.D. in public health from OSU’s College of Public Health and Human Sciences and works for the National Institute for Occupational Safety and Health (NIOSH) in the Alaska Pacific office.
 
Read the full story at Corvallis Gazette-Times>>

National Fisherman Live

National Fisherman Live: 10/21/14

In this episode:

North Pacific Council adjusts observer program
Fishermen: bluefin fishing best in 10 years
Catch limit raised for Bristol Bay red king crab
Canadian fishermen fight over lobster size rules
River conference addresses Dead Zone cleanup

National Fisherman Live: 10/7/14

In this episode, National Fisherman Publisher Jerry Fraser talks about the 1929 dragger Vandal.

 

Inside the Industry

NOAA and its fellow Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill have announced the signing of a formal Record of Decision to implement a gulf restoration plan. The 44 projects, totaling an estimated $627 million, will restore barrier islands, shorelines, dunes, underwater grasses and oyster beds.

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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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