National Fisherman

As the weather warms, shrimp will soon be offered for sale out of the backs of pickup trucks along U.S. 278. Tourists and locals alike will be tempted to pull over and pick up a few pounds of what they believe to be a fresh, local delight.
 
Similar seafood temptations will be offered on restaurant menus and in grocery store display cases.
 
But consumers should be careful. There's no guarantee that the seafood is fresh or that it came from within the United States, much less the S.C. coast -- no matter what the label reads or the server claims.
 
Inferior, imported seafood is being mislabeled and sold across the country. Last year, the conservation group Oceana reported that 33 percent of the more than 1,200 seafood samples it purchased and tested nationwide were mislabeled. For example, only seven of the 120 samples of fish purported to be red snapper really were red snapper. Another investigation by The Boston Globe in the Boston metro area yielded similar results.
 
Read the full story at The Island Packet>>

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.

Read more...

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.

Read more...

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