National Fisherman

Maine lobster is sweet, it’s sustainable and it’s harvested from Maine’s pristine waters and rocky shores by a close-knit community of fishermen who have worked hard to protect the resource.
Those are some of the messages that the Maine Lobster Marketing Collaborative is hoping to convey as the group ramps up efforts to increase global appetite for lobster with harvests reaching record levels in recent years, causing prices to sag.
The message is already being heard. On the Fourth of July, lobster provided by the collaborative will be made into Maine lobster rolls and grilled lobster tail skewers by award-winning Boston chef and restaurateur Barbara Lynch for 1,200 guests at the U.S. Embassy in Japan.
Read the full story at Portland Press Herald>>

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Inside the Industry

NMFS recently released a draft action plan for fish discard and release mortality science, creating a list of actions that they hope can better inform fisheries.

We know that fishermen have to deal with bycatch by discarding or releasing unwanted catch overboard, but there is a data gap regarding how those fish survive.


A new study has identified a set of features common to all ocean ecosystems that provide a visual diagnosis of the health of the underwater environment coastal communities rely on.

Together, the features detail cumulative effects of threats -- such as overfishing, pollution, and invasive species,  allowing responders to act faster to increase ocean resiliency and sustainability.

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