National Fisherman

MORRO BAY, Calif. — Anyone seeking to learn about the fishing heritage of this port city, named for the huge rock that dominates its harbor, need only amble over to the “Liar’s Bench,” a sitting area along the Embarcadero for fishermen prone to telling tall tales. Or one could visit the Morro Bay Hookers, a thriving fraternity of fish-baiters who skewer anchovies and sardines onto hooks for a living, some 400 hooks per line.
 
Although this city of 10,370 has become a haven for retirees and tourists, commercial fishing remains Morro Bay’s symbolic heart and a mainstay of its economy. Ever since the commercial fishery was declared a federal economic disaster in 2000, fishermen in this coastal community of lazuline waters midway between Los Angeles and San Francisco have fought to hang on to their historic livelihood.
 
Faced with increased competition from corporate fish processors in bigger ports, fishermen here have joined forces with scientists and civic leaders to determine their own fate. In June, Morro Bay became the first community on the West Coast to do what their brethren in Cape Cod have already done: set up a community quota fund meant to give small-scale fishermen more equal footing with big-time operators.
 
Read the full story at the New York Times>>
 
Want to read more about Morro Bay? Click here...

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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