National Fisherman

Two years ago, you could pretty much bank on it: Leave the dock at 5:30 or 6 a.m. and be back by 9 with a bushel or so of scrappy male crabs. Then it was just a matter of hooking up the cooker, herding the crabs into the steamer and sitting back for the 25 minutes or so it takes to turn them red and scrumptious.

In the evening it was crabs for six or eight or however many you could gather, followed by a picking session that left you with a pound or two of flaky white meat for crabcakes. That was the norm, from June to September, as it had been for the decade or more since I took up crabbing and for a century before that. Sometimes it was more than a bushel, sometimes less, but always there was a proper mess for supper if you took the trouble to go out.

Last year the bottom fell out. No one is quite sure why, but after an initial run in June, the crabs went scarce. It was eerie, because even in mediocre crabbing years, you catch a lot of little throwbacks, and in the fall there were always many females, which recreational crabbers are required to toss back for conservation. (Commercial crabbers, for inscrutable reasons, are allowed to keep females.)

Read the full story at Post and Courier>>

Want to read more about Chesapeake blue crabs? Click here...

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



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As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

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