Written by Leslie Taylor
FRIENDSHIP, Maine — Imagine Cape Cod without cod. Maine without lobster. The region's famous rocky beaches invisible, obscured by constant high waters.
It's already starting to happen. The culprit is the warming seas — and in particular the Gulf of Maine, whose waters are heating up faster than 99 percent of the world's oceans, scientists say.
Long-established species of commercial fish, like cod, herring and northern shrimp, are departing for colder waters. Black sea bass, blue crabs and new species of squid — all highly unusual for the Gulf — are turning up in fishermen's nets.
The Gulf of Maine's warming reflects broader trends around the North Atlantic. But the statistic — accepted by scientists at the National Oceanic and Atmospheric Administration — underscores particular fears about the Gulf's unique ecosystem and the lucrative fishing industries it supports for three U.S. states and two Canadian provinces.
Read the full story at the Boston Herald>>
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NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.
The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.Read more...
Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.
Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.Read more...