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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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
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.
More than a dozen higher education institutions and federal and local fishery management agencies and organizations in American Samoa, Guam, the Commonwealth of the Northern Mariana Islands and Hawaii have signed a memorandum of understanding aimed at building the capacity of the U.S. Pacific Island territories to manage their fisheries and fishery-related resources.