National Fisherman

In May 2010, just at the moment NOAA put into operation a free trading commodity market for groundfishermen who were given an allocation and joined into a fishing cooperative, a perfect storm of constrictions began strangling the industry.

Hard catch limits and penalties merged with deadline-driven rebuilding requirements came into being just as science-based assessments of the stocks led to government decisions to constrict the availability of the commodity, all sending the industry spiraling into a crisis that many in industry, including Gloucester’s Vito Giacalone, saw coming.

As policy director of the Gloucester-based Northeast Seafood Coalition, the region’s largest industry group, Giacalone and other members of his organization had read the converging vectors of regulation and prepared as well as possible by establishing 13 sectors — the fishing cooperatives that aggregated fishermen largely by port, gear type and boat size — and digging in to make the best of the awful circumstances.

Now, with the crisis unfolding, with NOAA certain to mandate even more extreme constrictions in the harvesting of fish stocks next year, and with harvesters struggling to hang on by leasing out their allocation to bigger operators, the coalition has recommended against a corrective initiative — a move favored by many fishermen, non-government organizations and NOAA’s Gloucester-based Northeast regional administrator, John Bullard.

Read the full story at the Gloucester Times>>

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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