National Fisherman

Genetically modified Atlantic salmon — known by critics as "Frankenfish" — may soon be available in your local grocer's seafood aisle. The Food and Drug Administration has given initial approval to the biotech developers of the salmon, clearing the last big hurdle before consumers can purchase the fish.

But consumers won't know if the salmon they're buying is genetically engineered or not — U.S. regulations don't require food made from a genetically modified organism (GMO) to be labeled. That fact, plus the impact the engineered salmon could have on wild salmon stocks, human health and the fishing industry, has critics raising a stink with the FDA, according to the Huffington Post.

The Atlantic salmon developed by Massachusetts-based AquaBounty was genetically modified using DNA material from a Chinook salmon and an eel-like species called an ocean pout. These genes cause the fish to grow twice as fast as wild salmon, according to the British newspaper The Telegraph, making production of the fish far more cost effective.

Read the full story at LiveScience>>

National Fisherman Live

National Fisherman Live: 10/7/14

In this episode, National Fisherman Publisher Jerry Fraser talks about the 1929 dragger Vandal.

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

NOAA and its fellow Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill have announced the signing of a formal Record of Decision to implement a gulf restoration plan. The 44 projects, totaling an estimated $627 million, will restore barrier islands, shorelines, dunes, underwater grasses and oyster beds.

Read more...

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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