Calculating discards, an essential component in the fishery management system, has evolved into a knot of absurdities which helps explain the poor quality of NOAA fisheries science, says David Goethel, a commercial fisherman and member of the New England Fishery Management Council.
Because only a fraction of the fishing trips are monitored for NOAA by private contractors, whose employees keep records of the number and weight of the fish discarded, their calculations are then extrapolated and applied universally no matter what fish are targeted and what fish are discarded.
Worse still, Goethel has written in a letter to top officials of the agency, it is a practical impossibility for these monitors to get true weights while a boat is rolling and pitching on the high seas. Yet, those projected weights work their way into the stock assessment system and bias the conclusions, distorting the findings about the profile of stocks and even their overall vitality, Goethel says.
In a technical letter to William Karp, director of the NOAA Science Center at Woods Hole, John Bullard, NOAA's Northeast regional administrator, and Rip Cunningham, chairman of the New England Fishery Management Council, Goethel analyzes the flaws in the incumbent system of attempting to determine discards which is anchored to the system of at sea monitors on a fraction of the commercial trips.
Read the full story at Gloucester Times>>
National Fisherman Live for Feb. 27, 2014
PORTSMOUTH, NH - The New Hampshire Fish and Lobster Festival, known locally as Fishtival, invites the community to Portsmouth's Prescott Park each September to honor, celebrate and rediscover the proud tradition of small-scale, local commercial groundfishing in New Hampshire and its valuable contribution to our local food system, local economy and local culture. Now, the mission continues with the announcement of small grants available from the proceeds of the 2013 event.
In this year's Alaska Symphony of Seafood new-product contest, a distinguished panel of judges, composed of industry chefs and experts, bestowed the grand prize on Tilgner's Specialized Smoked Seafood Products for their Ruby Red Ole World Scottish Style Cold Smoked Sockeye Salmon.Read more...