Written by Hakai Magazine
If you want to work in Mark MacLachlan’s lab, it helps to have a taste for seafood. The chemist, who works at the University of British Columbia in Vancouver, is working on turning the discarded shells of shrimp, crabs, and lobsters into advanced materials that could be used in batteries, plastics, or even for growing new organs. And it is up to his students to provide a steady supply of carcasses.
Written by Seattle Times
Wild herring is an incredible seafood resource: abundant, affordable, sustainable, healthy and super-tasty. Why aren’t we eating more of it? Lexi (she just goes by that) of the Old Ballard Liquor Co. started Northwest Herring Week last year to try to make this little fish a bigger deal.
Written by Gloucester Daily Times
Gloucester’s fishing industry knows all too well about the complexity of our oceans. Through my years of working with groups like the commercial striped bass fishermen and the Massachusetts Lobstermen’s Association, I have seen our fishermen adapt to the highs and lows that come with fishing these seas. That complexity has multiplied as new demands are placed on our ocean and coastal areas. From wind power to aquaculture, there are more and more people making a living off our waters.
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The National Fish and Wildlife Foundation announced last week the sixth round of grant awards from its Fisheries Innovation Fund, a program launched in 2010 to foster innovations that support sustainable fisheries in the United States.
The goal of the Fisheries Innovation Fund is to sustain fishermen and fishing communities while simultaneously rebuilding fish stocks.Read more...
Alaskan Leader Fisheries will give Inmarsat’s new high-speed broadband maritime communications service, Fleet Xpress, a try on the 150-foot longline cod catcher/processor Alaskan Leader.