NEW BEDFORD — Myron Marder was a scalloper before shellfish was the city's biggest industry.
Friends of Marder, who died Dec. 24 at the age of 91, remember how the accountant turned fleet owner helped jump-start the industry in the 1960s.
"He was really one of the founders of the scalloping industry in New Bedford," Robert Mitchell, of R.A. Mitchell, said Thursday. Mitchell said both he and his father have been friends with Marder since the 1950s.
Marder got his start in the fishing industry when he opened an accounting office on the New Bedford waterfront in 1946 after serving in the Army during World War II.
Read the full story at Standard-Times>>
NEW BEDFORD — To say that Richard Canastra didn't quite believe an upbeat NOAA report on the state of the Northeast groundfish industry is to understate it.
"It's a crock," said Canastra, who co-owns the BASE seafood display auction. Only a few days ago he was telling regulators that this year might be the fleet's "last hurrah."
The National Oceanic and Atmospheric Administration painted a sunny picture in a Dec. 26 report, saying that even with a smaller fleet, the catch was up, profits were up and total catch was up.
Canastra replied: "The headline looks great but when you look at it it's just like the science. Everything NOAA does they try to cover up."
Read the full story at Standard-Times>>
CHARLESTON -- The opening price for Oregon Dungeness crab is finally set.
Fishermen and processors agreed Wednesday night to open at $2.30 per pound for the first 24 hours of the season, which is scheduled to begin Monday.
The agreement comes after a month of delays.
'It seems like it is always a last-minute deal with these crab, whether we go through formal negotiations or we strike," said Rex Leach, the president of the Coos Umpqua Crabbing Association. 'There's no reason to go settle a price when our crab aren't ready."
Read the full story at The World Link>>
Republican Sens. John McCain and Tom Coburn have signaled an effort to strip from a $60.4 billion Hurricane Sandy disaster relief bill today the $150 million targeted for fisheries disaster funding — the bulk of which would go to the five coastal New England states and New York whose fishermen work the Atlantic for groundfish.
The Northeast fishing industry, including groundfishermen working out of Gloucester, was recognized as an economic "disaster" in September by the acting secretary of Commerce, based on stock and economic assessments and projected draconian catch limits for 2013. But the Commerce disaster declaration did not come backed by any emergency funding, so federal lawmakers worked to add fisheries disaster money onto the Sandy emergency aid bill.
The Sandy relief bill and its amendments — including coverage for fisheries disasters — draws toward the nation's center stage a struggle for survival by the groundfishermen of the Northeast, centered around Gloucester and New Bedford.
Read the full story at Gloucester Times>>
BEAUFORT — Third generation boatbuilder Jamie Chadwick pointed to a photo lying on the desk in front of him. The photo, taken Dec. 15, showed 10 older men standing in front of a huge, wooden shrimp trawler frame.
"To me, that's what this is about," he said. "They paved the way."
Those men — most at or approaching their 80s — share one thing in common: A lifetime spent designing and handcrafting wooden boats — humble, working vessels that helped watermen bring the oceans bounty to these shores. Those 10 men represent the last of the old guard; the final few traditional Down East wooden boatbuilders.
Read the full story at News-Times>>
Recollecting the beginnings of this column, it's been rewarding to describe different aspects of this fishing community. I think it is imperative that although we are in different times since its origin, more than 400 years ago, we must ensure the industry remains and continues in the heritage it has provided and for the future contributions it will make. While the color of its threads might have faded in these hard times, it can't be unwoven from the fabric of our Seacoast and the many individuals who have contributed to its existence.
In my time, I can recollect a long list of names with embellished stories of the past and continue to the present with colorful individuals of today that are creating another contemporary chapter. All said and done, while their lives are consumed in the activities of their profession, their thoughts and perspectives outside of this realm are uniquely valid and on target with issues that we all face. Many tenured individuals of the fishing community could be placed into different professions and hit the ground running with return to logic and simplicity that has been overcome with today's complexities.
What is worrisome is that while the tenured fishermen are excellent mentors, the lack of youth entering the business is noticeable and the knowledge that is not being passed on has possibilities of being lost. Nothing replaces hands-on experience and acquired wisdom when dealing with any profession, but even more so with this subject because when things go wrong, it can happen fast before any help might come to aid.
Read the full story at Seacoast Online>>
FALMOUTH, Mass. (AP) — A new federal report indicates a smaller Northeast fleet caught more fish and made more money in the 2011 fishing year than the year before.
The report by the National Oceanic and Atmospheric Administration was released Wednesday. It said the number of vessels fell from 890 to 805 in the 2011 fishing year, which ended April 30, 2012.
Read the full story at SeacoastOnline>>
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>>
Sitka-based Silver Bay Seafoods has acquired property in Bristol Bay for a new processing operation there. The company plans to sell shares in the operation to raise the USD 25 million (EUR 18.8 million) needed for construction. Beginning in 2014, Silver Bay hopes to process large portions of the Bristol Bay driftnet salmon fishery, and the Togiak sac-roe herring fishery.
The first announcement that Silver Bay Seafood's was planning to open a processing facility in Bristol Bay came in late November on the Deckboss blog run by veteran Alaska journalist Wesley Loy. The company has purchased 8-acres of industrial zoned property on the Naknek River adjacent to the Leader Creek Seafood's facility, and plans to construct a high-volume processing plant on that land that will have the daily capacity to process and freeze 2.4 million pounds of salmon and 900 tons of herring.
To pay for construction of the plant Silver Bay Seafoods is offering to sell ownership interest for USD 25,000 (EUR 18,833) for each one-tenth of one percent of the new company called "Silver Bay Seafood's-Naknek LLC."
Read the full story at Seafood Source>>
PORTLAND - Togue Brawn is on a mission -- a mission to get you to eat more fresh Maine sea scallops.
Sea scallops are so delicious, Brawn and other scallop experts say, that fishermen always claim they are best eaten raw, right on the boat.
"When you have a really, really fresh scallop, it has an ocean flavor," Brawn said. "When it's raw, it has a really good texture, and it doesn't have a fishy flavor at all. Scallops in general, relative to other seafood, are mild, but Maine scallops particularly are very mild. It's almost a shame to cook them because they're so good raw."
Read the full story at Portland Press Herald>>
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The Alaska Seafood Marketing Institute (ASMI) is delighted to announce Sara Squarstoff as the winner of the “Show Us Your Alaska Seafood” Instagram Contest.Read more...