In 1982 a Chinese aquaculture scientist named Fusui Zhang journeyed to Martha’s Vineyard in search of scallops. The New England bay scallop had recently been domesticated, and Dr. Zhang thought the Vineyard-grown shellfish might do well in China. After a visit to Lagoon Pond in Tisbury, he boxed up 120 scallops and spirited them away to his lab in Qingdao. During the journey 94 died. But 26 thrived. Thanks to them, today China now grows millions of dollars of New England bay scallops, a significant portion of which are exported back to the United States.
Finding a ship that doesn’t want to be found is almost impossible on Russia’s Sea of Okhotsk, 600 million square miles of icy water north of Japan, and the Iskander was doing its best to remain hidden. The rusting hull of the 180-foot ship bore no name, and its transmitters had been disabled. In the right light, it might have disappeared into the low-hanging clouds that often blanket the waters off Russia’s east coast. But it didn’t.
Like many of you, I was born and raised in Louisiana. And when you grow up in such a beautiful state, you develop an innate appreciation for Louisiana's abundant natural resources. That appreciation takes many forms — from a love of fishing to a sense of obligation to conserve our state's resources. We all share a responsibility to conserve these resources but also to protect our public access to them. And when it comes to fishing in the Gulf, there needs to be a mutual respect between the recreational anglers and commercial fishermen.
Uncertainty captures the mood as fishermen and processors await the world's biggest sockeye salmon run at Bristol Bay. In fact, it's being called the riskiest season in recent memory in the 2014 Sockeye Market Analysis, a biannual report done by the McDowell Group for the fishermen-run Bristol Bay Regional Seafood Development Association.
CAPE MAY — Fisherman Steve Clark, helping the National Oceanic and Atmopsheric Administration (NOAA) tag sharks as part of the Apex Predator Program, got more than he bargained for Saturday, according to NBC Philadelphia.
CHESAPEAKE, Va. (WAVY) — The heat makes it’s hard to remember just how cold our winter was. But there’s a constant reminder for Virginia’s watermen that’s affecting their wallets, too.
Blue crabs are big business along the Chesapeake Bay during the summer months. They’re a Virginia tradition — steamed, deviled, or battered up and fried, blue crabs are in high demand for miles around. But this year, they’re in short supply.
The Gulf of Mexico Fishery Management Council will convene its Red Snapper Advisory Panel Wednesday, July 30, 2014, from 8:30 a.m. to 5:00 p.m. at the council office — 2203 N. Lois Avenue, Suite 1100, in Tampa, Fla.
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