National Fisherman


Fish is better than pork and beef—not just for your body, but for the planet. That’s long been the thinking, anyway. But a new study has uncovered a hidden climate impact of the fishing industry—one that, ironically, will get worse as boats switch to cleaner fuels.

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A harbor seal pokes its mottled head out of the water, soulful eyes visible above a bristly mustache, before diving back down to snatch fish from the net being winched aboard the trawler.

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California wants a Washington state seafood company fined for the nearly two tons of dead Dungeness crabs it had to dump from a 17-ton haul: far more "dead loss" than can lawfully be taken even with a permit.

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One of the privileges of living in Southcentral Alaska is the proximity to Prince William Sound. At the heart of the Chugach National Forest, the Sound is a vast landscape of remote islands, ancient rainforest, wild salmon and towering glaciers and mountains. It is a recreational and ecological jewel and an economic engine for the region.

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In an effort to export more Alaska products into Southeast Asian markets, the Alaska Seafood Marketing Institute (ASMI) will be sending eight seafood industry members to the region to tour facilities and give demonstrations at the end of the month.

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When researchers head out this summer and fall to test gear to reduce bycatch in shrimp trawls, they will do so with an important partner.

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With no end in sight to the now 3-month delay in California’s commercial crab season, fishermen and other businesses reliant on the usually lucrative Dungeness catch got their first bit of good news Thursday.

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If you want to sell seafood to the Asian market, the China Fisheries and Seafood Expo in Qingdao is a must-attend.

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Louisiana catches about 1 billion pounds of seafood every year for commercial sale, and with the demand for local seafood at an all-time high, we rely on our nation's fishery management process to ensure sustainable fisheries. Louisiana restaurants rely on locally sourced, sustainably managed seafood. Close to 70 percent of seafood harvested off the Gulf Coast is landed in Louisiana. Chances are your delicious plate of red snapper is from one of our many locally run Gulf fisheries.

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Warming and acidifying ocean waters will negatively affect many fish and shellfish stocks in the Northeast in the coming years, a new study by the National Oceanic and Atmospheric Administration has found.

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Inside the Industry

The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.

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The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

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