National Fisherman


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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For those in the lobster industry, any sign of a return to the conditions of 2012 is cause for high anxiety.

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Most of the fish we eat in the U.S. comes from other countries. Fishermen in Louisiana have long sought to displace some of those imports but the industry has faced challenges like hurricanes and the 2010 BP oil spill.

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PORTLAND, ME—Last October, the National Marine Fisheries Service (NMFS) drastically constrained the ability of midwater trawlers to fish for herring in offshore waters for a period of more than six months, because the herring fleet had bumped up against its quota for the incidental catch of Georges Bank haddock.

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Scallop and salmon are among the species of fish most vulnerable to the warming of ocean waters due to climate change, according to new research.

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Washington – Connecticut’s lawmakers and state officials are trying to derail a bill would take about 150 square miles of Long Island Sound waters from federal government control and give that authority to New York and Rhode Island, a move that could hurt the state's fishing industry.

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Fishermen and fishing stakeholders say the darkness that has descended on the Northeast groundfish fishery over the past three years is only going to grow deeper in 2016, with some fishing stakeholders envisioning the final collapse of the small-boat industry due to slashed quotas for species they believe are abundant.

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The tragic loss of three commercial fishermen has given unexpected vitality to a new organization of fishermen’s families.

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America's commercial fishermen provide the public with some of the world's best seafood: Alaska salmon and halibut, Maine lobster, Gulf red snapper, New England cod - names that make your mouth water. These are the fishermen who support our coastal economies and contribute to our food security, and continue to do so in the face of a growing number of challenges.

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Page 72 of 476

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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