National Fisherman


It took something terrible to turn Santa Barbara business advocates onto the idea of doing some good for the local commercial fishing industry.

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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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Page 82 of 487

Inside the Industry

The New England Fishery Management Council recently elected Dr. John F. Quinn of Massachusetts and E. F. “Terry” Stockwell III of Maine to serve respectively as chairman and vice chairman in the year ahead. The two have led the Council since 2014 but reversed roles this year. 

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Vigor will debut an affordable 142-foot freezer longliner designed specifically for North Pacific fishing at the 2016 Pacific Marine Expo in Seattle.

 

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