National Fisherman

Seafood 101 is a public education program dedicated to teaching families about sourcing, cooking and eating healthy and sustainable seafood.

What does it mean for the commercial fishing industry?

Seafood 101 began with NOAA and evolved into an industry-supported program that helps to educate the public about U.S. fisheries. It's a marketing tool, as well.

The program, which launched in the Pacific Northwest and is in the development stages for other regions, is sponsored through a partnership between business, industry associations and government.

This year marks the second annual Seafood 101 program. The 2014 progam celebrates the Centennial of the Port of Seattle’s Fishermen’s Terminal and kicks off with the Fishermen’s Fall Festival on Oct. 4. Events continue during National Seafood Month in October, and will culminate with Pacific Marine Expo, Nov. 19-21.

To learn more, please visit the Pacific Northwest Seafood 101 website.

seafood101 

Do you often find yourself educating your friends, neighbors and customers about wild fish, how it's caught, how to find it, how to cook it and why it's so good to eat? Use the resources compiled at Seafood 101 as a tool to help spread the message about the sustainable and wild American fisheries. Or better yet, just send your customers to the site. They'll find recipes, cooking tips, nutritional information, local seafood cooking demonstrations and much more.

09.30.14 seafood101logos

From the editors of
National Fisherman

Recipes

Here are a few of our favorite ways to prepare wild fish. Enjoy! 

Book reviews

Consumers understand more about the value of sustainable seafood when they learn more about the people who catch it and bring it to market. Here are some books that give insight into the lives of commercial fishermen.

Blogs

We are always eager to share stories of innovative ways fisherman and fishmongers are demystifying seafood and spreading the word about its sustainability. The following blog posts focus on efforts to connect more people to fresh fish.

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How to tell when seafood is done

Do you worry that you will over cook your fish? This video from the Alaska Seafood Marketing Institute offers guidance on how to cook salmon or cod perfectly every time.

 

How to pick fresh seafood at the market

In this video, a chef explains how to select the freshest and best seafood at your local fish market. With tips on what questions to ask the fishmonger and to what to look for in a fish, you'll be prepared to shop with confidence.

Want to get involved?

Contact: Rebecca Reuter
Outreach Program Coordinator
Alaska Fisheries Science Center
NMFS/NOAA
206-526-4234
rebecca.reuter@noaa.gov

 

 

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.

The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.

Read more...

Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.

Read more...
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