It is the smaller, local crab fisheries that each winter give a big economic boost to dozens of coastal communities across the Gulf of Alaska.
North Carolina’s blue crab season got off to a good start, but was slammed when Hurricane Florence hit in September and was expected to rebound as 2018 came to a close.
With the federal government partially shutdown for over a month, the regional fishery management councils are learning how to keep pushing through the process without their federal science partners at NMFS.
The U.S. Coast Guard has signed off on a Jones Act waiver for America’s Finest, ending a nearly two-year ordeal regarding the ship due to the amount of foreign processed steel used in its construction.
Seasonal sea lettuces are more complex and useful than you think, if they are harvested.
Numbers are on the rise for Alaska’s shellfish growers: They sold more than 1.8 million oysters in 2017 for a 27 percent increase over 2016 and a 70 percent increase over the 10-year average.
“Get Hooked” is a week-long initiative to recognize restaurants that provide the in-season harvest to their patrons by spotlighting the local catch and area chefs who bring them to plate.
What constitutes seafood fraud, and what can we do about it? Join me and a panel of industry insiders as we try to answer these questions during a webinar on January 23.
In the new State of the Bay report published in January, scientists dropped the rating of the bay’s health from a C minus to a D plus.
The first bill introduced in the Massachusetts Senate in 2019 aims to modernize the state’s lobster processing rules and expand in-state processing.
The last of Chesapeake Bay’s oyster and crab buy boats are still earning their keep.
Despite a significant wild-harvest industry, the long-term outlook indicates a shift toward seaweed aquaculture along the northeast U.S. coast.