In the News

Fish Talk in the News – Monday, December 12

Captains Steve Arnold (orange sweatshirt) and Chris Brown (brown jacket) deliver fresh fish to Executive Chef Richard Garcia (right) of 606 Congress at the Renaissance Boston Waterfront Hotel and former executive sous chef Chef Dan Alvarez (left). Locally sourced seafood will be big in 2012 - but we already knew that! (Photo courtesy of 606 Congress.)

Captains Steve Arnold (orange sweatshirt) and Chris Brown (brown jacket) deliver fresh fish to Executive Chef Richard Garcia (right) of 606 Congress at the Renaissance Boston Waterfront Hotel and former executive sous chef Chef Dan Alvarez (left). Locally sourced seafood will be big in 2012 - but we already knew that! (Photo courtesy of 606 Congress.)

  • An interesting story out of New Bedford says that “[s]harp differences have emerged among commercial fishermen over the wisdom of appealing the verdict in a federal lawsuit that went against the industry.” That lawsuit was regarding the implementation of Amendment 16 to the groundfish management plan, and CLF participated on the side of the government, arguing in favor of Amendment 16. While the cities of New Bedford and Gloucester are appealing the judge’s ruling upholding the management plan, some fishermen are concerned that continued litigation could throw the industry into chaos. A similar story appeared in the Gloucester Times.
  • Last week, as reported by the Maine Public Broadcasting Network and the Bangor Daily News, the Nature Conservancy purchased a groundfish permit to be made available to fishermen in the Port Clyde Community Groundfish Sector, which includes fishing vessels operating out of ports throughout Maine. The permit will give participating fishermen access to half-a-million pounds of additional quota.
  • The president of the Gulf Fishermen’s Association wrote an opinion piece about how catch shares were instrumental to rebuilding fish stocks in the Gulf of Mexico and bringing fresh fish to consumers.
  • Nearly 1,800 chefs were surveyed by the National Restaurant Association and asked to predict the top menu trends for 2012. The number one predicted trend? Locally sourced meats and seafood.
  • Last week, Peter Shelley blogged about his experience testifying before the House Committee on Natural Resources on the importance of upholding a strong Magnuson-Stevens Act; today Oceana also blogged about this issue.

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