In the News

Fish Talk in the News – Friday, March 16

An American lobster. Photo credit: EPA.

  • East coast mid-water trawl vessels in the herring fishery have reached their allowed limit of shad and river herring bycatch in Area 2. Herring fishing there will now be limited for the rest of the year. Mid-water trawl vessels in Area 2 will be limited to 2,000 pounds of herring per day.
  • Ready Seafood Co. of Portland, ME is planning on building a 40-acre campus lobster facility in Saco, which would be one of the largest lobster processing facilities in the country. Maine lobstermen land the most lobsters in the country, but typically rely on Canadian processing plants. Last year, $200 million worth of lobsters were sent to Canada, the AP reports. The new plant could potentially help keep some of the money in Maine as well as keep catch local. Ready Seafood hopes to have the first phase of construction completed by summer 2019.
  • At the Seafood Expo in Boston this week, the head of NOAA Fisheries, Chris Oliver, used the opportunity to describe how he is “reshaping the mission” of the agency, reports Undercurrent News. Oliver said: “I’m a firm believer in a science-based approach to fisheries…and I firmly believe [annual catch limits] are the cornerstone to sustainable management. But I also believe that there is room for flexibility and a greater role for common sense…And I want to bring a more business-minded approach to [fisheries management].” He also noted that U.S. has been successful in achieving sustainable fisheries, but decreasing bureaucracy and increasing economic development are administration priorities.
  • Portland city officials are meeting with fishermen and aquaculture operators next week about redeveloping the Portland Street Pier in South Portland. The city is working on a new master plan for the seasonal fishing pier that should be completed in June. Currently, the pier generates about $20,000 in city revenue.
  • Founders of the successful lobster franchise Cousins Maine Lobster are releasing a book next month titled “Cousins Maine Lobster: How One Food Truck Became a Multi-Million Dollar Business.” The company that specializes in lobster rolls, using only Maine-sourced lobsters began as a one food truck start-up in Los Angeles but now has 21 trucks and 8 restaurants in 13 cities. A Portland-based food truck opened last year. One of the tips, reports MaineBiz, is “always stay true to the brand and what got you there.”

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