A few years ago at the Double Musky Inn in Girdwood, Alaska, I had a halibut dinner so delicious, I can still taste that fish. Good restaurant? Yes, but even better fishery management.
About a decade ago, the Alaskan halibut catch was switched from a system of “catch all you can” in a very short period, to a system of tradeable permits. Now halibut season does not happen over a few chaotic days marred by colliding boats and overlapping lines, followed by freezing of the fish and a price bust as everything hits the market at once.
Instead, fishermen holding an assured right, which they won on the free market (to bid for a permit, go to www.alaskabroker.com), spread their work over many months. Thus halibut coming to the market are just-caught fresh, and the price of fish is less likely to soar and plunge. And halibut stocks, spared a concentrated onslaught of fishing boats, are more sustainable.