Saving Seafood

MASSACHUSETTS: Massachusetts Launches “Flat Is Back” Campaign to Promote Local Flounder

August 19, 2026 — The following was released by Mass.gov

The Massachusetts Division of Marine Fisheries (DMF) today announced the launch of the Massachusetts Flounder Chef Council, a statewide campaign celebrating locally harvested flounders. Ten participating chefs will feature the versatile New England fish on restaurant menus across the state. The council brings together ten leading Massachusetts chefs, each of whom will feature a signature dish showcasing Massachusetts flounder. The dishes will be served at participating restaurant locations across Massachusetts through September 30.

“Massachusetts fishermen harvest world-class seafood from some of the most nutrient-rich fishing grounds in the world,” said DMF Director Dan McKiernan. “The Flounder Chef Council connects that fishing heritage with today’s diners while demonstrating how choosing local flounder supports fishing families, working waterfronts and coastal communities throughout the Commonwealth.”

Massachusetts flounder is wild-caught by local fishermen in the cool waters off the New England coast. With its mild, slightly sweet flavor and delicate white flesh, flounder is quick to cook and remarkably versatile. Flounder is low in saturated fat and packs a protein punch providing essential vitamins and minerals and over 20 grams of protein for 100 calories per serving.

Although local flounder is available year-round, Massachusetts fishermen caught only a portion of the amount allowed in 2025. Unpredictable prices, competition from imported seafood and limited consumer demand can make it difficult to sell more of the available catch.Through the Flat Is Back campaign, DMF and the participating chefs hope to introduce more restaurant diners and home cooks to this versatile New England fish while creating greater demand for the local catch.

“Massachusetts flounder is a beautiful fish to cook with – it’s fresh, delicate and incredibly versatile,” said Jeremy Sewall, Chef & Owner of Row 34 and Massachusetts Flounder Chef Council member. “By putting it on our menus, we can create something memorable for diners while supporting the local fishermen and coastal communities that make Massachusetts seafood so special.”

Study piloting use of black soldier flies to solve Florida’s sargassum issues

August 18, 2026 — A new study by the University of Miami is trying to determine whether black soldier fly larvae could be a scalable solution to the U.S. state of Florida’s sargassum problem.

Florida’s Atlantic coast is regularly hit by “sargassum inundation events,” which cover the shoreline in massive piles of the seaweed. Researchers have determined the problem has been beginning earlier in the year, and in 2026, South Florida’s shores have been hit with a record-breaking bloom, according to the study’s authors.

Read the full article at SeafoodSource

After gauge fight, lobster managers rethink strategy

August 14, 2026 — After the collapse of controversial lobster gauge changes, managers are taking a different approach to the future of the Gulf of Maine and Georges Bank fishery. This time, they are starting with a broader question: What should lobster management be trying to accomplish?

The Atlantic States Marine Fisheries Commission (ASMFC) is beginning a process that is expected to bring fishermen and other industry members into the conversation before any new major management measures are proposed.

At the American Lobster Management Board’s Aug. 4 meeting, ASMFC staff outlined how that process could work. Eventually, it could lead to what is known as a Management Strategy Evaluation (MSE), which essentially allows managers to test different management approaches on paper before putting them into practice.

But ASMFC isn’t there yet.

First, managers want to hear from the industry about what the future of the fishery should look like and what needs to be protected, from the lobster resource itself to fishermen’s businesses and coastal communities.

The discussion comes as managers continue to watch changes in the Gulf of Maine and Georges Bank lobster stock. The 2025 stock assessment found the stock was not depleted, but lobster abundance had fallen 34 percent from the high identified in the previous assessment.

That decline raised concerns and led the Lobster Board to begin looking at what might need to happen next.

Rather than immediately developing another set of regulations, however, ASMFC’s Technical Committee recommended first figuring out what fishermen and managers actually want future management to accomplish.

ASMFC’s Caitlin Starks called that a “critical first step” during the Aug. 4 meeting.

Read the full article at the National Fisherman

El Niño could bring highest sea levels ever recorded to CA coast

August 11, 2026 — A strengthening El Niño could bring the highest sea levels ever recorded to the California coast this year, raising the risk of widespread and damaging flooding.

It’s the latest effect forecast for what’s expected to be an historically strong event, one forecasters warn could also lash Southern California with powerful rain and broil both land and sea with punishing heat waves.

“We’re expecting likely the highest sea levels ever recorded on the California coast associated with this event,” said Mark Merrifield, director of the UC San Diego Scripps Institution of Oceanography’s Center for Climate Change Impacts and Adaptation.

During a recent online town hall, Merrifield presented a NASA satellite image showing sea levels already more than half a foot higher in the eastern Pacific Ocean compared to the reference state, and said by this fall and winter, “we should be seeing sea levels far above the average seasonal cycle.”

According to NASA, El Niño’s warmer ocean water displaces colder water close to the sea surface. Warmer water causes a rise in the sea surface height because water expands as temperature rises.

Data collected by scientists over the years also have shown how El Niños contribute to “enormously strong” waves, which can cause beaches to “erode and to narrow,” Merrifield said. “It’s well documented that during El Niño events, beaches across the entire state tend to move landward by about 30 meters [98 feet] or so.”

Read the full article at the Seattle Times

OREGON: Oregon’s Newest Food Trail Highlights Local Seafood and the People Who Catch It

July 29, 2026 — From dock to plate, the Oregon Coast Seafood Trail puts the people behind the catch at the center of every meal. While much of the seafood consumed in Oregon comes from outside the country, Oregon’s newest trail highlights where you can enjoy Oregon-landed seafood that directly supports local fisheries. The trail guides travelers to vetted eateries, restaurants, seafood markets, food carts and dockside retailers that prioritize local seafood.

Central to the trail is the idea of “Oregon-landed” seafood, meaning the catch was delivered to a port in Oregon. Oregon’s fisheries are among the most sustainably managed in the world, with species like pink shrimp, albacore tuna, groundfish and Dungeness crab certified for responsible harvest. Additional local species — including Pacific halibut, salmon, oysters, clams and sea vegetables — round out the diversity of Oregon’s coastal waters and ensure every meal reflects the region’s bounty.

Each stop along the trail offers a window into the working waterfronts that sustain coastal communities. A dynamic map helps travelers sort stops by region, business type, seasonal events and more. The trail allows visitors to time their trip with the commercial crab season, albacore tuna runs or opportunities to buy directly from the docks. Along the way, visitors can explore coastal eateries, seafood markets and other businesses where transparency, sustainability and local sourcing are part of the story.

Read the full article at South Sound

Opinion: Why targeting one fishery puts Alaska’s seafood economy at risk

July 29, 2026 — Alaska’s commercial fishing economy works because of a simple truth: it is built on interdependence.

Like a three-legged stool, the state’s seafood economy depends on three connected pillars: fishermen who harvest responsibly, processors who transform that harvest into marketable products, and the coastal communities whose infrastructure, workforce, and local economies make it all possible.

Remove any one of those legs, and the entire system becomes unstable. That is why proposals to dismantle major parts of Alaska’s seafood economy are not isolated fishery debates. They are statewide economic questions.

Increasingly, public rhetoric around trawling has been reduced to simplistic slogans and social media talking points that ignore both the scale of Alaska’s seafood economy and the complex systems that sustain it. Some have advanced sweeping calls to “end trawling” without acknowledging what those policies would actually mean for Alaska communities.

Read the full article at the National Fisherman

University of Maine joins NSF Seafood Engine initiative to advance New England fisheries and aquaculture

July 15, 2026 — The University of Maine is a key partner in a new $15 million U.S. National Science Foundation (NSF) Regional Innovation Engine that will strengthen New England’s seafood industry through cutting-edge research, technology innovation and workforce development.

Announced by the U.S. National Science Foundation through its NSF Regional Innovation Engines program, the NSF Seafood Engine in New England is led by the Portsmouth-based nonprofit Northeastern Regional Association of Coastal Ocean Observing Systems.

The collaborative initiative brings together leaders from the seafood industry, technology sector, government and research institutions across Maine, Massachusetts, New Hampshire and Rhode Island to build a more competitive, resilient and technologically advanced seafood economy.

As a partner in the Seafood Engine, UMaine will contribute expertise in marine science, fisheries, aquaculture, engineering, workforce development and technology commercialization.

Working alongside regional partners, UMaine will help develop innovative solutions that strengthen the seafood supply chain, support coastal communities and prepare the next generation of seafood and blue economy professionals in Maine and beyond.

Read the full article at University of Maine