Saving Seafood

NEW YORK: Long Island butchers, fish markets and more pivot to delivery

April 20, 2020 — Man cannot live on takeout alone and, at some point, even the most stove-averse Long Islanders are going to have to start cooking. The good news is that some big-time restaurant suppliers, in an effort to shore up their flagging business, are now delivering to regular folks. Many local food purveyors are ramping up or initiating takeout services so you don’t have to go to the market, and some enterprising restaurants and caterers are even getting into the grocery game. In general, these companies offer quicker and more dependable delivery than regular supermarkets whose stock must be ordered through Instacart. But they are all overburdened in this new age of takeout so be prepared to be patient.

GENERAL GROCERIES

Baldor Specialty Foods: You’ve been eating Baldor provisions for decades without knowing it: it is one of the Northeast’s largest wholesale importers and distributors of fresh produce and specialty foods, a staple supplier of fine restaurants and markets. Now Baldor is making its vast inventory of specialty food available directly to consumers. All the staples are here, as well as foie gras, fiddlehead ferns and beef cheeks and pretty much anything you have ever eaten. Free delivery to all of Long Island with a $250 minimum. More info: baldorfood.com

The Chef’s Warehouse: One of the tristate region’s leading food service suppliers is now offering you 10-packs of frozen Neapolitan pizzas, 1-pound cans of jumbo lump crab meat, 5-liter tubs of gelato plus meats, produce, dairy and grocery items. Delivery takes up to four business days; trucks come to Long Island on Monday, Wednesday and Friday; free delivery for orders over $250 ($35 fee for smaller orders). More info: chefswarehouse.com

DiCarlo Foods (1630 N. Ocean Ave., Holtsville): You’ve probably seen DiCarlo’s trucks on Long Island’s roads and highways. The Holtsville-based company, founded in 1963, is one of the metropolitan area’s largest food distributors, supplying restaurants, pizzerias, hotels and institutions. But attached to the 5-million cubic-foot warehouse is a “Cash & Carry” open to the public that carries a wide range of fresh, frozen and packaged foods. Home delivery is available as well. More info: 631-758-6000, dicarlofood.com

Read the full story at Newsday

Tensions build over menhaden fishing off coast of New York’s Long Island

April 7, 2020 — The timing of a recent crackdown on the use of purse seiners to catch menhaden off the coast of the state of New York’s Long Island is being questioned, the local newspaper News Day reports.

Some fishermen, who launched their boats from a ramp in Riverhead, were reportedly greeted Wednesday morning by Travis Wooten, a constable, who said they would be cited for using seine nets that stretch beyond the town’s 50-foot limit. Wooten said his stakeout was the result of complaints by residents who are concerned the fishing boats are damaging the bay bottom, depleting it of companion species such as striped bass.

The harvesters, who previously worked in cooperation with the town to prevent large die-offs of the menhaden, also known as bunkers, said they were surprised by the move.

Read the full story at Undercurrent News

Wholesale fish prices drop as restaurants cut back

March 17, 2020 — Prices for lobsters and other fish are seeing sharp drops as export markets see declines and restaurants have cut back on orders as customers hunker down amid the coronavirus outbreak, Long Island fish dealers say.

Meanwhile, the decision to limit restaurants and bars to delivery and takeout only is rippling across the wholesale fish market, leading one large East End fish seller to tell local baymen to stop fishing altogether until demand catches up with supply.

The wholesale price for lobsters, normally anywhere from $12 to $15 a pound this time of year, have fallen under $8, dealers say. Other normally pricey fish such as tuna and swordfish are also taking a dive, as restaurants in New York City cut back on orders because of stay-at-home customers, or city residents who have left to summer homes in the Hamptons.

If there’s any silver lining right now, said Nino Locascio, co-owner of Mastic Seafood in Mastic, it’s the walk-in retail market in Suffolk, where business has remained brisk. He also sells wholesale to local restaurants, and that business is down “dramatically,” he said.

Read the full story at Newsday

Wanted: Fishermen to test net bellies

February 19, 2020 — Small-mesh commercial fishermen in the whiting and other fisheries may be eligible to receive — at no cost — new net technology that has shown promise in significantly reducing bycatch of yellowtail, winter and windowpane flounder.

The project, organized by the Long Island-based Cornell Cooperative Extension Marine Program and funded by NOAA Fisheries, will provide 25 approved fishermen with vouchers that would cover the full $800 cost of a bycatch reduction technology called a large mesh belly panel.

“It’s a concept first tested in 2004 to assist fishermen with concerns and issues to do with bycatch,” said Tara McClintock, a Cornell Cooperative Extension fishery specialist. “We wanted to expand on that work in the small-mesh multispecies fishery.”

McClintock said the panels, which are made of 80-centimeter mesh with 6-millimeter poly-webbing, can be inserted into traditional four-seam, bottom-trawl nets. They replace the original net’s first bottom belly to create larger openings to mitigate bycatch.

She said CCE has performed multiple studies on the innovative net gear aboard industry vessels since 2010, with consistently positive results.

Read the full story at the Gloucester Daily Times

Resilient New England Coral Is Teaching Us about the Future of Reefs

December 16, 2019 — The following was released by NOAA Fisheries:

Dave Veilleux and Sean Grace lean over trays lined with thumb-sized coral colonies, varying in color from white to brown to a mix of white and brown. An instrument called a fluorometer beeps, and they move on to measure photosynthesis in the next colony. In the background, you can hear the constant flow of seawater from Long Island Sound, and the whir of the carbon dioxide system hard at work.

Grace chairs the Biology Department at Southern Connecticut State University, and Veilleux runs the shellfish hatchery at NOAA Fisheries’ Milford Laboratory. The two have known each other for 15 years, since Veilleux was Grace’s first graduate student. They’ve teamed up again to study the effects of ocean acidification on New England’s only hard coral species, the appropriately named Astrangia poculata, or northern star coral.

Northern star coral is considered a model for investigating coral response to environmental change. Researchers want to pinpoint what makes this hardy coral uniquely able to thrive in harsh conditions. This may provide ideas on how to help boost the resilience of more delicate tropical coral species. The Milford Lab has two state-of-the-art ocean acidification experimental systems built for carbon dioxide exposure studies, making it an ideal setting for this research.

Read the full release here

NEW YORK: Disappearing bluefish lead to regulators’ plan to limit catch

December 6, 2019 — A precipitous drop in the abundance of bluefish in New York and East Coast waters has led interstate fisheries regulators to call for unprecedented cuts in allowable catch limits for the once-ubiquitous fish, starting next year.

At a meeting of the Department of Environmental Conservation in Setauket Thursday night, state regulators announced a planned 64% reduction in the commercial take of bluefish for 2020, to 287,667 pounds from this year’s quota of more than 800,000. The DEC, which regulates state waters, reported commercial fishermen this year landed 568,931 pounds.

Most bluefish are harvested recreationally by anglers in coves, bays and beaches, from Maine to Florida. On Long Island, bluefish are prized as a good fighting fish and young bluefish, or snappers, are the mainstay of fishing derbies that bring children into the sport.

A coastal stock assessment showed an all-time low in the recreational harvest 2018, to 13.47 million pounds coast wide, a steady drop from the approximately 50 million pounds reported in 2010 and a far cry from the all-time coastal high 151.46 million pounds reported in 1986.

While fisheries managers say overfishing is the likely cause of the declines, they acknowledged there’s much they don’t know about why bluefish, once prevalent year-round and famous for blitzes — the appearance of acres of bluefish feasting on baitfish such as bunker, with gulls and terns striking from above — visible from spring to fall, are so scarce.

Read the full story at Newsday

Biologists suspect New York bay scallops are latest victim of warmer waters

November 20, 2019 — The famed bay scallops of eastern Long Island came back after their near-death experience of brown tides only after years of a dedicated restoration effort. Now biologists are worried the fishery may be at risk with increasing water temperatures.

New York baymen are seeing the worst Peconic Bays scallop season in years, after summer 2019 water temperatures that reached a sustained July peak of 84 degrees in some places.

The scallops were devastated by severe brown tides for more than a decade starting in 1984 and were nurtured back with many years of work by scientists, baymen, aquaculture experts and volunteers. The shellfish face other threats like being eaten by cownose rays and other predators. But biologists think this situation is different.

“I do believe this one in dues to high water temperatures and low dissolved oxygen that may have coincided with spawning,” Long Island University professor Steve Tettlebach who works with the Cornell Cooperative Extension told National Fisherman. “So, the combination of these stressors is the most plausible explanation for the die-off of adults.”

The damage became evident during the Cornell fall scallop survey when workers found thousands of empty shells, and baymen came home largely empty-handed from the fall season.

Read the full story at National Fisherman

NEW YORK: Likely Scallop Die-Off Raises Concerns On Long Island

November 11, 2019 — Scallop season started this week, but fisheries on eastern Long Island say scallops in the Peconic Bay may have died off over the summer.

Roger Tollefsen, former executive director of the New York Seafood Council, an industry group in the Hampton Bays, says scallops depend on nutrients in the water to survive.

Harmful algal blooms can diminish the population, but Tollefsen says that some algae can help create a healthier ecosystem.

“We should be nurturing the good algae in our bays as opposed to simply trying to eliminate the ones which we call harmful.”

Read the full story at WSHU

PSEG subsidiary contemplates bigger stake in offshore wind

November 7, 2019 — PSEG Long Island’s sister power company is contemplating a second major offshore wind initiative with Danish energy giant, Orsted, in which it could acquire a stake in a massive New Jersey project, even as the company works to help implement separate Orsted wind farms for the South Fork and New York State.

PSEG Power announced last week that it had begun to seek approvals and analyze the prospect of acquiring a 25% stake in a 1,100-megawatt offshore wind farm for New Jersey called Ocean Wind. PSEG Power already had already been working to support the project. And it has a partnership with Orsted predecessor Deepwater Wind for a separate project in waters off New Jersey south of the planned Ocean Wind farm.

Deepwater Wind is the company that successfully bid for an originally 90-megawatt wind farm off the coast of Rhode Island and Massachusetts that will provide energy to the South Fork. The project was later expanded to 130 megawatts. PSEG Long Island’s power markets group provided the analysis that led to the recommendation of that project, which LIPA’s board approved in January 2017, after nods from town governments in East Hampton and Southampton.

Read the full story at Newsday

When a Right Whale Dies

November 4, 2019 — Around 3 p.m. on September 16, 2019, Atlantic Marine Conservation Society (AMSEAS) received a call about a very decomposed whale carcass. It was floating about 4 miles south of Fire Island Inlet of Long Island, New York. Dead whales floating in the waters off Long Island have been a fairly common occurrence over the last few years, mostly humpback and minke whales. When AMSEAS reported the call to us at NOAA Fisheries, we were prepared to assist with what has now sadly become somewhat routine response planning.

Day 1: Mobilizing the Response

Response planning involves a series of coordination calls. We need to:

  • Make arrangements to tow the carcass to a beach (usually public but not crowded).

  • Arrange heavy equipment (front loaders, backhoes) to help position the carcass.

  • Secure the carcass from tides and possible souvenir hunters.

  • Assemble a team to take measurements and samples (necropsy team).

  • Handle media and bystander inquiries.

  • Plan for the disposal of the carcass—usually deep beach burial, but sometimes other options are considered.

Read the full story at NOAA Fisheries