Saving Seafood

Can Boston’s Cult-Favorite Sushi Bar Cut It in New York?

August 25, 2015 — You know from that first bite of nigiri, a ripple of Japanese amberjack under pureed banana pepper, that you’ve arrived at the beginning of something good. The fish has been torched at the counter, and it’s glossy with melted butter. The rice is this close to falling apart in your fingers. It’s simply composed, but every element—fish, pepper, rice—is on the same level, warm and mellow and soft around the edges, like three friends who’ve been smoking from the same pipe all afternoon.

Boston-based restaurateurs Tim and Nancy Cushman opened their sushi bar O Ya in South Boston back in 2007. A year later, then-New York Times restaurant critic Frank Bruni declared it one of the best new restaurants in the country. Some dishes the Cushmans served back then have made it over to their new location, which opened a couple of months ago in Manhattan’s Curry Hill; the bare, sliced chanterelles and shiitake mushrooms under a sesame-flavored froth, for example, are still slick with a beloved rosemary-garlic oil.

Read the full story at Bloomberg Business

 

 

Thomas Glynn: Boston’s future depends on a thriving seafood industry

August 25, 2015 — THERE IS A REASON a cod hangs in the State House as our official emblem. For almost as long as there has been a port in Boston, seafood has been a part of it. Seafood is linked to our regional identity, it is embedded in New England’s food system, and it needs to be — and can be — part of our economic future. But it should not be taken for granted.

The metropolitan area’s neighborhoods are, in many ways, known by their industries. Longwood equals medicine. Kendall Square is high tech. South Boston’s waterfront has become an innovation center. But few know it’s also home to innovative ways to process seafood. Long before the biotech firms, cool restaurants, and law firms made a home there, seafood companies were doing business in that part of town. It is important that there be room for the industry going forward.

Massachusetts ranks second to Alaska in the value of seafood caught nationally. Several of the state’s ports — especially New Bedford and Gloucester — bring in bigger catches than Boston. But Boston has the rare ingredients that position it as an epicenter of the state’s seafood processing industry. In close proximity, it has dockside access to fishing boats and seafood processors, an international airport, the interstate highway system, and a global shipping container facility.

Read the full story at the Boston Globe

 

 

A New York City Legacy: Louis Rozzo and a Century’s Worth of Fish Dealing

August 21, 2015 — On a gleaming summer morning, Louis Rozzo steps out the door of a four-story stuccoed building on Ninth Avenue in Chelsea. The neighborhood has since transformed from its mid–19th-century beginnings as the epicenter of the city’s meat, produce and dairy industries, and today the street, lined with apartment buildings, coffee shops and restaurants, seems an unlikely location for a wholesale seafood operation. But this exact spot has been the headquarters of F. Rozzo and Sons  since Rozzo’s great-grandfather Felix moved his eponymous business here in 1924.

On the sidewalk just outside, Rozzo greets neighbors by name as they pass by on their way to work, and when two elderly women wander onto the wet cement floor in the front workroom, curious about buying some fish, he urges them inside.

A few guys, wearing yellow floor-length plastic aprons and waterproof boots, are still at work cleaning, scaling and portioning salmon into heavy-duty brown cardboard boxes. It’s close to 10 a.m. but Rozzo and his crew are nearing the tail end of a full day’s work, one that started in the wee hours of the morning. “I love what I do,” Rozzo tells the Voice, “but the hardest part of my job is getting out of bed.”

Read the full story at the Village Voice

 

Sport fishermen win greater share of red snapper catch

August 15, 2015 — NEW ORLEANS — Recreational fishermen get a greater share of the red snapper catch in the Gulf of Mexico under a rule approved by a governing body.

On Thursday, the Gulf of Mexico Fishery Management Council increased the share of the catch going to recreational fishermen — made up of charter boats and non-commercial anglers. The council met in New Orleans.

The change gives recreational fishermen 51.5 percent of the total catch and commercial fishermen 48.5 percent. Currently the catch is split 50-50. The change needs the approval of the U.S. Commerce Department.

The increase came about after scientists re-examined catch data and discovered they’d underestimated what non-commercial fishermen caught.

Red snapper is a highly prized fish and highly managed. Commercial and recreational fishermen must abide by catch limits and other rules.

Roy Crabtree, regional administrator for the National Marine Fisheries Service, said management of red snapper has helped the stock recover and rebuild.

For instance, red snapper had disappeared off the coast of Florida near St. Petersburg 15 years ago, he said. “They’re back all the way down to the (Florida) Keys now,” he added. “We’ve made huge progress.”

Read the full story from the Associated Press here

 

The O’Hara Fishing Dynasty: Their Secret? Knowing When to Fish or Cut Bait

August 13, 2015 –ALASKA — On July 31, O’Hara Corporation launched the first American fishing vessel that will be able to chase fish through polar ice off the coast of Alaska.

Now in its fifth generation, the O’Hara family business has shown the ability to adapt as fishing technology, two world wars, and changes in international fisheries laws  upended the industry.

“Every generation had its bad thing to deal with,” said Frank O’Hara Jr. from the O’Hara Corporation headquarters on Tillson Avenue in Rockland. Born in 1960, he is actually the fourth Francis J. O’Hara and is the company vice president. One of his three sons is the fifth-generation Frank. His father, who was Frank Jr. and is now Frank Sr., 84, is the company president.

All of the fifth generation is in the family business and working in management.

Frank Jr.’s great-grandfather started the fishing family dynasty in 1904 when he launched a Gloucester sailing vessel, the Francis J. O’Hara, Jr., which fished for cod, haddock, and halibut off of Georges Bank until it was sunk by a German U-boat in 1918.

The vessel’s namesake got a $5,000 family loan to start his own business: the Atlantic and Pacific Seafood Company in Boston.

Read the full story at The Free Press 

 

Gulf Seafood Institute Opens Membership As Influence Grows

August 11, 2015 — Three years after a group of Gulf seafood leaders met in the conference room of a downtown New Orleans hotel, the Gulf Seafood Institute (GSI) – the recognized voice of the Gulf seafood community – enters a new year with membership expansion open to businesses, organizations and individuals across the Gulf, as well as around the world.

After a very successful two-year Founding Member period, GSI is now initiating its standing, long-term dues structure recently approved by the Board of Directors. With this new dues structure, GSI will be well positioned to solicit new members as the organization continues to grow in numbers and scope.

GSI members sit alongside other Gulf seafood leaders in a forum where positive solutions to our region’s most pressing challenges are developed with a spirit of unity, transparency and sustainability. GSI continues to recruit leaders from across the spectrum of the Gulf seafood supply chain who share its vision for a successful and sustainable Gulf-wide community

“This new dues structure will allow GSI to recruit the best and brightest leaders from throughout the Gulf seafood community and beyond,” said the organization’s Executive Director Margaret Henderson. “It will allow GSI to continue our work to develop positive solutions to our community’s most pressing challenges.”

Read the full story from the Gulf Seafood Institute

 

North Carolina Fisheries Association Update for August 10, 2015

August 11, 2015 — The following was released by the North Carolina Fisheries Association:

MFC BRIEFING BOOK AVAILABLE ONLINE

The briefing book is now available for the MFC Aug. 19-21 business meeting at the DoubleTree by Hilton Raleigh Brownstone University Hotel, 1707 Hillsborough St., Raleigh. The commission is scheduled to:

  • Select and approve management measures for the southern flounder supplement
  • Receive the 2015 Stock Status Report presentation
  • Hear an update on the adaptive management measures for the blue crab fishery
  • Vote on posting information updates for the Interjursidictional and Kingfish fishery management plans online for public review
  • Approve a five-year fishery management plan schedule

NOTE: The commission will deliberate on southern flounder issue 8:30 a.m. Friday.  Please plan to attend if at all possible.

GOVERNOR MCRORY SIGNS S-374

The legislation repeals the logbook requirement for the for-hire fishing industry and prohibits the Department of Environment and Natural Resources from entering into a joint enforcement agreement with NFMS.

FACT SHEET: 2016 SUMMER FLOUNDER CATCH AND LANDINGS LIMITS

NMFS ANNOUNCES 2015 ACL FOR ATLANTIC BLUEFISH 

Annual catch limits for the 2015 bluefish fishery:

  • 2015 commercial quota: 5.241 million lb. This is a 35 percent decrease from 2014.
  • 2015 recreational harvest limit: 12.951 million lb. This is a 4.3 percent decrease.

Together, the total allowable landings for 2015 is 18.19 million lb. This is a 13.7 percent decrease from the 2014 total allowable landings.  Although the bluefish stock is not overfished, and overfishing is not occurring, the most recent stock assessment update indicates the size of the stock has declined, which triggered the reductions. In recent years, states’ landings of bluefish have been below their allocated quota, and the quota reductions may be partially mitigated by the states’ ability to transfer quota.  Read the final rule and get more information from the permit holder bulletin. 

RECREATIONAL SECTOR EXCEEDS 2015 FOR GOLDEN TILEFISH, NMFS CLOSES FISHERY

Recreational harvest of golden tilefish in South Atlantic federal waters will close 12:01 a.m. on Aug. 11, 2015. Recreational harvest in federal waters will reopen at 12:01 a.m. on Jan. 1, 2016. The recreational annual catch limit for golden tilefish is 3,019 fish. Reports indicate that landings have exceeded the 2015 annual catch limit for the recreational sector for golden tilefish.

AGENCIES SEEKING PUBLIC INPUT ON RESTORING THE CAPE FEAR RIVER NEAR WILMINGTON

State and federal agencies are seeking public participation to identify opportunities to restore natural resources damaged due to decades of contamination from a former wood treatment operation near Wilmington.  The agencies will host a public meeting at 6 p.m. Aug. 18 at the Navassa Community Center, 338 Main St., Navassa, N.C., to describe their efforts and solicit restoration ideas from the public. Comments on the restoration scoping document will be accepted through Sept. 4, 2015.

TRADEWINDS

Last week’s email link to Maureen was incorrect.  If you’re interested in advertising for the upcoming Sept./Oct. issue – which will be distributed to thousands at Fishermen’s Village and the State Fair – you can contact her at editor@nctradewinds.com.

STATE FAIR/FISH VILLAGE

Fishermen’s Village at the N.C. Seafood Festival and the State Fair will be here before you know it.  Fishermen, we need you to come out for both events to tell your story.  No one can do it better than you.  Fishermen’s Village is Oct. 3 and the State Fair begins mid-October.  If you cannot attend, please consider donating seafood.  We will be providing samples again this year in Raleigh.  It’s a big hit and great way to show people why it’s “Got to be NC.”

REGULATION AND RULE CHANGES:

–Coral Amendment 8 in the South Atlantic Effective Aug. 17

-USCG Mandatory Dockside Inspections Required Effective Oct. 15

DEADLINES:

Aug. 26 – Green Sea Turtles ESA Uplisting Comments

Sept. 1 – SAFMC Snapper-Grouper Draft Vision Blueprint Comments

Sept. 4 – Cape Fear River Restoration Scoping Document Comments

Sept. 10 – NMFS Updated Draft Acoustic Guidelines Comments

Sept. 14 – NMFS Generic Amendment to Snapper-Grouper, Golden Crab and Dolphin-Wahoo FMPs Comments

Sept 21 at 5 p.m. – 2016-2018 Atlantic Herring Research Set Aside Applications

Oct. 2 – MFC Proposed Rules Comments

MEETINGS:

If you are aware of ANY meetings that should be of interest to commercial fishing that is not on this list, please contact us so we can include it here.

 

Aug. 11-13 – Mid-Atlantic Fisheries Management Council Meeting

Aug. 12 – Correction – SAFMC Snapper-Grouper Regulatory Amendment 16 Public Hearing, Jacksonville, NC

Aug. 13 – Correction – SAFMC Snapper-Grouper Amendment 36 Public Hearing, Morehead City

Aug. 18  at 6 p.m.– Cape Fear River Restoration Public Meeting, Navassa Community Center, 338 Main St., Navassa

Aug. 19 at 1:30 p.m. – MAFMC Spiny Dogfish Advisory Panel Meeting via webinar

 

Aug. 19-21 – Marine Fisheries Commission Meeting, Raleigh

Aug. 31-Sept.1 – ASMFC Menhaden Ecosystem Management Workshop

Sept. 9 at 6 p.m. – MFC Rules Public Hearing, DMF Central District Office, 5285 Hwy 70 W, Morehead City

PROCLAMATIONS: 

SNAPPER-GROUPER COMPLEX – RECREATIONAL PURPOSES

View a PDF of the release here

 

On Prince Edward Island, a Seafood-Dining Excursion

July 29, 2015 — PRINCE EDWARD ISLAND — “Which one should we try first?,” my husband asked, staring at the three equally enticing kinds of clams before us. The picturesque Gulf of St. Lawrence glistened on a sunny August evening on Prince Edward Island, Canada, and our 6-year-old daughter was running around on the grounds of the resort we were visiting for the afternoon called the Sundance Cottages.

But our attention was on the clams.

There was a raw quahog variety spiked with Tabasco and two soft-shell versions, one sautéed in oil and salted butter and the other puffing with an aromatic chorizo and white wine steam.

We had spent the better part of the afternoon on a beach nearby digging dozens of these shellfish from the sand and raking them from the water with the help of Stephen Flaherty, a handyman at Sundance who takes people clamming, including nonguests like us.

Finding them was only the start. Linda Lowther, a former owner of Sundance who offers cooking classes, had invited my husband and me into her home for a lesson on how islanders like to eat the mollusks, and now we were sitting at her kitchen table looking at the fruits of our half-day’s work.

It was one of several foraging trips we took during our summer break to the 175-mile-long, crescent-shaped province that’s famous for its picturesque setting of more than 90 beaches, rolling hills and sandstone cliffs and the abundant seafood in surrounding waters, including oysters, clams, cod, lobster and mussels. Agriculture, too, is big, with close to 1,500 mostly family-run farms growing a variety of produce and crops.

Restaurants were the obvious way to enjoy this bounty, but I had heard that the island was rife with opportunities to enjoy it through foraging, a tradition that locals practice. Given my primarily pescetarian diet, it was a particularly appealing proposition, and on our visit, we canvassed the area to find nearly everything we ate.

Read the full story at the New York Times

There’s a border dispute heating up between the US and Canada over lobster

July 28, 2015 — There is still a tiny bit of disputed territory between the US and Canada, and relations on the border are getting frosty.

The northeastern-most part of the US — on the coast where Maine meets New Brunswick — there are two tiny, uninhabited islands in a political gray area. It isn’t because anyone wants the islands — instead, they want the lobster surrounding the islands, and it’s disputed which country has the fishing rights.

During normal times, the dispute seems to be little more than an annoyance. But apparently this year, there are real problems because the price of lobster is so high ($5.50 a pound in that area, compared to $4 the previous year), according to Zane Schwartz in Maclean’s.

Read the full story at Business Insider