Topics :: fishing industry

Get Trashed: Sustainable Seafood’s Latest Trend

By Michele Kayal | Saturday Jun 15, 2013
"Trash fish" dining is catching on as chefs become more innovative in sourcing sustainable seafood.

Fisheries Still Ravaged by Hurricane Sandy

By Wayne Parry | Monday Jan 14, 2013
Hurricane Sandy did millions of dollars’ worth of damage to the fishing industry, but the National Flood insurance program recently passed by Congress does not include any assistance.

Bluefin Tuna Conservation Measures Pay Off

By MICHAEL CASEY | Thursday Nov 15, 2012
Japan and Asian nations argued bluefin tuna should be left to quota-setting international fisheries bodies to bring the species back from the brink.Two years on, their strategy for rebuilding stocks of Atlantic Bluefin tuna appears to be working.

US Seafood Catch Reaches 17-Year High

By CLARKE CANFIELD | Tuesday Sep 25, 2012
The U.S. seafood catch reached a 17-year high last year, with all fishing regions of the country showing increases in both the volume and value of their harvests.

Colored Lobsters in Lobstermen’s Catch

By CLARKE CANFIELD | Saturday Aug 4, 2012
When a 100-pound shipment of lobsters arrived at Bill Sarro’s seafood shop and restaurant last month, it contained a surprise - six orange crustaceans that have been said to be a 1-in-10-million oddity.

Lobster Glut Means Lobster Overdose

By CLARKE CANFIELD | Monday Jul 9, 2012
A glut has driven down lobster prices in Maine - bringing cheer to lobster-loving consumers at the start of the state’s tourist season but gloom among lobstermen.

New Vineyard Chef Shares Signature Recipe for Oysters Rockefeller with Brie

Sunday Jun 3, 2012
Executive Chef Shaun Sells has joined Martha’s Vineyard’s storied Harbor View Hotel, leading the food and beverage operations for Water Street restaurant and Henry’s Hotel Bar. He relies on the best fare from the island’s local farms and fisherman.

Louisiana Grows Bigger Crawfish - With More Light

By JANET McCONNAUGHEY | Monday Jul 18, 2011
A Louisiana researcher looking into ways to produce more and bigger crawfish in the same space said she’s had success with lighting the ponds at night and believes her work could pave the way for expanding crawfish farming in cooler areas.

Toenail Study Concludes No Heart Risk From Mercury in Fish

By ALICIA CHANG | Thursday Mar 24, 2011
In an unusual health study, researchers analyzing toxin levels in tens of thousands of toenail clippings determined that mercury from eating fish does not raise the risk of heart disease or stroke.

New England’s Fishing Legacy Fades from Some Ports

By JAY LINDSAY | Wednesday Aug 18, 2010
Mike Secondo remembers the days when Plymouth’s docks outshone its rock. Tourists swarmed the town pier in the 1970s and ’80s, snapping pictures and bantering with commercial fishermen as they unloaded another shimmering haul for Secondo’s company.