PWS wild salmon catch grows to 3.1 M fish
Statewide preliminary harvest reaches 22.7 M, including 10.5 M for Bristol Bay
Cordova Times by Margaret Bauman – July 7, 2017
Harvesters boosted the Prince William Sound catch of wild salmon to 3.1 million fish through July 4, with the Copper River drift district deliveries to processors rising to 469,000 fish, including 445,000 red and 13,000 Chinook, plus 11,000 chum.
Divers study invasive species in Southeast and educate public about sea life
KFSK by Angela Denning – July 5, 2017
Commercial fishing is a key industry in Southeast Alaska. But managing the fisheries sometimes means donning scuba gear and checking out the ocean floor. Angela Denning caught up with some state divers while they took a break from their normal schedule.
Magnuson-Stevens Act Provisions; Fisheries Off West Coast States; Pacific Coast Groundfish Fishery; 2017-2018 Biennial Specifications and Management Measures; Inseason Adjustments
A Rule by the National Oceanic and Atmospheric Administration on 07/07/2017
This final rule announces inseason changes to management measures in the Pacific Coast groundfish fisheries. This action, which is authorized by the Pacific Coast Groundfish Fishery Management Plan (PCGFMP), is intended to allow fisheries to access more abundant groundfish stocks while protecting overfished and depleted stocks.
“Fresh or Frozen”? Here’s how to choose sustainable seafood
Juneau Empire by Susan Kendig – July 6, 2017
At the University of Alaska Southeast (UAS), signs of our changing environment surround us as glaciers melt, yellow cedars die off and tropical sea creatures find their way to our waters. (Borgs? Really?!) One goal of UAS’s Sustainability Committee is to promote practices that reduce carbon emissions, ocean acidification and climate change. This month, we discuss environmentally-friendly choices consumers can make when considering seafood options.
The Hard-Earned Richness of Wild-Caught Salmon
New York Times by Same Sifton – July 6, 2017
There was a big fillet of king salmon on my cutting board, a shimmering, deep orange, magnificent in its heft. It resembled the farmed salmon you see at the supermarket all year long in the same way a perfect, just-picked peach from the orchard resembles the one in syrup you’re served on an airplane. It was glistening with hard-earned fat, a product of thousands of miles of migration and eating, from birth in the snow-fed headwaters of Alaskan rivers to a life lived in the sea beneath. Wild salmon takes its bright color and derives its rich flavor from the forage it hunts on its journey away from and back to home, not from the pellets a farmer selects for hue and feeds the fish as they swim lazily in a pen.
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