Why are Lobster prices so high? Read on to find out!

Lobster lovers are used to adjusting to high prices, but this winter, they're shelling out even more for the cherished crustaceans because of a lack of catch off of New England and Canada and heavy exports to China.

Winter is typically a slow season for U.S. lobster fishermen and an active one off Atlantic Canada. But catch is slow in both countries this year, in part because of bad weather, industry sources said.

And the winter months are also an important time for exports to lobster-crazy China, which celebrates its New Year holiday Jan. 28. It's increasingly popular to celebrate the Chinese New Year with American lobster. That's causing demand at a time when supply is low.

American consumers who were paying $9 to $11 per pound for a live lobster in September — already higher than the previous year — are now sometimes paying upward of $13 per pound. There are enough lobsters to go around, but China's demand is likely to only grow, said Bill Bruns, operations manager at The Lobster Company of Arundel, Maine.

"They are building infrastructure to meet more demand," Bruns said, who added that China's middle class "hasn't stopped growing, and they keep eating."

American lobster exports to China have topped 12 million pounds and $85 million in value for three years in a row. The country imported a fraction of that amount as recently as 2010, when it imported less than a million pounds of the crustaceans.

Meanwhile, prices charged by wholesalers in the U.S. are rising, too. The wholesale price of a 1 ?-pound live hard shell lobster rose about a dollar in the New England market from December to January, when it was $7.75 per pound, according to Urner Barry commodities publishing service.

The loss of fishing days due to bad weather off Canada has caused a supply issue at a busy time of the year, said market analyst John Sackton, who publishes a website called SeafoodNews.com.

"It's become very difficult to get supply and you still have people scrambling to ship lobsters to China for Chinese New Year," he said.

The winter pinch is happening at a time when the U.S. lobster catch, based mostly in Maine, Massachusetts and New Hampshire, is booming. U.S. fishermen have caught more than 100 million pounds of lobster for seven years in a row after having never accomplished that feat previously, federal records say. Lobsters were worth a record of more than $600 million at the docks in 2015, records show.

The slow winter fishing season isn't cause for concern in the grand scheme of things, said David Cousens, a South Thomaston lobstermen who is president of the Maine Lobstermen's Association.

"Guys offshore are reporting not very much. But I imagine they've probably got enough between Canada and here to fill that market," he said.

Salmon News

Salmon News

7-28-16

Fresh Troll King

Alaskan Troll Kings- This season is closed until Mid-August.  The first summer opening produced 62% of the Summer Quota.

 The Northern Canadian Troll season is going and it looks like it will continue through the end of the month.  Very little fresh comes out of this fishery.

North of Cape Falcon- The current opener ends today. The fishery will by open in August for the following dates. August 1-7 and August 15-30. A meeting is taking place Friday 7-29-16 to review the Vessel Catch limits. (ODFW tells me the limits will likely be raised.) Current limits are 125 fish pre vessel south of the Queets River and 150 fish per opener north of the Queets River.

Cape Falcon to Humbug Mountain will be open July 8th -31st. Openers for August are August 8-12 and August 18-24th with no vessel limits. Also September 1-30 with a 45 fish per week vessel limit.

Fresh Net King

The fall Columbia River run will get going in Mid-August. Canada will open in Nootka Sound on the 10th of August and Barkley Sound on the 28th. Booth are expected to produce good volumes.

Fresh Sockeye

Sockeye is winding down fast.

Fresh Chum Salmon

Canada is just starting to produce a few Chums. This should ramp up over the next week. Prices to be determined.

Fresh Coho

Coho is becoming the fish of choice now that sockeye is winding down. Prices are all over the placed.                                                                                            

Frozen Troll Kings

Fishing has been a bit slow so far.  These are very early. More information will be available over the next week.

 

 

 

No Icelndic Cod due to bad weather!

To All Our Buyers and Chefs,

We have had a great spring week and this weekend it will be in the 60’s and 70’s too. Be sure to have enough fish on hand to feed the masses. For this weekend specials are:

·         Florida Golden Tile – mild flavor, similar to lobster or crab, first of the season

·         American Red Snappers 1-2# - great for a whole fish on the grill

·         Red Grouper – large fish, firm, moist, and flaky

·         Swordfish - moist and flavorful with a slightly sweet taste

·         Royal Sea Bass - creamy, dense and sweet

·         Golden Corvina – mild, sweet taste with firm, large flaked flesh-great raw or cooked

Icelandic Cod has not come in this week due to bad weather overseas. We are also having trouble locating Pollack and Hake for the weekend due very strong winds out at sea in the Northeast as well. 

10 Fish Stocks Added To NOAA's Overfishing List In US

April 20, 2016 - Three stocks of Chinook salmon, one of Coho salmon and two flounder stocks have been added to the overfishing list produced by the National Oceanic and Atmospheric Administration (NOAA), the organization that regulates U.S. fishing reported in its 2015 Report to Congress on the Status of U.S. Fisheries. Still, the number of fish stocks in U.S. waters subject to overfishing is near an all-time low, according to Alan Risenhoover, director of NOAA Fisheries’ Office of Sustainable Fisheries.

“The partnerships forged over past 40 years under the Magnuson-Stevens Act have resulted in the number of overfished stocks remaining near all-time lows and additional stocks are rebuilding,” Risenhoover said. “Through its stakeholder-driven process, the U.S. will continue to be a global leader in managing its stocks sustainably.”

NOAA tracks 473 stocks and stock complexes in 46 fishery management plans. In total, 28 stocks, or nine percent of all stocks monitored by NOAA, are on its overfishing list, and 38, or 16 percent, are on its overfished list (some stocks appear on both lists). Chinook salmon in the Columbia River Basin (Upper River summer season) as well as along the Washington coast in Willapa Bay and Grays Harbor (fall season) were added to the overfishing list, as was Washington coast coho salmon, Atlantic bigeye tuna, Eastern Pacific swordfish, and summer, winter and yellowtail flounder found in the waters of New England, the Mid-Atlantic and Georges Bank. The stocks added to the overfishing and overfished lists will now have additional management measures implemented by NOAA that will seek to end their overfishing and rebuild the populations.

Eight stocks and complexes were removed from the overfished list: the Eastern Gulf of Mexico hogfish, the Putero Rico scups and porgies complex, the Gulf of Maine thorny skate, the Georges Bank/Southern New England winter skate and windowpane, and the greater amberjack and gray triggerfish in the Gulf of Mexico. Two stocks are now classified as rebuilt: the Pacific Coast canary rockfish, which moved onto the overfished list in 2007, and the Pacific Coast petrale sole, which was declared overfished in 2009. In addition, 44 stocks are currently under rebuilding plans.

NOAA’s annual status report has been produced since 1997 and highlights the United States’ continued progress toward sustainably managing fish stocks. NOAA works in coordination with regional fishery management councils, the fishing industry and other partners to assess, classify, manage and, if necessary, rehabilitate stocks. “The Status of U.S. Fisheries 2015 illustrates just how well U.S. science-based fisheries management can work,” said National Fisheries Institute President John Connelly in a statement. “The National Oceanic and Atmospheric Administration’s National Marine Fisheries Services (NMFS) continue to prove themselves a global leader in seafood sustainability through a disciplined reliance on real research.

“Whenever I'm alone with you

You make me feel like I am young again

Whenever I'm alone with you

You make me feel like I am fun again”

~ Robert Smith, The Cure, born today in 1959

Have a Great Weekend

TEAM DOWN EAST
Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

 

Monday's Market Report. Salmon and Lobsters SHORT SUPPLY

 

To All Our Buyers and Chefs,

Tomorrow will have a chill to it but Wednesday and Thursday will be in the 50’s and 60’s!! Overall the week should sunnier and drier than today. Speaking of the week have some great specials for you:

* Local John Dory (limited stock) – beautiful, delicious fish

* Dorade Royale (Sea Bream) - 600/800g, special low price tomorrow only

* Pink Snappers – 1lb fish, perfect for a whole grilled

* Local Monkfish Tails – firm, dense, texture similar to lobster meat

* Atlantic Pollack – sweet and delicate

**Wild Bass is scarce for the beginning of this week due to the weather keeping the price higher.

***Atlantic Salmon will take another increase this week but with any luck we have hit the peak, time will tell. Keep in mind this pricing is likely with us until the beginning of next year as we wait for Chile to work through their production issues.

****All ponded lobsters and lobsters held in the tanks for inventory have been depleted. Production on lobsters is now limited to local boats in Maine and Massachusetts and some Canadian product from Nova Scotia and New Brunswick. There has been steady winds of 25-35 knots and 12-18 foot seas so all the boats are tied up at the docks. April 20th is the start of the new lobster season, so hoping for some good weather soon, unfortunately until then lobster prices will continue to rise. 

The first Pony Express mail delivery service by horse and rider between St. Joseph, Missouri to Sacramento, California began in 1860, the 1,800 mile run took 10 days. In 1956 Elvis Presley sings ‘Heartbreak Hotel’ on the ‘Milton Berle Show”, 25% of Americans tuned in to hear him.Kareem Abdul-Jabbar became the highest-scoring player in NBA history with 31,421 career points today in 1984; he still holds the career record with 38,387 points. The Brown Derby Restaurant in Hollywood, California closed today in 1985 after 57 years. Robert Cobb, owner of the Brown Derby, created the Cobb Salad there in 1936

Changing Consumer Attitudes Favor Fish  SeafoodSource

April 4th, 2016 - An increasing awareness of health issues in the United Kingdom is making consumers consider more carefully what they eat and as a result, fish and shellfish could – and should – benefit from this. Fat and sugar are currently being blamed for the growing obesity crisis in the U.K., where 74 percent of men and 64 percent of women are predicted to be overweight or obese by 2030. The U.K. still lags behind the United States, which has the unenviable distinction of having the most obese population in the world.

It is a little-known fact that fish is an appetite suppressant. Trials have shown that eating fish stopped people feeling hungry sooner than other protein foods such as beef and chicken. It is also more satisfying than other high-protein foods, according to Anna Karin Lindroos from the Elsie Widdowson Laboratory in Cambridge in the U.K., who conducted the trials. Lean [white, non-oily] fish has a low energy density combined with high protein levels, she said. “Of the main protein foods, fish has the highest volume but contains the lowest number of calories.”

Laura Webber, of the U.K. Health Forum, has likened obesity to an “epidemic.” “Governments [across Europe] must do more to restrict unhealthy food marketing and make healthy food more affordable,” she said. Webber recommends restricting the marketing of unhealthy food to children, subsidizing healthier food to make it more affordable and taxing less healthy food and beverages like sugary drinks, Webber told the Guardian newspaper. Webber’s report is excellent news for the seafood industry. While the U.K. government has recommended that individuals limit their intake of red meat – which is high in saturated fat a primary cause of heart disease – and limit the portion size of the meat they eat to three to four ounces (85- 113 grams) per day, it is simultaneously recommending that its citizens eat two 140 gram (5 ounce) portions of fish per week, with the added recommendation that one of those servings be an oily variety. The fat in oil-rich fish species contains the polyunsaturated fatty acids known as omega-3s, which are beneficial to heart health.

When it comes to educating consumers, it seems as if people have started to grasp the fact that the omega-3 fatty acids present in fish are good for them. However, the message that fish also contains vitamin D, which has long-term health benefits, has not yet penetrated the minds of many consumers. Sometimes dubbed the “sunshine vitamin” because it can be absorbed by the body through exposure to the sun, vitamin D is traditionally associated with calcium balance and bone health. Vitamin D deficiency is linked to hypertension, Type 1 diabetes, multiple sclerosis, psoriasis, inflammatory bowel disease and prostate cancer. Vitamin D is so beneficial that, after omega-3 fatty acids, scientists say that it should be recognized as the next major aid in disease prevention.

Fish and shellfish are also exceptional sources of iodine and selenium. In fact, shellfish are probably the richest source of both trace elements. Iodine and selenium are needed to make thyroid hormones, and selenium has many other beneficial effects, even acting against cancer. Thyroid hormone is essential for brain development in the foetus and deficiency during pregnancy can lead to children being born with below average intelligence. Lack of iodine and selenium can cause severe and irreversible repercussions on brain development throughout childhood, and can affect brain performance in adults, potentially leading to depression in old age.

The list of health benefits gained from eating fish goes on and on. But we have all been here before and efforts to promote the health benefits of fish – and therefore increase consumption – have fallen short. It is surprising that governments take no action, since they would save lots of money by not having to pay for the treatment of illnesses that could be prevented if diets contained higher levels of seafood, according to Bill Lands, a renowned medical expert credited with discovering the beneficial effects of omega-3 fatty acids.

“Why wait for disease to develop and then spend millions preventing it?” he asked at a London conference in 2009. However, for some reason, governments around the world have so far failed to implement policies to increase seafood consumption and it would be naïve to expect to expect action on this effort any time soon.

Will the seafood industry act? Again, the answer is “probably not,” even though it would obviously be good for business.

“The gypsy woman told my mother, Before I was born

You got a boy child's comin' he's gonna be a son of a gun

He gonna make pretty women jump and shout

Then the world wanna know what’s this all about?”~ Muddy Waters, American blues musician, was born today in 1915

Regards,

TEAM DOWN EAST

Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

 

Weekend Update!

To All Our Buyers and Chefs,

We are enjoying a beautiful day today, Friday will be the same temperature but the rest of the weekend turns cooler. Featured fish specials for the weekend are:

·         Local Wild Striped Bass – gorgeous fish

·         Black Grouper – 5-10# fish, super fresh

·         Golden Corvina – ceviche friendly and eats great cooked too

·         Icelandic Cod – snow white flesh from deep in the ocean

·         Local Monkfish Tails – adapts to all flavors;

·         Dorade 600-800g – perfectly sized every time

 

Today in 1848 William Waldorf Astor was born, the great grandson of John Jacob Astor. He built the Waldorf section (1893) of what would become the Waldorf Astoria (1897). The New York City Fire Department is established today in 1865, replacing a hodge-podge of volunteer fire companies. The Queensborough Bridge opens, linking Manhattan and Queens in 1909

National Oysters on the Half Shell Day – Oyster Fun Facts:

1.    An oyster has a lifespan of over 100 years

2.       An oysters two or three inches in diameter would probably be three to five years old

a.       It takes about 25 to 28 months for oyster larvae to reach market size

3.       Oysters feed year-round, though they feed less in winter because they need less energy

4.       Oysters should be alive when you eat them raw

5.       There are over 5,000 different species of oyster world wide

6.        The flavor and color of oysters is influenced by the sand or sediment and the waters that they live in (merrier)

 

 

Fishing & Consumer Groups Sue FDA Over GE Salmon   SeafoodSource

March 31, 2016 A broad coalition of environmental, consumer, and commercial and recreational fishing organizations sued the U.S. Food and Drug Administration (FDA) today, 31 March, for approving AquaBounty’s genetically engineered (GE) salmon.

Filed in the U.S. District Court for the Northern District of California, the complaint alleges that the FDA did not have proper authority to approve GE salmon last November. In addition, the organizations filing the complaint believe GE salmon could escape and contaminate wild fish stocks. Lastly, the groups say the FDA should require mandatory labeling of GE salmon.

“FDA’s decision is as unlawful as it is irresponsible,” said George Kimbrell, senior attorney for Center for Food Safety and co-counsel for the plaintiffs. “This case is about protecting our fisheries and ocean ecosystems from the foreseeable harms of the first-ever GE fish – harms FDA refused to even consider, let alone prevent. But it’s also about the future of our food: FDA should not, and cannot, responsibly regulate this GE animal, nor any future GE animals, by treating them as drugs under a 1938 law.”

An FDA spokesperson reached by SeafoodSource declined to comment on the lawsuit. “As a matter of policy, the FDA does not comment on potential or pending litigation,” the spokesperson said. The FDA approval of GE salmon “marks the first time any government in the world has approved a GE animal for commercial sale and consumption,” according to the coalition of plaintiffs. The organizations filing the suit include the Pacific Coast Federation of Fishermen’s Associations, Institute for Fisheries Resources, Golden Gate Salmon Association, Kennebec Reborn, Friends of Merrymeeting Bay, Ecology Action Centre, Food & Water Watch, Center for Biological Diversity, Friends of the Earth, Cascadia Wildlands, and Center for Food Safety.

“FDA's regulatory system for ‘animal drugs,’ such as veterinary antibiotics, is not appropriate for whole, genetically engineered animals. We need appropriate regulations for new technologies and applications,” Dana Perls, food and technology policy campaigner with Friends of the Earth U.S., told SeafoodSource. In addition, when FDA approved GE salmon, it only considered AquaBounty’s current facilities in Canada and Panama. “Given AquaBounty's intentions to expand facilities for GE salmon in the U.S., FDA should have studied the risk of escape and contamination of other salmon runs as well,” Perls said.

A major complaint that the groups address in the lawsuit is the fact that FDA does not require labeling of GE fish in supermarkets or restaurants. “We support the mandatory on-package labeling of all GE food, so that all people can make their own choices about what goes on their dinner plates,” Perls said. “Consumers have been clear they don't want to eat GE salmon; therefore, more than 9,500 grocery stores will not sell GE salmon, regardless of FDA's approval.

Major grocery chains such as Costo, Safeway and Whole Foods Market have said they will not sell GE salmon when it becomes available in around two years.

The organizations filing the complaint also claim that the FDA did not evaluate risks to wild salmon and the environment as well as fishing communities, including the risk that GE salmon could escape and threaten endangered wild salmon stocks.

“ A copper, a copper, how do you like that boys? A copper and his name is Fallon. And we went for it, I went for it. Treated him like a kid brother. And I was gonna split fifty-fifty with a copper!”

~ Legendary actor and native New Yorker James Cagney dies today in 1986.

 

Regards,

TEAM DOWN EAST

 

U.S. Senate Votes "YES" LABEL GMO Salmon Affected

To All Our Buyers and Chefs,

 

We are coming on both the end of Lent with Good Friday and the Easter holiday this Sunday, if there are any special need for this weekend please call us in advance to make sure we have you covered. We have no Corvina for the beginning of the week, most of the boats are in for the Holy week, and the Easter holiday. There are still a few boats out, and waiting to hear what they have tomorrow and Wednesday. We do have for you this week:

 

·         Black Sea Bass – Large and Jumbo are at a great price due to large catches; $$

·         Wild Striped Bass – fish are big and beautiful; $$

·         Local Monkfish Tails – great texture, mild taste adapts to many flavors; $$

·         Open Blue Cobia – rich in Omega-3’s, great texture and rich flavor; $$

·         American Red Snappers – great for a crudo or center of the plate protein; $$

·         Swordfish Loins – nice fat content and screaming fresh; $$

·         Tuna #2 – great for a slider, burger or salad; $$

 

Lots of East Coast Oysters, Clams, Mussels and Lobsters for your shellfish platters. Tons of frozen Domestic Shrimp, Spanish Octopus and Squid too.

On this Day:

·         Thomas Jefferson takes office as the first Secretary of State in the new nation's capital, New York City. 1790

·         Florenz Ziegfield was born in 1867; an American Broadway impresario, notable for his series of theatrical revues, the Ziegfeld Follies, inspired by the Folies Bergère of Paris. He was known as the "glorifier of the American girl" and a member of the American Theater Hall of Fame. He built the 1600-seat Ziegfeld Theatre on Sixth Avenue, the auditorium was egg-shaped with the stage at the narrow end.

·         Alan Freed presents Moondog Coronation Ball at old Cleveland Arena. 25,000 attend 1st Rock & Roll concert ever in 1952

It is also National Crunchy Taco Day – some Taco Bell fun facts

  1. Founder, Glenn Bell, first opened the chain “Del Tacos,” the first hard taco franchise.
  2. In 1962, a tacos only cost 19 cents.
  3. He was the first to fry his taco shells in advance, before then, they were fried on demand.
  4. They were the first fast food chain to have movie tie-in promotions.


 

U.S. Senate Votes In Favor Of GMO Labeling; GMO Salmon Affected   SeafoodSource

Consumer groups in favor of labeling on genetically modified organisms (GMO) foods praised this week’s Senate vote in the U.S. Senate against the Biotechnology Labeling Solutions Act. On Wednesday, 16 March, the Senate voted against the legislation by a narrow margin, 49-48. The bill, which opponents dubbed the “Deny Americans the Right to Know,” or DARK Act, would have prevented Vermont and other states from labeling GMO foods, instead giving the federal government jurisdiction over GMO labeling.

As far as the effect of the bill’s failure on GMO salmon, proponents of labeling on AquaBounty’s GMO salmon, AquAdvantage, which was approved by the FDA last year, believe the Senate vote is a win.

“This [AquAdvantage] is a new species that will be introduced into our markets, homes, and quite possibly, contrary to what any Environmental Assessment claims, our ecosystems….I also well know the immense value of our fisheries and the potential for havoc that ‘Frankenfish’ could wreak upon wild, sustainable stocks,” Senator Lisa Murkowski (R-Ak.) said on the Senate floor before the vote. “It would be a mistake to allow genetically engineered salmon into our homes, mislabeled as salmon.” Sen. Murkowski supported Alaska’s passage of a mandatory labeling on GMO foods last year, and did not want Alaska to lose the right to label those foods.

AquaBounty did not respond to SeafoodSource’s email requesting comment on the vote.

Support for the vote was echoed by many other consumer advocacy groups. “More than 90 percent of Americans want GMO labeling and this bill would have done nothing to satisfy the tidal wave of consumer demand for transparency evident in states across the U.S.,” said Lisa Archer, food and technology program director for Friends of the Earth. However, the companion bill, the Safe and Accurate Food Labeling Act, passed in the House last year and the Senate’s narrow voting margin could signal a difficult road ahead for opponents of the legislation. The bill would set a federal standard for the voluntary labeling of foods with GMO ingredients, according to The Hill.

“The food industry that opposes mandatory GMO labeling has said they will continue to push the Senate to pass something that would preempt state laws,” Patty Lovera, assistant director of Food & Water Watch, told SeafoodSource. If proponents continue to push for the bills that do not require mandatory labeling, it will “only accelerate consumer distrust of large food companies and their processed food, said Gary Ruskin, co-director of the advocacy group U.S. Right to Know.

Still, Sen. Pat Roberts (R-Kan.), sponsor of the failed Biotechnology Labeling Solutions Act, said that opponents of the bill have not provided a better solution. “Opponents of this approach would not put forward a proposal for a vote. Why is that? Will their proposals pass the Senate or better yet, the House? In short, where is their solution?” Roberts said in a statement. “Without their own solution, opponents of this bill must favor the status quo.”

The standard set forth in the Biotechnology Labeling Solutions Act is a “responsible, enforceable, scientific and proactive approach to arm consumers with the information they want to make informed choices about what to put on the dinner table,” Roberts said. “My approach to labeling acknowledges what many American consumers forget: our food is abundant, affordable and safe. We must continue our reliance on science and technology to ensure our continued prosperity.”

“All that meat and no potatoes, 

Just ain't right, like green tomatoes.

Here I'm waiting, palpitatin',

For all that meat and no potatoes”

‘All That Meat And No Potatoes’, recorded by Fats Waller today in 1941.

Regards,


 

TEAM DOWN EAST

Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

Happy St Patrick's Day!

To All Our Buyers and Chefs,

 The weather turns a bit cooler for the weekend with a chance of snow for Sunday night. For the weekend we have some amazing items for you to try:

Local Jumbo Black Sea Bass – tender but firm, mild sweet tasting flesh, $$$

Local Wild Striped Bass – large and in charge, these beauties are $$$

Open Blue Cobia – rich tasting flesh, firm and great for a crudo, $$$

Wild King Salmon -  we have a few left, going fast

Hawaiian Opah (Moonfish) – gorgeous filets, dark rich and meaty, $$$

X-Large Bronzino 1000-1500g – larger filets and a better yield, $$$

St Patricks Day Factoids

St. Patrick is well known for being the patron saint of Ireland and having a day named for him that most of the world uses as an excuse to get incredibly drunk.

St. Patrick’s Day has been celebrated in North America since the first St. Patrick's Day Parade is held in Manhattan in 1762

However, St. Patrick, despite popular belief, was not actually Irish. He was kidnapped from Great Britain.

One of the shortest St. Patrick’s Day parades in the world lasts only 100 yards, from one pub to another, and is held in Dripsey, County Cork, Ireland.

Today in 1871 The National Baseball League is formed at a meeting of baseball officials held at a cafe on Broadway. Teams include the New York Mutuals and the Brooklyn Eckfords. A Third Michelin star was awarded to Restaurant Louis XV in the Hotel de Paris. Chef Alain Ducasse, 33, is the youngest chef ever to have his restaurant receive 3 stars in 1990.

Feast Like It's 399: What Would St. Patrick Eat?     

Today is the day that the Guinness flows freely, tough brisket is transformed into tender corned beef, and we celebrate the Emerald Isle with humble cabbage. This holy trinity of meat, veg and stout is the communion of St. Patrick's Day. But the history of that meal is relatively short, going back mainly to trade and immigration in the 18th and 19th centuries. Want to feast like St. Patrick would have celebrated more than 1,600 years ago? Let's party like it's 399.

First, it's important to remember that Patrick wasn't born in Ireland, but in late 4th-century Britain, a period of great change. Anglo-Saxons from Germany, Denmark and The Netherlands were just moving in and beginning to push out the Mediterranean culture and cuisine of the Romans, who had occupied Britain for several centuries. That means a lot of different culinary influences from which to choose your menu. Patrick grew up in "a high status, slave-owning Romano-British family," says Caitlin Green of the University of Cambridge's Institute for Continuing Education. "We would clearly expect him to have a very late Roman aristocratic lifestyle in his youth."

Think Mediterranean and French wines "imported on a large scale," says Mark McKerracher, an archaeologist who blogs about Anglo-Saxon agriculture at Farming Unearthed. Coriander and dill, McKerracher says, were other "Roman innovations" that gave dishes Mediterranean flair, as were peas and early relatives of the broad bean. According to Green, game was also moving onto the menu. "Very little of this was eaten in the Romano-British period in general," she says. "But there is evidence for a greater consumption of venison and wild birds in the very late/post-Roman era."

As a teenager, Patrick ended up in Ireland, one of the few European outposts Roman influence failed to reach. The popular story, told by Patrick in his Confessio, is that he was stolen away by pirates and sold into slavery. But Cambridge University's Roy Flechner has suggested that Patrick was running away from the expectation that he would take over his father's official duties — and even that Patrick might have been the slave trader, rather than the slave. That changes whether we think he dined like an expat with a mild case of "affluenza" or subsisted like an enslaved herdsman, as Patrick says in the Confessio.

Either way, without Roman influence, the cuisine of Ireland had its own style. Regina Sexton, food and culinary historian at University College Cork, tells us that the local diet was based largely on dairy and grain — especially oats. There were oatcakes, "more like a hard bread or a cracker," and muesli-like mixtures of fruit, nuts and oats. The thick cooking residue from oats might be made into sowens, "a type of jelly." And oats were often cooked as oatmeals and gruels. "As a slave," says Sexton, gruels "would be what Patrick ate."

Barley was mostly for making ale; wheat was reserved for the highest status of bread. So, if you celebrate Patrick the wealthy rather than Patrick the poor, swap your usual soda bread for a soft wheat loaf and add to the bill of fare English salt, imported wine, and more meat than the average Irish native would have experienced. Much of the evidence for what the ancient Irish ate comes from the Brehon Laws, which covered everything from land rents to beekeeping, as well as marriage, divorce and trespassing — "all the things you would think would be of concern to agricultural communities," says Sexton.

Not surprisingly, Irish stories and legends make for more interesting reading than Irish laws. Even though they were written mostly in the 8th to 12th centuries, many of these tales throw open a window onto the world of upper-class feasts and foods of an earlier time, explains Ger Killeen, professor of Irish and Celtic literature at Marylhurst University in Portland, Ore.

The Vision of Mac Conglinne, an anonymous parody of religious "vision" literature, imagines a castle made of food: "New butter was the bridge ... bacon the palisade, the door was dry meat, the threshold was bare bread, and cheese curds the sides." And fine cream, fresh cheese and aged cheese served as mortar to hold up the house throughout. But there are only two foods that Patrick actually records eating, says Killeen. In hisConfessio tale of escape from Ireland, Patrick and those who aided him "manage to survive on wild honey" and deer, thanks to Patrick's prayers for hunting success.

As history tells us, Patrick eventually returned to Ireland as a missionary and the religious figure we celebrate today. For a meal honoring his later years, Killeen suggests something simple: "wheat bread, some kind of soft cheese, maybe flavored with garlic." And salmon, "a highly esteemed foodstuff."

Sexton seconds the salmon, along with other oily fish, and "eels, trout, apples, hazelnuts, watercress, wild garlic." And cabbage.

It's hard to get away from cabbage, no matter which era or which Patrick you choose to celebrate. But you can always call on his Roman past with a little coriander and dill in the dressing. And whether you swap your stout for a light barley ale or a glass of red Italian Cesanese, trade the corned beef for some estimable salmon, or make a castle out of Cashel blue cheese, Ireland's signature brassica will be at home on any of these menus honoring Ireland's national saint.
 

“One pill makes you larger, And one pill makes you small
And the ones that mother gives you, Don't do anything at all

Go ask Alice, When she's ten feet tall
And if you go chasing rabbits, And you know you're going to fall”

~ Paul Kantner, Jefferson Airplane, borntoday in 1941
Regards,

TEAM DOWN EAST

Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044


 

Monday's Market Report! Why we buy True North Salmon

 To All Our Buyers and Chefs,

 

It could be a little wet at times this week but warmer with temps in the 50’s and 60’s. For today our featured items are: 

·         Local Wild Striped Bass – beautiful fish from the DelMarVa (Delaware, Maryland, Viginia) area

·         Icelandic Cod – stellar fish from pristine, super cold water

·         Dorade – 600/800g size is a featured special this week

·         Open Blue Cobia – farm raised on the ocean floor, flesh has a rich fatty taste

·         Wellfleet & Matha’s Vineyard Oysters – just two of the fabulous bivalve choices for this week

 

The first potato “chips” were served at the Lodge at Saratoga Springs, New York in 1853. Native American chef, George Crum is credited with creating & first serving the “Saratoga Chips”.  Crum created the first potato chip from being annoyed by a customer’s complaint on his thick french fries.  The Waldorf Hotel opens on 33rd Street and Fifth Avenue in 1893. The luxury building has 450 rooms and over 1000 employees, completed at a cost of $3 million."The Godfather," Francis Ford Coppola's epic gangster movie starring Marlon Brando and Al Pacino, premiered in New York in 1972.


Chile Algae Crisis: Financial Loss, Potential Gains and The Future of the Chilean Salmon Industry    SeafoodSource

March 9th, 2016 - Chile, the world’s second-largest fresh salmon exporter, has suffered losses equivalent to 90,000 tons of farmed Atlantic salmon to the recent algal bloom in the Los Lagos region of Chile, according to a spokesperson for the Chilean salmon industry group. But he and members of the industry are hoping a recent decrease in mortalities may mean the bloom is past its peak. Felipe Manterola, the general manager of SalmonChile, said 5,000 tons of Coho salmon had also been lost as a result of the bloom. As a result, the Chilean salmon industry has suffered the loss of 15 percent of its production, affecting every salmon farming company operating in Region X, he said. “The good news is, in the last few days, mortalities have decreased. But the algae bloom is still there and we are still actively monitoring its progress,” he said. “Hopefully it will decrease as the weather conditions will change in the next few days.”

The algae bloom, or red tide, began 22 February but became much larger and more aggressive a week ago, starting 1 March, Manterola said. “The cause is completely natural and environmental, and there’s very little we can do to stop or change it in any way,” he said.

Damage assessment

Companies affected include AquaChile, Australis Mar, Blumar, Camanchaca, Cermaq, Australis Mar, Salmones Humboldt, Marine Farm, Marine Harvest Chile, Multiexport Foods and Ventisqueros. The division between those who hold insurance policies for their Region X farms and those who don’t will likely mean a difference in markdowns to the tune of millions of dollars. According to the Chilean financial news site Diario Financiero, by 3 March, Camanchaca estimated it had lost almost all of its salmon at its Puelche, Mañihuenco and Contao farms – 2.6 million fish in total, weighing in at 13,000 tons and valued at more than USD 22 million (EUR 20 million). But the company was fully insured, the report said.

Marine Harvest Chile announced last week it expected total losses of 2.9 million fish at its Punta Redonda, Huar Sur and Huar Norte farms. Multiexport foods said it had lost 1.85 million fish at its Huyar and Llingua farms and additional losses at three other farms in Region XI, according to the Chilean newspaper La Tercera. Blumar lost at least 110,000 fish at its Caicura farm in Region X, according Chilean news site T13. The site also reported AquaChile lost 9 percent of its total Chilean production, the equivalent of 3,900 tons (about 2.3 million salmon) worth an estimated USD 15 million (EUR 13.6 million) at its Capera, Herradura, Isla Guar and Huenquillahue farms in Region X. AquaChile was uninsured, the site reported.

Australis suffered unspecified losses at its Calbuco farm, where it has 1.1 million Atlantic salmon worth an estimated USD 6.5 million (EUR 5.9 million), also according to T13. Tide may be turning The stock prices of nearly all the publicly-held companies trading on the Santiago markets have taken heavy hits as a result of the algal bloom, reported Bloomberg News. “Everybody’s nervous,” said John Lüer, export manager for Agrosuper, a Chilean seafood production, distribution and commercialization firm. “It’s not something than can be predicted or managed. The next two to three weeks will be decisive to see if there’s an even bigger impact, but right now we’re all crossing our fingers and knocking wood.”

The main factor affecting the red tide is warm water temperatures, a result of this year’s El Niño weather pattern. With Chile moving from summer into fall, producers in the affected regions are hoping for cooler temperatures and more rain, which would help mitigate the bloom, Lüer said. However, the misfortune of some companies could present opportunity for others, as Agrosuper, with operations located in Region XI, is suddenly sitting on much more valuable product as the total amount of Atlantic salmon stock has declined, according to company sales manager Alberto Valenzuela. “It definitely presents an opportunity,” Valenzuela said. “We have a lot of new best friends.” Agrosuper anticipates production of 70,000 total tons of farmed salmon for 2016, with 55,000 tons of that being Atlantic salmon and the rest Coho. The company operates 34 farms in Region XI.

For Manterola and his advocacy of the Chilean seafood industry as a whole, it was unfortunate that the algae bloom coincided with Seafood Expo North America in Boston 6 to 8 March, as it distracted from the efforts of the Chilean salmon industry to highlight its efforts to increase sustainability and food safety. One-third of Chile’s salmon exports head to the U.S., and the expo represented a once-a-year marketing opportunity on the home turf of one of Chile’s largest trading partners. “America is our most important market and we think there’s still much more room to increase the market in America,” he said. “Today, the consumption of salmon very low in the U.S. compared with Europe or Asia, and we think there are more opportunities to grow and consolidate Chile’s leadership position in this market.”

Despite the bad news, Manterola said, SalmonChile and its industry partners were trying to be as transparent as possible. “We are trying to be very transparent and updating the losses every day. We will not have interruptions in exporting our product, but there is going to be an impact in terms of volume because of the losses,” he said. “Aquaculture in Chile will recover from this and we are focused on the long-term. We have a very strong business and our assets will carry us through this problem.”  

 “We don’t grow when things are easy;

We grow when we face challenges”

~ Danny Meyer, restauranteur, born today in 1958


 

Regards,

TEAM DOWN EAST


Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

Weekend Update

To All Our Buyers and Chefs,

 

We are looking at a beautiful weekend, sunny with temps in the 60’s straight on thru! For this weekend the specials are:

 

·         Local Jumbo Black Sea Bass – stellar fish from our friends in the Carolina’s

·         Sword Loin Special – we have one fish to move on this special

·         Royal Sea Bass – 2000-3000g fish 50% yield, similar taste to Wild Bass

·         Icelandic Cod – there is a boatload arriving tonight

·         Golden Corvina – ceviche supersatr, great skin fo crisping on the planch

·         Wild Striped Bass – a menu superstar, moist with a great flake

 

Famous Food Fights
The Great Pastry War ended this day in 1839. A conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. France decided to do something about it and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838 and were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839.

In 1954 ranch dressing was invented at Hidden Valley Ranch, a dude ranch near Santa Barbara, California. Harlem's Duke Ellington is one of the first composers inducted into the Songwriter's Hall of Fame in New York in 1971. RIP Christian K. Nelson, inventor of the Eskimo Pie at age 98 in 1992, who says ice cream isn’t good for you? Lastly the ashes of Star Trek creator, Gene Roddenberry are launched into space today in 1997.


 

Some of Life's Best Lessons Can Be Found In 'Lousy' Kitchen Jobs    

March 9, 2016 - Our resumes are grounded in assumptions. Want a job? Assume it's best to exaggerate your leadership experience. Assume you should build up your image as a self-starter and team-player. And, unless you want to be a chef, assume that your kitchen-prep experience is as irrelevant to your success as your summer camp counselor gig when you were 16.

I don't buy it. There's plenty to be learned from the kitchen (and also your summer camp counselor gig). There are the obvious lessons — such as the tricks you pick up to swiftly peel tubs of tricolored carrots, or yelping "Behind!" as you glide behind chefs holding freshly sharpened knives.

But there are other things you learn that stick with you long after you clock out. After working as a breakfast line cook one summer, I couldn't help but realize all the relevant life lessons I had garnered in a job deemed "irrelevant" to my future employers.

Among them:

Co-workers can outweigh the pay grade. At face value, the job sucked. I was a 20-year-old college kid riding 7 miles on a bike at 4 a.m. to cook brunch for people I would never meet. I had no desire to be a chef, and the pay was minimum wage. But, because of the people I worked with, I realized I had scored the gig of a lifetime. Each morning, as I grumbled through the swinging kitchen door, I was met by two chefs prepping their ingredients for the day and cracking affable jokes. "How can I help?" or "What do you need?" were the knee-jerk responses to someone's bouts of anxiety during meal rushes. I laughed all day at the endless mutterings of the lovably crusty sailor-mouthed sous chef with a Louisiana accent. I spent my one day off per week with my co-workers — the same people I spent the other six days with — because we were friends no matter the setting. And when I asked the older chefs why they'd stuck around when most people had moved on to new restaurants, they shot back with answers they had clearly reflected on: The camaraderie they found in each other here was better than a pay raise elsewhere.

If you can't stand the heat, stay in the kitchen. Other than a strong disposition for eating egg sandwiches, this job was not tailored to any of my strengths. My first few weeks were haunted by the nuances among eggs that could be soft-scrambled, hard-scrambled or semi-hard scrambled. There was the lady who sent her toast back three times because it wasn't burnt enough. And my attempts to flip fried eggs with a flick of the wrist ended in them sliding to the ground with their fallen comrades. I felt flustered and ticked off and defeated from 4 in the morning tlil 4 in the afternoon. Yet there was an inexplicable quality of the kitchen that taught me to adjust and anticipate, to be patient with myself and others, and to keep on plugging away, even while standing among the ruins of an egg massacre.

Thick skin comes from scars. I built up callouses from gripping my chef's knife the same way each day for three months. I collected cuts on each finger while dicing tomatoes for salsa and suffered the sting of lime juice that followed. I still have the oil burns from dropping battered chunks of cod into the fryer on the day I pleaded with the lead chef not to make fish tacos a special. And then there's the pain I felt when I messed up so many times in one day that all I wanted to do was shrink inside the walk-in freezer or hide behind watery eyes that I blamed on the onions. No matter where we work, we all have days when we feel inadequate, embarrassed and overwhelmed — though most of us aren't lucky enough to have onion-tear camouflage. Although those fleeting twinges of pain seem trivial today, the scars from that summer taught me not to dwell so heavily on a bruise or a bad day, because they go as quickly as they come.

Now, I'm not campaigning to fill all job openings with short-order cooks, nor am I arguing that every kitchen job will result in a positive experience. But sometimes, buried in those stacks of paper assumptions, relevance can exist in seemingly trivial work experience. You wouldn't be who you are today without the lessons of your yesterdays. 

“Don't get strung out by the way I look

Don't judge a book by its cover

I'm not much of a man by the light of day

But by night I'm one hell of a lover

I'm just a sweet transvestite

From Transexual, Transylvania”

"The Rocky Horror Show" opens at Belasco Theater NYC in 1975

Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

Weekend Update!

To All Our Buyers and Chefs,

 

We are looking at a sunny weekend with 40-50 degree temperatures; people will be out and about so be sure to fill up the walk-ins.

  • American Red Snappers – all sizes look great, with a little better savings on the 4lb+ fish
  • Swordfish – Beautiful red bloodline, nice fat content
  • Wild Striped Bass – big fish and gorgeous filets

·         Golden Corvina – sweet, flaky flesh, great for a ceviche

·         Local Hake – Bargain of the week, great for a fish stew of Fish & Chips

·         Tuna #2 – great for the gill for a slider or poached for a salad

·         Shrimp Special: 13/15 Peeled & Deveined Tail-on, 10lb cases

 

 

Plenty of fresh Oysters, Clams, Mussels and Lobsters. A plethora of frozen shrimp to choose from; head-on, head-off, shell-on, shell-off and cooked. King Crab legs too!

Back in 1643 Dutch settlers attack Native Americans in Manhattan and in Maspeth. In Manhattan, the Native Americans are slaughtered. But in Maspeth, they retaliate and drive the Dutch back to Manhattan. RIP Elizabeth Gertrude Knight Britton (1934), an American botanist, she helped establish the New York Botanical Gardens. In 1964 Cassius Clay (who  changed his name to Muhammad Ali) became the world heavyweight boxing champion by defeating Sonny Liston in Miami Beach. It is also National Chocolate Covered Peanut Day - The original chocolate covered peanut candy are Goobers first sold in 1925; the word “Goober” was a common slang word for peanut.

·  
 

Mysterious Ocean Buzz Traced To Daily Fish Migration


 

 

The half-naked hatchetfish, shown here munching on a shrimp, is just one of many billions of mesopelagic ocean fish that migrate up and down the water column each day to hunt food and avoid predators. Wikimedia

February 22, 2016 - You might expect the middle of the Pacific Ocean to be a pretty quiet place, especially a thousand feet down. But it turns out that huge parts of the ocean arehumming. (Link to: The sound of the ocean humming). Scientists have puzzled over the source of the sound for several years. Now, a marine biologist reporting Monday at a meeting of ocean scientists in New Orleans says she thinks her team may have figured it out.

The discovery started with hydrophones. Marine scientists listen to the deep ocean by dropping these underwater microphones over the side of ships, or by putting them on buoys. Usually they hear what sounds like male humpback whales calling to each other at mating time, or the clicking signals of dolphins and other marine mammals.

But a few years ago, those hydrophones picked up something weird out in the Pacific. The puzzling sound was faint, but continuous at certain times of day — just a few decibels above the background level — and definitely different from the normal sound of the ocean. It was 300 hertz and above — high for the call of a whale, and too continuous to be the signals of other marine mammals.


 

According to Simone Baumann-Pickering, a marine biologist at the Scripps Institution of Oceanography at the University of California, San Diego, the nature of the sound was "more as if you're sitting on an airplane and it's humming, buzzing." The sound starts after the sun sets, she says, and goes on for a couple of hours, then stops. The same thing happens at dawn.

Now, biologists knew that huge clouds of small fish and crustaceans and squid tend to hide in the dark, deep water during the day, and rise up nearer the surface to feed at night. This happens in all oceans in the mesopelagic zone, a fish-rich area of little light that stretches from about 660 feet beneath the sea's surface to depths of around 3,300 feet. It took hydrophones in the Pacific to reveal that the hum actually accompanies that daily rise and fall of the fish migration.

Why the noise? Scientists can only speculate. It could be, says Baumann-Pickering, which the creatures "are truly, actively communicating - potentially to initiate migration." In other words, maybe the buzz is just a signal that "it's time to go," she says.

But there's another more mundane possibility. "It's known that some fish are considered to be farting," says Baumann-Pickering, "that they emit gas as they change depths in the water column." The gas comes from a swim bladder inside the fish that controls its buoyancy. In either case, billions of fish may be jetting up and down in the ocean every day, and making it hum. If so, it would likely be the largest migration of vertebrate animals on the planet, Baumann-Pickering says. She calculates that the weight of the fish amounts to some 10 billion tons. At the New Orleans meeting sponsored by the American Geophysical Union, Baumann-Pickering told colleagues the sound raises an interesting question. Why would the fish do this if, as you might expect, the noise would have the effect of a dinner bell, attracting large predators?

Nobody knows, she says. "We're just scratching the surface in terms of understanding how important sound is" in the ocean.

·  “I bet there's rich folks eatin' in a fancy dining car

They're probably drinkin' coffee and smokin' big cigars

Well I know I had it comin' I know I can't be free

But those people keep a-movin', And that's what tortures me”
~ Johnny Cash from Folsom Prison Blues, who’s birthday is tomorrow

·  
Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044

 

Royal Sea Bass....I love it!

 

To All Our Buyers and Chefs,

For this week we have the following featured items:

·         Royal Sea Bass - just another fancy name for Meagre / Ombrina  google it

o    4.5-6.5# fish coming in tonight  

o    Meat similar to Sea Trout / Corvina

o    Skin crisps up nicely

·         Cobia – from Open Blue in Panama

·         Wild Striped Bass – stellar fish with cherry red gills

·         Fresh Pompano – 2lbs each, [limited supply]

·         Bronzino 400/600g – beautiful sea bass from the Mediterranean,

·         Local Swordfish – sharp bloodline with great fat content,

·         Fresh Hamachi – straight from Japan,

·         Steak Cod – from our friends in Iceland,

Looks to be a bit on the wet side, for a couple of days but warmer thankfully. Woolworths, the first chain store, opened in 1879 in Utica, New York. They were the first to introduce the Frito Chili Pies and popularized grilled cheese and BLT sandwiches. NYC accepts Cleopatra's Needle from Egypt, the 90-foot ancient obelisk still stands in Central Park. Today is also National Margarita Day, some say the Margarita is a version of a prohibition drink, the Daisy, found in Mexican border towns substituting brandy with tequila (Margarita in Spanish means Daisy.)

NOAA: US A Leader in Long-Term Sustainable Fisheries Management     Seafood Source

With the Magnuson-Stevens Act (MSA) approaching its 40 year anniversary as the primary marine fisheries management law guiding U.S. conduct in federal waters, the National Oceanic and Atmospheric Administration (NOAA Fisheries) has uncovered further evidence of the legislation’s powerful impact.

A recent peer-reviewed self-assessment conducted on behalf of NOAA Fisheries indicates that the standards governing the United States’ fishery management system under MSA exceed the criteria established in the United Nation’s Food and Agriculture Organization’s ecolabelling guidelines. This according to Dr. Michelle Walsh, a former NOAA Fisheries Knauss Fellow and current member of the Marine Science Faculty at Florida Keys Community College, who spearheaded the evaluation.

The fisheries management system within the United States excels particularly when it comes to responsiveness and science-based criteria, Walsh and her team discovered. What’s more, the system manages to incorporate social and economic components that prove essential for fisheries to establish long-term, effective stewardship, the assessment found.

While the system meets all of the requirements laid out in the FAO’s “Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries,” Walsh identified the following key areas where the management algorithm was particularly formidable:

  • Complying with national and international laws
  • Developing and abiding by documented management approaches with frameworks at national or regional levels
  • Incorporating uncertainty into stock reference points and catch limits while taking actions if those limits are exceeded
  • Taking into account the best scientific evidence in determining suitable conservation and management measures with the goal of long-term sustainability
  • Restoring stocks within reasonable timeframes

The results of the assessment help to set the United States apart as a global and industry leader when it comes to successful, longer-term, sustainable management, said Alan Risenhoover, the Director of the Sustainable Fisheries Office for NOAA Fisheries.

“It shows that the U.S. is in fact a world leader in the long-term sustainable management of our fishery resources around the country. What that means is it’s a long-term process. A lot of schemes look at the current status of a stock whereas we have a process that looks at the status of that stock over time and reacts when there needs to be changes – whether you need to reduce harvest, you need to change the location harvests are in or maybe you may even need to increase the harvest,” Risenhoover explained to SeafoodSource.

To remain effective, the architects and perpetrators of the U.S. fisheries management system must consistently measure themselves “against other countries’ programs, and make sure the U.S. has the most robust system in the world,” said Risenhoover; MSA helps in that effort.

Under the Magnuson-Stevens Act, fisheries management exists as a highly participatory system. Eight regional councils around the country – comprised of industry representatives, academic representatives and environmental groups – are able to contribute to the decision-making process, increasing the likelihood that the steps taken on behalf of the system consider what is best for “not only for the stocks but the fishermen,” Risenhoover said.

“The Magnuson-Stevens Act has this dynamic public participatory process based on science – our management follows that science. It’s transparent, it has the public involved, it has the industry involved through these eight regional councils around the country, and it’s this continual process of monitoring the stocks and reacting as we need to and it’s producing results over those 40 years,” he added.

U.S. fisheries also benefit from the MSA’s focus on another realm of sustainability: socioeconomics.

“One of the three legs of sustainability here in the U.S. that the FAO doesn’t take into account that this system does, is the socioeconomics. In addition to biology, in addition to ecology – some really critical criteria – you have to also have that socioeconomic sustainability to help that long-term effort. And I think that’s another strength that the MSA has really provided for the nation’s fisheries,” said Laurel Bryant, Chief of External Affairs for the Office of Communications in NOAA Fisheries.

According to NOAA data, the number of depleted stocks that are subject to overfishing are at-or near all-time lows. Nevertheless, there will always be more work and more evolution ahead. Three areas for improvement for the U.S. system were identified in the evaluation, including:

  • Addressing nationwide implementation of ecosystem-based approaches to management
  • Incorporating broader food web considerations within individual fish stock management schemes
  • Considering long-term changes in productivity

“Sustainable management is an ongoing process – it’s not static, you just don’t do it once. It does change over time,” concluded Risenhoover.

Following the completion of its self-assessment, NOAA Fisheries contracted the Center for Independent Experts (CIE) to independently validate the assessment’s approach and detect any bias within NOAA Fisheries’ self-assessment. The results presented by the organization are based on the average of the four independent assessments that took place – one conducted by NOAA Fisheries’ and three from the independent CIE reviewers, NOAA said.

 

Attorney: “That kind of testimony we can eliminate.”

Chico: “Atsa fine I'll have a nice cold glassa lemonade.

~ "Chico" Marx, actor/comedian (Marx Brothers, Animal Crackers), born in NYC, New York 1891

Regards,

 

TEAM DOWN EAST

Valentine's Day Weekend! and JAWS goes to the Museum!

To All Our Buyers and Chefs,

We are expecting a busy weekend, Friday, Saturday and Sunday. Please try to order your Valentine’s Day fish for Friday so we can be sure you’re covered. We will be delivering Saturday too for any fill-ins/add-ons that may occur for all the last minute reservations. We have lots of fish in house for the weekend including:

·         American Red Snappers – Texas, 2-4# and 10#+

·         Local Jumbo Fluke – Montauk

·         Local Swordfish – Georges Bank

·         Local Wild Striped Bass – Maryland

·         Lots Of Canadian Salmon, Mediterranean  Bronzino & Dorade, Icelandic Cod

·         Tuna (All Grades) - #1, #2+ and#2

·         Plenty of Oysters, Clams and Mussels

On the higher side: 

·         East Coast Halibut – Nova Scotia

·         Mahi Mahi – Ecuador

·         Lobsters – All Sizes high

Looks like a cold snap is heading our way for the weekend, be sure there is plenty of soup in house and the warm your soul specials available. The slogan "All the News That's Fit to Print" appears for the first time in the New York Times back in 1897. Today in 1963 Julia Child’s ‘The French Chef’ premiered on TV. In 1977, the heaviest lobster known was caught off Nova Scotia, weighing in at 44 lb 6 oz.

From Junkyard To Museum: The Journey Of A 'Jaws' Shark   

The original Jaws (1975) starred not one but three mechanical sharks, collectively nicknamed Bruce — after director Steven Spielberg's lawyer. Here, one of the Bruces takes a break on location in Martha's Vineyard. This shark rested on a platform when not in use, to protect it from the salt water.

Call it a happy ending to a fish-out-of-water story. Today, a one-of-a-kind, fiberglass shark cast from the same mold as the iconic, mechanical sharks used in the 1975 classic movie, Jaws, is leaving home. After more than 25 years keeping watch over Adlen Brothers Auto Wrecking, a junkyard in Sun Valley, Calif., the shark known as Bruce is headed to a museum.

This matters to me. Because the shark and I have a past. Like many people, I used to be afraid to go in the ocean because of Jaws. Unlike most people, I began a journey to cure myself of that fear — by trying to find and touch one of the movie's fake sharks. As I chronicled in this story from 2010, that proved difficult.

For filming, three sharks were made and hauled to Martha's Vineyard. But, in the salt water, they broke so often that the movie ran over schedule and over budget. "We were in deep trouble," says production designer Joe Alves, who helped create the sharks. "The studio was reluctant in the first place to make the movie. When we came back, they just dumped the sharks in the back lot, and they just rotted away."

The movie opened in the summer of 1975 and broke box office records. At some point that year, the studio, Universal, used Alves' original mold to make one more shark, which hung by its tail for studio visitors until around 1990. By then, both the shark and the franchise were showing their age so the studio scrapped Bruce, along with a pile of old stunt cars, and sold them to Sam Adlen, an enterprising junkyard owner.

Adlen had the flair of a showman. He wanted to make his junkyard, well, more than just a junkyard. Memorable. Not only did Adlen mount the shark in a prime spot overlooking the yard; beneath it he kept chickens, a cow and, at one point, a bull (all real, by the way). To get a leg up in phone book searches (back when good placement meant good business), Adlen even added an extra "a" to the company's name. Were it not for Sam Adlen, the fourth Jaws shark would have no doubt rotted away, just like the others.

"You know, it's just amazing what good shape he's in for having been outside for so many years," says Sam's son, Nathan Adlen, who inherited the junkyard and the shark when his father died. Not long ago, Nathan sold the yard and just about everything in it. But not the shark — though he'd gotten plenty of offers. Instead, Adlen donated Bruce to a new movie museum in Los Angeles being built by the Academy of Motion Picture Arts and Sciences — the folks behind the Oscars.

Sonja Wong manages new items that come into the museum. What did she say when she was told they were getting the shark? "Well, I think it was more the face that I made," she says. "You know, it's a challenge because it's so large. It's kind of an awkward shape too." How large and how awkward?

Wong says its 25 feet long, 12.5 feet wide, and 8 feet high. How do you move an awkward, one-of-a-kind artifact that's at least 40 years old? A sling, of course. Wong says workers plan to cut the two, metal poles holding Bruce up and use the sling — and a crane — to lift him into a special crate on the back of a very big truck. The shark will spend the next few years in cushy, climate-controlled storage while the academy figures out (a) how to conserve it and (b) how to display it. As for where — exactly — Bruce is being kept, Wong won't say. The location is ...

"Secure, undisclosed — but thankfully not my house." Turns out, sharks have made her afraid of the water, too. "I'm sure I'll go back in again," Wong says rather sheepishly. "It's just, I know the logic behind it isn't very good but ..."

I tell her, she should try touching the shark. It worked for me. And I have the beach vacation photos to prove it.

“Nothing spoils the taste of peanut butter and jelly,

quite like unrequited love”

~Charlie Brown (Peanuts), on the eve of National PB&J Day

Regards,

Team Down East

Susan Parker

SALTY SUSAN

susan@saltysusan.com

www.saltysusan.com

6467725044