New nets make shrimp trawling more sustainable in Latin America and Caribbean

June 3, 2019 Caribbean, International News

The FAO is conducting the project, known as The Sustainable Management of Bycatch in Latin America and Caribbean Trawl Fisheries (REYBAC LAC II), between 2015 and 2020 with the intention of meeting international guidelines for the responsible management of bycatch. With the help of traditional and large-scale fishers, the project consists of testing net prototypes that reduce the negative effects of trawling on marine biodiversity while still catching shrimp. The new nets have different characteristics than those usually used by fishers, mainly in regard to the size of the holes in the fabric of the net. >click to read<10:34

Caribbean, fishing gear, Food and Agriculture Organization (FAO), Latin America, more sustainable, shrimp trawling, testing net prototypes

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The New England groundfish debacle (Part III): who or what is at fault? Nils E. Stolpe/FishNet

It took me a while to decide how to most accurately describe the situation that has been visited upon the New England fishing communities that are and since colonial times have been dependent on the groundfish fisheries.

NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?

While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here

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