Tag Archives: pink shrimp

Illuminating Fishing Nets Prevent Bycatch

lights bycatchBycatch is an economic and environmental problem for commercial fishing. Large trawlers often scoop up sea-life other than the species they’re targeting, and if there’s too much bycatch fishermen sometimes have to dump their catch. But Bob Hannah of the Oregon Department of Fish and Wildlife may have found a simple, affordable solution. He tells Living on Earth’s Emmett FitzGerald how local shrimp fishermen are eliminating bycatch of an important smelt species by lighting up their nets with LEDs. The waters off the coast of Oregon teem with delectable pink shrimp. But shrimpers often also scoop up fish they don’t want, what’s known as “by-catch”, in particular a smelt called the eulachon. And that is costly – for the eulachon, and the fishing boat operators. But Government scientists have discovered a nifty way to cut the eulachon by-catch using LED lights. Bob Hannah of the Oregon Department of Fish and Wildlife told Living on Earth’s Emmett FitzGerald all about it. Read the story here 19:59

Oregon’s pink shrimp fishermen voluntarily suspend harvesting operations

122210_shrimp_jonesThe pink shrimp fleet based in Oregon agreed to suspend harvesting operations May 4, due to an over abundance of sub­-legal sized shrimp. After six years of record catches, the fleet was expecting the worst after this winter’s El Nino was elevated to “super” status, as the warm water associated with an El Nino is usually detrimental to shrimp recruitment, but those fears have been erased, according to a release from the Oregon Trawl Commission. The start of this year’s season was delayed for three weeks over a price dispute, but once the nets hit the water, fishermen were surprised to see a strong year class of  one-year-­old shrimp in the water.  Read the rest here  09:34

Bringing the pink shrimp back to Petersburg

Petersburg once was host to sound enterprise of commercial shrimp fisheries and processing plants, drawing in hundreds of thousands – even millions of pounds of shrimp, ranging from the tiny pink crustaceans commonly found gracing salads to their larger brethren that are fried, grilled, battered and steamed in cuisine across the world. Read the rest here 06:55