Gulf of Maine lobster stock at an all-time high

January 4, 2016 Canada, New England

A recent lobster stock assessment shows the population of the state’s famous bottom-dwelling crustacean at record highs in the Gulf of Maine. Through data collected by fishery-dependent and fishery-independent sources, the stock assessment gives fishermen and scientists a picture of the condition of the economically important stock. According to the Atlantic States Marine Fisheries Commission, the 2015 benchmark stock assessment for lobsters shows the stock of crustaceans in the Gulf of Maine and Georges Bank is not depleted and overfishing is not occurring. However, the situation for the stock in southern New England is far less clear,,, Read the article here 12:52

Atlantic States Marine Fisheries Commission, Georges Bank, Gulf of Maine, lobster stock assessment, record highs in the Gulf of Maine

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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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