New Hampshire fishermen face declining prices

June 30, 2018 New England

Local commercial fishermen say the price per pound they earn for their catch has dropped in recent years as their industry continues to struggle financially.Fishermen say they have been selling their fish at prices several cents per pound less than in years past, citing strict catch quotas, a decline in businesses that buy their fish and a rise in imported fish as causes for the drop in their earnings. Hampton fisherman David Geothel said prices for small American plaice, a species of flounder on which he relies in the face of strict cod catch limits, have dropped from $1.40 to $1.50 per pound in previous years to between 40 and 70 cents per pound now. >click to read< 21:55

Cape Ann Seafood Exchange, David Geothel, declining prices, Frank Ragusa, Jamie Hayward, New Hampshire Fishermen, new-hampshire, shoreside infrastructure declining

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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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