a chef in New Orleans – fisherynation.com

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Red snapper imperiled by Trump team’s gift to the yachting set

December 4, 2017 Gulf of Mexico, National

As a chef in New Orleans, I rely on fish and seafood for my livelihood. The seafood from the Gulf of Mexico and its waterways is integral to my menu and to every restaurant that benefits from New Orleans’ reputation as a world-class food city. What would New Orleans’ culinary tradition be without fresh catch for our seafood gumbo, oysters Rockefeller, crawfish etouffée, and shrimp po-boys? Along with other chefs, fishers, and eaters, I have relied for years on bipartisan and science-based management of Gulf fish stocks to maintain this precious natural resource. click here to read the stuff10:38

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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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