hyperbaric pressure to kill pathogens

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Greenhead Lobster cuts ribbon on Bucksport plant

July 27, 2019 New England

Greenhead Lobster owner Hugh Reynolds held a huge pair of scissors aloft as he cut the ribbon on a 15,000 square foot lobster processing facility on July 19, extending the Stonington business into Bucksport. “We’ve brought innovation and technology to allow people to taste lobster as it would be fresh out of the water,” Reynolds said. The facility will take lobsters caught in Stonington waters and use hyperbaric pressure to kill pathogens and extend its shelf life to at least 30 days. Greenhead is targeting the domestic market, after trade tariffs have affected global markets, like big lobster importers China. >click to read< 12:19

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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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