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A Successful Scorecard: Science-Based Management for U.S. Fisheries is Rebuilding Stocks

Posted by on Wednesday, May 14th, 2014 with 0 Comments

It’s important for a business or industry to have a scorecard to show just how successful – or unsuccessful- they were during any given year. Some may showcase profit margins while others highlight specific triumphant events. Right now, United States fisheries have a great scorecard that reflects growing achievement every year in terms of recovering overexploited stocks.

Just a couple of weeks ago, the National Oceanic and Atmospheric Administration (NOAA) released a report that basically scores the success of our fisheries. The Status of Stocks 2013 annual report for Congress provides an exciting look into the nations improving fisheries status and has us anticipating much more recovery. And the reason behind our success? Science! This report provides proof that our science-based management system for fisheries is effective at rebuilding stocks and protecting the marine environment. Such good news is a reason for everyone involved in the seafood industry – from the fishermen down to the consumer – to rejoice.

Researchers participating in the Fish Survey Project in the Channel Islands pause to pose for a photo.
Image courtesy of NOAA’s Photo Library via Flickr

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Proposed Fisheries Modeling Project Uses NASA Technology – Looks Both Promising and Foreboding for Seafood Industry

Posted by on Friday, May 9th, 2014 with 0 Comments

Over a span of the last 60 years, advances in technology have remarkably increased the efficiency of the seafood industry. Our fishing boats now have top-notch high-powered engines, GPS, sonar capability, and exceptionally effective fishing gear. This technology has been excellent in some respects and terrible in others. It has allowed us to augment our effectiveness at catching finfish and shellfish, meeting consumer demand and sustaining our fishermen’s livelihoods. On the other hand, it has also made us too efficient and has lent to our tendency to overfish certain species.

Advances in navigation and fishing gear technology have made many of our fishing fleets extremely effective at pulling in their catch – which can be both a good and bad thing.
Image courtesy of Flickr user Joseph Novak

Two research institutions in Maine have partnered up and want to use technology from NASA to track movements of certain commercial species, the most important being the Maine lobster. The Gulf of Main Research Institute and the Bigelow Laboratory for Ocean Sciences are vying for a grant that would allow them to develop models for real-time estimates of locations of fish and invertebrates in the Gulf of Maine. The models would use Earth-system data (such as satellites) and reported observations from fishermen and researchers. It sounds like this opportunity would create a fantastic tool for fishermen and researchers; however, as with all new advances in technology, we must be wary that we use it in a way that benefits both us and ocean health.

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A Leader in Eco-Friendly Living, San Francisco Restaurants Stand as Models for Providing Sustainable Seafood Options

Posted by on Wednesday, May 7th, 2014 with 1 Comments

Over the last several decades San Francisco has been a prominent leader of establishing environmentally friendly lifestyles for urban populations. Our beautiful city has made composting and recycling a standard. We banned plastic bags from our grocery stores and plastic bottles from being sold on city property. We stock our shelves with organic and sustainable products, and we love to support local businesses. San Francisco’s residents are proud to be green, a value that makes us a role model for other cities striving for eco-evolution.

It only makes sense that more of our restaurants, cafes and eateries are joining the eco-friendly bandwagon. In a city of people who love the environment, many businesses won’t last unless they show how committed they are to providing environmentally friendly products. Our consumer standards for ethically and environmentally conscious consumption reach everything from produce, grains, rice, meats, and now, increasingly, seafood. San Francisco has the opportunity – perhaps the obligation – to serve as a role model for a city that fights to protect our oceans.

SF skyline viewed from Begind GG Bridge

San Francisco is a leader in establishing environmentally friendly lifestyles for urbanites.
Image source: Flickr user peddhapati

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Wetland Restoration Creates Jobs, and Provides Ecological, Economic, and Social Benefits

Posted by on Monday, May 5th, 2014 with 7 Comments

Urban development is an essential process for United States as our population increases and communities grow. The coastline in particular draws us with it’s aesthetic beauty and the economic potential created by bodies of water. We have a curious desire for waterfront property, and we are willing to pay top dollar for it. Coastlines can create vibrant and profitable communities – the San Francisco Bay Area is a perfect example.

wetlands

Wetlands provide extremely important ecological and economic benefits, a fact more people are beginning to recognize.
Image courtesy of Flickr user Nicholas A. Tonelli.

Yet coastal urban development comes at a price that we are just now beginning to understand. Our coastlines are lined with wetlands, beautiful expanses of uniquely adapted plants and animals that play a vital ecological role. As the human population increases, the acreage of coastal wetlands decreases. A recent report has outlined how restoring our wetlands not only helps keep coastal ecosystems healthy, but also provides immense economic and social benefits for coastal communities. By investing money to protect and restore wetlands, we can create jobs and better help protect our own cities.

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Educate Your Customers: Seafood Fights Hypertension More Efficiently than Diet and Exercise

Posted by on Friday, May 2nd, 2014 with 0 Comments

As a business that sells or serves seafood, you certainly have no shortage of qualities to boast about to your clients. They can choose from a myriad of fish and shellfish options that are both nutritious and delicious. Seafood is packed with omega-3 fatty acids, that good fat that has gathered quite a lot of attention over the last few years for it’s tremendous health benefits. Research is continuously unraveling the benefits of omega-3s and exciting results are being found all the time.

The newest bit of news to reach our knowledge is that omega-3s may be even better for our circulatory system that previously thought. For years, we’ve been telling our clients that seafood is good for the heart. They lower triglycerides, reduce blood clotting, and lower the risk of heart failure. A new study funded by the Organization for EPA and DHA Omega-3s tells us that increasing consumption of omega-3 fatty acids from seafood may decrease our risk for hypertension even more than regular exercise or other dieting.

hypertension

Eating seafood may be more effective at combating hypertension than diet and exercise.
Image courtesy of Flickr user Larry Hoffman.

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“Trash Fish” Are Trending: Consumers Beginning to Recognize Hidden Value of Unappreciated Fish

Posted by on Wednesday, April 30th, 2014 with 2 Comments

They are underused, undervalued, unappreciated – and surprisingly tasty. The fish known as “trash fish” can actually make extremely healthy and delicious seafood dishes. These previously unpopular fish choices are gaining momentum in the seafood market as more chefs and consumers are beginning to recognize their precious value on the dinner table.

The seafood industry caters to consumer demand, and over the last several decades, consumers have desired the big fish or the more common seafood. Salmon, tuna, cod, halibut, shrimp– all are now extremely popular and fishing pressures on these species has increased. With the threat of overfishing looming on the horizon, we need to consider our alternatives. And truthfully, the alternatives are amazing!

trash fish

Typically caught as bycatch, skate wing can be crafted into a culinary masterpiece that diners will love.
Image courtesy of Flickr user Alexis Lamster.

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Unique Wholesale Seafood Items Spark Conversation and Foster Positive Connections at Company Events

Posted by on Monday, April 28th, 2014 with 5 Comments

If you’re in charge of ordering food for the next company event, you know how challenging it can be to provide exciting and delicious options that are also healthy and affordable. Coworkers who meet over a meal are not just sharing space while they eat – it is a time to socialize and make connections. The quality of the food plays a part in setting the tone for a shared meal. Good food fosters positive conversation, while bad food may create discontent. Thus, your job in picking out the menu can be tricky.

You may tend to shy away from seafood. We fear the “fishy” aftertaste of seafood that isn’t fresh, a bland preparation that leaves us unsatisfied, or the idea that our seafood may not be ocean-friendly. All you truly need is a trusted distributor to provide you with  wholesale seafood that is guaranteed to be fresh and sustainable. If you feel the need to break away from the typical white fillet (not to say that isn’t delicious!) then here are a few succulent, unique choices to spice up your company’s next event.

Crab legs: Easy, hearty, messy!

Steamed crab legs are one of the most amazing options for feeding a large number of people. Legs from Dungeness crabs or snow crabs are easy to steam (some already cooked options only need gentle reheating) and they are incredible when served simply with melted butter and garlic. You’re likely to see apprehension from the crowd at first, as cracking crab legs can be a daunting task for the tidy eater. But once the first person digs in, the rest will quickly follow. Cracking crab legs might be a messy business, but there are few other types of food that leave a diner with satisfaction and a sense of accomplishment.

seafood

Crab legs can be daunting at first glance, but this messy snack will soon be the office favorite!
Image courtesy of Flickr user Sean Hobson.

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Technology and Public Education Offer Better Solutions to the Shark Cull in Western Australia

Posted by on Friday, April 25th, 2014 with 0 Comments

In January of 2014, the government of Western Australia began an extremely controversial activity that has sparked heated international debates – the cull of white sharks and tiger sharks. The reasoning behind the cull is that it will help protect the thousands of beachgoers off the coast of WA from the toothy jaws of sharks sliding beneath the waves. Australia has more shark attacks than anywhere else in the world, and public outcry has called for the government to do something. However, the decision to kill sharks has horrified environmentalists worldwide and is riddled with problems, both ecological and economical. Through a blend of modern technology and education, there are many other more effective solutions that can be used to mitigate shark bites.

western australia

A new survey showed that the shark cull enacted by the Western Australia government is not supported by the public.
Image courtesy of Flickr user Paul Mannix.

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Eco-Friendly Farm-Raised Catfish Provides a Versatile, Well-Rounded Fillet

Posted by on Wednesday, April 23rd, 2014 with 3 Comments

It can be agreed that the many types of shellfish and finfish require more care from chefs than the more common meats. Seafood is curiously delicate; some can be easily overwhelmed by spice or seasoning, or easily cooked too much or not enough. Seafood lovers tend to be adventurous – they enjoy exploring unique flavors and experiencing distinct textures, but it is not difficult for a seafood dish to go from delectable to detestable.

Chefs and seafood lovers alike rejoice when they are offered a culinary canvas that can host a multitude of spices and cooking styles – now there is no need to look further. Farm-raised catfish provides a handsome firm white fillet that is adaptable to a wide range of exciting dishes that will please diners and chefs for its high versatility and ability to provide a succulent meal. The fact that it is also one of the most sustainable farmed fish available on the market will delight ocean-loving clients.

farm-raised catfish

Farm-raised catfish is considered one of the most sustainable seafood options available on the market.
Image courtesy of Flickr user Ralph Daily.

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With a Perfect Blend of Flavor, Nutrition, and Sustainability, Black Cod Consumer Demand is on the Rise

Posted by on Monday, April 21st, 2014 with 3 Comments

Every so often a hidden delicacy makes its way onto menus and into the hearts of seafood lovers, providing an exciting item in addition to the traditional favorites. This occasional emergence of a previously unknown item allows seafood distributors to expand their market and restaurants to experiment with their culinary expertise to satiate hungry diners.

Black cod

Black cod filets yield large, white flakes packed with flavor and nutrition.
Image courtesy of Flickr user Mike McCune.

One such up-and-coming item has been turning heads and winning admirers in high-end restaurants – the sablefish, or black cod. This delectable little finfish doesn’t look like anything special, with grey-black drab scales and no distinct characteristics. Yet every bite of a well-prepared fillet yields a tremendous amount of flavor, buttery texture, and healthy nutrition. Perhaps the best part about the sablefish – they are harvested with ocean-friendly methods that assure the fishery will remain sustainable. The number of diners with a taste for black cod is on the rise, making it an excellent choice for restaurants looking to provide a popular seafood item with a sustainable tag.

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