This page contains a Flash digital edition of a book.
THE STATE OF MAINE'S BOATING NEWSPAPER Volume 29 Issue 11 November 2016


US Postage Paid Permit, #454 Portland, ME

Maine Coastal News FREE Americans Add a Pound of Seafood to Their Diet in 2015

The lobster boat WHISTLER making her way through the islands and ledges south of the StoningtonThoroughfare.

New report shows continued stability and sustainability in U.S. commercial and recreational fi sheries; some declines in West Coast stocks

2015 was another above-average year

for fi shing and seafood consumption, with the average American adding nearly an extra pound of seafood to their diet, according to the annual Fisheries of the United States report released today by NOAA. Across the nation, U.S. fishermen

landed 9.7 billion pounds of fi sh and shell- fi sh valued at $5.2 billion, a volume and value similar to recent years. The highest value U.S. commercial species were lobster ($679.2 million), crab ($678.7 million), shrimp ($488.4 million), salmon ($460.2 million), and Alaska (walleye) pollock ($441.7 million). By volume, the nation’s largest commercial fi shery remains Alaska (walleye) pollock, which had landings of 3.3 billion pounds (up 4 percent from last year), trailed by Atlantic and Gulf menhaden, which accounted for 1.6 billion pounds (up 29 percent). “Fishing and seafood is big business

for our country. Marine and coastal fi sheries contribute billions of dollars to the national economy, support 1.8 million jobs, and keep our ports and waterways open for business,” said Eileen Sobeck, assistant NOAA admin- istrator for fi sheries. “Thanks to longstand- ing legislation and continued innovation in

fi sheries science and management, we are seeing real returns on our nation’s eff orts to end overfi shing and make our fi sheries more sustainable.” The report shows that for the 19th con-

secutive year, the Alaska port of Dutch Har- bor led the nation with the highest amount of seafood landed--787 million pounds, valued at $218 million. New Bedford, Massachu- setts, had the highest valued catch from one port--$322 million for 124 million pounds, due mostly to the high price sea scallops fetch on the market, which accounted for more than 76 percent of this value. Along the West Coast, however, a num-

ber of fi sheries experienced declines. The Pacifi c sardine fi shery was closed due to low abundance estimates. The Dungeness crab fi shery also saw a closure due to high levels of domoic acid, which can be poisonous to humans. Other species like loligo squid and Pacifi c hake (whiting) also saw declines in catches, potentially due to changing ocean conditions.

Saltwater recreational fi shing remained

strong with 8.9 million anglers making near- ly 61 million trips, resulting in a catch of more than 350 million fi sh with 57 percent reported released. Striped bass remains the top harvested catch among saltwater recre- ational anglers, followed by yellowfi n tuna, mahi mahi, bluefi sh and red drum. The report also shows that the average

C o n t e n t s

Publisher's Note Calendar of Events

Stockton Harbor Yacht Club New Products

4 4

Lighthouse Keeper Sentinel Island 5 70s Memories

6 7 8

Waterfront News Vendee Globe to Start Commercial Fishing News DMR News DELA Director's Report Misc. Commercial Fishing News

10 11 12

9 Boat Yard News

Vetus and Back Cove U. S. Navy News

Lobster Boat Racing End of Year 18 The Boat School

19 20

14 19

Maritime History

History from the Past Classifi ed Ads

22 27

American ate 15.5 pounds of fi sh and shell- fi sh in 2015, a 0.9 pound increase from last year. U.S. dietary guidelines recommend eating 8-12 ounces of seafood each week for a healthy diet. Aquaculture fi gures for 2015 are not yet available, but for perspective, the U.S.

aquaculture industry, whose top-produced marine species include oysters, clams, and Atlantic salmon, generated 608 million pounds of seafood valued at $1.3 billion in 2014. This equates to 20 percent of the value and 6 percent of the volume of total U.S. production of fi shery products.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31