This page contains a Flash digital edition of a book.
48 • September 12 - 25, 2014 • The Log


Lobster hunting in California: A guide to regulations


License Whether you are diving from a boat


or from shore, you will need a sport fishing license from the California Deptarment of Fish and Wildlife. If you are 16 years of age or older and want to hunt lobsters, you must obtain this license from the California Department of Fish and Wildlife. An annual license costs $46.44 for California residents and $124.77 for non-residents. There are also one-, two-, and 10-day licenses available for purchase. Divers must obtain an Ocean Enhancement Stamp in addition to a sport fishing license. The stamp costs $5.14.


Spiny Lobster Report Card Any person fishing for spiny lobster


is required to carry a Spiny Lobster Report Card. This report card can be obtained with your sportfishing license from the California Department of Fish and Wildlife. The report card costs $9.22 through the department. The Department of Fish and Wildlife web- site states the reason for a report card “is to monitor recreational spiny lob- ster catch, fishing effort and the gear used in the recreational fishery.” Anyone who obtains a Spiny Lobster Report Card must return the report card at the end of the season. For divers, the report card must be kept within 500 yards from the port of entry. Unlike the age restriction on licens- es, people of all ages are required to


Lobster Trivia (cont. from page 47)


Sushi is a delicatessen over and under water Raw fish might be a pleasant dining experience for humans above water; however, underwater, lobsters appar- ently prefer to eat its food live or fresh. According to the National Oceanic and Atmospheric Administration, a lobster’s prey includes clams, crabs, fish, mussels, and sea urchins.


Roses are red, most lobsters are not According to multiple sources, lobsters come in many different colors, includ- ing yellow, blue, green, black and multi- colored. Certainly makes you wonder about the name of a certain lobster- themed restaurant chain.


Octomom has nothing on a pregnant lobster California native Nadya Suleman was commonly referred to by the media as “Octomom” after she gave birth to octuplets. Female lobsters, however, can carry up to 8,000 eggs, according to the California Department of Fish and Game, a small fraction of which actually survive into adulthood.


What NOT To Use The following items are not allowed to be used in a lobster catch off the California coast: Spear Tickle stick Snare Short hooked pole; or other similar tool.


Under California law, spiny lobster may only be taken by hand or by hoop net. You cannot use any other devices to take or assist in taking lobster. In addition, if you are a sport fisher-


man, you may not use a trap to capture or take a lobster. Finally, if you capture a lobster “incidentally” on a hook and line while fishing, it must immediately be returned to sea.


Hoop Nets California regulates how many hoop nets are allowed on a boat. An individ- ual can use up to five bated hoop nets, while no more than 10 hoop nets are allowed on a vessel, no matter the number of people aboard. If you are searching for lobster from a public pier, you are legally entitled to use up to two appliances, whether it be two hoop nets, one rod and reel and one hoop net, or two rods and reels.


Lobsters must be kept whole until consumption Another state regulation requires


anyone who legally harvests a spiny lobster to keep it in “whole, measura- ble condition” until he or she prepares it for immediate consumption.


The Magnificent Seven The daily limit of lobsters you can take home: seven lobsters in one bag. State law further states you must first consume of or dispose all seven lob- sters in possession before you are allowed to return to sea to hunt for another batch. State law does allow one to file a


declaration for a multi-day dive for lobster. If this declaration is approved, the person is allowed to bring home three daily bags. The declaration must be filed with the state at least 48 hours prior to when the boat is scheduled to head out to sea.


Recreation Lobster Season begin and end dates, 2014-2015 and 2015-2016 2014-2015: Saturday, Sept. 27, 2014 through Wednesday, March 18, 2015 2015-2016: Saturday, Oct. 3, 2015 through Wednesday, March 16, 2016


have a Spiny Lobster Report Card.


thelog.com


Beware of No Take Zones


Lobster Hunting prohibited in certain Marine Conservation Areas.


By Parimal M. Rohit


It is no secret lobster hunting in California is heavily regulated. Rules and laws are in place governing where you can hunt for lobster, what equip- ment is required or prohibited, how large your catch can be, and the paper- work required allowing you in or on the water.


One major element of lobster hunt- ing is where you are allowed to actually hunt. All lobster hunters must be aware and well-versed of No Take Zones and Marine Conservation Areas (or Marine Reserves). Each area, reserve or zone either severely restricts or explicitly prohibits the marine life you can extract from protected waters. Between Point Conception in


southwestern Santa Barbara County and Tijuana near the California- Mexico border, there are 27 regulated areas on the mainland and 25 con- trolled zones attached to the Channel Islands, including nine Marine Conservation Areas and Reserves at Catalina Island. “Be sure to verify that you are not


See NO TAKE ZONES page 49


Lobster meets shrimp and asparagus in penne Recipe


If you are ever in the mood to combine seafood with pasta,


perhaps you might enjoy following a recipe suggested by Red Lobster and prepare a penne pasta dish combining lobster meat, shrimp, and asparagus. The recipe suggestion below serves four people. You will need seven ingredients, including lobster meat, medium shrimp, penne pasta, asparagus, Alfredo Sauce, a gar- lic butter sauce, and parmesan cheese. To serve a party of four, the suggested amounts of the above seven ingredients are as follows:


6 ounces of lobster meat, cut into chucks between one-half to three-quarter inches


6 ounces of raw and peeled medium shrimp 1 pound of penne pasta (cooked) 4 ounces of standard-sized asparagus (about 24 spears) 1 bottle of Alfredo Sauce 2 tablespoons of Roasted Garlic Butter Spread Grated parmesan cheese


Once you have gathered your ingredients, it is time to pre-


pare your meal. Red Lobster suggests the following 10-step process to prepare a Lobster-Shrimp-Asparagus Pasta for four people: First, wash the asparagus and cut off the woody ends.


Next, cut the asparagus into small pieces, about one inch in size.


Once the asparagus is cleaned and cut, place it into boiling


salted water for 2 minutes. After 2 minutes, drain the water and chill the just-boiled


asparagus in ice water (with the stove off). Drain again. Cook the penne pasta. Once the pasta is cooked, drain it and then chill in ice water (with the stove off). Drain again. Melt two tablespoons of roasted garlic butter in a hot sauté


pan. Once the butter is melted, add the lobster meat and


shrimp. Cook until the shrimp is opaque. When the shrimp becomes opaque, add the asparagus,


pasta, and Alfredo Sauce. Cook until everything is properly heated. Once fully heated, serve the pasta in a dish and dress with


grated parmesan cheese. While the above suggestion can serve up to four people,


feel free to adjust the amounts of ingredients used to best accommodate your party size. According to tastebook.com, this dish with the ingredients


and preparation described above requires about 15 minutes of prep time and another 25 minutes to cook. Other ingredients to enhance the suggestion above


include any combination of ripe tomatoes, red onions, button mushrooms, olive oil, chopped garlic cloves, butter, heavy cream, and milk.


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  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76