Sunday, July 24, 2016

Tips for Cooking Fish On a Grill

Grilled Salmon Steak

Cooking fish on a grill can be easy with the proper equipment. Grilling fresh fish usually enhances flavor without the need for expensive or hard to find ingredients.

Whole fish, steaks, or fillets can be brushed with butter or oil before grilling to keep them from sticking to the grill.

Freshly caught fish are often grilled with the skin on, which helps keep the meat from breaking apart and drying out.

Previously frozen fish portions may have the skin removed. Skin-off portions usually have little or no dark meat, which can have a strong fishy taste.

A popular method of grilling fish is to place portions on a grill sheet, pan, or basket. Either of these accessories yield good results by exposing fish to smoke and heat while providing a stable grilling surface.

Grilling containers are also useful for cooking vegetables or other dishes. Their slotted designs allow excess moisture to escape.

When grilling fish, some cooks top fish with herbs, fruit slices, sauces, or other toppings. Toppings are used to add moisture, flavoring, color, and other elements.

For peak flavor, fish and other seafood is usually served as quickly as possible after grilling.

Thursday, February 11, 2016

SeaShare Wins Stewardship and Sustainability Award

SeaShare was recently selected to receive Alaska SeaLife Center’s Stewardship & Sustainability Award.

The award is given annually to individuals and organizations that have made significant contributions to the awareness and sustainability of Alaska’s marine resources.

The award will be presented at the Alaska Marine Gala on February 13, 2016 in Anchorage.

The Alaska SeaLife Center operates as a private, non-profit research institution and public aquarium, with wildlife response and education programs.

SeaShare is a non-profit founded to help the seafood industry donate to hunger-relief efforts in the United States.

To learn more about SeaShare, visit

Monday, November 30, 2015

2014 USA Clam Landings

U.S. landings of clams (all species) yielded 90.7 million pounds of meats valued at $214.8 million in 2014, according to NOAA Fisheries’ annual report, Fisheries of the United States 2014. The average exvessel price per pound in 2014 was $2.37.

Surf Clams

Surf clams yielded 43.3 million pounds of meats valued at $31 million. Leading states for surf clams were New Jersey, Massachusetts, and New York. The average exvessel price per pound of meats was 72 cents in 2014.

Ocean Quahogs

The ocean quahog fishery produced 31.4 million pounds of meats valued at nearly $23.8 million. Together, New Jersey and Massachusetts accounted for almost 99 percent of total ocean quahog production in 2014. The average exvessel price per pound of meats was 76 cents in 2014.

Hard Clams

The hard clam fishery produced almost 8.1 million pounds of meats valued at almost $49.6 million—an increase of almost 1.2 million pounds (almost 17%). Landings in the New England region were 1.6 million pounds of meats (up nearly 1%); Middle Atlantic, 4.6 million pounds (up almost 1%); and the South Atlantic region, .8 million pounds (up 210%). The average exvessel price per pound of meats was $6.16 in 2014.

Soft Shelled Clams

Soft shelled clams yielded nearly 3.6 million pounds of meats valued at nearly $25.8 million. Maine was the leading state, followed by Washington (up nearly 50%), and Massachusetts (down more than 41%). The average exvessel price per pound of meats was $7.21 in 2014.

The Fisheries of the United States 2014 report is available at

Saturday, November 21, 2015

National Coalition of Fishing Communities (NCFC)

A new coalition of U.S fishing communities has been organized. The National Coalition of Fishing Communities (NCFC) will formally launch during the next U.S. Conference of Mayors meeting, to be held in Washington, DC on January 19, 2016.

NCFC members include:

 - municipalities with economic, social, and cultural ties to the fishing industry

 - associations who represent and are supported directly by working commercial fishing families

 - businesses who are involved in the harvesting, processing, distributing, marketing, and serving of seafood

 - individuals in fishing communities

NCFC is currently engaged in a membership drive. Members can join at the NCFC website,

Wednesday, August 26, 2015

Where Do Jonah Crabs Come Fron?

A growing market demand for jonah crab has increased fishing effort along the USA Atlantic Coast in the last two decades, according to an Atlantic States Marine Fisheries Commission (ASMFC) stock assessment of the species.

Jonah crab are harvested by lobstermen using lobster traps. As the demand for Jonah crab has increased, a mixed crustacean fishery has emerged that can target American lobster, Jonah crab, or both species.