In 2013, North Carolina Commercial fishermen brought in 50 million pounds of fish and shellfish with a dockside value of $79 million, according to the N.C. Division of Marine Fisheries’ Trip Ticket Program.
Commercial fishermen in the state landed 21 million pounds of hard blue crabs worth $26.4 million in 2013.
Shrimp was the second most valuable product with landings of 4.9 million pounds and a dockside value of $13 million.
Rounding out the top 5 most valuable species were spiny dogfish (3 million pounds and $302,248), southern flounder (2.2 million pounds and $5.6 million) and Atlantic croaker (1.9 million pounds and $1.7 million).
Commercial finfish landings totaled 22 million pounds in 2013.
Shellfish landings totaled 28 million pounds.
Oyster harvests increased by 33 percent, including a notable increase in landings from the Pamlico Sound.
source: N.C. Division of Marine Fisheries
Friday, May 23, 2014
Saturday, May 3, 2014
South Carolina Shrimp Season
Consumers in South Carolina may find greater quantities of fresh local shrimp during the month of May.
NOAA Fisheries recently announced that federal waters within 25 nautical miles of the federal-state water boundary off South Carolina will reopen to fishing for brown, pink, and white shrimp at 12:01 a.m. May 1, 2014. South Carolina state waters will remain closed until the state determines an appropriate reopening date.
The initial closure was implemented at the request of the state of South Carolina after a prolonged period of cold weather.
source: South Atlantic Fishery Management Council
NOAA Fisheries recently announced that federal waters within 25 nautical miles of the federal-state water boundary off South Carolina will reopen to fishing for brown, pink, and white shrimp at 12:01 a.m. May 1, 2014. South Carolina state waters will remain closed until the state determines an appropriate reopening date.
The initial closure was implemented at the request of the state of South Carolina after a prolonged period of cold weather.
source: South Atlantic Fishery Management Council
Monday, April 14, 2014
Gulf of Mexico Seafood Information Website
Seafood buyers and other interested parties now have access to a one-stop-shop for the information they need to be confident that seafood harvested from state-managed fisheries in the U.S. Gulf of Mexico is sustainable.
A collaboration among the five Gulf states, the Gulf States Marine Fisheries Commission (GSMFC), and NOAA Fisheries, GulfFishInfo.org, or Gulf FINFO, gathers information from fisheries experts from across the Gulf states and puts easy to understand, science-based facts about Gulf state fisheries.
The site profiles top Gulf fisheries, with information ranging from basics about species biology and habitat to how fisheries operate and how each state ensures these operations are sustainable.
The site also provides a platform for authorities to communicate how they conserve and manage fisheries in Gulf state waters. Gulf FINFO complements FishWatch.gov, which covers fisheries in federal waters.
source: Gulf States Marine Fisheries Commission
A collaboration among the five Gulf states, the Gulf States Marine Fisheries Commission (GSMFC), and NOAA Fisheries, GulfFishInfo.org, or Gulf FINFO, gathers information from fisheries experts from across the Gulf states and puts easy to understand, science-based facts about Gulf state fisheries.
The site profiles top Gulf fisheries, with information ranging from basics about species biology and habitat to how fisheries operate and how each state ensures these operations are sustainable.
The site also provides a platform for authorities to communicate how they conserve and manage fisheries in Gulf state waters. Gulf FINFO complements FishWatch.gov, which covers fisheries in federal waters.
source: Gulf States Marine Fisheries Commission
Wednesday, November 20, 2013
National Oyster Cook-off 2013
The National Oyster Cook-off was held on October 19 in Leonardtown, Maryland. The annual event is held in conjunction with the St. Mary’s Oyster Festival and the U.S. National Oyster Shucking Championship. More than 15,000 visitors attended the two-day festival which featured rows of vendors offering oyster fare and oyster-themed items.
Fifty chefs from as far away as Oregon entered recipes for consideration in the contest, open to cooks of all skill levels. Of those, nine were selected to attend the St. Mary’s County Oyster Festival, where they competed before a panel of judges.
The judges picked one winner in each of the three categories - hors d’oeuvre, soup/stew and main dish - based on taste and creativity. Reynolds won the overall prize of $1,000, an engraved silver tray and the national title. The other category winners took home cash prizes, ranging from $150 to $300.
Debbie Reynolds of Waldorf took took first place in the main dish category and won the overall grand prize with her Oyster and Chipotle Grits recipe.
Marty Hyson of Millersville won the hors d’oeuvre honor with his Grilled Oyster Reggiano. Winning both soup/stew and People’s Choice was Robert Johnson of Bushwood with his Merchant Mariner Oyster Rockefeller Chowder. Ronna Farley of Rockville earned the Best Presentation Award with her Crispy Oyster and Red Pepper Salsa Bruschetta.
The Oyster Cook-off is sponsored by the Maryland Department of Natural Resources Seafood Marketing Program, the Rotary Club of Lexington Park and the St. Mary’s County Department of Economic Development. Proceeds from the event go to local charities, educational scholarships, assistance grants, and Rotary International projects.
For more information on the National Oyster Cook-off, visit www.usoysterfest.com.
source: MD DNR
Fifty chefs from as far away as Oregon entered recipes for consideration in the contest, open to cooks of all skill levels. Of those, nine were selected to attend the St. Mary’s County Oyster Festival, where they competed before a panel of judges.
The judges picked one winner in each of the three categories - hors d’oeuvre, soup/stew and main dish - based on taste and creativity. Reynolds won the overall prize of $1,000, an engraved silver tray and the national title. The other category winners took home cash prizes, ranging from $150 to $300.
Debbie Reynolds of Waldorf took took first place in the main dish category and won the overall grand prize with her Oyster and Chipotle Grits recipe.
Marty Hyson of Millersville won the hors d’oeuvre honor with his Grilled Oyster Reggiano. Winning both soup/stew and People’s Choice was Robert Johnson of Bushwood with his Merchant Mariner Oyster Rockefeller Chowder. Ronna Farley of Rockville earned the Best Presentation Award with her Crispy Oyster and Red Pepper Salsa Bruschetta.
The Oyster Cook-off is sponsored by the Maryland Department of Natural Resources Seafood Marketing Program, the Rotary Club of Lexington Park and the St. Mary’s County Department of Economic Development. Proceeds from the event go to local charities, educational scholarships, assistance grants, and Rotary International projects.
For more information on the National Oyster Cook-off, visit www.usoysterfest.com.
source: MD DNR
Thursday, October 31, 2013
2012 USA Seafood Consumption
Americans consumed 4.5 billion pounds of seafood in 2012, according to Fisheries of the United States 2012, an annual report from NOAA Fisheries.
On average, Americans enjoyed 14.4 pounds of fish and shellfish in 2012. Average consumption was down four percent from 15.0 pounds in 2011.
According to the report, U.S. commercial fishermen landed 9.6 billion pounds of fish and shellfish in 2012, valued at $5.1 billion.
source: NOAA Fisheries
On average, Americans enjoyed 14.4 pounds of fish and shellfish in 2012. Average consumption was down four percent from 15.0 pounds in 2011.
According to the report, U.S. commercial fishermen landed 9.6 billion pounds of fish and shellfish in 2012, valued at $5.1 billion.
source: NOAA Fisheries
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