Week in review: Frank talk on farmed fish

By

Steven Hedlund

Published on
May 20, 2009

Here’s a look at this week’s most popular stories on SeafoodSource:

1) Frank talk on farmed fish: Last week, SeaFood Business Editor in Chief Fiona Robinson attended Cooking for Solutions in Monterey, Calif. And on Monday, her commentary on the annual sustainable seafood gathering was this week’s most read story. “The misinformation that has given fish farmers a black eye in the past can be changed, so we all need to take a deep breath and be respectful that things can and do change,” she said.

2) Cue the hype: Alaska’s Copper River salmon fishery kicked off last week, and the arrival of the first 20,000 pounds of the coveted fish at Seattle-Tacoma International Airport drew a boatload of press, as it always does. Between the first two 12-hour openers, fishermen harvested more than 115,000 sockeye salmon and more than 2,600 king salmon.

3) Report card: Four U.S. fish stocks — Gulf of Mexico king mackerel, Atlantic bluefish and two species of Atlantic monkfish — were rebuilt last year, bringing the total number of rebuilt stocks since 2001 to 14, the National Oceanic and Atmospheric Administration said on Tuesday. The announcement was part of the agency’s annual report card on the status of U.S. fisheries, and this year the news was pretty encouraging.

4) What’s Vogue’s beef? The National Fisheries Institute is calling on Vogue to correct inaccuracies in a story in its May issue about the health risks associated with mercury in seafood, but the magazine is being unresponsive. As a result, NFI is running ads on MediaBistro.com and on other online media critic Web sites to call attention to the problem of mercury-in-seafood reporting in general.

5) Seafood with a Southern twist: Celebrity chef and Southern cooking guru Paula Deen launched a line of seafood products under her Paula Deen’s Southern Dishes brand, and the products are expected to be on U.S. supermarket shelves within two to three months. The line includes retail and club store packages of Homestyle Breaded Shrimp, Key Lime Butter Salmon, Savannah Crab Cakes, “Shore is Good” Seafood Dip, Cajun Breaded Catfish Strips and “New Orleans” Style BBQ Shrimp.

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