Environment & Sustainability
The Marine Stewardship Council, the London-based nonprofit that promotes sustainable fisheries, continues to make inroads into the U.S. market.
Last year, Oregon pink shrimp and tuna caught by the American Albacore Fishing Association became the world's first shrimp and tuna products, respectively, to receive the MSC eco-label certifying they're sustainably harvested. Also in 2007, Green Eye Hot Pollock Roe processed by Trident Seafoods of… Read More
Exxon should pay the damages it owes as a result of the Valdez oil spill in 1989, says the National Fisheries Institute of McLean, Va.
On Wednesday the Supreme Court will hear arguments surrounding the $2.5 billion dollar punitive damage verdict against Exxon.
"Alaska's fishing industry and the broader seafood communities were impacted by the devastating effects of the spill nearly two decades ago," said NFI president John Connelly in a… Read More
Mar-Lees Seafood (booth 1015) and Amazing Food Manufacturers (booth 2056) beat out more than 90 entries to win today's International Boston Seafood Show 2008 New Products Competition.
The awards were presented at the Culinary Demonstration Theater on the show floor.
Mar-Lees' Nantucket Supreme Miso Crusted Salmon with Wheat Noodles and Vegetables took home the best retail product award, while AFMâ??s Chef Papillote Mediterranean Salmon won… Read More
Major fish stocks around the world could collapse within decades due to global warming, pollution and overfishing, United Nations officials said last week.
"You overlay all of this and you are potentially putting a death nail in the coffin of the world fisheries," Achim Steiner, head of the U.N. Environment Program, said at a news conference in Monaco.
In a report released on Friday, new research shows rising ocean surface temperatures and… Read More
Don't be fooled by the seemingly good news that the U.S. Food and Drug Administration's food-safety program budget may increase: Inflation and staff pay raises would erode the bulk of the Bush administration's proposed $42 million budget increase, leaving the beleaguered agency with minimal added funding in fiscal 2009. Would it be enough to keep Congress, consumer-advocacy groups and the media from continuing to interrogate the safety of… Read More
The U.S. Department of Commerce has extended the deadline for its third administrative review of Vietnamese pangasius to March 17. The agency failed to complete its review by the original Jan. 17 deadline.
The tariff for frozen pangasius fillets from Vietnam is set at 63.88 percent, though four companies were assessed tariffs individually, ranging from 0 to 80.88 percent. During an administrative review, tariffs can increase, decrease or… Read More
The Maryland Oyster Advisory Commission will release an interim report today that suggests aquaculture is the best course for saving Chesapeake Bay’s dwindling oyster populations.
The commission says banning wild oyster harvests in large portions of the bay and supporting privately run shellfish farms is the only way to bring the species back from its historic collapse over the last few decades.
“You probably would not want watermen going
A new study by NOAA shows both fishing and climate change have contributed to large variations in the spawning time of walleye pollock stocks in the Gulf of Alaska.
An unprecedented data set spanning 32 years showed that spawn times swung up to three weeks for Alaska pollock, the largest fishery by volume in the United States. The study identified warming water and fishing impact as major contributors to these swings.
Warmer waters, NOAA… Read More
Charities Traffic and WWF have teamed up with international technology company Hewlett Packard Enterprise (HPE) to develop a new web-based tool aimed at identifying wild-caught and farmed seafood products that are being traded illegally.
Initially the brainchild of Traffic, the data analytics system, called DETECT-IT, has been launched to help businesses, NGOs, Customs officers, law enforcement and fisheries officials worldwide quickly search… Read More