Tue. Jan 16 2018

European Importers Move to Strengthen India Shrimp Trade with High Level Meetings in Goa  


ANALYSIS: Fresh Chilean Fillet Imports Up YTD, But Overall Fresh Fillet Imports Down  


Jeff Davis Retires From Blue Harvest Fisheries; Keith Decker Named New CEO


How Pacific Seafood Became the First Company to Offer BAP 4 Star Oysters  


Kodiak's Tanner Crab Fishery Opens For First Time in 4 Years  


Carrefour's Innovation Brings Lobster, Oyster Delivery to Chinese Online Consumers in One Hour  


Global Fishing Watch Partners With NOAA to End Illegal Fishing in Indonesia


Alaska Salmon Protections Get Enough Signatures for Ballot  


SeafoodNews.com Summary Tuesday, January 16


Mon. Jan 15 2018

South Korea Plans US $500 Million Investment in Pollock Processing Factories in Russia  


South Atlantic Council Wants Public Input on Management Changes for Atlantic Cobia


Beijing Customs Uncovers Frozen Seafood Smuggling Case Worth Millions  


Latest Seafood News Podcast Breaks Down Swiss Lobster Rule, New Netflix Series & More


Concern for Whales as Northern California Crab Season Opens  


Sysco Acquires UK-Based Foodservice Distributor Kent Frozen Foods


SeafoodNews.com Summary Monday, January 15


Fri. Jan 12 2018

New Charges Against Carlos Rafael Include Count Against Sector IX, 12 Counts Misreporting Scallops  


Ocean Choice Hires Carey Bonnell as VP of Sustainabiity and Engagement; Loyola Sullivan Retires


Pricing a Concern as Commercial Dungeness Crab Season Prepares To Open on January 15  


NOAA Names Michael Pentony As Regional Administrator John Bullard’s Successor


China to Drive Seafood Consumption Growth Over Next Decade Says Rabobank in New Report


VIDEO: Rafael’s Permits Revoked; Swiss Lobster Rule; Shrimp Disaster Fears; Alaska Year-Round Jobs


Birds Eye Focusing on Simplicity, Authenticity With New Campaign


Scottish Salmon Company Commissions New State-of-the-Art Feed Barge  


SeafoodNews.com Summary Friday, January 12


Thu. Jan 11 2018

NOAA Moves to Revoke All Carlos Rafael’s Permits, New Charges Include Cheating on Scallop Landings  


Alaska Opilio Fishing Off to Slow Start; Most Expect Prices to Settle Lower than Last Year  


Matthew Tourkistas Joins Whitecap as Director of Sales  


Northern California Announces Dungeness Opening, Part of Oregon Holds Off  


NOAA Continuing Pilot Project on Longline Gear that is More Protective of Swordfish and Tuna  


Many Tuna Stocks Not Meeting Standards, Says ISSF  


Maine Elver License Lottery Closing Monday, January 15  


SeafoodNews.com Summary Thursday, January 11


Wed. Jan 10 2018

No Price Agreement in Oregon-Supervised Crab Negotiations


NMFS Approves New England Council Habitat Amendments; Will Provide Boost to Scallops up to 60 Millio  


SeafoodNews.com Summary Wednesday, January 10


North Carolina Restaurant Adds Green Gill Oysters to Their Menu  


Bankruptcy Closes Homer’s Auction Block, City Objects to Pending Sale


More China Crack Downs on High-Value Seafood Smuggling From Vietnam  


National Weather Service Seeks Industry Input on Marine Weather Statements


U.S. Fastest Growing Market for Norwegian Seafood  


Captain D’s Opening First Location in Wisconsin


Slapfish Announces Expansion Plans For 2018


Poland Takes Lead in Norwegian Salmon Imports for its Growing Processing Industry


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A Food Writer's Quest for Sustainable Shrimp With Maine's Shrimp Fishery Closed

SEAFOODNEWS.COM [Portland Press Herald] by Christine Burns Rudalevige - December 26, 2017

For four of the six winters I've weathered in Maine, the local shrimp fishery has been locked up tight. I was introduced to the lovely pink ladies by a true fan late in the 2013 season. He seared them on a piping hot plancha for only seconds a side, and we stood around his stove eating them straight off the grill. Since that cold February night, I've been unable to score even a pound of the coveted cold water crevettes. The only ones available these days are hauled in for research purposes. Once the scientists have counted them, they are released for sale, but only the lucky few cooks standing at the fish counter at the very second they land in the shop seem able to get their hands on those ...

 

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