Top Story: Sanford and Sealord, New Zealand’s two largest fishing companies, may combine vessels to cut operational costs
news summary
Sanford and Sealord, New Zealand’s two largest fishing companies, may combine vessel operations to reduce costs. Both companies are subject to a new law that requires quota to be fished by New Zealand flagged vessels. The companies have been in talks for six months, but the details of any arrangement have not been announced.
NFI’s crab council has facilitated over $2 million in fishery improvement projects for blue swimming crab fisheries in Southeast Asia. Now they want retail and foodservice crabmeat buyers to back this effort, by purchasing from the companies that are members of the crab council, and who are paying a voluntary conservation levy.
Alaska Gov. Parnell announced that Stefanie Moreland has been approved by the State Dept. for a seat on the Pacific Salmon Commission. In the announcement, Parnell went out of his way to emphasize that state fishery policy would be developed by a team including Cora Campbell, ADF&F commissioner, Stefanie Moreland, the deputy Commissioner, and Ben Mohr, the newly appointed fisheries advisor. Parnell also spelled out an outreach role for Mohr.
Together with Urner Barry, we put together a roundup of how the Russian import ban will affect all proteins. The upshot is that the biggest effect is likely to be seen in pork, as Canadian production shut out of Russia comes to the US. On Poultry, the Russian share of US exports is much lower than in the past, and in terms of seafood, salmon is not likely to be affected except on the margins.
We look at shrimp production in East China, which has been pretty terrible compared to the improvements seen in South China. Farmers are having a lot of trouble with seedlings, and there may be an issue with infected or poor quality seedlings distributed from hatcheries.
Finally, Australian chefs are say that in some cases, they are being bombarded by misinformation about sustainability. In one case, a chef was ready to remove yellowfin tuna from his menu, until he investigated himself and found Australia provides extensive protections. The Chefs also talked about the difficulty of convincing customers to move past their old seafood standbys.
John Sackton, Editor And Publisher , Lexington, Massachusetts
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