By Sarah Poon
Whether in school, at work, or at play, we’ve all experienced the value of working collectively to achieve a common goal. Many fisheries around the world are successfully managed by providing a structure for collaboration between fishermen via Cooperative catch shares.
In a Cooperative catch share, one or more groups of fishing participants, or “Cooperatives”, are allocated a secure portion of the catch or a dedicated fishing area. In exchange, they are responsible for accepting certain management responsibilities. Many fishing communities around the world have traditionally managed their coastal resources cooperatively, leveraging their local knowledge and relationships to achieve common goals. Recognizing the success of this approach, many fisheries are building upon this traditional practice, while also adapting to the realities of today’s increasingly global fishery markets.
There are hundreds of Cooperatives around the world. They have formed in different ways and have various functions and capacities. But when it comes to their ability to manage fisheries, they share a common (perhaps obvious) theme: Cooperatives work best when people cooperate. Cooperatives have demonstrated that fishermen working together (often hand-in-hand with fishery managers) can improve fishery science, tailor management to local conditions, increase profits and respond to complex management challenges such as discarding and habitat impacts. Read More
Photo Credit: NOAA Report, supplied by Sean Sullivan
On September 24, NOAA Fisheries released their report on the second year (2012) of the West Coast Groundfish Catch Shares Program, a program that EDF has been instrumental in helping to develop, implement and improve. The report notes the spirit of partnership that helped bring a catch share management system to the Pacific Coast, and praises the program's conservation and economic performance. Mostly, however, NOAA credits fishermen for using the flexibility afforded under catch shares to improve their long-term economic prospects and avoid overfished species.
Here are some highlights:
- Conservation: The report notes “a significant reduction in the amount of bycatch,” of overfished species, and concludes that the program “is actively rebuilding several groundfish stocks.”
- Catch: Harvest of target stocks continues to improve—up 5% from 2011.
- Business Flexibility: Transfers of quota between fishermen increased dramatically in comparison with 2011, and were relatively constant throughout the year. This increase indicates better understanding among fishermen of how to leverage their allotment for efficient business planning. Read More
America’s fishing laws are generally working well to rebuild fish stocks, but there is still work to be done to make sure that our sustainable fisheries are sustainable for fishermen. That was the takeaway message from the recent gathering of the nation’s top fisheries advisors, scientists, members of regional councils and the eNGO community who gathered in Washington DC for the “Managing Our Nations Fisheries 3” conference on May 7-9. The conference convened to discuss how concepts, policies, and practice of fishery sustainability can be advanced to make the system work better for fishermen and fishing communities. It provided a forum for information exchange and an opportunity to hear a wide range of perspectives on the sustainability of fish stocks and ecosystem, and the fishing communities that depend on them.
This conference is an important exercise because it gives the entire fishing community (managers, fishermen, NGOs, industry etc.) the opportunity to think broadly about what’s been happening on the water and apply it to big policy issues that need to be resolved, clarified or improved. Read More
The U.S. Department of Labor released its final statistics on job fatalities in 2011 today. Fishing was once again the deadliest occupation, with a fatality rate 36 times that of the national average. Fishing is consistently the most dangerous American occupation, year after year, which is surprising to many people who do not fish or are not close to the industry.
NPR produced this compelling visual based on the last numbers the Department of Labor released in 2012 on job fatalities:
Source: Bureau Of Labor Statistics
Credit: Jess Jiang and Lam Thuy Vo /NPR
Grouper are delicious fish that are harvested in both the South Atlantic and Gulf of Mexico. In the Gulf of Mexico, these fish are managed under a catch share program, where species like red and black grouper have healthy populations. John Schmidt, a fisherman in the Gulf of Mexico who fishes for grouper, tells us about his experiences in the fishery and how it has changed for the better under a catch share. Finally, we are sharing a delicious and healthy recipe for grilled grouper over an arugula and orange salad.
Gulf of Mexico Grouper/Tilefish IFQ Program
The Grouper-Tilefish IFQ program was implemented in January of 2010. Prior to this program, commercial grouper and tilefish were managed with limited access fishing permits, trip limits, size limits, closed seasons and catch limits. These management measures resulted in overcapitalization of the fishery and subsequent early closures. Fishermen were going bankrupt and fish stocks were depleted. Since the fishermen have been operating under a catch share in this fishery, the stocks are rebuilding, discards of dead fish are down, the race to fish has been eliminated, and fishermen are able to grow their businesses in an industry that was previously struggling. Read More
Black Sea Bass
If you’ve been to an upscale Manhattan seafood restaurant, chances are you’ve seen Black Sea Bass on the menu. New York chefs drive the bulk of the demand for this tasty Atlantic fish, but you don’t have to be a fancy New York City chef to put Black Sea Bass on the table. Sea bass fished off the coast of Virginia, Maryland and Delaware is caught sustainably under a catch share program which ensures that catch limits are not exceeded and fish populations can maintain healthy numbers. It is important to note, however, that not all sea bass caught on the Atlantic coast is sustainably managed, so it is best to ask your chef or seafood vendor where the fish was caught to ensure you are supporting fishermen who are fishing sustainably.
This week’s ‘Fish on Fridays’ post features VA black sea bass, currently managed under an ITQ system. Jack Stallings and his partner at Virginia Beach’s Coastal Grill have shared their technique for frying sea bass whole and serving it with scallion butter. Read More