Blue Crab Invasion Spells Doom for Albanian Fishermen - Courthouse News Service

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A female Atlantic Blue Crab in the permanent collection of The Children’s Museum of Indianapolis. (Photo via Wikipedia Commons)

DIVJAKË, Albania (AFP) — The blue crab may be pretty but it is a menace along Albania’s coast.

A source of daily anguish for Balkan fishermen struggling to make ends meet, the invasive species is upsetting the region’s ecosystems.

Native to the Atlantic, the crustacean started emerging in Albania’s Adriatic waters over a decade ago, aided by warming sea temperatures.

In the marshy coastal area near the Karavasta Lagoon, the crab clogs nets and weirs, panicking fishermen who say the native marine fauna they rely on for a living are increasingly hard to find. 

The crab “takes our daily bread and even the fish in the nets… there is nothing to sell,” says Besmir Hoxha, 44, pulling one crab’s blue pincers off a small fish crushed in his net. 

His 40-year-old colleague Stilian Kisha holds up a hand streaked with cuts from his own battles.

“They are very aggressive and clever, a real curse,” he says.

“This year we are seeing the crab everywhere, on the coast, offshore but also in inland waters, rivers and lagoons. The damage is enormous”.

Some days the men collect up to 650 pounds of blue crab — compared with only 11 to 13 pounds of the fish they sell on the market. 

Stocks of local sea bass, red mullets and eel are disappearing, they say, as the foreign invader disrupts the delicate balance of underwater life. 

“It’s a daily challenge with the crab, who will be the first to catch the fish — this morning the crabs won again,” Stilian said.

Millions of eggs

Fishermen are right to be worried about a species whose females each lay millions of eggs, Sajmir Beqiraj, a professor of hydrobiology at the University of Tirana, told AFP.

Callinectes sapidus, native to the Gulf of Mexico where it thrives, has spread around the world via ballast water from ships and is now among the top 100 invasive species in the Mediterranean.

“Global warming is creating conditions for the presence of exotic species in places where these conditions, especially temperatures, were not favourable a few years ago,” Beqiraj said.

The blue crab “has already disrupted the natural balance of native populations, leading to the decline or even extinction of some species, especially local crabs.”

The crustacean is also damaging underwater seagrass beds that serve as nurseries for local fish, devouring the mussels and snails they feed on.

“The damage to fish populations is considerable,” Beqiraj said.

‘No market’

Although the crab’s flesh is considered a delicacy by some, it is not widely eaten in Albania.

That leaves local fishermen with boatloads of seafood they can’t sell. One kilogram of crab is worth 40 euro cents compared to 14 euros ($16) for red mullets.

“There is no market for crabs,” says Hoxha, who has a family of five to feed.

A ban on unfrozen exports to the European Union also limits the possibility of turning a profit elsewhere.

The fishermen see no choice but to leave the crabs out in the scorching sun to die.

“It’s their breeding time and to prevent them from moving out to sea to lay their eggs, we throw them away,” says Adrian Kola, a 27-year-old fisherman, emptying a large bucket of scuttling crabs onto the land. 

“We must act quickly to find solutions, otherwise tomorrow it will be as difficult to control this invasion as it is to control the coronavirus.”

---

© Agence France-Presse
by Briseida MEMA

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Invasion of Blue Crabs Threatening Livelihood of Albanian Fishermen - Exit - Explain Albania

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An increase in the Albanian blue crab population is causing anguish for local fisherman.

The crab which is native to the Atlantic started appearing in Albania’s waters over a decade ago, due to rising sea temperatures. They are particularly prevalent near the Karavasta Lagoon where they clog up fishermen’s nets and lead to a reduction in native marine life.

The blue crab is a culinary delicacy in the United States but is causing havoc in Albania. Fishermen say it is taking the fish from their nets, damaging them, and leaving them with nothing to sell. They say the crabs are very aggressive and a “real curse”.

Damage caused by these crustaceans is increasing not only on the coast but in rivers and lagoons. Fishermen say they are collecting up to 300kg of blue crab a day, compared to the 5 or 6 kg of fish they are able to sell each day.

The foreign invaders are also leading to a reduction in local stocks of red mullet, eel, and sea bass as they are disrupting the local ecosystem and delicate balance of underwater life. The crabs in their vast numbers often get to the fish before the fishermen have a chance

Sajmir Beqiraj, a professor of Hydrobiology at the University of Tirana told AFP that the crabs are a cause for concern as the females lay millions of eggs. They are considered one of the top 100 invasive species in the Mediterranean.

“Global warming is creating conditions for the presence of exotic species in places where these conditions, especially temperatures, were not favourable a few years ago,” Beqiraj said.

The blue crab “has already disrupted the natural balance of native populations, leading to the decline or even extinction of some species, especially local crabs.”

Fishermen say that while the crab is eaten elsewhere, there is no demand for it in Albania. One kg of blue crab is worth 40 cents, while red mullet is worth EUR 14. They are unable to export to the EU due to a ban on unfrozen exports so they leave the crabs in the sun to die.

Fjalë kyçe:   blue crab, environment, fishermen, fishing

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Clarendon’s New Barbecue Joint Smokes the Whole Menu, From Crab Cakes to Brownies - Eater DC

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The newest barbecue joint in Northern Virginia takes a familiar approach by sampling from some of the country’s best-known regional styles, but Smokecraft Modern Barbecue stands apart from the pack for the sheer variety of meats, fruits, vegetables, cheeses, and woods that pass through its commercial Southern Pride smokers.

The restaurant, which opens today in Clarendon, will sell smoked wagyu brisket, St. Louis-style ribs with a maple orange dry rub, Carolina-style pork with honey and peach, and a tri-tip that owner and pitmaster Andrew Darneille says comes from the Santa Maria region of California. There’s also smoked avocado deviled eggs, burnt ends that sub in pork belly for beef, smoked Chesapeake crab cakes, and a smoked spaghetti squash with fire roasted tomatoes, romanesco cauliflower, spinach and goat cheese. Even brownies and a rum-laced key lime pie get infused with smoke. The restaurant stocks wood from apple, cherry, hickory, maple, and oak trees.

“We’re really looking to redefine modern barbecue, but still keeping signature elements such as hot and sweet dry rubs from the Midwest and that vinegar taste popular in the south,” Darneille says. “Everything has to be touched by fire or smoke, that’s our golden rule.”

Pork belly burnt ends from Smokecraft Modern Barbecue

Smokecraft [official]

A smoked Buffalo chicken sandwich from Smokecraft Modern Barbecue

Smokecraft [official]

Grilled peach and prosciutto crostini from Smokecraft Modern Barbecue

Smokecraft [official]

Campfire baked beans, street corn, and collard green are just a few of the sides diners can order. Brunch dishes include a smoked Monte Cristo sandwich and the ‘Craft Texas Toast, thick bread doused in a creamy cinnamon sauce and topped with smoked berry flambé and maple bourbon syrup.

Chief mixologist Lauren “LP” Paylor has worked at some of D.C.’s most ambitious bars.

Smokecraft [official]

Darneille, who worked his way up through corporate groups like Cheesecake Factory and Richard Sandoval Hospitality, seems to assume a “more is more” philosophy. His Smokecraft competition team was active enough to claim more than 70 awards in 2019. For the standalone restaurant, he hired one of the more accomplished bar managers in the District: Lauren “LP” Paylor. The alum of Drink Company, the Dabney, and Dos Mamis was most recently working at Silver Lyan in the Riggs hotel, the first U.S. bar from famous London bartender Mr. Lyan.

Smokecraft’s signature cocktail, Smoke on the Water, blends rye whiskey, spiced simple syrup, and aromatic bitters, all smoked in a glass with wood chips. During brunch, sip on bloody marys with garnishes like candied applewood smoked bacon and smoked salt around the rim.

Smokecraft Modern Barbecue (1051 N Highland Street, Arlington, Virginia) opens for dine-in, takeout, and delivery Monday through Thursday from 11 a.m. to 10 p.m., Fridays from 11 a.m. to 11 p.m., Saturdays from 10 a.m. to 11 p.m., and Sundays from 10 a.m. to 10 p.m. Weekend brunch runs every Saturday and Sunday from 10:00 a.m. to 3:00 p.m.

Cedar plank chocolate brownie s’mores from Smokecraft

Smokecraft [official]

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Are Shrimp-Flavored Dog Treats The Answer To Keeping Lake Tahoe Blue? - Capital Public Radio News

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Mention shrimp to Geoffrey Schladow and he’ll smile.

That’s because his team at the UC Davis Tahoe Environmental Research Center has come up with an idea to remove the invasive crustacean from Lake Tahoe.

Doing so, Schladow says, could help prevent climate change from destroying the lake’s  iconic blue hue. 

“We'd be removing things that cause clarity to decline, and so we'd have broken this cycle between climate change and declining clarity,” said Schladow, the director of TERC. 

The findings are part of TERC’s annual “Tahoe: State of the Lake Report,” which outlines data collected over the past year, laying out issues and potential solutions. The data builds on collection efforts all the way back to 1968.

From 2018 to 2019, Lake Tahoe lost 8.2 feet of clarity after gaining more than 10 feet the prior year. That’s important because the famed blue hue, which comes from snowmelt, is part of what makes the lake so visually stunning. 

When the group began taking measurements 52 years ago, researchers could see more than 100 feet into the lake; this year they could only see to a depth of an average 62.7 feet. 

Still, Schladow says one year of decreases doesn’t matter as much, because it’s just “part of the story in a regime of being on a plateau. It gets better one year and goes down the next.”

However, it’s still important, he admits, as the impacts of climate change — droughts, floods and more rain instead of snow — worsen in mountain regions like Lake Tahoe. 

“Even if the average may only be changing slightly, the highs and lows are starting to get further apart,” he added. 

But there's another ingredient already lurking in the depths of the lake that’s complicating Schladow's mission to return the lake to a pristine condition — even amid outside impacts like climate change. 

Trillions of tiny mysis shrimp — which humans put into the lake as trout food in the 1960s and then flourished and that live for a year or two — eat zooplankton that consume algae and sediment that cloud water. (Read about the shrimp and listen to a podcast episode.) 

After a strange, unexplainable turn of events nine years ago in Emerald Bay — a popular inlet known for its gem-like color — shrimp disappeared and the clarity doubled within two years. But when the shrimp returned, the clarity declined. In response, researchers have for several years manually removed shrimp with nets. 

An illustration of how the UC Davis researchers trawl for mysis shrimp in Lake Tahoe.Andrew Le for CapRadio

 

“We found out that by turning it into dog treats … we can actually make a profit,” he said. “There aren't many other projects I know of where environmental restoration pays for itself.”

Schladow says it could take three to four months to remove enough shrimp out of Emerald Bay to make a noticeable difference in clarity there. 

“Then, the question is how do you scale that up?” he asked. “Lake Tahoe is 100 times bigger than Emerald Bay, and you're not going to be able to do that in three or four months. And it's a question of, ‘Well, what's our target? Is it five years? Is it 10 years?’”

The venture involves researchers with TERC, the UC Davis Graduate School of Management and the UC Davis School of Veterinary Medicine. If successful, the report suggests the nonprofit model would be a “new tool for clarity restoration,” even in the face of climate change’s impacts on the region.

“Because so many people own dogs and love talking about their dogs, we thought that’s where we could generate the most awareness,” UC Davis M.B.A. student and project lead Yuan Cheng wrote in a release in June. “We could eventually branch out into other things, but we tried to focus on one initial go-to-market product.”

But Chang said he realizes this may be a limited business opportunity, because the goal is to reduce the population to the point where removal is nearly impossible — which would mean no more dog treats. 

But he noted that the process could be utilized in other bodies of water with similar issues around the globe. 

“It’s a business designed to put ourselves out of business,” he said.

---

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Golconda Shrimp Festival canceled due to COVID-19 – WSIL - WSIL TV

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GOLCONDA (WSIL) -- Bad news for Shrimp lovers, COVID-19 has prompted organizers to cancel this year's Golconda Shrimp Festival.

The event has been bringing people together in Pope County since 2001.

Organizers say the 9-11 tragedy nearly stopped that first festival, but they used the event to unite people.

They hoped for a similar feel this year, but the pandemic's impact does not allow for a safe event.

"Ultimately, the deeper into the summer we got and with the current situations with case numbers rising in southern Illinois again we felt it was probably best to cancel the Golconda Shrimp Festival for this year," said Main Street Golconda President Nathan Ryder.

Shrimp fest was the biggest fundraiser for Main Street Golconda, which works on improvements all around Pope County.

The organization hopes to fill a hole in their budget by commemorating the loss of the festival.

"We are actually going to be doing a non-event Shrimp Fest T-Shirt this year that will have sort of a humorous play on coronavirus taking down the Shrimp Festival for 2020," said Ryder.

The T-Shirt design isn't finished yet, but when it is you can find it on News 3.

Ryder says the decision is disappointing, but hopes everyone will return for the 2021 Festival.

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Blue crab invasion spells doom for Albanian fishermen - Space Daily

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Blue crab invasion spells doom for Albanian fishermen

Divjakë, Albania, July 31 (AFP) Jul 31, 2020
The blue crab may be pretty but it is a menace along Albania's coast.

A source of daily anguish for Balkan fishermen struggling to make ends meet, the invasive species is upsetting the region's ecosystems.

Native to the Atlantic, the crustacean started emerging in Albania's Adriatic waters over a decade ago, aided by warming sea temperatures.

In the marshy coastal area near the Karavasta Lagoon, the crab clogs nets and weirs, panicking fishermen who say the native marine fauna they rely on for a living are increasingly hard to find.

The crab "takes our daily bread and even the fish in the nets... there is nothing to sell," says Besmir Hoxha, 44, pulling one crab's blue pincers off a small fish crushed in his net.

His 40-year-old colleague Stilian Kisha holds up a hand streaked with cuts from his own battles.

"They are very aggressive and clever, a real curse," he says.

"This year we are seeing the crab everywhere, on the coast, offshore but also in inland waters, rivers and lagoons. The damage is enormous".

Some days the men collect up to 300 kilogrammes (650 pounds) of blue crab -- compared with only five to six kilos of the fish they sell on the market.

Stocks of local sea bass, red mullets and eel are disappearing, they say, as the foreign invader disrupts the delicate balance of underwater life.

"It's a daily challenge with the crab, who will be the first to catch the fish -- this morning the crabs won again," Stilian said.

- Millions of eggs -

Fishermen are right to be worried about a species whose females each lay millions of eggs, Sajmir Beqiraj, a professor of hydrobiology at the University of Tirana, told AFP.

Callinectes sapidus, native to the Gulf of Mexico where it thrives, has spread around the world via ballast water from ships and is now among the top 100 invasive species in the Mediterranean.

"Global warming is creating conditions for the presence of exotic species in places where these conditions, especially temperatures, were not favourable a few years ago," Beqiraj said.

The blue crab "has already disrupted the natural balance of native populations, leading to the decline or even extinction of some species, especially local crabs."

The crustacean is also damaging underwater seagrass beds that serve as nurseries for local fish, devouring the mussels and snails they feed on.

"The damage to fish populations is considerable," Beqiraj said.

- 'No market' -

Although the crab's flesh is considered a delicacy by some, it is not widely eaten in Albania.

That leaves local fishermen with boatloads of seafood they can't sell. One kilogramme of crab is worth 40 euro cents compared to 14 euros ($16) for red mullets.

"There is no market for crabs," says Hoxha, who has a family of five to feed.

A ban on unfrozen exports to the European Union also limits the possibility of turning a profit elsewhere.

The fishermen see no choice but to leave the crabs out in the scorching sun to die.

"It's their breeding time and to prevent them from moving out to sea to lay their eggs, we throw them away," says Adrian Kola, a 27-year-old fisherman, emptying a large bucket of scuttling crabs onto the land.

"We must act quickly to find solutions, otherwise tomorrow it will be as difficult to control this invasion as it is to control the coronavirus".

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Blue crab invasion spells doom for Albanian fishermen - Phys.org

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In the marshy coastal area near the Karavasta Lagoon, the blue crab clogs nets and weirs

The blue crab may be pretty but it is a menace along Albania's coast.

A source of daily anguish for Balkan fishermen struggling to make ends meet, the invasive species is upsetting the region's ecosystems.

Native to the Atlantic, the crustacean started emerging in Albania's Adriatic waters over a decade ago, aided by warming sea temperatures.

In the marshy coastal area near the Karavasta Lagoon, the crab clogs nets and weirs, panicking fishermen who say the native marine fauna they rely on for a living are increasingly hard to find.

The crab "takes our daily bread and even the fish in the nets... there is nothing to sell," says Besmir Hoxha, 44, pulling one crab's blue pincers off a small fish crushed in his net.

His 40-year-old colleague Stilian Kisha holds up a hand streaked with cuts from his own battles.

"They are very aggressive and clever, a real curse," he says.

"This year we are seeing the crab everywhere, on the coast, offshore but also in inland waters, rivers and lagoons. The damage is enormous".

Some days the men collect up to 300 kilogrammes (650 pounds) of blue crab—compared with only five to six kilos of the fish they sell on the market.

The female lays millions of eggs

Stocks of local sea bass, red mullets and eel are disappearing, they say, as the foreign invader disrupts the delicate balance of underwater life.

"It's a daily challenge with the crab, who will be the first to catch the fish—this morning the crabs won again," Stilian said.

Millions of eggs

Fishermen are right to be worried about a species whose females each lay millions of eggs, Sajmir Beqiraj, a professor of hydrobiology at the University of Tirana, told AFP.

Callinectes sapidus, native to the Gulf of Mexico where it thrives, has spread around the world via ballast water from ships and is now among the top 100 invasive species in the Mediterranean.

"Global warming is creating conditions for the presence of exotic species in places where these conditions, especially temperatures, were not favourable a few years ago," Beqiraj said.

The blue crab "has already disrupted the natural balance of native populations, leading to the decline or even extinction of some species, especially local crabs."

The crustacean is also damaging underwater seagrass beds that serve as nurseries for local fish, devouring the mussels and snails they feed on.

"The damage to fish populations is considerable," Beqiraj said.

Local fishermen are left with boatloads of seafood they can't sell—one kilogramme of crab is worth 40 euro cents compared to 14 euros ($16) for red mullets

'No market'

Although the crab's flesh is considered a delicacy by some, it is not widely eaten in Albania.

That leaves local fishermen with boatloads of seafood they can't sell. One kilogramme of crab is worth 40 euro cents compared to 14 euros ($16) for red mullets.

"There is no market for crabs," says Hoxha, who has a family of five to feed.

A ban on unfrozen exports to the European Union also limits the possibility of turning a profit elsewhere.

The fishermen see no choice but to leave the crabs out in the scorching sun to die.

"It's their breeding time and to prevent them from moving out to sea to lay their eggs, we throw them away," says Adrian Kola, a 27-year-old fisherman, emptying a large bucket of scuttling crabs onto the land.

"We must act quickly to find solutions, otherwise tomorrow it will be as difficult to control this invasion as it is to control the coronavirus".

---

Explore further

Tunisia fishermen turn tide to cash in on blue crab menace

---

© 2020 AFP

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With its 2020 season cancelled, Jumbo Shrimp emphasize family-friendly events - Jacksonville Business Journal

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Trade insights: China's June warmwater shrimp imports hit 75000t - Undercurrent News

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China's June imports of frozen warmwater shrimp surged by 36% compared with May to 75,000 metric tons, the highest monthly volume since December 2019, according to latest data from Chinese customs. 

The value of frozen warmwater shrimp imports for the month came to $420 million, up 34% compared with May, the figures show.

The surge was thanks to bumper supply from Ecuador, with imports from the Latin American country coming to 50,000t, up 72% compared with May. In total, Ecuador supplied two-thirds of China's shrimp imports in June.

India, China's next largest supplier, supplied 14,500t, flat with May. Thailand, Vietnam, and Argentina, China's next largest suppliers, each supplied 2,400-2,500t.

The average unit value of imports from Ecuador increased in June to $5.30 per kilogram, up from $5.23/kg in May.  

In the first six months of 2020, China imported 339,000t of frozen warmwater shrimp, worth $1.98 billion. Ecuador, which two weeks ago had three large exporters suspended from exporting to China due to positive tests for coronavirus on shrimp packaging, accounted for 205,000t of that amount, or 60% of imports. 

Meanwhile, China's June imports of coldwater shrimp came to 4,700t, down 38% compared with May. The value of imports came to $20.5m. 

-------------------------

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China's frozen warmwater shrimp imports, June, 2020

	Volume (metric tons)	Value ($m)	Average unit value ($/kg)
Ecuador	50,180	266	5.30
India	14,462	81	5.60
Argentina	2,426	18	7.36
Vietnam	2,536	18	7.12
Thailand	2,430	22	9.16
Indonesia	942	5	5.40
Malaysia	504	3	6.31
Myanmar	174	1	2.97
Saudi Arabia	38	0.2	4.61
Others	882	6	6.61
Total	74,573	420	5.64
Data from Chinese customs compiled by Undercurrent News

Contact the author [email protected]

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Crispy Shrimp Tacos - fox13now.com

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Ingredients

• 1 lb. shrimp, peeled and deveined
• 2 medium tomatoes, diced (approx. 1 ½ c.)
• 1 small onion finely chopped
• 1 jalapeno, seeded and minced
• 2 tbsp. ketchup
• 1 tbsp. lime juice
• 1 tbsp. minced garlic
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 1 tsp. olive oil
• 10 6-inch flour tortillas
• 2 c. shredded Monterey jack cheese
• Toppings such as lettuce, avocado, lime wedges, salsa or hot sauce

Directions

Adjust the rack to the lower third of the oven and preheat the oven to 450.

Cut the shrimp in half season with a little salt and pepper. Set aside.

In a saute pan over medium-high heat, add the oil and then the onion and jalapeno and cook 3-4 minutes or until the onions are softened. Add the tomatoes, ketchup, lime juice, garlic, salt and pepper and cook 5-6 minutes or until the liquid is reduced and the tomatoes start to break down.

Drain any excess liquid from the shrimp and add them to the saute pan and cook 2-3 minutes or until the shrimp turns pink and opaque. Remove from the heat and set aside.

Brush a 2 sheet pans with about 2 tbsp. of oil. Place the tortillas in a single layer on the sheet pans. Divide the cheese evenly on the tortillas. Evenly disperse the shrimp mixture onto the tortillas mostly down the middle of each tortilla.

Bake the tacos 1 pan at a time for 7-10 minutes or until the edges of the tortillas or browned and crispy. Remove them from the oven, gently fold and top the tacos as you like. Serve immediately.

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Trade insights: Unit price of Ecuadorian shrimp exports sinks to new low - Undercurrent News

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AdvertisementX

Ecuador's official trade figures have confirmed a large drop in exports of shrimp to China in June -- and a decline in values to a decade low.

In June, Ecuador exported 27,081 metric tons of shrimp to China, the lowest monthly volume since October 2018. (This includes shipments to Vietnam, a third-country for transshipment into China). 

The drop in exports to China followed record shipments to the Asian country in May.

The average unit value of exports was just $5.25 per kilogram, down from $5.43/kg in May. This is the lowest average export value in the last decade.

Exports to Spain were particularly cheap at $5.03/kg, down 10% compared with June 2019 (see tables below article).

However, Ecuador's total shrimp exports for the month came to 55,500t, down only 1% compared with June 2019.

Also, exports in the first half of 2020 still came to 348,000t, up 13% compared with H1 of 2019, as a result of the large volumes shipped in the months prior to June.

The fall in June's exports came before Chinese authorities reported a positive test for coronavirus on the outer packaging of Ecuadorian shrimp on July 14. According to Ecuador's aquaculture chamber, known by its Spanish abbreviation, CNA, this has spurred a further contraction in exports to the country in July.

-------------------------

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Ecuador's shrimp exports, June, 2020

Country	Volume (Metric tons)	Value ($m)	Average unit value ($/kg)	Change y-o-y (vol)	Change y-o-y (val)	Change y-o-y ($/kg)
China	27,081	138	5.10	-19%	-26%	-9%
US	12,374	66	5.33	92%	74%	-10%
Spain	4,305	22	5.03	41%	27%	-10%
France	3,348	17	5.21	41%	21%	-14%
S Korea	1,506	8	5.27	52%	33%	-13%
Italy	1,442	8	5.24	-41%	-46%	-8%
UK	594	4	6.45	65%	42%	-14%
Belgium	488	4	8.25	59%	73%	9%
Taiwan	453	2	5.12
Netherlands	441	4	8.13	26%	17%	-8%
Others	3,425	19	5.42	-46%	-47%	-2%
Total	55,458	291	5.25	-1%	-9%	-8%
Source: CNA

Ecuador's shrimp exports, Jan-June, 2020

Country	Volume (Metric tons)	Value ($m)	Average unit value ($/kg)	Change y-o-y (vol)	Change y-o-y (val)	Change y-o-y ($/kg)
China	219,637	1,187	5.40	57%	50%	-4%
US	48,140	263	5.46	21%	13%	-6%
Spain	20,385	109	5.36	29%	21%	-6%
France	15,172	86	5.68	13%	4%	-9%
Italy	8,154	46	5.67	-36%	-38%	-4%
Russia	5,778	31	5.32	10%	15%	5%
S Korea	5,127	27	5.28	-11%	-23%	-14%
Netherlands	2,481	20	8.15	51%	52%	0%
Belgium	2,378	19	8.05	57%	55%	-2%
UK	2,101	15	6.95	11%	0%	-10%
Others	18,408	105	5.72	-74%	-74%	1%
Total	347,762	1,908	5.49	13%	8%	-5%
Source: CNA

Contact the author [email protected]

The Link Lonk


July 30, 2020 at 11:21PM
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Trade insights: Unit price of Ecuadorian shrimp exports sinks to new low - Undercurrent News

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shrimp

Atunlo, Scanfisk collaborate on value-added tuna product line - SeafoodSource

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Spanish seafood companies Atunlo and Scanfisk have announced a collaboration on a new value-added line of frozen tuna products.

The products will be sold under the Atunlo brand, and will initially include a 125-gram yellowfin tuna steak “thermoformed for greater protection and ease of storage”; a case of two 225-gram yellowfin steaks; a 200-gram XXL tuna steak; a package of two tuna tataki bars in a thermoformed package; a package of 15 tuna tacos; and a 350-gram tuna marmitaco, to be used as a base for soups or stews. 

Atunlo said new cuts of tuna will be added to the line in coming months “to cover all the formats demanded by consumers.”

Vigo, Spain-based Atunlo, a joint venture between the Spanish fishing firms Inpesca, Pevasa, and Coper, is a wholesaler of frozen seafood for the food industry. It was formed in 2007 to consolidate the companies’ management, marketing, and sales capacity.

Zaragoza, Spain-based Scanfisk is one of the country’s top marketers of fresh and frozen fish, with facilities in Celeiro, Burela, Barcelona, and Vigo, as well as in Madeira and the Azores in Portugal.

The new collaboration between the two firms “aims to make Atunlo the world reference company in the sector in the commercialization of frozen tuna products.”

The project will be headed by Imanol Almudi, the former general manager of Iberconsa, who will focus on a brand positioning with the tagline "authentic wild tuna.” The brand will prominently display messages highlighting the company’s commitment to best industrial practices and its commitment to the "sos-tunability" – which refers to both its raw material and its corporate social responsibility efforts.

Initially, all the products for the new line will be produced at Atunlo’s facility in Cambados, Spain.

The products were unveiled at a publicity event on Monday, 27 July, where it was announced that the Spanish actor Luis Zahera will serve as the brand ambassador during the brand’s initial promotional campaign.

The Link Lonk


July 30, 2020 at 08:52PM
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Atunlo, Scanfisk collaborate on value-added tuna product line - SeafoodSource

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Tuna

Bluefin tuna presence locally creating a huge buzz | Fish Rap - Santa Cruz Sentinel

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Salmon fishing has been sketchy this week in Monterey Bay, but remains strong near Half Moon Bay, Pacifica and along the Marin Coast.

Our normal species are here in abundance and inshore fishing is productive. The biggest news for this week, and maybe for this year or even this decade: Bluefin tuna on the bite from Carmel to Half Moon Bay. Big bluefin tuna in the 150 pound-plus range!

The tuna are scattered in small, dense pockets across the breadth of the area described above. When anglers come upon an active school of feeding tuna, they are observing dozens of fish jumping more than three feet in the air as they chase the bait. Most anglers in Northern California have never seen anything like this.

A few years ago, we had a month or so of bluefin fishing about 10 miles off the coast of Davenport. Those fish were in the 50-60 pound range, and were hard to catch. Slow-trolling live mackerel seemed to be the ticket back then. The tuna here now are behaving more like, well, tuna. They are hitting on fast trolled cedar plugs, Rapalas and tuna feathers.

The excitement really started with a fishing report on Sunday from Coastside Fishing Club member Don Puccinelli from San Jose. Fishing with his sons Tony and Joey on his boat Early Limits and launching from Monterey Harbor, he reported, “We got our lines in the water at 6:30, trolling southwest of Point Pinos. At 10:30, right in the middle of a pod of dolphins, we hooked up a triple. Our best rod with 600 yards of line almost got spooled. I got some line back but the fish came off. For the next 2 hours we battled till 12:40 and finally boated our two bluefin estimated at 169 and 141 pounds. We called it a day with great memories made with my two boys. Go get ‘em guys. Caught on cedar plug and magnum Rapala 300 feet back.”

Since then, there have been more reports of bluefin caught from Point Lobos up to Half Moon Bay.

Todd Fraser at Bayside Marine reported, “There were a few fish seen straight out of Santa Cruz, 10 miles out.”

On Tuesday David Hurley from Western Outdoor News passed on a live report, saying, “Captain Tom Mattusch of the Huli Cat is out at the Deep Reef right now, and he said, ‘You wouldn’t believe what I am seeing right now. There are bluefin all over the Deep Reef, and we have seen five at one time leaving the water. I have never seen anything like this before. The bluefin were at the Davenport Fingers yesterday, and they are clearing moving up the coastline. There are also bluefin reported three miles inside of us, so they are in a wide area. The tuna range from over 150 pounds to smaller grade.’”

Allen Bushnell also operates Santa Cruz Kayak and Surf Fishing Guide Service. Please send your reports, pictures or questions to scruzfishing@yahoo.com.

The Link Lonk


July 31, 2020 at 02:55AM
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Bluefin tuna presence locally creating a huge buzz | Fish Rap - Santa Cruz Sentinel

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Tuna

Tuna — an all-around food staple | | communitynewspapergroup.com - Cedar Valley Daily Times

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Have you ever thought what it would be like without the variety of foods we have to eat? What if you could only have a couple different things to eat, what would you choose?

I think I could probably eat eggs every day. There are so many ways to make them. My late husband ate hamburger just about every day. But he ate it mostly, just as a hamburger on bread or a bun. Sometimes it was in meatloaf or as a hamburger steak or sloppy Joe, but mostly just a plain burger, and he loved them.

I would be more in favor of chicken or fish over red meat. I think I could find enough different ways to fix tuna to be happy with that for a steady diet. It’s good in both hot and cold dishes, in salads, on crackers, celery, avocados, cucumber slices, in a gravy over toast, or with pasta, or just a plain tuna sandwich. My grandma used to order a tuna salad sandwich almost every time we went to a restaurant on vacation. I guess she didn't like surprises.

It’s also pretty economical if you have a few people to feed and storage is simple to handle, plus tuna is nutrient-rich and a good source of protein and omega-3. OK, I’ve made my pitch for tuna. Now here are a couple of recipes to try that will be good for you and your budget.

Tuna Patties with Lemon Sauce

Ingredients

2 large eggs

2 tsp lemon juice

1/4 c grated Parmesan cheese

3/4 c Italian seasoned breadcrumbs + 1/2 cup

17 oz tuna, canned (one 12 oz and one 5 oz) drained

1/4 c green onions, diced

1/4 tsp ground pepper

2 dash(es) Old Bay seasoning

vegetable oil

LEMON DILL SAUCE

1/2 c mayonnaise

1 tsp lemon juice, fresh

1 tsp grated lemon peel

1/2 tsp dill

The Link Lonk


July 31, 2020 at 03:27AM
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Tuna — an all-around food staple | | communitynewspapergroup.com - Cedar Valley Daily Times

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Tuna

Fishing the North Coast: Shelter Cove gets the tuna season started - Eureka Times-Standard

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The warm tuna water came within reach of the Shelter Cove fleet, and anglers jumped at the chance to bring the season’s first albacore over the rails. Captain Jake Mitchell of Sea Hawk Sport Fishing out of Shelter Cove targeted tuna on Sunday and Monday and caught fish both days. “We ran outside the Vizcaino Knoll on Sunday where we found the break at 40 miles from the Cove, said Mitchell. “It took us a while to get them located, but we ended the day with 20 nice grade albacore. On Monday, we found the break a little closer at 35 miles. The fish bit pretty good in the morning, but was a slow pick the rest of the day. We ended up with 20 again and all the Cove boats had 10 to 30 fish apiece. We had a couple peanuts each day, but on average the fish were 12 to 25-pounds. We may get another shot at them on Thursday, but it looks like the wind will pick up for the weekend. Seems there’s plenty of fish around and it should be another good year for albacore.”

The Fort Bragg boats also were in on the hot bite over the weekend. The water was mostly straight west 35 to 37 miles. Scores ranged from the high teens to over forty per boat. Lots of big fish in the mix as well. The forecast looks good for the next few days. I expect this is just the start of very successful albie season on the North Coast.
Weekend marine forecast.

Ocean conditions are looking excellent the next few days and through the weekend. Friday’s forecast is calling for winds up to 5 knots out of the north and west waves 4 feet at 10 seconds. Saturday is calling for north winds 5 to 10 knots and waves out of the west 4 feet at 11 seconds. Sunday’s forecast is similar, with winds out of the north 5 to 10 knots and waves west 4 feet at 9 seconds. These conditions can and will change by the weekend. For an up-to-date weather forecast, visit www.weather.gov/eureka/ or https://www.windy.com. To monitor the latest Humboldt bar conditions, visit www.wrh.noaa.gov/eka/swan. You can also call the National Weather Service at 707-443-7062 or the office on Woodley Island at 707-443-6484.

Ocean salmon closures coming in August: Klamath River mouth

The Klamath Control zone will be closed the month of August for ocean sport salmon fishing. The closed zone around the Klamath River mouth is bounded on the north by 41°38’48” north latitude (approximately 6 nautical miles north of the Klamath River mouth); on the west, by 124°23’00” west longitude (approximately 12 nautical miles off shore); and on the south, by 41°26’48” north latitude (approximately 6 nautical miles south of the Klamath River mouth).

Eel River mouth

No salmon may be taken during the months of August and September in ocean waters at the Eel River mouth bounded on the north by 40°40’24” north latitude (approximately 2 nautical miles north of the Eel River mouth), on the west by 124°21’24” west longitude (approximately 2 nautical miles offshore), and on the south by 40°36’24” north latitude (approximately 2 nautical miles south of the Eel River mouth).

Pacific Halibut quota update

The CDFW has projected 14,760 net pounds of Pacific Halibut has been harvested through July 26. In 2020, the Pacific halibut allocation for California is 39,000 pounds. To view the latest catch projection information, visit https://wildlife.ca.gov/conservation/marine/pacific-halibut#31670772-in-season-tracking.

The oceans: Eureka

After a slow bite over the weekend, the salmon action really took off on Tuesday according to Tim Klassen of Reel Steel Sport Fishing. “There’s fish from the south side of Table Bluff north to the entrance in roughly 70 feet of water,” said Klassen. ‘We found them on Tuesday around the 44-line, and it was really good fishing. There are some really nice ones around too, with the average right around 15 pounds. There’s a lot of bait around, including a bunch of baby herring, which is what they’re feeding on. The Pacific halibut bite is still red hot, nothing has really changed. They’ve been biting a little later, but once they start, it’s easy limits. They’re still running six to 20 pounds, with the occasional 40 to 60-pounder.” The really good tuna water is sitting roughly 50 miles southwest of Eureka. One boat reportedly made the run on Tuesday and boated 27.

Shelter Cove

While the tuna are biting at a pretty good clip, the salmon bite has been slower. According to Mitchell, it was slow all week but improved a little over the weekend. “Boats mooching right inside the whistle were getting two to six fish a day. The rockfish bite was relatively slow this week. We were still able to get limits when we tried, but really had to work for them.”

Crescent City

Salmon fishing has been pretty good this week reports Britt Carson of Crescent City’s Englund Marine. He said, “There was a good report on Wednesday that salmon were being caught roughly five miles southwest of the harbor. Guys who are fishing everyday and know what they’re doing are consistently catching fish. The rockfish bite and lingcod are both red-hot right now. Most of the boats are fishing the reefs. A few California halibut have been caught by kayakers working South Beach.”

Brookings

Salmon fishing has been fair to good out of Brookings, with charters finding nice kings and sorting through shakers reports Andy Martin of Brookings Fishing Charters. “The fish are further offshore now, in 300 feet of water, 100 feet below the surface,” said Martin. “With plenty of bait around, expect the kings to keep biting through the end of the season, which runs through Aug. 7. Lingcod fishing is fair, with some big fish around. The limit for rockfish is now seven fish a day in Oregon.”

The Rivers: Lower Klamath

The salmon action in the estuary is really hit and miss, with a handful of fresh salmon being caught daily. With all the moss in the river as well as warm water temps, the incoming tide has been the best. Typically, the outgoing tide fishes better, but this year the fish seem to be coming in better on the high tide. Trolling anchovies behind a Rogue River spinner bait is catching the majority of the fish.

Lower Rogue

According to Martin, the Rogue Bay continues to be hit and miss, but larger schools of salmon are now milling around in the estuary. “After a good day, there are a few days of slower fishing, but most guides are getting a fish or two a day on a consistent basis,” added Martin.

Find “Fishing the North Coast” on Facebook and fishingthenorthcoast.com for up-to-date fishing reports and North Coast river information. Questions, comments and photos can be emailed to kenny@fishingthenorthcoast.com.

The Link Lonk


July 31, 2020 at 12:03AM
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Fishing the North Coast: Shelter Cove gets the tuna season started - Eureka Times-Standard

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Tuna

Creamed Tuna on Toast | | communitynewspapergroup.com - Cedar Valley Daily Times

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Ingredients

1 stick butter or margarine

2 Tbsp flour

1 1/2 c milk

1 can(s) tuna, drained

bread, toasted

Directions:

1. Melt margarine or butter in a skillet over medium to low heat (don't burn the butter). Add flour and brown to make a light roux.

2. Stir in the milk to make a gravy, stirring to keep from sticking until it reaches desired thickness.

3. Add the tuna, stir, and heat well.

4. Toast bread until lightly browned (no butter, just plain toast) and serve tuna over the toast.

The Link Lonk


July 31, 2020 at 03:40AM
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Creamed Tuna on Toast | | communitynewspapergroup.com - Cedar Valley Daily Times

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Tuna

Fight Crab review: Are you chitin me? - Shacknews

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As the premier PC gaming storefront, Steam has seen countless games pass through the release turnstiles during its nearly two decades of existence. Between the AAA blockbusters and the shovelware, many players find lots of value in the various novelty game releases that hit the market. Fight Crab is most certainly classifiable as a novelty game — it's about crab deathmatches — but it manages to occasionally rise above its outward appearance to offer a real good time. It won’t be a smash hit with everyone but those needing an escape into stupidity will find Fight Crab digging in its pincers and refusing to let go (or at least until the crab arm tears off).

This game should sell well in Baltimore

FIght Crab revolves around 1v1 and team battles between crabs. The primary objective in these fights is to get the enemy crabs into the vulnerable upside-down position. This starts a short countdown timer that will eliminate the participant if it completes. The primary single-player portion of the game resembles the arcade mode from Street Fighter where you travel across the globe to do battle with a variety of outlandish crabatants (I invented this word). 

As you beat down the various challengers, you can upgrade your crab’s stats like endurance or power. Additionally, you can purchase weapons at an in-game shop to assist you in battle. Swords, ninja stars, and the like will be at your disposal, which is helpful, as each new location you travel to will be more insane than the last. You will battle in a variety of environments from Chinese restaurants to cityscapes. Your opponents will carry fans, swords, guns, and more. The cartoonish escalation of stakes never fails to elicit a chuckle.

The action is always depicted in a third-crabson view behind your character. The controls are simultaneously vexing and intuitive. A gamepad is essential as Fight Crab is more or less unplayable with a mouse and keyboard. Each pincer is tied to your analog sticks, with attacks bound to the triggers and block bound to the bumpers. You can pilot your crab around your targeted enemy using d-pad manipulation. 

The moment to moment gameplay reminds me a lot of the old PC game Die By The Sword in that positioning your character’s arms are the key to success. It never feels as precise as Die By The Sword as your pincers are manipulated by control sticks rather than a mouse, but I enjoyed the bit of nostalgia I felt from encountering this type of combat system once again.

I’m sure that it is inevitable that some of the community will unlock the true secrets of Fight Crab’s combat depth, but the entire ordeal felt like chaos as I progressed. Just mashing buttons and yelling at the monitor proved to be adequate to conquer the roster of enemy crabatants. This sense of disorder surrounds all parts of the game from the front-end menu to level design, and audio. Cohesive is not a word that would ever be used to describe the design or presentation of Fight Crab.

What's worse than lobsters on your piano?

If you are fortunate (or unfortunate) enough to have buddies who would be into crab battles, Fight Crab offers a few different ways to get it on, including online co-op. It also supports most of the community features offered by Steamworks integration, such as achievements, leaderboards, and the ever-awesome remote play support. Objectively, this is barely a game but the events occurring within are preposterous enough that its $20 entry fee can be justified by interested parties. Equal parts fever dream and time-waster, Fight Crab may find a way to sidestep into your Steam library. 7/10 crab mallets

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This review is based on the PC Steam release. The game key was provided by the publisher for review consideration. Fight Crab is available on Steam now for $19.99

Chris Jarrard likes playing games, crankin' tunes, and looking for fights on obscure online message boards. He understands that breakfast food is the only true food. Don't @ him.

The Link Lonk


July 30, 2020 at 07:10AM
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Fight Crab review: Are you chitin me? - Shacknews

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Crab