Daily Fishing and Outdoor Report

Monday, January 09, 2017: Although we’re brinking on a dang impressive warm up, you sure can’t; check out tuna insights

More ... "He seemed so much smarter at the pet store" videos.

Monday, January 09, 2017: Although we’re brinking on a dang impressive warm up, you sure can’t tell be stepping outside today. I still have unmelted boot snow on the floormats of my truck … from Saturday. I’ll re-mention that the snow really benefited hibernating creatures by insulating the ground they’re in from last night’s single-digit lows. I see a 2 degree reading taken in the woods. That’s cold, man. Here’s to 60 in days to come.

The pelican in Tuckerton’s Lake Pohatcong has survived to this frozen point, I’m told. Hey, if it hangs around, the town should adopt it as a sort of mascot. What a survivor. In a way, it’s like the town having its own form of snowy owl infatuation. I like it. The good thing is folks enamored with the rare bird (rare in these parts) can’t get overly close to it, like they do with snowys. 

Below: Kevin Knutsen


Nick Luna

BELOW: I'm having a hard time getting a Holgate perspective from this 1930 aerial view of south LBI, placed on Facebook by: Mario Dicesare to Everything Lbi. At first, I thought it might show Beach Haven Inlet, near the current Holgate parking lot -- with the small island to the south destined to reattach to LBI. But that theory has problems. 

To establish a distance between the south border of Beach Haven and the sandy point marking the far south end of LBI, I tried using the known distance between the easily indentifiable BH school and the old ball field. It didn't work. The Island loses proper perspective as it tails off into the distance/horizon. Nonetheless, it still seems to be too short of a stretch between BH's south border and the far south tip in this photo.   

I'm open to suggestions. Again, it could be the final miles of the island are compressed in this photo, meaning it's a longer haul to the end than it appears. 


Spyron Alexakis ...More star drags by ancient mariner going to the test 6.3 gear ratio this time price will be 189.99 place your order in today if you like what you see.




Keith Thomas‎ Black Talon Plugs


Did someone mention a banana ???


Daddy, mommy and baby... The three bears! 
Striper day- 5 days and counting!!!!!!



Would You Eat This Fish? A Shark Called Dogfish Makes A Tasty Taco

SEAFOODNEWS.COM [NPR] - January 9, 2017

If you’ve never laid eyes on a dogfish — or tasted one — you’re not alone.

Yep, it’s in the shark family. And fisherman Jamie Eldredge is now making a living catching dogfish off the shores of Cape Cod, Mass.

When populations of cod — the Cape’s namesake fish — became too scarce, Eldredge wanted to keep fishing. That’s when he turned to dogfish — and it’s turned out to be a good option. The day I went out with him, Eldredge caught close to 6,000 lbs. 

“It’s one of the most plentiful fish we have on the East Coast right now,” Brian Marder, owner of Marder Trawling Inc., told us. Fishermen in Chatham, Mass., caught about 6 million pounds of dogfish last year.

So, who’s eating all this dogfish? Not Americans. “99 percent of it” is shipped out, Marder says.

The British use dogfish to make fish and chips. The French use it in stews and soups. Italians import it, too. The Europeans are eating it up. But Americans haven’t developed a taste for it. At least, not yet.

The story of the dogfish is typical of the seafood swap. “The majority of the seafood we catch in our U.S. fisheries doesn’t stay here,” explains Jennifer Dianto Kemmerly, who leads the Seafood Watch program at the Monterey Bay Aquarium.

And while we export most of what is caught off U.S. shores, what do Americans eat? Imported fish. About “90 percent of the seafood we consume in the U.S. is actually caught or farm-raised overseas,” Kemmerly says.

To sustainable seafood advocates, this swap doesn’t make much sense. “We’re kind of missing out on the bounty we actually have here,” Kemmerly says.

And, it’s not just dogfish.

The Environmental Defense Fund has launched a campaign called Eat These Fish to tell the story of a whole slew of plentiful fish caught off our shores. The group is trumpeting the conservation success of U.S. fisheries. Some species have been brought back from the brink of extinction through a system of quotas and collaboration between fishermen, conservationists and regulators. They point to fish such as Acadian Redfish and Pacific Ocean Perch.

“If people start to buy these fish more, we can really drive some more economic success to hard-working fishermen,” says Tim Fitzgerald of the Environmental Defense Fund.

Sustainable seafood advocates want Americans to re-think our fish-eating habits. “We import salmon, tuna and shrimp,” says Nancy Civetta of the Cape Cod Commercial Fishermen’s Alliance. But “we do not eat the [fish] we’re bringing to shore, right here!”

Civetta says it’s good that fishermen have a market for their dogfish in Europe, but she argues we should be eating it here, too. She says a strong domestic market would strengthen the fisheries, making them less vulnerable to shifting preferences overseas. “If we continue to import and buy from other countries, then our fishing industry could wither away,” Civetta says. And this would be a loss for coastal communities, she argues.

So, is it possible to turn Americans onto dogfish? Chef Bob Bankert at the University of Massachusetts, Amherst thinks so. The university has contracted with Sea To Table, a company that connects domestic fishermen with chefs, universities and other buyers, to purchase dogfish.

The campus serves 55,000 meals a day and has made a big commitment to buying locally sourced foods. “Being in western Massachusetts, we love to support the Massachusetts fisheries,” Bankert says. I watch as he grills dogfish fillets — “it tastes great,” he vouches as he flips one over.

We were curious to see if students agreed. We hung out for an afternoon as students sampled dogfish tacos, dogfish sushi and an Asian flash fry made with dogfish fillets and drizzled with wasabi mayo.

“Oh, it’s so good — amazing!” student Ruth Crawford told us as she finished off a taco. I asked her what the biggest appeal was. “It’s new, it’s local, so healthy,” she told us.

Some students were a bit turned off by the display of the whole dogfish — with its menacing shark appearance — that was showcased on the dining line. “That’s scary looking,” one student told us as he walked by.

Dining hall manager Selina Fournier says that’s where the storytelling comes in. When they saw the fish here today, she says, a lot of them didn’t know what to make of it. But once they learned more about – where it comes from, who caught it – and they got the chance to taste it, “the whole association really … brings [the story] to life.”

It’s not just universities that are promoting locally caught fish. Chefs, environmentalists and eaters across the country are embracing the concept of eating fish caught in a way that won’t lead to overfishing or environmental problems, while also supporting local fishing communities. The National Restaurant Association has named “sustainable seafood” as one of its top 20 food trends for 2017.

Sea to Table is about to launch a direct-to-consumer, online fish market. It’s scheduled to launch by the end of January. And this means that soon, Americans will be able to get dogfish and many other types of under-loved species from U.S. fisheries delivered to our front doors.


Vegan Seafood is Staking its Claim in the $5 Billion Plant-Based Food Market

SEAFOODNEWS.COM [Bloomberg News] - January 9, 2017
Tyson Foods this fall took a 5% stake in Beyond Meat, the company proudly bringing customers fake meat that bleeds. With Impossible Foods' new "burgers," made for high-end restaurants, and a long list of more established companies, like Morningstar Farms, Gardein, Amy's Kitchen, and Dr. Praeger's, it's never been so easy to forgo animal-based protein.
Another piece of the nearly $5 billion plant-based food economy: vegan seafood.
Fake tuna. Fake crab cakes. Fake scallops. With nary a net, customers of Fresh & Co., a New York City salad chain, can get Tomato Sushi in their quinoa bowls. New York's May Wah Vegetarian Market sells vegan salmon, scallops, and tuna, along with your classic vegan spare ribs and stewed mutton. At Whole Foods, shoppers can pick up Gardein Crabless Cakes or Breaded Vegan Fish Fillets from Sophie's Kitchen.
Vegans seem psyched. "Growth has been phenomenal," at 20% or more a year, said Eugene Wang, managing partner at Sophie's Kitchen. Wang started developing his seafood alternatives because his daughter is allergic to shrimp. That also led him to ditch soy and wheat in search of allergen-free ingredients. Now he uses mainly yellow pea for the protein, and Konjac, also known as Japanese or elephant yam, for the shellfish texture. 
Curious omnivores may want to start with breaded and fried.
The Breaded Vegan Shrimp 

Big Food is taking notice. Even before Tyson's October investment in vegan meat, Pinnacle Foods acquired Gardein Protein International, Inc., which also sells plant-based chicken and beef products, for $154 million in 2014. Wang said he has been approached by several Fortune 500 companies. For now they are "just asking questions," he said, but he is looking for investors to help him meet the demand he's already seeing.
A number of legal skirmishes in the space in recent years attest to the close attention being paid to the upstarts. In 2014, Unilever, maker of Hellmann's, sued the vegan company Hampton Creek for its Just Mayo product, alleging fraud for giving consumers the impression it was made with eggs. It ended up dropping the suit—and coming out with its own vegan mayonnaise.
Now,  inevitably, it has come to this: a legal skirmish over a product called Chickpea of the Sea.  
 Tofuna Fysh, a small, 18-month-old Portland, Oregon, company marketing faux tuna fish, "fysh" sauce, and "fysh" oil, recently received a cease-and-desist letter over his trademark application for the name and a jingle on the company website. Founder Zach Grossman recognizes he's probably going to have to give up the trademark, but he'd dearly like to hold on to the jingle. 
"I think that would be a fair compromise here," said David H. Bernstein, a partner at Debevoise & Plimpton with a specialty in trademark law, who isn't involved in the case.
"We have had a productive dialogue," a Chicken of the Sea representative said. "We hope to amicably resolve the issue in a timely manner."
The Plant Based Foods Association, a new trade group for protein alternatives, provides labeling guidance to its members, as well as marketing help, said executive director Michele Simon. Vegan seafood companies are "up and coming" but still represent a small fraction of the group's membership, she said, adding that consumers seem to be less aware of the environmental and human welfare issues surrounding the fishing industry. 
"Land animals tend to get more sympathy," she observed. 


Mike Jacobs

I don’t quite get it- but this past weekend I was told a YouTube video some customer took of me hosting a tuna fish cutting event at the Mitsuwa Japanese Market in New Jersey reached over TEN MILLION views —I know, it doesn’t make sense to me either! But it’s true-and no- 9 million of those views were not me watching it! ~ in fact YouTube registers your IPS address and you can only count once, no matter how many times you watch it yourself –- Just in the last couple of days there has been over 64 thousand more new views ~ So? Who knows? I don’t even think the video is that great myself-but it apparently has hit some kind of great interests with the public who keeps on watching it in larger and larger numbers. 

NEW Full Version of Tuna Cutting video: 
https://www.youtube.com/watch?v=o8jO-KQvR2Y NEW Part 3: 
https://youtu.be/YJsI6in8Bok Belly View: 
  • Akami: This pure red meat, with a taste and texture almost like very rare filet mignon, is found near the top or back of the fish.

  • Chu-toro: This cut is choice, marbled, milky-pink meat because of its desirably high fat content. It has a very rich taste and buttery texture and comes from the belly of the fish.

  • O-toro: Most choice of all tuna meat, this is the fattiest part of the belly, up near the head. It’s a very pale pink, and it melts on the tongue.

  • Here's another rating image:

This is how crazy they get in rating fat (desirable) content of tuna: 


Report Finds Cheapeake Bay's Health is Rebounding; Crab Stocks Show Dramatic Improvement

SEAFOODNEWS.COM [The Star Democrat] by Connie Connolly - January 9, 2017
EASTON — Decreases in pollutants and stable habitat improvements have resulted in a healthier Chesapeake Bay that is producing more fish, oysters and crabs, according to the latest biennial report card issued by the Chesapeake Bay Foundation.
The 2016 State of the Bay report, released on Jan. 5, scored the Bay’s health for 13 indicators in three major categories: pollution, habitat and fisheries.
The report card scored the health of the Bay on a 100-point scale. The current state of the Bay was measured against “the healthiest Chesapeake we can describe — the Bay Captain John Smith depicted in his exploration narratives from the early 1600s, a theoretical 100,” the report stated.
The score of 34 points, or a C-minus, was worth celebrating, according to the CBF report, because it signaled a slight improvement over 2014’s score of 32, or D-plus in 2014. Still, it’s a “grade that is far from acceptable,” CBF president William Baker said.
“This improvement, though modest, was hard-won,” said U.S. Senator Ben Cardin, D-Md., a senior member of the Senate Environment and Public Works Committee. “It is the result of countless hours of grueling work by both state and federal public servants and nonprofit workers, ... the steadfast commitment of Maryland’s environmental community, ... and all watershed-area farmers, working actively to implement cleaner agricultural practices.”
“Still, we have a long way to go. A grade of C- is hardly an acceptable endpoint,” Cardin said.
A score of 100 points is the ideal goal of a “pristine” Bay. A more realistic, if daunting, goal by 2025 is 70 points. “The good news is that we are on the right path,” the report stated.
Nine of the 13 indicators showed improvement in the Bay’s overall health.
The most dramatic change indicated a 10-point increase in the blue crab population grade during the past two years. “The total number of crabs has increased dramatically since 2014, from 297 to 553 million, as estimated from the annual winter survey,” the report said.
All categories of blue crabs increased — males, females and juveniles — especially mature female crabs known as “spawning stock.” The report said that the increased numbers may to be related to “slowly recovering underwater grass beds that provide essential cover for avoiding predators.”
The report links decreasing pollution levels and improving water clarity to “underwater grass meadows ... beginning to grow back.”
“(Water) clarity has been key to a lot of (the increase in underwater grasses),” Talbot County Watermen’s Association president Bunky Chance said. “I’m seeing clearer water. Grasses have improved because the water is clearer.”
The other fisheries indicators were up by two points each from 2014’s assessment. According to various data, rockfish scored 66 points, or A-minus; oysters, 10 points or a grade of F; and shad, 11 points or an F grade.
Of the four habitat indicators, underwater grasses gained two points from 2014, higher than scores for forested buffers, wetlands and resource lands. “(The underwater grasses) score indicates ... just a quarter of the acreage that we believe Captain (John) Smith saw, but the trend is positive, and the life we see in the growing beds is impressive,” the report stated.
The score for forested buffers was lowered for the first time. These “strips of trees near waterways that protect them from soil erosion and other pollutants” scored 57, a decrease in one point from 2014. “The lack of progress is alarming,” the report stated.
Wetlands — swamps, bogs, salt marshes and shallow areas of creeks that provide habitat and act as natural filters — scored 42, or no change from 2014. “The signers of the 2014 Watershed Agreement committed to a goal of restoring 85,000 acres of wetlands by 2025. The most recent data (2015) suggests that the states have achieved only 10 percent of that goal,” the report said.
The score of 32 for resource lands, or forests and “well-managed” agricultural lands remained the same as well. While farmland has decreased, “the good news is there was an overall gain of more than a half million forested acres between 2007 and 2014 in (Maryland, Virginia and Pennsylvania),” the report stated.
The pollution trend indicated decreases in nitrogen, phosphorus and dissolved oxygen. Water clarity has improved slightly while the toxics indicator has remained the same. Grades in this category were graded C and under.
Credit was given to “less-than-average precipitation, resulting in less pollution flowing into some rivers.” However, the report tentatively assigned credit to better management practices.
The Choptank River was singled out as the only station among those in nine major rivers whose data indicated “degrading conditions” from 1985 to 2015, as monitored by the U.S. Geological Survey.
The size and extent of the dead zone in the main stem of the Bay (areas in the Bay of no or low dissolved oxygen) has remained the same, perhaps signaling a “possible sign of increased resilience,” the report said.
The key to a healthy Chesapeake Bay, the report concluded, is a healthy Susquehanna River which begins in Cooperstown, New York, and flows 444 miles to the Bay supplying half of the Bay’s fresh water. The river “remains a significant source of pollution to the Bay,” the report concluded.
The CBF has called for increased funding to focus on Pennsylvania’s responsibility in meeting its pollution reduction commitments according to the Chesapeake Clean Water Blueprint (CCWB), also known as the Total Daily Maximum Load (TMDL). All of the six states (including the District of Columbia) within the Chesapeake Bay Watershed are partners in the agreement.
According to the U.S. Environmental Protection Agency’s website, “a TMDL is the calculation of the maximum amount of pollution a body of water can receive and still meet state water quality standards. Water quality standards are designed to ensure waterways meet a national primary goal of being swimmable and fishable.”
”To reach an A — which would represent a saved and comprehensively healthy Bay — we will need to accelerate and redouble our efforts,” Cardin said. “I am committed to redoubling mine. I am determined to pass on a vibrant and healthy Chesapeake Bay to the next generation, for the sake of public health and the local economies that depend on a clean and bountiful Bay.”

In California, giant 'tunnel tree' sequoia falls

Man looking at huge ancient Redwood tree

A well-known giant sequoia tree known for the huge tunnel carved through it has toppled during California’s weekend storms.

The San Francisco Chronicle reports that the historic Pioneer Cabin in Calaveras Big Trees State Park in Calaveras County came down during heavy rains on Sunday.

The tree was hollowed out in the 1880s to allow tourists to pass through it.

Cars later used the massive tunnel, but more recently it has hosted only hikers.

Park volunteer Jim Allday of Arnold says the tree shattered as it hit the ground.

There was no immediate word on what caused the tee to fall, but the Chronicle reports that it probably had to do with the tree’s shallow root system and the inundation.


Views: 717

Comment by Dave Nederostek on January 9, 2017 at 5:19pm

Interesting. The map. Count 7 blocks and you see Centre Street with Dock slightly to its right. Count 5 more and the ballfield lies directly across from Marine. Further south the coastline swerves a little at Iroquois. The road continues on into the distance where it veers right, just as today. The road continues to where the present parking lot is. Just the vegetation to the right of the road is a giveaway. Seems to me the refuge section was not attached yet when this picture was taken.

Comment by Dave Nederostek on January 9, 2017 at 5:28pm

The scale does become somewhat compressed the further off you look. But I think that's about a 

3 1/2 mile view.

Comment by jaymann on January 9, 2017 at 10:36pm

Dave ... I have to agree that it doesn't look like the "refuge" is attached. Good observations. 


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