Releases – October 22, 2015
The RFA-NC will be holding a viewing of the premiere of the new WRAL documentary “Net Effect” at Ironclad Brewery in Wilmington on Monday, October 26. The film examines the state’s declining fish stocks and the roles of various fishing methods in contributing to the problem as well as the highly politicized debate around southern flounder and other fisheries issues.
The event begins with a gathering at 6:00 pm with the film viewing from 7:00-8:00. A social and discussion of the film will take place afterwards.
For more information, check out the RFA-North Carolina Facebook Page.
The North Carolina Coastal Federation is currently accepting applications for its annual Derelict Fishing Gear Recovery Project. This project is open to commercial fishermen in northeastern North Carolina
Watermen are accepted to this program annually to help N.C. Marine Patrol on select days during the “no-potting” period, typically from Jan. 15 – Feb. 7. The collection will take place in selected areas of Marine Patrol’s District 1, which includes the Northern coast from the Virginia state line, Manteo to Swanquarter, including the Outer Banks to Ocracoke. Local fishermen with knowledge of these waters will be given preference.
To qualify, fishermen must adhere to the following conditions: (1) have a valid Standard Commercial Fishing License (SCFL), (2) guarantee availability for work during the weeks of Jan. 18 and Jan. 25, 2016, and (3) attend a mandatory training session to learn how to use project equipment (side-scan sonar and data collection tablets), as well as general project protocol.
Payment is $400 per boat, per day, and a captain and one mate is required. Three days of work are guaranteed with acceptance to the program. Approximately 12 boats (12 captains and 12 mates) will be accepted for the 2016 cleanup.
Funded by the NOAA Marine Debris Program, this project is intended to improve habitat and water quality, as well as support commercial watermen. Applications are due Friday, Nov. 13, 2015. Applications are available at www.nccoast.org/crab and can be mailed to 128 Grenville Street, Manteo, NC 27954 or faxed to (252) 473-2402.
For more information contact Ladd Bayliss at 252-473-1607 or laddb@nccoast.org.
The 37th Annual U.S. Open King Mackerel Tournament, originally slated for early October, will take place October 29th – 31st, 2015, at the Southport Marina. The U.S. Open is one of the largest king mackerel tournaments on the East Coast of the United States, attracting 410 boats in 2014. The tournament has an all cash guaranteed prize structure that is not based on participation numbers. The tournament pays 55 places in its primary prize category, including $25,000 for the largest king mackerel.
This year’s tournament will be held October 30th and 31st at the Southport Marina, Southport, North Carolina, with registration on Thursday, October 29th, from 10:00 am until midnight.
Tournament details are available on our website, www.usopenkmt.com, or for a brochure contact the Southport-Oak Island Area Chamber of Commerce, 4433 Long Beach Road, SE, Southport, NC 28461. Call (910) 457-5787 or (800) 457-6964 or e-mail us at events@southport-oakisland.com.
Pull out the fire grates, steamer pots and shucking knives. Oyster season started October 12. And to keep this season healthy and happy, here are a few things consumers and fishermen should keep in mind.
For those who eat:
Consumers need to take some common sense precautions when buying, storing, and preparing oysters and clams to prevent illnesses caused by two environmental bacteria.
Vibrio vulnificus and Vibrio parahaemolyticus are common, naturally occurring bacteria found in coastal waters worldwide and are most abundant when water temperatures are warm. In rare instances, these bacteria can cause serious gastrointestinal illnesses or wound infections.
During the past several years, the Centers for Disease Control and Prevention have reported an increase in Vibrio infections across the United States. People with compromised immune systems are most at risk, particularly for the more serious illnesses caused by Vibrio vulnificus. However, everyone is susceptible to less severe illness caused by pathogenic strains of Vibrio parahaemolyticus.
Before they indulge, consumers should remember these tips from the N.C. Division of Marine Fisheries’ Shellfish Sanitation and Recreational Water Quality Section:
Thorough cooking destroys these naturally occurring Vibrio bacteria. Those with the following conditions are at higher risk for illness from raw or undercooked oysters and clams and are advised to fully cook all shellfish: (1) Liver disease (from hepatitis, cirrhosis, alcoholism or cancer); (2) Diabetes; (3) Iron overload disease (Hemochromatosis); (4) Cancer (including lymphoma, leukemia, Hodgkin’s disease); (5) Stomach disorders; and (6) Any illness or medical treatment that weakens the body’s immune system. If you are unsure of your risk, ask your doctor.
Only purchase oysters and clams from reputable dealers, retailers, grocers, markets, or restaurants. It is illegal for shellfish harvesters to sell directly to the public without a dealer license and certified facility. These facilities are regulated to ensure sanitation and temperature control is maintained on the shellfish.
By law, the shellfish tag must be removed by the vendor at the last point of sale. However, you may ask to see the tag to ensure you are receiving a fresh product. For the best quality, shellfish should be consumed within 10 days of being harvested. If properly refrigerated, they are still safe to eat and will last longer, but the quality will start to diminish.
Keep oysters and clams refrigerated at 45 degrees or below until you are ready to prepare them. The Vibrio bacteria commonly found in shellfish can multiply rapidly if they are left exposed to air temperatures above 50 degrees.
Thoroughly wash shellfish prior to cooking. Remove all mud and dirt from the shell using water and a stiff brush. Many dealers will wash oysters for a nominal fee when you purchase them. The mud and dirt may contain Vibrio bacteria, so it is important to clean the shellfish prior to serving or cooking.
Prior to cooking or raw consumption, discard any dead shellfish. Dead shellfish will have slightly gaping shells that will not close when tapped.
For those who shuck ‘em:
The North Carolina Division of Marine Fisheries provides the public with drop-off sites for recycling oyster shells. Recycled shells are put back into the waters, where they serve as habitat for future oysters and a multitude of other small marine organisms that fish eat.
Shell recycling sites can be found at http://portal.ncdenr.org/web/mf/public-oyster-shell-recycling-locations.
For those who harvest:
Harvest of oysters by hand methods from public bottom begins at sunrise Oct. 15.
Those who hold proper commercial fishing licenses may harvest oysters from sunrise to sunset Monday through Friday each week. Commercial harvest limits are different for some waters, and fishermen should see Proclamation SF-6-2015 at www.ncmarinefisheries.net/proclamations for specific regulations.
Recreational hand harvest is allowed sunrise to sunset seven days a week. The harvest limit is one bushel of oysters per person per day or two bushels per vessel per day if more than one person is on a boat. No license is required for recreational harvest, but the oysters may not be sold. The minimum size limit is 3 inches shell length.
Some waters are still temporarily closed to shellfish harvesting due to high bacteria levels associated with the recent runoff and flooding. Fishermen should check www.ncmarinefisheries.net/proclamations-polluted-areas for shellfish closures. Fishermen should continue to frequently check for closures throughout the year, particularly after heavy rainfalls. They may also call the N.C. Division of Marine Fisheries at (252) 726-7021 or (800) 682-2632 to check for closures.
For more information about this year’s oyster season, contact Trish Murphey, the division’s Southern District manager, at (252) 808-8091 or Trish.Murphey@ncdenr.gov or Tina Moore, also with the division, at (252) 808-8082 or Tina.Moore@ncdenr.gov.
