Request for proposal for Audit/Tax Services

Tuesday, October 21st, 2014

The Pacific Fishery Management Council (Council) is requesting proposals from qualified, independent certified public accountants that are capable of performing an A-133 compliant single audit for FY 2014 that is in compliance with the cost principles and standards set forth in Federal Office of Management and Budget Circulars A-110 (15 CFR Part 14), A-122 (2 CFR, Part 230), and A-133 (73 FR 7696, February 11, 2008).

For questions and RFP information, please contact Ms. Patricia Crouse at the Council office; phone 503-820-2408; toll free 1-866-806-7204, ext. 408.


  • November 10, 2014: Request for Proposals will be emailed/mailed to interested parties
  • December 12, 2014: Notice of Intent to submit RFP
  • January 14, 2015: Deadline for Proposals

October 2014 Council Decision Summary Document Online (Transmittal Letter)

Friday, October 17th, 2014

The Pacific Fishery Management Council met October, 17 2014 in an emergency meeting conducted via webinar and teleconference to consider inseason adjustments to 2014 Pacific whiting fisheries.  The October 2014 transmittal letter to the National Marine Fisheries Service (NMFS) summarizes the decisions made during that meeting.

Emergency PFMC Meeting – October 17, 2014 at 2 PM Pacific Time

Friday, October 17th, 2014

Council to Consider Inseason Management of Groundfish Fisheries

The Pacific Fishery Management Council (Council) will meet by conference call October 17, 2014 at 2 p.m. to address issues related to inseason management of groundfish fisheries. The meeting will end when business for the day is complete.

Purpose of the Emergency Meeting

This emergency meeting will be limited to one agenda item, which will include Council considerations to take final action on inseason adjustments to 2014 trawl fisheries related to Pacific whiting, darkblotched rockfish, and the incidental take of salmon.

Meeting Access and Arrangements

This Emergency Council Meeting will be held by conference call, and is open to the public. Access to this meeting can be by one-way internet streaming, telephone call, or both; see below for details. Individuals with physical disabilities impairing attendance of this meeting should contact Carolyn Porter at 503-820-2280 or 866-806-7204 toll free.

Primary public access to this emergency meeting of the Pacific Fishery Management Council will be via live streaming webinar on the internet or one-way listening over a telephone line. The webinar broadcast begins at 2 p.m. Pacific Time (PT) Friday, October 17, 2014, and will end when business for the day is complete. Only the audio portion and presentations typically displayed on the screen at a normal Council meeting will be broadcast. The audio portion of the webinar is listen-only. To access the meeting online please:

  1. Join the one-way webinar by visiting this link:
  2. Enter the Webinar ID: 471-941-735
  3. Please enter your name and email address (required)

You can access the webinar using a computer, tablet, or smart phone, using the GoToMeeting application. It is recommended that you use a computer headset to listen to the meeting, but you may use your telephone for the one-way audio broadcast of the meeting. You can access the audio-only portion of this meeting using a telephone by dialing the toll number 1-415-655-0061 (not a toll-free number); phone audio access code 955-236-172. If you have technical difficulties, please contact Kris Kleinschmidt at 503-820-2425.


Public Comment Information

Public comment on Council action will be accepted during the meeting prior to Council action.  If you wish to provide testimony during the Emergency Council meeting, you must use the following two-way conference call line rather than the number provided above: 888-790-5773 participant code: 9952325#.  If you elect to use this line, please use a phone with a mute function and mute your phone at all times other than when you are called upon to testify, out of courtesy and to permit effective conduct of the meeting. If you do not wish to provide verbal testimony, please access the meeting using the GoTo meeting protocol above.

Written public comments will be accepted and distributed to Council Members prior to deliberations if submitted by noon October 17, 2014. Written comments need to be submitted either by fax (503-820-2299) or email addressed to

Briefing Materials and Agenda

The agenda and briefing materials prepared for this meeting will be available on this webpage at least one hour prior to the meeting.


Proposed rule to revise regulations for the Pacific Coast Groundfish fishery (regulatory amendment to the Trawl Rationalization Program for the start of 2015)

Friday, October 10th, 2014

On October 10, 2014, NMFS published a proposed rule in the Federal Register to revise regulations for the Pacific Coast Groundfish fishery with a target implementation date of January 1, 2015. Final implementation of the 2015-2016 biennial harvest specifications and management measures will likely be delayed beyond January 1, 2015.

Comments on the proposed rule are due to NMFS on or before November 10, 2014. For further information, please contact: Miako Ushio, NMFS at phone: 206-526-4644; or email:

The Line, summary of West Coast fisheries news, September 2014 version available online

Monday, October 6th, 2014

Download The Line, Volume 3, No. 3, September 2014, a publication of the Pacific Fishery Management Council. The Line is a summary of West Coast fisheries news, for fishermen, published five times per year. This issue highlights the decisions made at the September 2014 Pacific Fishery Management Council meetings.

You may view past issues of the Council’s newsletter and The Line by visiting the Council’s Newsletter Archives webpage.

Please direct your comments and thoughts regarding The Line or other public relations matters to, Information and Communications Specialist at 503-820-2418, or toll free 1-866-806-7204, ext. 418.

Oregon Pink Shrimp Cakes with Wasabi Dipping Sauce

Wednesday, October 1st, 2014


  • 1 1/2 lbs. Oregon Pink Shrimp. Do not wash
  • 1 cup plain bread crumbs
  • 1 cup celery stalks, finely minced
  • 1 cup onion, finely minced
  • 1 cup green pepper, finely minced
  • 1 tsp. dry mustard
  • 1/2 tsp. Tabasco
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1/2 tsp Worcestershire sauce
  • Additional bread crumb for coating the cakes
  • 1/2 cup oil for frying (or more as needed)

Combine all ingredients except the breadcrumbs for coating and the oil for frying. Form the mixture into 8 1” thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.

Preheat 10” to 12” sauté pan over medium heat. Add 1/4 cup oil. Cook four cakes at a time, four minutes per side. The should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining four. Use fresh oil for the second batch.

Wasabi Tartar Sauce

  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 3 Tbsp. fresh ginger, grated
  • 1 Tbsp. fresh garlic, finely minced
  • 1 Tbsp. white vermouth
  • 1 Tbsp. sesame oil
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
  • 2 tsp. Wasabi Paste (finely minced jalapeno pepper can be substituted)

Use food processor to puree ginger. Wasabi, garlic, vermouth, sesame oil. lime juice and zest. Puree for 3 minutes. Add mayonnaise and sour cream and process until smooth.

Miso-Marinated Blackcod

Wednesday, October 1st, 2014

Serves 4. Active time: 5 minutes; total time: 30 minutes, or up to overnight for marinating.


  • 1/4 cup red or white miso paste
  • 1/4 cup sake
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 4 black cod filets, 5 to 6 ounces each


Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.

Recipe originally found here.

Treacle-Cured Salmon

Wednesday, October 1st, 2014

  • 1 side of Salmon with skin on
  • 80 grams treacle, slightly warm (80 grams is roughly 1/3 of a cup. Treacle is a light molasses, also called “Golden Syrup” and available in the British section of a well-stocked grocery store)
  • 1 teaspoon fennel seeds, crushed
  • 1 lemon, zested
  • 50 grams (roughly 3.5 tablespoons) sea salt
  • 1 tablespoon English mustard
  • 2 teaspoons cracked black pepper

Cover a tray that will fit in the fridge with a sheet of greaseproof paper. Place the salmon on to the tray, skin side down. Mix all of the ingredients together; pour the mix over the flesh of the salmon and coat well, massage in gently.
Cover with plastic wrap (or use another airtight method) and place in the fridge. Leave for 3 days to cure. Remove from fridge, pat with kitchen paper to remove excess moisture. Slice thinly and serve.

Originally found here.

White Bean and Bread Salad with Tomatoes, Capers and Anchovies

Wednesday, October 1st, 2014


  • 3 red peppers, halved
  • 1 yellow pepper, halved
  • 3/4 cup olive oil, plus extra for tossing
  • 2 cloves garlic, crushed
  • 1/2 loaf ciabatta
  • 1 14-ounce can white cannellini beans, drained
  • 8 anchovy filets (shop local!)
  • 1/3 cup capers
  • 1/2 cup basil leaves
  • 1/4 cup flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper, to taste

For the tomato dressing:

  • 3 ripe tomatoes
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • sea salt and freshly ground black pepper, to taste

Preheat the oven to 350 F. Toss the peppers in the olive oil and scatter with the garlic.

Transfer to a baking tray and roast for 30 minutes, or until blistered. Remove from the heat and cover with foil. Leave to sweat until the skins soften and are easily peeled away. Discard the skins.

Roughly tear the ciabatta and, in a pan over a medium heat, lightly fry the pieces in the olive oil until slightly crisp and golden.

Rinse the beans and toss with the thinly sliced anchovy fillets, capers, basil, parsley and roasted peppers. Toss the crusty ciabatta bits into the salad at the last minute, allowing them to soak up the juices. Season to taste. Serve with the chunky fresh-tomato dressing.

To make the tomato dressing: Roughly purée the tomatoes and garlic. Add the olive oil and season to taste.

Dungeness Crabcakes with Green Cocktail Sauce

Wednesday, October 1st, 2014


  • 10 slices white bread
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot pepper sauce
  • 7 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole
  • 1/4 cup chopped onions
  • 1/4 cup seeded and chopped green bell peppers
  • 1/4 cup seeded and chopped red bell peppers
  • Unsalted butter, for pan frying, about 6 tablespoons
  • 4 to 8 lemon wedges

Green Cocktail Sauce:

  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot pepper sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish


For cocktail sauce, puree tomatillos and drain liquid. Mix with remaining ingredients.

For crabcakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (about 6 cups.) Put crumbs in a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the rest). Set aside.

In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove and refrigerate.

Squeeze as much liquid as possible out of the crabmeat, onions and bell peppers. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine.

Add 1 cup of the bread crumb mixture and combine. Do not overwork or the crabcakes may get gummy. Gently form 8 patties and roll them lightly in the remaining bread crumbs.

Preheat oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve with a cocktail sauce and a lemon wedge.

Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.