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Salmon Technical Team to Hold Work Sessions

Friday, December 12th, 2014

The Pacific Fishery Management Council’s (Council) Salmon Technical Team (STT) will hold two work sessions.

January 20-23, 2015: The STT will meet at the Council office in a public work session to draft “Review of 2014 Ocean Salmon Fisheries, Stock Assessment and Fishery Evaluation Document for the Pacific Coast Salmon Fishery Management Plan” and to consider any other estimation or methodology issues pertinent to the 2015 ocean salmon fisheries.

February 17-20, 2015: The STT will meet at the Council office in a public work session to draft “Preseason Report I-Stock Abundance Analysis and Environmental Assessment Part 1 for 2015 Ocean Salmon Fishery Regulations” and to consider any other estimation or methodology issues pertinent to the 2015 ocean salmon fisheries.

The two work sessions will be held at the following location:

Pacific Fishery Management Council
Large Conference Room
7700 NE Ambassador Place, Suite 101
Portland, OR 97220-1384
Driving Directions

This meeting is physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Mr. Kris Kleinschmidt at 503-820-2425 at least five days prior to the meeting date.

For further information about the work sessions, please contact Mr. Mike Burner at 503-820-2414; toll-free 1-866-806-7204.


November 12-19, 2014 Council Meeting

Wednesday, October 15th, 2014

Council to Consider a Variety of Issues Affecting Management of Future Coastal Pelagic Species, Groundfish, Highly Migratory Species, Pacific Halibut, and Salmon Fisheries

The Pacific Fishery Management Council (Council) and its advisory bodies will meet November 12-19, 2014 in Costa Mesa, California to address issues related to coastal pelagic species, groundfish, Pacific halibut, salmon, highly migratory species management, and habitat matters.

Listen to the Meeting

Agenda and Meeting Notice

Listed below are some key agenda items, which include Council considerations to:

  • Adopt final preferred alternatives for bluefin tuna management measures for 2015-2016 fisheries;
  • Adopt a final preferred alternative for the Pacific sardine harvest fraction parameter;
  • Adopt final changes to the 2015 Pacific halibut catch sharing plan and annual fishery regulations;
  • Adopt final recommendations for any changes to the lower Columbia River natural coho harvest matrix;
  • Take final action to rescind or revise previous Council action of open access registration under groundfish plan Amendment 22;
  • Adopt recommendations for adjustments to 2014 and 2015 groundfish fisheries.
  • Adopt final changes to salmon methodologies or conservation objectives, and the 2015 preseason management schedule;
  • Download a PDF copy of the November 2014 Meeting Notice and Agenda

Please refer to the detailed proposed agenda for a complete list of issues to be addressed. A schedule of advisory group meetings is provided on the last pages of the detailed proposed agenda. Copies of briefing materials prepared for the meeting can be found on our website www.pcouncil.org the week of October 29.

Meeting Locations and Arrangements

The Pacific Fishery Management Council and its advisory bodies will meet November 12-19, 2014 at the following location:

Hilton Orange County/Costa Mesa
3050 Bristol Street
Costa Mesa, CA 92626
Phone: 714-540-7000

All meetings are open to the public, except a closed executive session scheduled for 1:00 pm on Friday, November 14, 2014, to discuss litigation and administrative appointments. For more information on the meetings, refer to the detailed proposed agenda or call the Council office at 503-820-2280 or 866-806-7204 toll free.

Public Comment Guidelines

The public is encouraged to comment, either verbally at the meeting or in writing. Timing of agenda items may change as the meeting progresses, and items not completed on the scheduled day will be carried over to later in the meeting, usually the next day.

Oral Public Comments

Oral public comments will be accepted during the meeting prior to action on each agenda item.

Written Public Comments

Written public comments are accepted by the Council via one of the methods described below. The public is encouraged to submit written comments as far in advance of the meeting as possible, either by mail, fax, of email addressed to pfmc.comments@noaa.gov. Electronic copies of written testimony is encouraged.

  • Comments received by 11:59 p.m. October 20, 2014 will be included in the briefing books mailed to Council members prior to the meeting.
  • Comments received after October 20 but by 11:59 p.m. November 5, 2014 will be distributed to Council members at the onset of the meeting.
  • If you cannot meet this latter deadline and are going to testify at the meeting, you can provide written testimony for distribution by one of the following methods at the meeting. However, please note these need to be provided to Council staff at the meeting well in advance of your testimony.
    • Provide an electronic copy to be posted with other briefing materials, or
    • Provide 40 photocopies with the Agenda Item Topic Number in the upper right corner of the front page of each copy. Refer to the attached agenda for the topic numbers; i.e., Agenda Item B.1 refers to public comment under Open Comment Period.

This meeting is open to the public and is physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Carolyn Porter at 503-820-2280 or 866-806-7204 at least five days prior to the meeting date.

One-Way Live Stream Available

The November 14-19, 2014 meeting of the Pacific Fishery Management Council will also be streamed live on the internet. The broadcasts begin at 2 p.m. Pacific Time (PT) Friday, November 14, 2014-Wednesday, November 19, 2014. Broadcasts end daily at 6:00 p.m. PT or when business for the day is complete. Only the audio portion and presentations displayed on the screen at the Council meeting will be broadcast. The audio portion is listen-only; you will be unable to speak to the Council via the broadcast. To access the meeting online go to http://www.joinwebinar.com and enter the November Webinar ID, 430-417-591 and your email address. The online attendance can be done 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 audio portion only of the meeting. The audio portion may be attended using a telephone by dialing the toll number 1-646-307-1719; phone audio access code 536-452-326 (not a toll-free number).


Updated! Public Comment Deadlines for the November 2014 Briefing Book

Wednesday, October 15th, 2014

Public Comment Deadline – November 2014 Advance Briefing Book

Public comment materials received BY October 20, 2014, will be mailed to Council members and appropriate advisory bodies prior to the November meeting. This is known as the “Advance Briefing Book Deadline.”

Supplemental Public Comment Deadline

Public comments or materials received at the Council office after October 20, but BY November 5 will be included in the supplemental materials distributed to the Council on the first day of the November meeting. This is known as the “Supplemental Public Comment Deadline.”

See the Council’s Briefing Book Public Comment Deadlines webpage for complete details on how to submit comments.


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.

Source: FoodNetwork.com


Grilled Rosemary Salmon

Wednesday, October 1st, 2014


  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:
    • 1/2 tsp. rosemary
    • 3 cloves garlic, crushed
    • 1 1/2 tsp. salt

Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.

Source: Cooks.com


Spicy Chinese Dungeness Crab

Wednesday, October 1st, 2014


  • 2 whole Dungeness crabs
  • 2 tablespoons vegetable oil
  • 1 (3-inch) knob ginger, minced (about 3 tablespoons)
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 3 to 4 fresh red bird’s-eye chiles, seeded and minced
  • 1 tablespoon Chinese fermented black beans or black bean sauce
  • 1 tablespoon shaohsing rice wine or sherry
  • 1/2 cup plain tomato sauce, purchased or homemade

Using a cleaver or large chef’s knife, cut Dungeness crabs in half lengthwise and remove back shell and spongy green matter.

Remove claws from body section and, using the back of a cleaver or chef’s knife, crack in several places. Cut each body section into two or three pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.

In a wok or large skillet over moderate heat, heat the oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about one minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and one cup water. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, three to four minutes.

In small bowl, whisk together cornstarch and two tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about one minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about one minute.

Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.

Source: Epicurious.com