Archive for October, 2014

Ecosystem Advisory Subpanel to Hold Webinar

Wednesday, October 15th, 2014

The Pacific Fishery Management Council’s (Council) Ecosystem Advisory Subpanel (EAS) will hold a webinar on Tuesday, November 4, 2014, which is open to the public.  The webinar will begin at 1:30 p.m. and will continue until business for the day is completed, but is expected to end no later than 5 p.m.  The EAS will discuss items on the Council’s November 2014 meeting agenda.  Major topics include: Report on the Atlantis Model Review, Marine Planning Update, and Legislative Matters.  The EAS will also discuss plans for the March 2015 review of Fishery Ecosystem Plan initiatives and one or more of the Council’s scheduled Administrative Matters.

New! Agenda

To Attend the Webinar

  1. Join the meeting by visiting this link:
    http://www.joinwebinar.com
  2. Enter the Webinar ID: 670-584-383
  3. Please enter your name and email address (required)

Once you have joined the webinar, choose either your computer’s audio or select “Use Telephone.” If you do not select “Use Telephone” you will be connected to audio using your computer’s microphone and speakers (VolP).  (See the PFMC GoToMeeting Audio Diagram for best practices).

If you do not have a headset and speakers, you may use your telephone for the audio portion of the meeting by dialing this TOLL number 1-646-307-1720 (not a toll-free number); phone audio access code 455-563-736; audio phone pin shown after joining the webinar.

Technical Information

System Requirements

  • PC-based attendees: Required: Windows® 7, Vista, or XP
  • Mac®-based attendees: Required: Mac OS® X 10.5 or newer
  • Mobile attendees: Required: iPhone®, iPad®, Android™ phone or Android tablet (See the GoToMeeting Webinar Apps)

You may send an email to Mr. Kris Kleinschmidt or contact him at 503-820-2280, extension 425 for technical assistance.

Public Listening Station

A public listening station will also be provided at the Council office.

Pacific Fishery Management Council
7700 NE Ambassador Place, Suite 101
Portland, OR 97220-1384
503-820-2280
Driving Directions

Additional information

Public comments during the webinar will be received from attendees at the discretion of the EAS chair.

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.  If you have additional questions regarding the webinar, please contact Mr. Mike Burner at 503-820-2414; toll-free 1-866-806-7204.

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Coastal Pelagic Species Management Team to Hold Webinar

Wednesday, October 15th, 2014

The Pacific Fishery Management Council (Council) will convene a webinar meeting of its Coastal Pelagic Species Management Team (CPSMT), on Friday, November 7, 2014, which is open to the public.  The primary purpose of the meeting is to develop supplemental reports, if needed, relevant to the November Council meeting in Costa Mesa, California.  The CPSMT is not convening at the Council meeting, necessitating this webinar.

There are three topics the CPSMT may develop supplemental reports for: sardine harvest fraction environmental assessment, requests for CPS exempted fishing permits, and proposals for methodology review topics related to CPS.  A draft Environmental Assessment and a CPSMT report are included in the November briefing book materials.  The need for the webinar is in the case that additional comment or information is warranted, to help clarify issues or provide additional information.

The webinar will be held from 2:00 p.m. to 3:00 p.m., or until business for the day is concluded.  Public comment may be accommodated if time allows, at the discretion of the CPSMT Chair.  There will be a listening station at the Council office, should any members of the public wish to attend.

To Attend the Webinar

  1. Join the meeting by visiting this link:
    http://www.joinwebinar.com
  2. Enter the Webinar ID: 480-834-199
  3. Please enter your name and email address (required)

Once you have joined the webinar, choose either your computer’s audio or select “Use Telephone.” If you do not select “Use Telephone” you will be connected to audio using your computer’s microphone and speakers (VolP). It is recommended that you use a computer headset as GoToMeeting allows you to listen to the meeting using your computer headset and speakers.

If you do not have a headset and speakers, you may use your telephone for the audio portion of the meeting by dialing this TOLL number 1-480-297-0022 (not a toll-free number); phone audio access code 282-398-804; audio phone pin shown after joining the webinar.

Technical Information

System Requirements

  • PC-based attendees: Required: Windows® 7, Vista, or XP
  • Mac®-based attendees: Required: Mac OS® X 10.5 or newer
  • Mobile attendees: Required: iPhone®, iPad®, Android™ phone or Android tablet (See the GoToMeeting Webinar Apps)

You may send an email to Mr. Kris Kleinschmidt or contact him at 503-820-2280, extension 425 for technical assistance.

Public Listening Station

A public listening station will also be provided at the Council office.

Pacific Fishery Management Council
7700 NE Ambassador Place, Suite 101
Portland, OR 97220-1384
503-820-2280
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 at503-280-2425 at least five days prior to the meeting date.

If you have additional questions regarding the CPSMT meeting, please contact Mr. Kerry Griffin at 503-820-2280 ext. 409; toll free 1-866-806-7204.

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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: Miako.Ushio@noaa.gov.

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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 Jennifer.Gilden@noaa.gov, Information and Communications Specialist at 503-820-2418, or toll free 1-866-806-7204, ext. 418.

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Oregon Pink Shrimp Cakes with Wasabi Dipping Sauce

Wednesday, October 1st, 2014

Ingredients:

  • 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.

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Miso-Marinated Blackcod

Wednesday, October 1st, 2014

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

Ingredients:

  • 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

Instructions:

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.

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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.

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White Bean and Bread Salad with Tomatoes, Capers and Anchovies

Wednesday, October 1st, 2014

Ingredients:

  • 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.


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Dungeness Crabcakes with Green Cocktail Sauce

Wednesday, October 1st, 2014

Ingredients:

  • 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

Directions

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

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Grilled Rosemary Salmon

Wednesday, October 1st, 2014

Ingredients:

  • 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

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