Updates

Crisp lemongrass salmon – ca nuong xa

Ingredients

  • 1 lb skin-on salmon fillet, cut ito 4 portions
  • 1 1/2 tablespoons chopped lemongrass
  • 1 1/2 teaspoons packed light brown sugar
  • Scant 1/4 tablespoon salt
  • 2 tablespoon chopped shallot
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon Madras-style curry powder, such as Sun Brand
  • 1 tablespoon oil

Directions

Run your finger along the flesh side of the salmon filet to check for any bones. Remove them with tweezers. Set aside.

Position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for 20 minutes. Meanwhile, in a food processor or blender, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with.

Coat both sides of the salmon filets with the paste, cover, and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before cooking.

Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes. Now flip it again so that the skin is up. Broil for 30 to 60 seconds more to crisp the skin. Watch the fish carefully, lest the skin blacken too much. Transfer to a serving plate and enjoy with lots of rice.

Adapted from VietWorldKitchen.com

Tuscan tuna salad with fennel

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 tbspns chopped tarragon (or 2 tspn dried)
  • 1/4 cup chopped Italian parsley
  • 2 (6-ounce) cans tuna (preferably West Coast albacore)*, drained
  • 1 small head fennel, chopped
  • 2 ribs celery, chopped
  • 1/2 of a small red onion, chopped (about 1 cup)
  • 1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
  • 1 red or orange bell pepper, cut into matchsticks
  • 1/2 cup pitted Kalamata olives

Directions

Using a whisk or a blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.

If you’re using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the tuna salad, and garnish with the bell peppers and olives.

Adapted from Epicurious.com.

Fresh sardines napa style

Sardines are managed under the coastal pelagic species fishery management plan. Sardines have been deemed a “nutritional powerhouse” rich in Omega-3 fatty acids, protein, and other nutrients. Fresh local sardines can be purchased from local seafood stores and also from some Asian grocery stores, like Uwajimaya. When buying fresh sardines, conduct the “clock test” to assess the level of freshness: 1) grasp the sardine by the head; 2) allow it to flop to one side, and; 3) relate the angle of the fish to a clock. While a firm sardine with a 12 o’clock reading is ideal, an angle between 12 o’clock and 3 o’clock is acceptable.

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves

Directions

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.

When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about one hour before serving to allow the fish to marinate. Enjoy.

Cashew-crusted salmon with bok choy

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 salmon fillets
  • 1/3 cup honey mustard (or Dijon mustard mixed with honey)
  • 2 tablespoons onion flakes
  • Freshly ground black pepper
  • 1/2 cup finely chopped dry-roasted cashews
  • 2 cloves garlic, minced
  • 1 bunch bok choy, rinsed well and chopped

Directions

Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Place all salmon fillets in skillet and cook 3-4 minutes per side, until fork-tender. (If cashews start to burn, lower heat and cover skillet).

Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.

Cedar-planked salmon

Equipment:

  • One untreated cedar plank (about 6 x 14 inches)

Ingredients:

  • Two salmon fillets (about 1.5 pounds)
  • Salt & freshly ground black pepper
  • 6 tablespoons dijon mustard
  • 6 tablespoons brown sugar

Soak cedar plank in salted water for two hours, then drain. Remove skin and any remaining bones from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Heat grill to medium-high. Place the cedar plank on the grill so it is not directly over the heat. Cover and grill until cooked through (check frequently starting around 10 minutes). Transfer the salmon and plank to a platter and serve right off the plank.

Ad Hoc Sablefish Management and Trawl Allocation Attainment Committee October 11-12, 2018 meeting

The Pacific Fishery Management Council’s ad hoc Sablefish Management and Trawl Allocation Attainment Committee (SaMTAAC) met,October 11-12, 2018.

Meeting documents

Based on its proceedings at this and the June 2018 meeting, the SaMTAAC provided a progress report to the Council (Supplemental Information Report 6, November 2018 briefing book)

  1. October 11-12, 2018 SaMTAAC meeting agenda
  2. SaMTAAC Agenda Item B, Attachment 1: Report from Melissa Haltuch
  3. SaMTAAC Agenda Item B, Attachment 2: Powerpoint from Melissa Haltuch
  4. SaMTAAC Agenda Item C, Attachment 1: Other Analysis
  5. SaMTAAC Agenda Item D, Attachment 1: Where Do We Want to Go?
  6. SaMTAAC Agenda Item F, Attachment 1 (Ver: Oct 9): SaMTAAC Responses to Top-Five Exercise
  7. SaMTAAC Agenda Item G, Attachment 1: Implementation Challenges
  8. SaMTAAC Agenda Item H, Attachment 1 (Ver: Oct 12): Summary Table of Alternatives
  9. SaMTAAC Agenda Item H, Attachment 2: Proposal Descriptions
  10. SaMTAAC Agenda Item H, Supplemental Attachment 3: Day 2 – Morning: Proposal Modifications Provided by SaMTAAC Members
  11. SaMTAAC Agenda Item H, Supplemental Attachment 4: Draft – Narrowed Proposal Descriptions (As of Noon: Oct 12, 2018)
  12. SaMTAAC Agenda Item I, Attachment 1: Design Elements for Limited Access Alternatives
  13. SaMTAAC Agenda Item I, Supplemental Attachment 2: Draft – Narrowed Proposal Descriptions (As of End of Day: Oct 12, 2018)
  14. SaMTAAC Public Comment 1: Pacific Seafood
  15. SaMTAAC Public Comment 2: West Coast Seafood Processors Association
  16. SaMTAAC October 2018 Meeting Summary (Draft)

Ad Hoc Sablefish Management and Trawl Allocation Attainment Committee June 29, 2018 meeting

The Pacific Fishery Management Council’s ad hoc Sablefish Management and Trawl Allocation Attainment Committee (SaMTAAC) met June 29, 2018.

Meeting documents

  1. June 29, 2018 SaMTAAC Meeting Agenda
  2. SaMTAAC Agenda Item B, Attachment 1: Review Committee Charge and Calendar
  3. SaMTAAC Agenda Item C, Attachment 1: Review of Alternatives
  4. SaMTAAC Agenda Item C, Attachment 2: Appendices to the November 2018 CAB Report
  5. SaMTAAC Agenda Item C, Attachment 3: Groundfish Advisory Subpanel Report on Trawl Catch Share Review, Preliminary Range of Follow-On Actions, And Intersector Allocation (September 2017)
  6. SaMTAAC Agenda Item D, Attachment 1: Review of Existing Analysis – Extracts
  7. SaMTAAC Agenda Item D, Attachment 2: Orientation: Existing Analysis – Extracts
  8. SaMTAAC Agenda Item D, Attachment 3: Five-Year Catch Share Review, Index on Gear Switching
  9. SaMTAAC Agenda Item E, Attachment 1: Agenda Item E.  Discussion of Biological Implications of Combining Northern and Southern Sablefish Management Areas for Trawl
  10. SaMTAAC Agenda Item F, Supplemental Attachment 1: New Proposals – As Presented to SaMTAAC
  11. SaMTAAC Agenda Item F, Supplemental Attachment 2: Where Do We Want to Go? (Objectives)
  12. SaMTAAC Powerpoint
  13. June 2018 SaMTAAC Meeting Summary Draft

2018: Review of draft procedural directive, extension of EFP

In June the Council reviewed the draft procedural directive on cost allocation in electronic monitoring programs and drafted a letter providing comments and requesting additional time for advisory body review and comment on the policy. In September the Council submitted the comments to NMFS.

In November the Council recommended an extension of the electronic monitoring EFPsf or whiting trawl, fixed gear, non-whiting midwater trawl, and bottom trawl through 2019. No-out-of-cycle EFPs were submitted for Council review

2017 Climate and Communities Initiative activities

In March 2017 the Council initially scoped a potential Fishery Ecosystem Plan initiative to take up in the coming years and requested the Ad Hoc Ecosystem Workgroup (EWG) to report back in September 2017 with more information to choose between a combined initiative on the socio-economic effects of fisheries management practices on fishing communities (A.2.7) and on human recruitment to the fisheries (A.2.6), and an initiative on the effects of near-term climate shift and long-term climate change on our fish, fisheries, and fishing communities (A.2.8).  The EWG presented a report in September that identified specific objectives of the initiatives, inventoried available information, and proposed a timeline for completing either or both initiatives.  Based on this scoping the Council decided to begin work on the Climate Shift Initiative with an emphasis on the wellbeing of dependent fishing communities.