SFI-BC Update on Halibut Catch Limits

[Whole in the Water]

Halibut related excerpt from the Latest SFI-BC newsletter. Note the issues re. the US halibut bycatch impacts.

International Pacific Halibut Commission announces 2014 Catch Limits The New Year is here and the SFI team has been busy down in Seattle at the annual meeting of the International Pacific Halibut Commission (IPHC).

On Friday the IPHC staff set Canada’s 2014 Total Allowable Catch (TAC) at 6.85 million pounds, down slightly from 7.04 million pounds allocated in 2013. As was the case last year, the recreational sector will have access of up to 15% of the TAC. Despite the smaller allocation, however, we anticipate that by employing similar management measures as used in 2013 (including catch and bag limits), our sector’s harvest rate will allow DFO to keep the recreational halibut fishery open and everyone fishing for a full season in 2014. To be sure, there are some who believe the 2013 limits were unfair, but on balance, they allowed us to avoid the dreaded Labour Day closure that has devastated our sector over the past few years.

The IPHC also noted that halibut stocks in areas 2A (California, Oregon and Washington), 2B (BC) and 2C (the Alaskan Panhandle) are stable or rebounding.Stocks in areas 3 and 4 (the Gulf of Alaska, the Bering Sea and west to the Aleutian Islands) are still in decline, likely due to the continuing pressure of US halibut bycatch from other directed fisheries including the massive Pollack fishery. In 2013, the reported bycatch in these latter two areas was nearly 8 million pounds (compared to Canada’s entire directed catch of 7.04 million pounds).

Canada and the southern US have effectively eliminated halibut bycatch in recent years. In contrast, the directed halibut fishery in areas 4C, 4D and 4E will be reduced to 1.285 million pounds, while the halibut bycatch from other fisheries in that area is expected to be 5.2 million pounds. This bycatch is wasteful, effects the TAC for the entire coast and ultimately impacts the Pacific halibut biomass. Sadly we still hear little or nothing from BC based environmental groups about what can only be described as an unsustainable fishery.

We’ll be talking to DFO in the coming days and weeks about the plans for the 2014 season and we’ll update you as soon as we hear something new.

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[GLG]

And in other news.... what's up with that by-catch
[h=3]McDonald's USA First National Restaurant Chain To Serve MSC-Certified Sustainable Fish At All US Locations[/h] Marine Stewardship Council (MSC) certification helps protect future fish supplies, ensures McDonald's customers will continue to enjoy high-quality seafood


OAK BROOK, Ill., Jan. 24 /CSRwire/ - In recognition of its ten year commitment to sustainable fishing practices, McDonald’s USA (NYSE: MCD) announced today it would become the first national restaurant chain to adopt the Marine Stewardship Council’s blue ecolabel on its fish packaging in restaurants nationwide.
As one of the largest single buyers of fish in the US, McDonald’s scale will help assure that growing seafood demands are balanced with MSC’s responsible sourcing practices to maintain the health and sustainability of fish stocks for the future. Sustainable fish sourcing is part of McDonald’s broader commitment to sustainable sourcing and 100 percent of all fish sold in its US restaurants has been certified sustainable.
“McDonald’s collaboration with the Marine Stewardship Council is a critical part of our company’s journey to advance positive environmental and economic practices in our supply chain,” said Dan Gorsky, senior vice president of U.S. supply chain and sustainability. “We’re extremely proud of the fact that this decision ensures our customers will continue to enjoy the same great taste and high quality of our fish with the additional assurance that the fish they are buying can be traced back to a fishery that meets MSC’s strict sustainability standard.”
McDonald’s, which uses MSC certified wild-caught Alaska Pollock for its Filet-O-Fish sandwich, will begin displaying the MSC ecolabel on product packaging, in-restaurant communications and external marketing beginning in February 2013 – coinciding with the launch of Fish McBites, McDonald’s newest fish menu item, which also uses wild-caught, MSC-certified Alaska Pollock.

Collaboration Yields Transformative Impact
According to MSC Chief Executive Rupert Howes, today’s announcement from McDonald’s USA is the culmination of successes stemming from a working, collaborative relationship.
“Through this partnership with McDonald’s, millions of McDonald’s US customers each day have an opportunity to recognize and reward sustainable fishing practices that not only preserve fish stocks, but support seafood industry livelihoods and communities that depend on fishing,” said Howes.

MSC certification indicates that over 14,000 McDonald’s restaurants across the US have met the MSC Chain of Custody standard for traceability, which is the ability to track the fish all the way back through the supply chain to the fishery.
Under the MSC certification program, these fisheries have been assessed by independent scientists against three core principles: the health of the fish stock, the impact of the fishery on the ecosystem and the management system that oversees the fishery.
Certification Reinforces McDonald’s Decade-Long Commitment to fishery Sustainability
Today’s announcement represents the latest step in McDonald’s decade-long collaboration with suppliers to improve sustainable fishing practices throughout its supply chain.
“World Wildlife Fund supports the MSC as the only credible standard for sustainable wild-caught seafood. McDonald’s decision to display the MSC ecolabel on its seafood products gives consumers a way to contribute to the conservation of the world’s biodiversity,” said Bill Fox, vice president and managing director of fisheries at World Wildlife Fund. “It also demonstrates McDonald’s leadership in feeding a growing population while helping to maintain healthy fisheries.”
In 2011, McDonald’s introduced the same MSC certification for all its European restaurants. McDonald’s USA also worked with the Sustainable Fisheries Partnership and Conservation International for more than ten years to support sustainable fishing practices.
"McDonald’s has played a leadership role in supporting sustainable fisheries for a decade and has consistently been at the leading edge of activities to improve the management of our oceans,” said Jim Cannon, chief executive officer for the Sustainable Fisheries Partnership. “McDonald’s understood the importance of sustainable seafood ahead of others in the business and adopted a visionary approach of supporting the improvement of fisheries rather than just switching to other sources. Sustainable Fisheries Partnership has been proud to work with McDonalds for many years and has seen huge improvements in the quality of fisheries management as a result of our joint efforts."

For more information about McDonald’s sustainable sourcing practices visit: AboutMcDonalds.com/sustainability.

 

[SerengetiGuide]

I got that email and emailed them back immediately...to even consider similar regs is ridiculous. Doubt I'll get a response but to know an organization I"m a part of is even considering that is infuriating.