. Commercial fisheries review. Fisheries; Fish trade. FOOD FISH FACTS (Contd.). Halibut Fishing Vessel Conservation: A fine example of conservation through cooperation was exhibited by Canada and the United States in the early 1920's when the catch of halibut declined because of overfishing. An international commission was created to study the halibut fishery and make recommendations toward conservation. In 1930, the International Pacific Halibut Commission was formed and fishing for halibut by the two countries came under its con- trol. In 1967, however, the North Pacific halibut industry beg
. Commercial fisheries review. Fisheries; Fish trade. FOOD FISH FACTS (Contd.). Halibut Fishing Vessel Conservation: A fine example of conservation through cooperation was exhibited by Canada and the United States in the early 1920's when the catch of halibut declined because of overfishing. An international commission was created to study the halibut fishery and make recommendations toward conservation. In 1930, the International Pacific Halibut Commission was formed and fishing for halibut by the two countries came under its con- trol. In 1967, however, the North Pacific halibut industry began to feel the effect of inci- dental catches of halibut by foreign and domestic trawlers. Halibut fishermen use long- lines, since net-gear is prohibited, and catch 8-to 9-year old fish. Although the trawlers were seeking other species, the massive volume of their catches, especially by the foreign vessels, meant that millions of young halibut were caught and did not survive. Many hali- but were taken before maturity also, as halibut do not spawn until they are 8 to 16 years old. Thus the effects of the trawler catches of young halibut has resulted in greatly re- duced catches for the halibut fishermen. Negotiations are underway to correct this prob- lem. Use of Halibut: North Pacific halibut is usually sold as steaks, either fresh or frozen. One pound will make two or three servings. Halibut is an excellent source of high-quality protein and minerals while being low in sodium, fat, and calories. The true North Pacific halibut, which has lean, white, tender flesh with a mild flavor, should not be confused with other species of fish which are sometimes sold as halibut. Ask for true North Pacific halibut at your seafood counter. (Source: National Marketing Services Office, BCF, Dept. of the Interior. 100 East Ohio, Rm. 526, Chicago, HI. 60611.). Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - color
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Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
