15 years of King Crab quotas in the Barents Sea auctioned for €600 millions - The Independent Barents Observer
Historically, quotas for King Crab in both the Pacific waters and the Barents Sea has been distributed without much income for Moscow. 2019, though, is the first year when 50 per cent of the quotas have been auctioned, based on lots announced by Rosrybolovstvo, the Federal Agency for Fishery.
The agency announced 41 lots in October, of which 10 were in the Barents Sea, and 31 in the Far East.
As a result of the auction of crab quotas, the federal budget receives 142 billion rubles (about €2 billion) the fishery agency informs.
The companies given quotas in the Barents Sea are Antey Sever, Eta-Trade, Froster, Karapaks and Alfa Trade. The auction for the 10 lots gave an income to the state of 42,8 billion rubles (about €600 million).
The fishery agency informs that each of the winners of the auctions are obliged to build a medium-tonnage crab-vessel not shorter than 50 meters. And, the vessels have to be built at a Russian shipyard.
The quotas are fixed for a 15-years period with catching to start in 2020.
Food Find: Crab dip, just gooey enough, from Greene Turtle - Daily Press
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2 cups picked stone crab meat (we used about 3½ pounds of medium stone crabs) 1 cup bacon, small diced
2 cups onions, small diced
1 cup celery, small diced
5 tablespoons butter
1/3 cup flour
2 cups clam broth
4 cups chicken stock
4 cups Yukon gold potatoes, peeled, diced into 1/3-inch pieces
2 bay leafs
2 tablespoons fresh dill, chopped fine
2 tablespoons chives, sliced thin
1 teaspoon fresh thyme, chopped fine
2 cups heavy cream warmed through with stone crab shells, strained
¼ cup Italian parsley, chopped fine
Kosher salt
Freshly ground black pepper
Cook the bacon in a large pot until golden. Remove the bacon and drain on paper towels. Remove all but 1 tablespoon of the bacon fat. If you need a little more fat, add a drizzle of olive oil and the butter. Add the onion and celery and cook until soft, 3-4 minutes. Add the flour, stirring for about 2 minutes. Add the clam broth, chicken stock, potatoes, bay leaves. Season with salt and pepper. Cook for 20-30 minutes, until the potatoes are tender. Stir in the herbs, crabmeat and heavy cream. Taste for seasoning before serving.
Copyright 2019 by WPLG Local10.com - All rights reserved.
Newport Beach's landmark Crab Cooker draws closer to reopening - Los Angeles Times
Framing will begin next month on the Crab Cooker’s new building in Newport Beach.
For the proprietors of the landmark seafood restaurant and its fans, it’s a long time coming and a sign that the establishment’s reopening is getting closer — as soon as Memorial Day and no later than Labor Day, owner Jim Wasko said this week.
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The family-owned restaurant, where generations have eaten Dungeness crab cakesoff paper plates, stood at 2200 Newport Blvd. for 67 years before being demolished in September 2018 because of foundation damage related to construction of condominiums next door. Tearing down and rebuilding on the same spot made more economic sense to Wasko than renovations.
Many loyal customers drive to the Crab Cooker’s sister in Tustin, and “there’s not a day that goes by in Tustin where 10 people don’t ask” about the progress in Newport Beach, Wasko said.
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Crab Cooker owner Jim Wasko, left, and his son, Jimmy, walk atop the Newport Beach restaurant’s new foundation.
(Hillary Davis / Times Community News)
He had hoped for a reopening last summer. But around April, his plumbing contractor realized the restaurant couldn’t connect to the Newport Beach sewer system at the proper angle.
So began complex re-engineering of the new foundation that put the reopening about a year behind schedule.
The specialized design and construction ate up eight months and were capped Dec. 16 with the final concrete pour.
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“Basically,” said manager Jimmy Wasko, Jim Wasko’s son, “our foundation will survive a bunker-blasting bomb.”
Engineering was already complicated for the site, which is steps from the harbor. Digging much deeper than four feet would hit water. The foundation required 20 caissons planted 65 feet deep and linked together with rebar arranged into cage-like beams before being topped with a double-mat concrete slab.
Geographic constraints meant the Waskos needed to build an underground vault weighing about 100,000 pounds, cantilevered off the rear end of the foundation, to house a lift station that would act as an elevator to pump wastewater to the sewer main.
The replacement building will be roughly the same size as its predecessor and have a similar layout, with an airy, semi-enclosed patio, larger restrooms and a second floor for storage.
The exterior will retain its familiar fire engine-hued walls, green-and-white-striped awnings, green benches, large neon halibut sign — the one telling people “Don’t look up here” — and old world-style street clock.
The location of the Crab Cooker’s market case is marked on the foundation of the restaurant’s new building in Newport Beach.
(Hillary Davis / Times Community News)
Inside, the case with fresh cuts, shellfish and house-made sauces to go will again be just past the front door. Blue spray paint already marks the spot.
The taxidermy 12-foot great white shark will again dangle from the ceiling above the front dining room and will be joined by a preserved blue marlin donated by a Crab Cooker admirer on Lido Isle who caught it years ago off Lanai in Hawaii.
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The great white has been refurbished during the hiatus. Its gray skin now gleams.
The sign asking customers to wait for a server — hand-lettered by Bob Roubian, Crab Cooker’s late founder — is worn around the edges from years of absent-minded rubbing by waiting diners.
Jim Wasko, Roubian’s son-in-law, thinks he’ll leave that lived-in touch as is.
SNEAK PEEK: Inside the new seafood restaurant behind the Dayton Mall - dayton.com
A new seafood-themed restaurant is now open in a space behind the Dayton Mall that decades ago was home to one of the most popular restaurant-bar hangouts in the region.
Blue Crab Juicy Seafood Dayton is serving customers lunch and dinner seven days a week at 8901 Kingsridge Drive in Miami Twp. The space behind the Dayton Mall once housed Max & Erma’s, which shut down the location in 2009. More recently, two other restaurants, Hazel Grille & Tavern and Osaka Sushi & Hibachi, called the building home. Hazel Grille closed in 2014, and Osaka shut down in 2016.
The new restaurant’s Cajun-inspired menu offers multiple seafood options available boiled or fried, including crab, shrimp, crawfish, mussels, clams, oysters and catfish. Soups, including Lobster Bisque, New England Chowder and Shrimp or Crawfish Etouffee, also are available.
Northern California crab fishermen hope new season won’t have same roadblocks - The Mercury News
Travis Tea empties fresh crab from the crabbing vessel Mary Stuart on the loading dock at Pacific Seafoods in this 2018 photo. (José Quezada — Times-Standard file)
After a couple of frustrating years, Humboldt County’s crab fishermen are hopeful the new season will bring smooth economic sails.
Crabbers anticipate being able to set up their gear on Dec. 28 with an official start date just days later. But the fishermen still need to finish negotiating this year’s market prices — a process that could indefinitely delay the season’s start if it doesn’t move quickly. It’s illegal in California to sell crabs commercially without a set market price.
“We’re definitely worried,” said fisherman Scott Creps. “We’re hoping to get everything worked out and get a full season this year.”
In years past, the season has started as early as Dec. 1, but fishermen more recently have not been as lucky with crab meat levels. Crabs lose their shells in the summer months and slowly grow them back, leaving fishermen to hope the seafood is meaty enough to be sellable by wintertime.
“The crabs have to be 25% full on their meat,” explained fisherman Jake McMaster. “They test for the meat levels and if there isn’t enough, they’ll delay the season by two-week increments.”
The major worry is whether whales will become entangled in crab fishing gear off any of California’s coasts. In April, a major environmental lawsuit settlement forced the state Department of Fish and Wildlife to close the commercial crab fishery prematurely.
Instead of lasting through mid-summer, the season was over in the spring.
The cancellation served a major hit to local crabbers, who argued that whale entanglements are not nearly as significant a problem in Humboldt County’s waters as elsewhere along the coast (though they do occur; there was one whale entanglement off Eureka’s coast in 2018).
“The only thing this year that could go wrong… is if that settlement comes back to haunt us in the spring,” said Mike Cunningham, a commercial fisherman in Eureka. “This past year, it took away 40% of our season. If that happens too many years in a row, there will be a lot of grief.”
“A lot of guys depend on that late-season (revenue),” added Creps. “It was a big blow for a lot of guys. We really want to have our season progress as normal here for sure.”
One point of good fortune: The state is no longer warning of toxic domoic acid levels in local crabs. In that regard, the seafood is good to go.
“Our goal is to have as normal a season as possible,” Cunningham said. “Now the goal is to negotiate a good price for January.”
The commercial Dungeness crab season in Mendocino, Humboldt and Del Norte counties is scheduled to open at 12:01 a.m. on Tuesday, Dec. 31, 2019, to be preceded by a 64-hour gear setting period that would begin no earlier than 8:01 a.m. on Dec. 28, 2019.
Delays due to quality only affect the Dungeness crab fishery in this area (Fish and Game Districts 6, 7, 8 and 9). Dungeness crab quality test results from Dec. 17, 2019 met the minimum guidelines established by the Tri-State Dungeness Crab Committee. Director Charlton H. Bonham had announced a delay to Dec. 31 based on the last round of tests conducted on Dec. 3, 2019, but with these new results no additional delay is warranted. Tri-State managers met this morning to determine that their respective Dungeness crab fisheries would open coastwide within the Tri-State region on Dec. 31, 2019.
No vessel may take or land crab in an area closed for a meat quality delay (i.e., Fish and Game districts 6, 7, 8 and 9 through Dec. 30). In addition, any vessel that takes, possesses onboard or lands crab from ocean waters outside of a delayed area is prohibited from participating in the crab fishery in any delayed area for 30 days following the opening of those areas. Permitted vessels that have already participated in the Dec. 15 opener south of the Sonoma-Mendocino county line would not be able to set gear in Mendocino, Humboldt and Del Norte counties until 12:01 am Thursday, Jan. 30, 2020. This applies to any delayed areas in Oregon and Washington as well. For more information, please see CDFW’s Frequently Asked Questions regarding the 2019-2020 Dungeness crab commercial season.
To help minimize the risk of whale and sea turtle entanglement in trap gear, the California Department of Fish and Wildlife recommends implementation of Best Fishing Practices developed by the Dungeness Crab Fishing Gear Working Group. This includes following guidance on surface-gear set-up, reducing excess line, using neutral buoyancy line and minimizing knots and lead.
健康や美容に幅広い効能があるとされている生薬の「阿膠」 Deadkid dk-wikipedia
