After more than six years, one of the longest-running cases in the history of the Alaska Court system appears headed toward an end in a plea deal with the outlaw Roland Maw, […]
The outlaw
Tastes better
Every day it seems to become just a little more obvious that the future of the commercial salmon business is on land no matter what Alaskans might think about where the tastiest […]
The chicken farmer
News analysis One cannot help but feel sorry for commercial fisherman and former chicken farmer Russell Clark, one of the 735 people who hold permits to set net for salmon […]
Frankenfish arrive
With a pitch for salmon “free of antibiotics and ocean contaminants,” AquaBounty Technologies has announced it is soon to harvest for sale in the U.S. the first of its genetically engineered “Frankenfish,” […]
Owner state share?
The Bristol Bay Regional Seafood Development Association (BBRSDA) is touting the Southwest Alaska fishery as worth more than $2.2 billion in 2019, but most of that wealth appears to leave the so-called […]
Evermore competition
News analysis “We always overestimate the change that will occur in the next two years and underestimate the change that will occur in the next ten.” Microsoft founder Bill Gates […]
Persistence
With the summer fishing season fast approaching in Alaska, the United Cook Inlet Drifters Association (UCIDA) was back in federal court this week demanding an immediate federal takeover of salmon management in […]
No truce
Not even the dreaded coronavirus COVID-19 seems able stop the fish wars that have long roiled the waters of Alaska’s Cook Inlet. Where some today see a pandemic spreading disease, death and […]
An economic plague
As the day’s lengthen in the north and Alaska warms toward another season of salmon bounty, the problems stalking the state’s commercial fishing industry seem to be ever growing. Even before […]
Maximum efficiency
One of the most contentious fisheries in the waters off the Alaska coast is now making claims to being one of the world’s climate-friendliest sources of protein. Citing research from the University […]
