US: Fishermen in Alaska are holding their breath on the 2024 Bristol Bay king crab season opening and the 2025 salmon forecast

Published 2024년 9월 24일

Tridge summary

Alaska's fishermen are facing a uncertain future due to the potential closure of important fisheries and a significant decline in the forecast for the salmon season. The North Pacific Fishery Management Council is considering opening the red king crab season in Bristol Bay for the second year in a row, but the stock's long-term outlook is steady to declining. The salmon industry is also struggling, with the University of Washington predicting a significant decrease in the Bristol Bay sockeye salmon run size for 2025. Other challenges including small fish sizes, illegal fishing, and climate change are impacting the industry. A report by NOAA's Marine Fisheries Advisory Committee is providing solutions to help the seafood industry during this crisis.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Alaska fishermen are waiting for final word on whether there will be a red king crab season in Bristol Bay this fall.And with the first 2025 Alaska salmon season forecast showing grim results, fishermen across Alaska, where seafood represents an outsized portion of the state’s economy, are worried about the future of their livelihoods.In mid-September, the North Pacific Fishery Management Council's (NPFMC) crab plan team recommended an upward revision of the acceptable biological catch of Bristol Bay red king crab for the 2024-2025 season, which is slated to begin in mid-October. The proposed ABC of just over 4,000 metric tons – following a positive assessment issued in September 2024 – will likely result in the council’s approval of the season opening for the second straight year. Last year, there was around a 975-MT total allowable catch set, after two straight years of the fishery being closed due to low biomass.“The near-future outlook for the Bristol Bay red king crab stock ...

Source: Seafoodsource