Great Lakes commercial fishing - Green Bay Waterfront

Head to Tail Fish Showcase invites producers and consumers to think beyond the fillet

On: October 14, 2024

In: 100% Great Lakes Fish, aquaculture, Christy Remucal, commercial fisheries, Great Lakes, Great Lakes commercial fishing, Great Lakes St. Lawrence Governors and Premiers, Sharon Moen

GSGP Executive Director David Naftzger hands a participant an Icelandic energy drink made with fish collagen. Photo: Front Room Studios

On Oct.1, the Head to Tail Fish Showcase celebrated Great Lakes fish products — with not a fillet in sight.

The event aimed at elevating awareness of the Great Lakes St. Lawrence Governors & Premiers (GSGP) 100% Great Lakes Fish initiative, a project that seeks to find commercial uses for all parts of harvested Great Lakes fish. Typically, the fillet, which represents only 40% of the fish, is consumed while the remaining 60% is discarded or used in animal feed and fertilizers.

That fish waste, however, can be turned into pharmaceuticals and other high-value products like fish leather and collagen supplements.

“Our goal is to drive more value through the fishery, create more jobs, create rural economy development and really improve the sustainability of our fishery,” said David Naftzger, executive director of GSGP.

Businesses who join the initiative pledge to use 100% of harvested fish by the end of 2025. So far, 30 Great Lakes commercial fishing and aquaculture operations have signed on, 11 of which are from Wisconsin.

Fish leather was a featured product at the event. Photo: Front Room Studios

“Wisconsin companies have been a real leader and helped to send a message to the rest of the region and to the rest of the fish value chain that there’s raw material available. We want to see it used productively and we want to create some partnerships that can make that happen,” said Naftzger.

The private event was held at the University of Wisconsin-Milwaukee School of Freshwater Sciences for an audience of media and business, academic and government partners. Representatives from UW-Milwaukee, the Wisconsin Economic Development Corporation, Department of Natural Resources and Wisconsin Coastal Management Program offered remarks in support of the program.

Wisconsin Sea Grant helped organize the event. Interim director Christy Remucal said that the initiative aligns well with the program’s focus on sustainable fisheries and aquaculture and commitment to fostering academic, industry and government collaboration.

“I think the 100% Great Lakes Fish Initiative really encapsulates the mission of our work for sustainable resources,” said Remucal. “We’re really proud to be part of this partnership.”

During the event, participants could try a variety of non-filet fish dishes prepared by Third Coast Provisions in Milwaukee, including whitefish roe sliders, pickled herring kimbap, whitefish liver pate, buffalo walleye cheeks and whitefish chili. Restaurant co-owner Cameron Whyte said the team enjoyed finding creative ways to use different parts of the fish.

A participant picks up a small plate of pickled herring kimbap. Photo: Front Room Studios

“They sent us some really cool products to try, and it was really kind of a fun opportunity for us to flex our culinary muscles and do something a little different,” said Whyte.

The event also featured non-food items, such as locally produced fish leather, fertilizer and dog treats. Several products from Iceland, such as a fish collagen-infused energy drinks and supplements were also on display.

Naftzger explained that the 100% Great Lakes Fish initiative is modeled after Iceland’s efforts to use all parts of harvested cod. According to GSGP, over 90% is now used, and the value of products made from cod has risen from $12 to $4,000. What was once waste is now an ingredient in beverages, cosmetics and medicinal bandages.

For Door County commercial fisherman Charlie Henriksen, who attended the event, the increase in value of Lake Michigan whitefish doesn’t need to be dramatic for impacts to be felt.

“If six dollars of that trickles back to us, or even if the value of that fish doubles to us, it’s a game changer,” said Henriksen. “It makes our businesses viable, and it gives us a lot of hope.”

The post Head to Tail Fish Showcase invites producers and consumers to think beyond the fillet first appeared on Wisconsin Sea Grant.

Original Article

News Releases | Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/head-to-tail-fish-showcase-invites-producers-and-consumers-to-think-beyond-the-fillet/

Jenna Mertz

Training the next generation of Great Lakes commercial fishers

On: April 4, 2024

In: Great Lakes commercial fishing, Great Lakes Future Fishers Initiative, Lauren Jescovitch, Michigan Sea Grant, Sharon Moen, Titus Seilheimer, workforce development

A fisher in bright orange work clothes cleans a fishing net

A Great Lakes commercial fisher cleans a fishing net. Photo credit: Wisconsin Sea Grant

A new publication from a team of Sea Grant researchers lays out a framework for training the future fleet of small-scale commercial fishers and processors in the Great Lakes.

The study, published in the March issue of the Fisheries magazine, proposes place-based, adaptable training content for the Great Lakes Future Fishers Initiative, an apprenticeship program aimed at recruiting and preparing young people for commercial fishing.

The initiative responds to the industry’s concerns about the lack of a future workforce.

“It’s an aging fleet. It’s definitely a hard business,” said Titus Seilheimer, fisheries outreach specialist with Wisconsin Sea Grant and coauthor of the study. “We talked to the industry folks and found out what they needed. And you know, what they need is people.”

Seilheimer, alongside Wisconsin Sea Grant’s Food–Fish Outreach Coordinator Sharon Moen and Michigan Sea Grant’s Lauren Jescovitch, surveyed and conducted focus groups with those involved in the Great Lakes commercial fishing industry, including Anishinaabe fishers, multigenerational fishing families and staff from regulatory agencies, to learn more about workforce challenges and what’s needed to be successful in the job.

“A message we heard was that everyone’s needs were different,” said Seilheimer. “Different businesses wanted different things.”

As a result, the Great Lakes Future Fishers Initiative framework is designed to be used more as a menu rather than a curriculum, meaning businesses can select training content that is relevant to their workforce. Content is categorized into three topic areas: fundamental skills (e.g., business planning and marketing), processing skills (e.g., food safety training and knife handling), and deckhand skills (e.g., gear repair and boat navigation).

Lake whitefish are the most valuable fishery in the Great Lakes commercial fishing industry in Wisconsin. Photo credit: Wisconsin Sea Grant

Another major takeaway from the survey was the importance of exposing people to industry at a young age. Of those that took the survey, 92% had some sort of interaction with commercial fishing and processing prior to doing it themselves.

“It wasn’t just a random job posting that they saw and applied to,” said Jescovitch. “Almost everybody that works in the industry had some previous exposure to [it.]”

Jescovitch said that’s where Sea Grant is well positioned to help.

“We can go into schools or even younger groups and [say], ‘hey, this is a possible career path,’ and make sure that people are just even aware that it exists.”

The Great Lakes commercial fishery is a multimillion-dollar industry in Wisconsin, with lake whitefish netting the highest value. Nearly 2 million pounds of lake whitefish were harvested from Lake Michigan and Lake Superior in 2020.

While the industry is small compared to that of the salty coasts, the research team emphasized just how embedded it is in the communities where it occurs. Losing fishing means losing part of the culture.

“This has been a part of our coastal communities for as long as people have lived on the shores of the Great Lakes,” said Seilheimer, pointing out that some communities, like Two Rivers, Wisconsin, have fishing imagery on their town logos and welcome signs.

For tribal fishing businesses, like the Red Cliff Fish Co., commercial fishing and processing is also a way to preserve Indigenous knowledge and traditions.

And much of the fish stays local. The study found that a little over 68% of processed fish—which refers to fish sold as filets or made into other products—stays within 100 km or 62 miles of where it’s caught.

Local harvest means local food security, and as Moen also pointed out, local pride. Commercial fishers and processors can enjoy knowing they put food on the plates of their neighbors. It’s a perk of the job.

“You’re providing good, healthy food for families in a community that you care about,” said Moen. “You can go home at the end of the day feeling like, ‘Wow, I made a difference in some family’s life.’”

The research team is currently applying for grant funding to get the program off the ground—and into coastal communities across the Great Lakes.

The post Training the next generation of Great Lakes commercial fishers first appeared on Wisconsin Sea Grant.

Original Article

News Releases | Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/training-the-next-generation-of-great-lakes-commercial-fishers/

Jenna Mertz

Ciscoes, Sweden and Sustainability

On: January 31, 2024

In: cisco fishery, Great Lakes commercial fishing, Great Lakes fish roe, Sharon Moen, Swedish Seafood Forum. Monterey Bay Aquarium's Seafood Watch, there are no cows on the ice, whitefish fishery, World Wildlife Fund-Sweden

The calendar has flipped to 2024. Our staff members are already tackling new projects. Before they move too deeply into the new year, however, some staff members took a moment to retain the glow of their favorite 2023 project. Sharon Moen, food-fish outreach coordinator, shared her thoughts.

Image credit: Sharon Moen, Wisconsin Sea Grant

There’s a Swedish saying: ingen ko på isen. “There are no cows on the ice.” It means a situation is under control. I know this phrase not because I have Scandinavian ancestry but because it helped me facilitate seafood sustainability conversations among the World Wildlife Fund-Sweden, the Swedish Seafood Forum, Monterey Bay Aquarium’s Seafood Watch, the Great Lakes commercial fishing industry and Great Lakes natural resource managers.

My work to clarify the sustainable management of Great Lakes cisco and lake whitefish fisheries began two years ago when a Wisconsin fish processor asked for help. The WWF-Sweden had red-rated these Great Lakes species, labeling the fisheries “unsustainable” and asking consumers to avoid purchasing products related to these fish, namely roe (fish eggs), which is popular in Sweden and valuable to the small-scale fishers of lakes Superior, Michigan and Huron. Swedes take seafood sustainability seriously. Roe sales plummeted as markets pulled product from their shelves.

Roe sales are important part of the annual income of fishers plying the waters of lakes Superior, Michigan and Huron. Image credit: Sharon Moen, Wisconsin Sea Grant

My efforts to facilitate the exchange of evidence-based information through presentations, fact sheets, emails, letters, conference calls and phone calls prompted the WWF-Sweden to reassess Wisconsin and Michigan’s lake whitefish fisheries and Wisconsin’s Lake Superior cisco fishery.

The reassessment was released in September. Lake Superior’s Wisconsin and Michigan fisheries leapt from red (do not) to green (good choice) and Lake Michigan’s lake whitefish fisheries improved to yellow (be careful). People in the industry estimate the mostly overseas sale of cisco and lake whitefish roe generates about $15 million in the U.S.

Working with communication challenges related to fisheries sustainability made me realize how distance, misunderstandings, the complexity of multi-jurisdictional fisheries and the scarcity of funds for accurate assessments can damage the livelihoods of small-scale fishers and the economic viability of coastal communities.