Alaska Fisheries 1969 Commercial Operators
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SMOKED FISH – Smoked Over Beech-Wood
Royal Greenland FIT FOR FOODSERVICE & GASTRO SMOKED FISH – smoked over beech-wood Smoked fish Highest quality World class food safety Smoked and marinated fish Royal Greenland has produced smoked and marinated fishsince 1988 and employs staff with over 30 years’ expertise in producing the very best quality. We use only fish of the highest quality for our production and follow a strict HACCP procedure in every step of the production and the factory is accredited with IFS higher level. Royal Greenland’s smoked product assortment has a very high food safety and the risk of listeria growth is stabilized for the entire shelf life - World class food safety - Highest quality raw material - Hot- and cold smoked varieties - Carefully and slowly smoked over beech wood - Variety of Greenland turbot, Atlantic cod and Norwegian salmon - Pleasant smoke flavor - Perfect lean texture Our Greenland turbot and Atlantic cod Our whitefish comes from our own fisheries in the North Atlantic and Arctic oceans. The quality of this raw mate- rial is always very high. The fish are filleted and trimmed right after catch and delivered to the Hirtshals ready for Our salmon production. Our salmon (Salmo salar) comes from selected suppliers in Norway, and the quality is always Greenland turbot is a flatfish that has very white and lean “Superior”, which is the best possible quality rating. fillets without pinbones. The fillets are trimmed free of In Hirtshals, the fish are filleted, the tailpiece is cut the frills and used either with or without skin. off and the pin bones are removed. Atlantic cod is trimmed similar to the salmons Trim D, The salmon is then trimmed by hand according to where the lean fillet is deboned and all belly fat and skin specification. -
Pollock Conservation Cooperative and High Seas Catchers
Pollock Conservation Cooperative and High Seas Catchers’ Cooperative Joint Annual Report 2017 North Pacific Fishery Management Council March 15, 2018 Table of Contents Pollock Conservation Cooperative Annual Report ............................................................................................. 3 Introduction ................................................................................................................................................................................. 3 Purpose of Report ....................................................................................................................................................................... 3 Reporting Requirements .......................................................................................................................................................... 3 Cooperative Members and Allocations ................................................................................................................................ 4 Inter-Cooperative Agreement Between PCC and HSCC .................................................................................................. 4 Yellowfin Sole, Atka Mackerel, and Pacific Cod Fisheries ............................................................................................. 8 AFA Sideboard Limits and Total Groundfish Catch ......................................................................................................... 9 Pollock Fishery Discards ....................................................................................................................................................... -
Information on the Foodfest Smoked Salmon and Fish
FOODFEST BRAND FOOD DRINK GROUP OF COMPANIES SMOKED WILD SILVERBRITE BAGELOX ...JUST GRAB AND GO FOOD DRINK GROUP OF COMPANIES SALMON BAG EL O X DANISH STYLE WILD-ALASKANA TM SLICED SMOKED FUME TRANCHE GRAV-LOX KETA SALMON STEELHEAD SALMON SAUMON KÉTA SAUMON ARC-EN-CIEL SLICED AND SMOKED FUME TRANCHE Never Enough! TM Ready to Eat Pret a manger Source of Omega-3 Source D’Omega-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES 100 g KEEP FROZEN PRIOR TO USE 100g GARDER CONGELÉ JUSQU’À UTILISATION keta salmon SLICED AND SMOKED FUME TRANCHE keta salmon Red Pacific Coho Salmon saumon kéta Sliced Smoked Fume Tranche sta Saumon Coho Rouge Moyen WILD SALMON! WILD SALMON! Never Enough! Ready to Eat Pret a manger MADE IN CANADA FROM IMPORTED INGREDIENTS MADE IN CANADA FROM IMPORTED INGREDIENTS Source of Omega-3 Source D’Omega-3 FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES WWW.FOODFESTAMERICA.COM WWW.FOODFESTAMERICA.COM FACEBOOK.COM/FOODFESTAMERICA FACEBOOK.COM/FOODFESTAMERICA MADE IN CANADA FROM IMPORTED INGREDIENTS 140 g FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES KEEP FROZEN PRIOR TO USE 140g GARDER CONGELÉ JUSQU’À UTILISATION [ ] DANISH STYLE keta salmon SLICED AND SMOKED FUME TRANCHE SLICED ANDGRAV SMOKEDL FOUMXE TRANCHE saumon kéta keta salmon saumon kéta WILD PACIFIC WILD PACIFIC SALMON! SALMON! READY TO EA SOURCE OF OMEG GA-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES 140 g FOOD DRINK GROUP OF COMPANIES BAKEDSALMON A PROUD CANADIAN BRAND 1977 fullyready cooked to and eat! smoked entièrement cuit et fumé . -
Ecoregions of New England Forested Land Cover, Nutrient-Poor Frigid and Cryic Soils (Mostly Spodosols), and Numerous High-Gradient Streams and Glacial Lakes
58. Northeastern Highlands The Northeastern Highlands ecoregion covers most of the northern and mountainous parts of New England as well as the Adirondacks in New York. It is a relatively sparsely populated region compared to adjacent regions, and is characterized by hills and mountains, a mostly Ecoregions of New England forested land cover, nutrient-poor frigid and cryic soils (mostly Spodosols), and numerous high-gradient streams and glacial lakes. Forest vegetation is somewhat transitional between the boreal regions to the north in Canada and the broadleaf deciduous forests to the south. Typical forest types include northern hardwoods (maple-beech-birch), northern hardwoods/spruce, and northeastern spruce-fir forests. Recreation, tourism, and forestry are primary land uses. Farm-to-forest conversion began in the 19th century and continues today. In spite of this trend, Ecoregions denote areas of general similarity in ecosystems and in the type, quality, and 5 level III ecoregions and 40 level IV ecoregions in the New England states and many Commission for Environmental Cooperation Working Group, 1997, Ecological regions of North America – toward a common perspective: Montreal, Commission for Environmental Cooperation, 71 p. alluvial valleys, glacial lake basins, and areas of limestone-derived soils are still farmed for dairy products, forage crops, apples, and potatoes. In addition to the timber industry, recreational homes and associated lodging and services sustain the forested regions economically, but quantity of environmental resources; they are designed to serve as a spatial framework for continue into ecologically similar parts of adjacent states or provinces. they also create development pressure that threatens to change the pastoral character of the region. -
2018 Bastion Bistro Vkonlopun Menu
BASTION BISTRO MENU 9. -11.3.2018 ALKURUOKIA /KEITTOJA – STARTERS /SOUPS Gratinoituja Pernod -voi -valk osipuli etanoita 12,00 € Pernod gratinated garlic escargot Perinteinen suomalainen lohikeitto, saaristolaisleipää (L, G* ) 9,5 0 € / 1 3,50 € Creamy Finnish salmon soup, archipelago bread Päivän keitto , leipää (L, G*) 8,00€ Soup of the day with bread PÄÄRUOKIA – MAIN COURSES Tournedos, punaviinikastike ja friteeratut valkosipuliperunat (L, G) 29,5 0 € Tournedos with red wine sauce and deep-fried garlic potatoes Pariloitua lohta, omenainen valkoviinikastike ja perunapyre (VL, G) 19, 00 € White fish fried in lemon butter served with beetroot sauce and potato pyre Poronkäristys, perunasose, puolukkaa ja suolakurkkua (L, G) 18,50 € Sautéed reindeer with mashed potatoes, lingonberrys and pickled cucumber Wienin leike, lohkoperunat (L) 16,50 € Schnizel Wiener art with potato wedges Kvinoaa ja paahdettua punajuurta kanalla TAI vuohenjuustolla (L, G) 15,00€ Quinoa with roasted beetroot served with chicken OR goat cheese Kanalla ja vuohenjuustolla/With chicken and goat cheese 17, 50 € Bastion Burger , pekonihilloketta, cheddarjuustoa, marinoitua punasipulia, 15,00 € BBQ - majoneesia ja lohko perunoita (L) Bastion burger with house made bacon jam, cheddar cheese, pickled red onion, BBQ mayonnaise and potato wedges Vege Burger , avokadomajoneesia , punasipulia, cheddaria ja lohkoperunoita (L) 15,00 € Vegetarian burger with cheddar cheese, pickled red onion, avocado mayo, potato wedges JÄLKIRUOKIA - DESSERTS Juustokakku ja lakkahilloa (VL) 7,50 -
Medicare Centers for Medicare & Provider Reimbursement Manual - Part 1, Medicaid Services (CMS) Chapter 22, Determination of Cost of Services to Beneficiaries
Department of Health & Human Services (DHHS) Medicare Centers for Medicare & Provider Reimbursement Manual - Part 1, Medicaid Services (CMS) Chapter 22, Determination of Cost of Services to Beneficiaries Transmittal 473 Date: December 16, 2016 HEADER SECTION NUMBERS PAGES TO INSERT PAGES TO DELETE 2231 – 2231 (Cont.) 22-71 – 22-72 (2 pp.) 22-71 – 22-72 (2 pp.) CLARIFIED/UPDATED MATERIAL--EFFECTIVE DATE: N/A Section 2231, Regional Medicare Swing-Bed SNF Rates, adds a crosswalk to clarify the numbering of regions referenced in this chapter with the numbering of divisions identified by the Bureau of the Census. The names of each division and the states that are included in each division are provided for further clarification. DISCLAIMER: The revision date and transmittal number apply to the red italicized material only. Any other material was previously published and remains unchanged. CMS-Pub. 15-1-22 DETERMINATION OF COST OF SERVICES 12-16 TO BENEFICIARIES 2231 2231. REGIONAL MEDICARE SWING-BED SNF RATES Effective for services furnished on or after October 1, 1990, Medicare payment to swing-bed hospitals for routine SNF-type services is based on the average rate per patient day paid by Medicare during the calendar year for routine services provided in freestanding skilled nursing facilities in the region where the hospital is located. The rates are calculated based on the most recent year for which cost reporting data are available trended forward in the same manner as the limits applicable to skilled nursing facilities. The rates are calculated using the regions as defined in §1886 (d)(2)(D) of the Act (that is, one of the nine census divisions established by the Bureau of the Census). -
Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque -
Lake Sturgeon Assessment by Great Lakes Commercial Fishers 2001
Lake Sturgeon Assessment Assistance by Great Lakes Commercial Fishers 2001-2002 March 2003 Emily C. Zollweg, Editor, U. S. Fish and Wildlife Service, Lower Great Lakes Fishery Resources Office, 405 N. French Rd, Suite 120A, Amherst, New York 14228, USA; (716) 691-5456; FAX (716) 691-6154; [email protected] Brian J. Gunderman and Robert F. Elliott, U. S. Fish and Wildlife Service, Green Bay Fishery Resources Office, 2661 Scott Tower Drive, New Franken, Wisconsin 54229, USA; (920) 866-1755; FAX (920) 866-1710; [email protected], [email protected] Adam Kowalski and Tracy D. Hill, U. S. Fish and Wildlife Service, Alpena Fishery Resources Office, 145 Water St., Alpena, Michigan 49707, USA; (989) 356- 5102; FAX (989) 356-6154; [email protected], [email protected] Glenn Miller, U. S. Fish and Wildlife Service, Ashland Fishery Resources Office, 2800 Lakeshore Drive East, Ashland, Wisconsin 54806, USA; (715) 682-6185; FAX (715) 682-8899; [email protected] ABSTRACT Currently there is no commercial fishing for lake sturgeon, (Acipenser fulvescens), in U. S. waters of the Great Lakes and sport fishing is limited. Canada allows commercial harvest from Ontario waters of Lake Huron only. Lake sturgeon is considered threatened or endangered by 19 of the 20 states within its original range in the U.S. Lake sturgeon abundance was reduced dramatically in the late 1800’s by commercial overfishing and habitat degradation. The life history characteristics of lake sturgeon, late maturity and infrequent spawning after maturity, prevent populations from rebounding quickly after such catastrophes. Fishery agencies are providing training and equipment to commercial fishers for data collection from lake sturgeon. -
Life in the New England Colonies
Life in the New England Colonies The New England colonies include Connecticut, Massachusetts, New Hampshire and Rhode Island. The lifestyle of New England’s people was greatly impacted by both its geography and climate. New England’s economy depended on the environment. Its location near the Atlantic Ocean along a jagged coastline determined how people made a living. People in New England made money through fishing, whaling, shipbuilding, trading in its port cities and providing naval supplies. One of the busiest port cities was Boston. People in New England could not make a living from farming because most of the land was not suited to farming due to the hilly terrain and rocky soil. The nature of the soil was partially caused by the Appalachian Mountains. Another factor that made farming for profit difficult was climate; New England experienced moderate summers and cold winters. The growing season was simply too short to make farming profitable and most farms were small family ones. So rather than farming, many people not involved in industries involving the water were either skilled craftsman or shopkeepers. Towns and villages were very important in the daily lives of New Englanders. Their social lives revolved around village events and attending church. The Sabbath or Sunday was a high point of the week. Work was not allowed and it provided an opportunity to visit one another. Many of the New England colonies were founded by religious reformers and separatists searching for religious freedom. Civic events were also central to New England life. Town meetings determined answers to important questions about running the colony. -
APPETIZERS House Special Appetizers
APPETIZERS House Special Appetizers Beef Tataki (Grilled Rare *Beef with Ponzu Sauce) $9.95 Baked Mussels (Chopped Green Mussels baked in Special Sauce, Topped with Masago and Unagi Sauce) $8.95 Cajun Seared Tuna (Fresh *Tuna, Rolled in Ru San’s Blend of Cajun Spices, Flash Seared, Spicy Aioli) $9.95 Chicken Spring Rolls (Chicken, Toro, Carrots, Mushrooms) $4.95 Crabcake (With Batayaki Sauce) $5.95 Crispy Calamari (Dusted with Cajun Spiced Flour, Fried Crispy, Spicy Aioli Sauce) $7.95 Crispy Tuna or Crispy Salmon (*Tuna or *Salmon Wrapped in Nori, Katsu Fried, Topped with Mayo and Hot Chili) $8.95 Golden Eye (Cajun Seasoned Salmon & Tuna, Rice, Stuffed in Calamari) $9.95 Gyoza Pork (Dumpling with Ponzu Sauce) $4.95 Gyoza Shrimp (Dumpling with Ponzu Sauce) $5.95 Hamachi Kama (Grilled Yellowtail Collar, with Ponzu Sauce) $9.95 Hamachi Usu Ku (Hamachi sashimi covered with Ponzu and topped with cilantro, diced jalapenos and masago) $15.95 Hot Wok Tiger Shrimp (Wok Stir Fried with Hot Chili Lime Sauce, Ru San’s Salsa and Shrimp Crisp) $9.95 “O” Face Lobster (Flash Fried Then Baked, Covered with Masago and Tobiko) $14.50 Ru San’s Tiger Beef (Grilled Rare *Beef Marinated with Special Blend of Spices and Soy-Lemon and Lime Sauce) $9.95 Tuna Tartare (Blend of Fresh *Tuna, Garlic, Mint Leaf, Green Onion, and Seasoning, Topped with *Quail Egg) $9.95 Soft Shell Crab Tatsuta Age (Soy Marinated and Fried, Served with Mixed Vegetable Tempura, Ponzu Sauce) $7.95 Tuna Tataki (Fresh *Tuna, Slightly Seared with Hot Sesame Oil, Ru San’s Garlic Ponzu Sauce) -
Liminal Encounters and the Missionary Position: New England's Sexual Colonization of the Hawaiian Islands, 1778-1840
University of Southern Maine USM Digital Commons All Theses & Dissertations Student Scholarship 2014 Liminal Encounters and the Missionary Position: New England's Sexual Colonization of the Hawaiian Islands, 1778-1840 Anatole Brown MA University of Southern Maine Follow this and additional works at: https://digitalcommons.usm.maine.edu/etd Part of the Other American Studies Commons Recommended Citation Brown, Anatole MA, "Liminal Encounters and the Missionary Position: New England's Sexual Colonization of the Hawaiian Islands, 1778-1840" (2014). All Theses & Dissertations. 62. https://digitalcommons.usm.maine.edu/etd/62 This Open Access Thesis is brought to you for free and open access by the Student Scholarship at USM Digital Commons. It has been accepted for inclusion in All Theses & Dissertations by an authorized administrator of USM Digital Commons. For more information, please contact [email protected]. LIMINAL ENCOUNTERS AND THE MISSIONARY POSITION: NEW ENGLAND’S SEXUAL COLONIZATION OF THE HAWAIIAN ISLANDS, 1778–1840 ________________________ A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTERS OF THE ARTS THE UNIVERSITY OF SOUTHERN MAINE AMERICAN AND NEW ENGLAND STUDIES BY ANATOLE BROWN _____________ 2014 FINAL APPROVAL FORM THE UNIVERSITY OF SOUTHERN MAINE AMERICAN AND NEW ENGLAND STUDIES June 20, 2014 We hereby recommend the thesis of Anatole Brown entitled “Liminal Encounters and the Missionary Position: New England’s Sexual Colonization of the Hawaiian Islands, 1778 – 1840” Be accepted as partial fulfillment of the requirements for the Degree of Master of Arts Professor Ardis Cameron (Advisor) Professor Kent Ryden (Reader) Accepted Dean, College of Arts, Humanities, and Social Sciences ii ACKNOWLEDGEMENTS This thesis has been churning in my head in various forms since I started the American and New England Studies Masters program at The University of Southern Maine. -
Buy Local Guide | Eat Wisconsin Fish
BUY LOCAL 1 GUIDE FOR RETAILERS, RESTAURANTS AND CULINARY SCHOOLS 2 BUY LOCAL GUIDE FOR RETAILERS, RESTAURANTS AND CULINARY SCHOOLS WALKING THE WALK 3 addling across the lake at your family’s cabin, anticipating the sound of a freshly caught trout sizzling on a cast iron pan—many Wisconsinites feel inspired by and connected to our local waters. Eating local Wiscon- sin fish is a very powerful way for us to stay connected to these waters when we’re enjoying dinner at a restaurant or preparing a meal for our families back at home. PThis guide showcases seafood available from producers in Wisconsin, a state rich in both fishing heritage and water resources. Generations of families have commercially harvested Wisconsin waters of Lake Michigan and Lake Superior since the 1830s, and Wisconsin fish farmers are leaders in aquaponics, cultivating fish and plants together to efficiently recycle nutrients. There’s a lot for us to love about our Wisconsin fish: Local Jobs: More than 90% of the seafood eaten by Americans is imported from other countries. By purchasing fish from Wisconsin fish farmers and Great Lakes commercial fishers, food dollars support local family businesses. Local Protection: Unlike many international seafood producers, Wisconsin fish farmers and Great Lakes commercial fishermen are strictly regulated by federal and state laws that protect fish populations, human health and the environment. Local Stewardship: People who care about eating local fish also care about local water, and more people caring about Wisconsin’s water is good for us all. Enjoy meeting our local Wisconsin fish producers! KATHLEEN S.