Saving Seafood

NEW JERSEY: Danish firm takes over New Jersey offshore wind project

January 20, 2023 — A Danish energy developer will become the solitary owner of New Jersey’s first offshore wind farm in a deal announced Wednesday by the company.

Ørsted said it has acquired the remaining 25% equity stake in Ocean Wind 1 from the Public Service Enterprise Group, giving it 100% ownership of the project.

Neither entity disclosed costs or other details of the transaction, which is expected to be finalized in the first half of the year.

The project, expected to be completed by the end of 2024, calls for developing 1,100 megawatts of offshore wind in waters located 15 miles off the coast of southern New Jersey.

Read the full article at the Center Square

Omega Protein completes move of headquarters to Virginia

March 2, 2020 — Omega Protein officially announced on Monday, 2 March, that it completed moving its corporate headquarters from Houston, Texas, U.S.A., to Reedville, Virginia.

The company, a division of Canadian-based Cooke Inc., has a history in the Chesapeake Bay community dating back more than 100 years. As part of the effort to move corporate operations to Reedville, Omega Protein invested USD 1.3 million (EUR 1.2 million) in restoring the 1930s-era headquarters of an old fishing company in the region.

Read the full story at Seafood Source

PENNSYLVANIA: Fishadelphia and Philly high schoolers are making local seafood more accessible

February 19, 2020 — For some home cooks, fish can be intimidating, expensive, easy to overcook, and polarizing. That might explain why the average American consumed just 16 pounds of seafood in 2017, compared to 92 pounds of chicken and 57 pounds of beef.

But former South Philly science teacher and Princeton post-doc fellow Talia Young sees fish differently. While she has devoted much of her academic career to studying fish, fisheries, and food supply chains, she’s also a lifelong consumer of seafood; as a Chinese American kid growing up in New York City, she routinely ate jellyfish, whole fish, shrimp, and crab.

“In my experience in working-class communities,” she says, “it’s a thing that people eat even if they’re really cash-strapped.”

So Young was surprised at a 2016 fisheries conference when a fisherman stood up and said to the crowd, “‘Americans only know how to eat cod and salmon fillets, and we need to teach them how to eat other kinds of fish.’”

Read the full story at The Philadelphia Inquirer