Fish, Fish Everywhere
Sensibly selecting seafood assures tomorrow’s waters still brim
(page 4 of 4)
Deep Sea Dialogue
The Oysterman: Chris Ludford
“I am responsible for the day-to-day operations of the Ludford Brothers Oyster Company farm (on the Lynnhaven Inlet). This will mark my 20th year in the seafood business. I primarily relied on hard crab potting until 2008 when the collapse of the stock forced me to leave that fishery. I got into growing oysters to give me more control of the quality of the product. I love being self-employed and working outdoors on the water.
“The state of seafood in this country is overall better than it has been in 10 years. Many of the fishery management plans enacted in the 80s and 90s are bearing fruit. The dark spot continues to be water quality and the environment. The watermen have been bearing the brunt of fisheries management for too long.
“Consumers need to support sustainable seafood because it closes the loop on conservation and rebuilding practices that start with regulators and fishermen. Consumers buying unsustainable seafood creates a demand that encourages fishermen continuing to fish in ways that deplete stocks at rates difficult to rebuild. The public should want to do their part to sustain healthy seafood harvest.”
Ludford Brothers Oyster Company
(marketed as Pleasure House Oysters)