The final report by IMM noted several positive elements associated with the sustainability effort by the State of Oregon, fishing fleet and Oregon Trawl Commission, “The work conducted by the scientific staff responsible for the assessment of the stock and the impacts of the fishery is exemplary. Their dedication and excellent rapport with harvesters is widely recognized within the industry.
“There is excellent cooperation between management and harvesters resulting in continued development and implementation of measures to minimise bycatch and impacts on non-target species and stocks, making the fishery the cleanest trawl fishery on the US west coast.”
Brad Pettinger, director of the Oregon Trawl Commission, said: “Oregon’s pink shrimp fishermen are proud that their fishery has been recertified to the MSC standard. It’s a testament to the cooperative relationship that exists between the fleet and the Oregon Department of Fish and Wildlife, to continually improve their fishery and make it one of the cleanest shrimp fisheries in the world.”
Caren Braby, PhD, Marine Resource Program Manager for the Oregon Department of Fish and Wildlife, expressed strong support for the certification in a letter submitted as part of the action plan:
“You are all to be commended for your achievements for this fishery. The recognition of our shrimp fishery as a well-managed, sustainable fishery is a “feather in the cap” for Oregon, and has been repeatedly recognized at regional, national, and international levels."
Kerry Coughlin, Americas regional director, said: “Oregon pink shrimp established an international milestone five years ago when it became the first pink shrimp fishery in the world to achieve MSC certification, and re-certification sends a clear message to buyers and consumers that Oregon is committed to sustainably harvesting pink shrimp. With increasing consumer demand for healthy foods, knowing that Oregon pink shrimp comes from a MSC certified fishery will assure consumers they are making smart choices in what they eat and in where the seafood comes from.”