An estimated 26,500 pounds of whole shrimp was harvested from the first period of the Prince William Sound (PWS) commercial fishery, which opened on April 15 and closed on April 24, according to calculations from the Alaska Department of Fish and Game (ADF&G).
The estimated effort was 17,700 pot lifts with an average catch per unit effort (CPUE) of 1.5 pounds of whole shrimp per pot, ADF&G biologists said. The guideline harvest level (GHL) was 63,100 pounds.
The second period of the PWS commercial shrimp pot season opened on Monday, and is set to close at 8 p.m. on Wednesday, May 10.
ADF&G said staff would be closely monitoring the harvest through call-in reports and fish tickets.
Gear limits remain at a maximum of 25 shrimp pots per vessel and hours of gear operation will remain from 8 a.m. to 8 p.m. Area 2 is open for this commercial fishery.
ADF&G is reminding participants that only 50% of the GHL may be harvested in any one statistical area, and to monitor advisory announcements and the call-in reporting line for potential statistical area closures or period extensions.
Participants must check in each time before departing to fish by calling the reporting line. Those who make a landing and then go back out must again check in.
Fish tickets and call-in reporting information must have effort and harvest separated by statistical area.
Pots may only be pulled by the ADF&G registered vessel associated with the gear. Harvested shrimp cannot be transported by another vessel participating in the fishery, except for a registered tender.
Logbook pages must be filled out completely and accurately every day and submitted with the corresponding fish tickets.
Participating fishers must call the reporting line with pre-trip and landing reports at 907-226-3474 in order for ADF&G to monitor harvest. Information to be reported is detailed in the registration packet that all registrants received. Reporting requirements must be followed exactly, and enforcement action will result in non-compliance. Contact ADF&G at 907-235-8191 for further information.
