Data from this survey is used to help manage our fisheries and any input from our local fishermen is always greatly appreciated. Make sure to look for our New York State DEC field staff, who will be onboard party boats, at boatyards, local beaches and other saltwater access points conducting the Access Point Angler Intercept Survey (APAIS).

In any given year, one or more of these records can be broken. View Angling RecordsĬheck the marine angling records list to see the variety of local fish species and sizes that they can attain.

Also, check the Artificial Reefs webpage to identify where New York's artificial fishing and diving reefs are located. Rules and fees that apply to facilities differ widely, so make sure you check with the appropriate authority before you travel. Locate the parks, agencies, and municipalities that manage facilities with access to the water. Find a Boat Launch or Fishing Access Site Check Fishing Limits and Seasonsīefore setting out on your fishing trip, check the Recreational Saltwater Fishing Regulations for marine fish, lobsters, and crabs. DEC Marine Permit Office does not issue the Recreational Marine Fishing Registry, please register online through the official DECALS website. Make sure to enroll in the annual no-fee Recreational Marine Fishing Registry before going fishing in the marine and coastal district waters or when fishing in the Hudson River and its tributaries for 'migratory fish of the sea' (e.g. You can fish for Atlantic cod, winter flounder and mackerel in the spring, or try your luck for bluefish, summer flounder and Spanish mackerel when school is out. Long Island is ideally situated so that both southern and northern fish species frequent our waters. “When running in steam infusion mode we have seen an increase in the flavour profile of our product which will lead us to the possibility of reducing ingredients such as salt, spices and flavour enhancers making our product healthier for our customers.The marine waters of New York host varied and exciting fishing opportunities for recreational anglers. Manufacturers can then modify recipes at a later date to enable the powerful taste and texture benefits of steam infusion. Jan Kusters, Manufacturing Director, Larco Foods “Since purchasing the Steam Infusion™ system we have reduced the production time of our soups and sauces by more than 50% as well as reducing energy whilst still maintaining our exceptional product quality.”

The Steam Infusion™ unit can be run in steam injector mode cutting production times but with no change to final product. It has been dubbed low risk by commentators because of the ease with which manufacturers can easily match existing products. Steam Infusion™ is believed to be the fastest growing food processing solution in the UK with annual sales up 10 fold to £6 million. Mark Carnaghan, Factory Manager, Greencore “Steam infusion has allowed us to nearly double our previous throughput rates, furthermore our meat sauce quality and consistency has improved dramatically.” To date Steam Infusion™ is being used at more than 30 sites globally, producing sauces, soups and meat products to great effect. Carbon reductions are generated from the significant reduction in system footprint and 99.7% energy transfer in the steam infusion chamber. Steam Infusion™ allows food product to be cooked, mixed and pumped within a single unit, often removing the need for multiple stages of processing. Since 2005, Shell has awarded £2.58million to 71 companies exploring new ways to cut carbon emissions. The Shell Springboard programme is a nationwide search for the next breakthrough in low carbon enterprise, part of a strategy of collaborating externally to fast track solutions to the energy challenge. The expert panel of judges recognised the potential for Steam Infusion™ to significantly reduce carbon emissions due to a more efficient industrial heating and mixing process. Olympus Automation has been awarded a $50,000 prize as part of the Springboard competition sponsored by industry giant Shell.

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