What is the state of the US mackerel industry?
As I understand, overfishing is the reason I haven't seen a tin on a grocery store shelf for the past few months now (and lower and lower stocks over the last few years as well). Are there restrictions in place and a plan to revitalize the North Atlantic fisheries? How are fishermen reacting/coping with it? I am curious what's happening behind the scenes and what the future might hold.