Most fisheries worldwide remunerate their crew with a share system, where crew receive a part of the revenues or a part of the revenues less costs, rather than a fixed wage. Although labor is one of the main costs in fisheries and the share remuneration system has a strong influence on firm...

With a thin economic component, most bio-economic models of fisheries failto assess the effects of the regulation systems on firms. In order to analysethe short term consequences of different management schemes, a simulationmodel is applied to the French driftnet albacore fleet: licence...

Rights-based management regimes are considered by economists as an important solution to the problems of excess capacity and biological over-harvesting of fisheries. In practice, adoption of such regimes, and particularly of those relying on individual quota allocations, has often met with...

Simple macro-models are used in a two good output spaces to show that, under certain conditions that occur in very poor countries, fisheries policies aimed at concentrating rent and rationalizing excess capacity may result in declines in economic growth. In cases where displaced labour has...

The main objectives of fisheries management are generally similar throughout the world. These are often stated in policy documents such as the Common Fisheries Policy and the Magnuson-Stevens Fishery Conservation and Management Act. However, at the local level often the key objectives of...

The pressure on aquatic renewable resources has rapidly increased over past decades as a result of both sustained high demand and technological innovation. The relative scarcity of fishing resources is not new, but it seems today to have become a generalised phenomena for most aquatic ecosystems...

This paper pays attention to the Spanish fresh meat market, by analysing how the different stages of the market chain interact and so, investigating the presence of market power. In this paper, we use weekly data for the period 2005-2007, to examine the presence of market power in the meat...