Saving Seafood

MASSACHUSETTS: Climate change causes 4 degree rise in Buzzards Bay

January 22, 2016 — Climate change has caused a four-degree rise in water temperature and a decline in water quality over the past two decades in Buzzards Bay, according to a study by the Woods Hole Oceanographic Institution and the Buzzards Bay Coalition.

“We have seen a widespread and rapid increase in water temperature from 1992 to 2013 and this agrees with other regional studies so we are fairly confident that this is related to climate change,” said Jenny Rheuban, a research associate at WHOI and lead author of the study.

The study — which involved data collected by more than 1,000 trained citizen scientists involved with the coalition over 22 years — also revealed an increase in algae growth, a cause of poor water quality.

“Algae like phytoplankton are the reason that when you go to the beach the water is murkier and not as clear as you’d like,” said Rachel Jakuba, science director for the Buzzards Bay Coalition and co-author of the study.

The levels of chlorophyll, an indicator of phytoplankton or algae, in the water nearly doubled, according to the study, despite the fact that nitrogen levels remained relatively constant.

Read the full story at New Bedford Standard- Times

 

Study: Gulf of Maine warming faster than thought

January 19, 2016 — The news just keeps getting worse for cold-temperature fish such as cod in the ever-warming waters of the Gulf of Maine.

A new study, conducted by National Oceanic and Atmospheric Administration researchers and appearing in the Journal of Geophysical Research — Oceans, reached an ominous conclusion: the waters of the Gulf of Maine, which a previous study showed to be warming faster than 99.9 percent of the rest of the planet’s oceans, are continuing to warm at an accelerated rate and are expected to continue doing so for at least the next 80 years.

“The Gulf of Maine is really being subjected to a one-two punch,” said Vincent Saba, a NOAA Fisheries scientist and lead author of the study. “On one hand, the region is dealing with the elements of global warming being experienced in all of the oceans, but there also has been a change in the circulation of the two gulf streams that feed into the Gulf of Maine.”

The result, according to Saba, is that more of the warmer water contained in the shifting Gulf Stream is making its way into the Gulf of Maine from the south, while less of the colder water from the Arctic and Labrador streams are entering the gulf from the north and east.

“The Gulf of Maine really sits at the intersection of those two currents,” Saba said.

Saba said the climatic models used in the study project the warming trend could continue for the next 80 years, potentially rising another 4 to 7 degrees Fahrenheit and setting the stage for extreme and potentially ruinous changes in the region’s ecosystem.

Read the full story at The Salem News

More plastic than fish in oceans by 2050

January 19, 2016 — The world is flooded with plastic garbage.

There will be more plastic than fish in terms of weight in the world’s oceans by 2050, the World Economic Forum warned Tuesday.

Plastic has become one of the world’s most popular materials, combining amazing functionality and very low production costs. Its use has increased 20-fold in the past 50 years and is expected to double again in the next 20 years.

Almost everybody in the world comes into contact with it — over a quarter of all plastic is used for packaging, the most popular use of the material.

But only 14% of plastic packaging is collected for recycling. The reuse rate is terrible compared to other materials — 58% of paper and up to 90% of iron and steel gets recycled.

It gets worse. Almost a third of all plastic packaging escapes collection systems and ends up in nature or clogging up infrastructure.

Read the full story at CNN Money at KCRA

 

Study: Narragansett Bay temps reached record highs, lows last year

January 15, 2016 — SOUTH KINGSTOWN – An oceanographer at the University of Rhode Island’s Graduate School of Oceanography said temperatures in Narragansett Bay hit record highs and lows in 2015.

Jeremy Collie said the temperatures represent the “most extreme” fluctuations observed since the school started surveying the waters 56 years ago.

“What really stands out with our findings is that we had extreme cold and extreme heat in the water temperature in 2015,” Collie said in a statement. “So even though the world is warming because of climate change, we’re still going to have these extremes.”

The findings came from GSO’s Narragansett Bay Fish Trawl, which is done to sample fish every week in the bay and track seasonal or annual changes of marine life. Water temperature also is recorded weekly at the same site off Wickford Village in North Kingstown. Collie has managed the trawl since 1998.

Read the full story at Providence Business News

 

How Probiotics Can Save the East Coast Shellfish Industry

January 12, 2016 — Bob Rheault was having an open house at his young shellfish hatchery, so he arrived early in the morning with bottles of wine and plates of cheese. That’s when he noticed he had a problem.

“There was an odd substance floating on the surface of the tanks,” Rheault says. He looked through a microscope, “and there were no bodies to be seen … just empty shells with bacteria climbing all over them.”

In oyster and clam hatcheries, a bacterial infection can cause the population to drop from 10 million to 1,000 larvae overnight. That’s what happened to Rheault, who had no larvae to show his open house guests. Antibiotics aren’t approved for use in U.S. shellfish hatcheries (though they are worldwide)—and, by the time an infection sets in, all the larvae are dead anyway—so the only thing for a hatchery owner to do when confronted with an infection is dump everything out, clean the tanks, and start over.

Or that used to be the only approach. Now, researchers at two labs seem to have found a solution.

The problem of bacterial infections in hatcheries has been worsening over the past decade as the waters of the Northeast warm. Rheault, who is now the president of the East Coast Shellfish Growers Association, says that thanks to climate change, bacterial infections now kill off 10 to 20 percent of the Northeast’s shellfish larvae each year. And because the bacteria, Vibrio, gets into the tanks via seawater, it affects not only shellfish but also lobsters, by turning their shells black and making them impossible to sell. (Some lobstermen eat the animals themselves or send them to be cooked and processed, since the meat is still good.)

Researchers have now found a tool to fight the Vibrio bacteria: probiotics. Teams at both NOAA’s Milford Laboratory in Connecticut and the University of Rhode Island (URI) have harvested beneficial bacteria from healthy adult oysters that can help oyster larvae fight off bacterial infections. And the URI researchers are exploring the possibility that a similar concoction could help treat lobster shell disease as well.

Read the full story at Civil Eats

 

Auto-aquaculture? Conference in Woods Hole explores possible uses for robots and automation to reduce costs

January 12, 2016 — WOODS HOLE, Mass. — Yogesh Girdhar wowed the room with a video of what looked like a small shoebox awkwardly paddling underwater.

What Girdhar, a post-doctoral scholar at Woods Hole Oceanographic Institution, called a “curious robot” had none of the cachet of the sleek autonomously operated torpedoes, high-tech miniaturized laboratories, or parasite-zapping lasers that had already been displayed at a conference held Monday at the institution’s Quissett Campus to explore the role of robots and automation in aquaculture.

But his clumsy looking creation filled a need in the minds of many at the conference. As it paddled along, its software played the favorite childhood learning game — one of these things is not like the others — picking out a small coral head sticking up from the sand and zeroing in on it. The program, Girdhar said, would help a free-swimming vehicle, patrolling inside a fish cage far out to sea, recognize and investigate anomalies such as dead fish, a hole in the net, even evidence of disease. It could then notify its owners that something was wrong, prompting additional investigation.

It’s the kind of innovation conference organizers hope will make offshore aquaculture more cost effective.

“Open-ocean aquaculture is a high-cost way of producing fish that hasn’t really taken hold yet,” said Hauke Kite-Powell, a WHOI researcher in marine policy. “The challenge is to make it cost-competitive with near-shore aquaculture.”

With the world population projected to climb from 7 billion in 2011 to 9 billion by 2040, the demand for food, especially protein, will also soar. A diminishing water supply, droughts and less arable land are squeezing agriculture and land-based meat production.

Unfortunately, the one resource people once believed was limitless, wild fish, has proven to be all too finite. Mismanagement, overfishing, climate change and other factors have depleted fish stocks worldwide.

Read the full story at Cape Cod Times

Shellfish Farmers Fear Ocean Acidification May Affect Harvests in 2016

January 8, 2016 — Ocean acidification was blamed for the shutdown of the Washington oyster fishery last year and B.C. could be next, partially for the same reason, said Rob Saunders, owner of Island Scallops at Qualicum Beach.

Speaking to TheProvince, Mr Saunders said that Island Scallops, which provides seed oysters and scallops for farmers, lost 90 per cent of its oyster larvae last year.

Acidic water affects the oysters’ ability to grow a hard shell. It takes two years for oysters to mature for harvest, and Mr Saunders said oysters may be in short supply this year.

Read the full story at The Fish Site

How Maine lobsters’ future could depend on seaweed that surrounds them

January 4, 2016 — As the global focus on climate change shifts from negotiations in Paris to taking action to limit the globe’s average temperature increase, the focus is decidedly terrestrial. The text of the climate accord finalized last month isn’t exceedingly detailed when it comes to climate change mitigation strategies, but it devotes special attention to the importance of the world’s forests.

Meanwhile, there’s only one mention in the document’s 32 pages of a natural feature that covers 71 percent of the Earth’s surface, contains 97 percent of its water and produces at least half of its oxygen.

Oceans — which dissolve about a quarter of the world’s climate change-causing carbon dioxide — are key to any effort to combat climate change. And, of special importance to a coastal state such as Maine, oceans and the creatures that live in them are particularly susceptible to the consequences of climate change, from sea level rise to the increasing acidity of the world’s oceans.

There have been several reminders of that reality over the past year.

Read the full editorial at the Bangor Daily News

Artistic scientist illustrates effects of climate change

December 30, 2015 — Old Town’s Jill Pelto has been visiting the North Cascade Glaciers of Washington State with her father since she was 16 years old.

“I had seen pictures growing up of my dad’s trip, but it doesn’t prepare you for what it’s like out there,” Pelto said. “I was amazed at how beautiful the glaciers are.”

The rugged mountains and snowy summits were stark and beautiful.

“I was in awe,” she said.

She’s returned to Washington State every year since then, but things have drastically changed since her first experience at 16 years old.

Now she’s trying to explain those changes through her artwork.

Originally from Worcester, Massachusetts, Pelto, now 22, graduated in December from the University of Maine as a double major in studio art and earth science.

“I started working in Washington in 2009 when I was 16,” Pelto said. “I was able to do that because my father, Mauri Pelto, got his Ph.D. at UMaine, and when he was a doctoral student here he started a research project in Washington that he’s still doing now. The purpose [of the project] was to create a continuous glacial monitoring program where every year he would survey the glaciers to figure out how the size was changing.”

Mauri Pelto, a professor of environmental science at Nichols College in Massachusetts and glaciologist, started the North Cascade Glacier Climate Project in 1984 and has studied glaciers and the rapid changes they have undergone for over 25 years.

Read the full story at Bangor Daily News

 

Ocean acidification poses threat to lobsters

December 18, 2015 — PROVIDENCE — Lobsters are already slowly moving out of southern New England as waters warm, but the iconic crustacean faces another future threat as the climate changes.

As oceans absorb more carbon and become increasingly acidic, juvenile lobsters likely will have a harder time growing and forming strong shells to protect them from predators, according to a recent University of Rhode Island study.

“I’m not sure yet what the mechanism is that is affecting their growth,” URI doctoral student Erin McLean, who led the research, said. “But it takes energy for them to regulate the increased acidity, which is energy they cannot then put toward growth.”

And it’s not just lobsters that could be harmed by the oceans’ changing pH levels. Shellfish populations in Rhode Island and Massachusetts in general are among the most vulnerable in the United States to ocean acidification, according to a recent study in the journal Nature Climate Change.

The study identified the two states among 15 at-risk areas in the nation because colder, northern waters, such as Narragansett Bay, Buzzards Bay and Nantucket Sound, are absorbing more carbon dioxide from the atmosphere and acidifying faster than warmer waters.

Other more localized factors are also playing a part, including nutrient pollution from fertilizers and sewage systems that can add more carbon to the water and the flow of fresh water from poorly buffered rivers, such as the Blackstone in Rhode Island or the many waterways that drain into the Gulf of Maine, which lack minerals to mitigate the effects of acid. Shallow coastal waters also are more susceptible to changes in the ocean’s chemistry.

About a quarter of all carbon emissions from power plants, cars and other sources are absorbed by the oceans, making them more acidic and reducing carbonate levels. Shellfish use carbonates to make their shells, and when fewer of the compounds are available, organisms must expend more energy to build shells and less on eating and survival, researchers say.

Read the full story at Providence Journal