Saving Seafood

After Years Of Slow Action On Climate Change, What Sets Offshore Wind Apart For N.H.?

January 22, 2020 — Most New England states have been investing in alternative energy sources for years. But New Hampshire has been slower to act in response to climate change.

Now, the Granite State is looking to be a leader in a major new source of renewable energy: offshore wind.

Turnout exceeded all expectations at the first meeting, last month, of a federal task force on wind development in the Gulf of Maine. One state legislator was heard saying the line to get in rivaled the line for the women’s bathroom at Fenway Park.

Governor Chris Sununu welcomed hundreds of people who filled up a huge meeting hall and overflow rooms at UNH.

“Good morning,” he said, to a mild response, then: “Come on! Look what we’re kicking off, this is exciting!”

Read the full story at New Hampshire Public Radio

West Coast waters acidifying two times faster than global average

January 17, 2020 — New data from the National Oceanic and Atmospheric Association shows waters off the coast of California are acidifying at twice the rate of the global average.

NOAA researchers studied sediment from the Santa Barbara Channel and using 100 years worth of microscopic shells were able to show the acidification rate was two times that of other oceans around the world.

Shellfish are the species most immediately impacted by ocean acidification. More acidic waters make it difficult for animals like, starfish, mussels, and scallops to build their shells.

Ocean acidification is simple chemical process, seawater absorbs carbon dioxide from the atmosphere and becomes more acidic. Humans have sped up the rate of ocean acidification thanks to global carbon emissions. Since the industrial revolution ocean acidity has increased by 25%, which is greater than at any other time in the last two million years.

Read the full story at KSBW

More than just temperature change at work as climate change hits salmon, research shows

January 17, 2020 — The four-year EU research project ClimeFish has established that there will be more factors than just water temperature at play as the full effects of climate change hit Norwegian salmon over the next five decades.

According to Elisabeth Ytteborg, a scientist at the research group Nofima, who collaborated with the UK’s University of Stirling on the project, local factors play a much bigger role than previously assumed on fish health as marine temperatures rise.

Although it has previously been determined that salmon die when water temperature hits 23°C, there has reportedly been a case that saw salmon died at a significantly lower temperature, 20°C.

Read the full story at Undercurrent News

Rising sea temperatures could threaten Atlantic salmon production

January 16, 2020 — In 2017, aquaculture production in the EU reached a decade high thanks to increased production of high-value species like salmon and seabass, according to a report by the European Market Observatory for Fisheries and Aquaculture Products (EUMOFA). The same report also shows that in 2015, per capita world consumption of fish was 8 percent higher than in 2005, with Asia registering the highest growth, followed by Europe.

With the consumption of fish and shellfish expected to rise further, and  change rapidly affecting fisheries and habitats, it’s crucial to analyze the dynamics of fisheries and aquaculture production. The EU-funded ClimeFish project has been tackling this issue to help regulators, fish producers and aquaculture operators to predict, prepare and adapt to climate change.

Partially supported by ClimeFish, a team of researchers found that since the 1980s,  off the Norwegian coast have risen by 1 °C on average, as noted in a news item by project partner Nofima. The researchers predict further increases over the next decades, likely causing problems for . Salmon is the third most consumed farmed fish in the EU, according to EUMOFA.

Read the full story at PHYS.org

A blob of hot water in the Pacific Ocean killed a million seabirds, scientists say

January 16, 2020 — As many as one million seabirds died at sea in less than 12 months in one of the largest mass die-offs in recorded history — and researchers say warm ocean waters are to blame.

The birds, a fish-eating species called the common murre, were severely emaciated and appeared to have died of starvation between the summer of 2015 and the spring of 2016, washing up along North America’s west coast, from California to Alaska.

Now, scientists say they know what caused it: a huge section of warm ocean water in the northeast Pacific Ocean dubbed “the Blob.”

A years-long severe marine heat wave first began in 2013, and intensified during the summer of 2015 due to a powerful weather phenomenon called El Nino, which lasted through 2016.

The heat wave created the Blob — a 1,000-mile (1,600 km) stretch of ocean that was warmed by 3 to 6 degrees Celsius (5.4 to 10.8 Fahrenheit). A high-pressure ridge calmed the ocean waters — meaning heat stays in the water, without storms to help cool it down.

Read the full story at CNN

Investigating the Effects of Ocean Acidification on Atlantic Sea Scallops

January 16, 2020 — The following was released by NOAA Fisheries:

On a gray December day, students, faculty, and NOAA scientists packed Massachusetts Maritime Academy’s aquaculture lab. They worked shoulder to shoulder to answer high-stakes questions. The eight-week experiment, led by NOAA research chemist Shannon Meseck, was the first to directly measure the response of juvenile Atlantic sea scallops to ocean acidification.

Modeling studies have projected the effects of ocean acidification on the sea scallop fishery, but these analyses depended on data collected from other shellfish species. “Research is beginning to show that shellfish have species-dependent responses to ocean acidification. This experiment will give more definitive results that can be used to determine the effects on the fishery,” explained research chemist Matt Poach.

Partnering with the Massachusetts Maritime Academy

The project required coordination between NOAA’s Milford Lab and the Academy, including many trips shuttling people, samples, and algal cultures between Cape Cod and Connecticut. Students at the Academy—called cadets—cared for the animals, grew algae to supplement their diet, and took frequent water samples.

While the research team conducted similar experiments on surfclams and oysters at the Milford Lab, raising sea scallops requires cooler temperatures and oceanic, rather than estuarine, conditions.

“The location of the Academy on Buzzards Bay was ideal for sea scallop experiments because of the availability of pumped, unfiltered seawater in the right temperature and salinity range,” noted Milford Lab Director Gary Wikfors.

Research chemist George Sennefelder and technician Dylan Redman built two ocean acidification exposure systems at the Milford Lab. They also designed and built a smaller system to fit the Academy’s aquaculture lab.

The lab sits by the dock, in the shadow of the training vessel TS Kennedy. “The Aquaculture and Marine Sciences Laboratory is a surprisingly adaptable space for hard science,” observed Professor William Hubbard, who headed up the partnership for the Academy. “Seawater, electricity, aging pipes, and New England weather challenge the lab, but NOAA easily installed their customized system and it runs well.”

Read the full release here

Earth’s oceans are hotter than ever — and getting warmer faster

January 14, 2020 — The world’s oceans hit their warmest level in recorded history in 2019, according to a study published Monday that provides more evidence that Earth is warming at an accelerated pace.

The analysis, which also found that ocean temperatures in the last decade have been the warmest on record, shows the impact of human-caused warming on the planet’s oceans and suggests that sea-level rise, ocean acidification and extreme weather events could worsen as the oceans continue to absorb so much heat.

“The pace of warming has increased about 500 percent since the late 1980s,” said one of the study’s authors, John Abraham, a professor of thermal sciences at the University of St. Thomas in St. Paul, Minnesota. “The findings, to be honest, were not unexpected. Warming is continuing, it has accelerated, and it is unabated. Unless we do something significant and quickly, it’s really dire news.”

Abraham and his colleagues found that the rate of ocean warming accelerated from 1987 to 2019 to nearly 4½ times the rate of warming from 1955 to 1986.

Read the full story at NBC News

MAINE: Lobstermen say 2019 catch came late, but good prices made a profitable year

January 13, 2020 — Maine’s 2019 lobster catch was down from recent years, but after worries of a big drop-off, fishermen say most of them still made money. That’s important to the fishing industry and to coastal businesses, many of which depend on income from Lobstermen to make their own profits.

For much of last year, the lobsters just weren’t showing up, and that had a lot of fishermen worried. After several record and near-record years, there was concern that predictions of a big drop in the catch had come true.

By late September, many parts of the coast were reporting the catch down 40 percent, and even the Commissioner of Marine Resources shared that number at a meeting of New England fisheries leaders. But then came November and December, and fishermen say the lobsters finally showed up.

Read the full story at News Center Maine

Drop in Maine lobster catch might not be as bad as feared

January 10, 2020 — The state with the largest fishing industry for lobster likely experienced a drop in catch last year, but the dip in harvest was probably not as dramatic as initially feared.

Patrick Keliher, commissioner of the Maine Department of Marine Resources, told Maine Public that initial reports show a harvest of about 100 million pounds of lobster. That would be a drop of nearly 20 million pounds from last year, but still a much higher number than the industry was used to in the 1990s and 2000.

The season initially looked like it could produce a substantial drop in catch, but Maine’s lobstermen finished strong, Keliher said. The price for Maine lobster was also strong, he said.

Read the full story at the Associated Press

To Save Endangered Sharks, You Sometimes Need to Kill a Few

January 9, 2020 — Sharks are some of the most fascinating, most misunderstood and most threatened animals in the world. Many scientists of my generation chose to study these amazing animals explicitly because they’re threatened, and because science can help; this was a major motivation for my choice to pursue a career as a marine conservation biologist, and a major influence in similar decisions by other shark researchers whom I surveyed. As we progress through our education, some of us are surprised to learn that effectively protecting entire species of sharks sometimes requires killing individual sharks—and many non-expert shark enthusiasts are outright shocked to learn this.

Every once in a while, this conflict between the goals of animal welfare and the goals of species-level conservation spill out into the world of social media, when non-expert shark enthusiasts discover that sometimes scientists work with fishermen to gather research samples from the sharks those fishermen have (legally) killed. This happened again recently, when just such a partnership was criticized on twitter by some non-experts.

The truth behind this ‘controversy’ is simple: many of the most important types of scientific data that we need to effectively monitor and conserve shark populations require lethal sampling. To quote a  2010 essay on this topic, “Although lethal sampling comes at a cost to a population, especially for threatened species, the conservation benefits from well‐designed studies provide essential data that cannot be collected currently in any other way.”

Nonlethal methods are being developed and should be encouraged (note: this paper about developing of nonlethal alternatives linked to above is co-written by my PhD supervisor and an Arizona State University colleague)., but they’re a long way from being ready for widespread deployment.

Read the full story at Scientific American