Saving Seafood

Researchers are now fighting marine poaching with GPS-equipped sea birds

January 31, 2020 — Illegal fishing is one of the biggest threats to oceans today, responsible for roughly 20 percent of the global seafood catch, according to estimates by Pew Charitable Trusts. It devastates marine ecosystems and causes billions in economic damage, injuring and killing untold dolphins, sea birds and turtles, and pushing some species to near-extinction.

Marine poaching is so widespread, in part, because it’s fiendishly difficult to locate illegal vessels in the vast expanses of sea. But a team of researchers from France, New Zealand and the United Kingdom recently discovered a novel way for pinpointing the exact locations of such ships. And in a bit of poetic justice, the method relies on one of the animals at the greatest risk of harm from illegal fishing: the albatross.

Every year, thousands of albatross are inadvertently killed by legal and illegal fishing vessels. The massive birds are particularly vulnerable to longline fishing, which involves dragging thousands of baited hooks behind a boat. Albatross and other birds attempt to eat the bait and get caught on the hook and dragged underwater, drowning in the process.

Read the full story at The Washington Post

Climate Change Doesn’t Have To Be Dire For Seafood, Researchers Say

January 29, 2020 — The increasingly worrisome impacts of climate change may not mean the end of seafood on our plates, a new study suggests. In a new paper entitled The Future Of Food From The Sea, researchers found that the ocean could supply over six times the amount of food that it does today—that’s 364 metric tons of protein—but only if we change the way we govern, manage and consume the world’s fish supply. To put it bluntly—if a little too simply—if you’re ready to eat less wild Atlantic salmon and more sustainably farmed seaweed and mussels, keep on reading.

“We’re all used to headlines in the newspaper about the demise of the oceans,” lamented Christopher Costello, PhD, an economist and one of the lead authors of the study who presented the findings on January 16 at the Washington, D.C. offices of the World Resources Institute. “It’s easy to come away from those headlines, many of which I think are quite accurate, thinking a sustainable future ocean will provide less food,” he added. But this shrinking ocean-based food supply isn’t a given, urged Costello. Just the opposite could be true, in fact.

“Food from the sea is uniquely poised to contribute to food security,” Costello explained, because it has a low carbon footprint, is highly nutritious and is far more environmentally efficient to produce as compared to other animal proteins.

Read the full story at Forbes

Gov. Murphy just unveiled N.J.’s master plan for energy and made a big pledge to fight climate change

January 28, 2020 — New Jersey will become the first state in the nation to require builders to consider the impact of climate change if they want their projects approved, Gov. Phil Murphy announced Monday as he unveiled the final version of the state’s new energy master plan.

The Democratic governor outlined the plan in a speech at Stockton University in Galloway, calling the 290-page document “ground zero” for “weaning the state off its century-old addiction to fossil fuels.”

The document lays out the Murphy administration’s vision for how to ensure the state reaches its lofty green energy goals: 50% clean energy by 2030, and 100% clean energy by 2050.

The plan is intended to slash the Garden State’s greenhouse gas emissions, reducing New Jersey’s contribution to climate change.

Murphy warned Monday that climate change is direct threat to New Jersey. He citied a recent Rutgers University report that said sea levels along New Jersey’s coast are expected to rise more than one foot by 2030 and two feet by 2050.

Read the full story at NJ.com

The Pacific Ocean is so acidic that it’s dissolving Dungeness crabs’ shells

January 28, 2020 — The Pacific Ocean is becoming more acidic, and the cash-crabs that live in its coastal waters are some of its first inhabitants to feel its effects.

The Dungeness crab is vital to commercial fisheries in the Pacific Northwest, but lower pH levels in its habitat are dissolving parts of its shell and damaging its sensory organs, a new study found.

Their injuries could impact coastal economies and forebode the obstacles in a changing sea. And while the results aren’t unexpected, the study’s authors said the damage to the crabs is premature: The acidity wasn’t predicted to damage the crabs this quickly.

“If the crabs are affected already, we really need to make sure we pay much more attention to various components of the food chain before it is too late,” said study lead author Nina Bednarsek, a senior scientist with the Southern California Coastal Water Research Project.

The findings were published this month in the journal Science of the Total Environment and funded by the National Oceanic and Atmospheric Administration (NOAA). The agency studies ocean acidification and how changing pH levels are impacting coasts.

Read the full story at CNN

Crab larvae off Oregon and Washington suffering shell damage from ocean acidification, new research shows

January 27, 2020 — Ocean acidification is damaging the shells of young Dungeness crab in the Northwest, an impact that scientists did not expect until much later this century, according to new research.

A study released this week in the journal Science of the Total Environment is based on a 2016 survey of Oregon, Washington and British Columbia coastal waters that examined larval Dungeness. The findings add to the concerns about the future of the Dungeness as atmospheric carbon dioxide — on the rise due to fossil-fuel combustion — is absorbed by the Pacific Ocean and increases acidification.

“If the crabs are affected already, we really need to make sure we start to pay attention to various components of the food chain before it is too late,” said Nina Bednarsek, the lead author among 13 contributing scientists. The study was funded by the National Oceanic and Atmospheric Association (NOAA).

Read the full story at The Seattle Times

Warmer ocean means changing fish populations in Narragansett Bay

January 27, 2020 — It will come as no surprise to local anglers that different fish species are now found in Rhode Island waters. In some cases, these fish are displacing ones traditionally found here, and scientists are trying to understand which species pose the greatest threat to the native marine populations of Narragansett Bay.

Students presented some of the findings Thursday at the University of Rhode Island Graduate School of Oceanography. The talks on the bay’s marine food web were part of the monthly Bay Informed series sponsored by Rhode Island Sea Grant and open to the public.

“It gets more complicated when you start realizing that there’s a lot of different predators for any given species,” said Maggie Heinichen, a master’s degree candidate. They’re not just eaten by one thing. And it gets even more complicated when you look at an entire ecosystem.”

Scientists have looked at changes at both the bottom and the top of the food web, analyzing fluctuations in populations of organisms at the bottom, like plankton, and of fish at the top level such as striped bass.

Read the full story at The Westerly Sun

Alaska pollock fish sticks, surimi processing generates “significant” greenhouse gas emissions

January 24, 2020 — The processing of Alaskan pollock into products such as fish sticks, surimi and fish fillets generates “significant greenhouse gas emissions,” researchers at the University of California, Santa Cruz have found.

According to a study released by the university, the processing of the products post-catch results in almost twice as many emissions as the fishing itself. Typically, climate impact analysis of fishing ends once the catch is brought on-board.

Read the full story at Seafood Source

Science Center for Marine Fisheries Takes On Climate Change, Bycatch, and Menhaden in 2020

January 24, 2020 — Three of the thorniest issues in the seafood industry will be looked at by the industry-academic group Science Center for Marine Fisheries (SCeMFiS) this year. SCeMFiS researchers will have over $191,000 in funding for three projects involving climate change, bycatch, and Atlantic menhaden.

SCeMFiS is part of the National Science Foundation’s Industry-University Cooperative Research Centers (IUCRC) program which brings academia and industry together to find solutions to urgent problems. Funding and research priorities are determined by both SCeMFiS scientists and industry members.

Read the full story at Seafood News

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