Saving Seafood

Film Details Impact Of The Loss Of The ‘Sacred Cod’

May 29, 2019 — In the early 17th century, English explorer Bartholomew Gosnold gave Cape Cod its name due to the abundant cod fish he saw in its waters.

Throughout history, the cod has played a crucial role in feeding various peoples, from explorers on ships such as the Vikings, to Basques, to Europeans, to early settlers of the Cape. They all lived on cod, whether it was fresh, salted or frozen. Author Mark Kurlansky, in his 1998 book “Cod,” dubs the cod “the fish that changed the world.”

Yet now this essential fish is endangered, as detailed in the film “Sacred Cod: The Fight for the Future of America’s Oldest Fishery.” The culprits? Climate change, government policies and overfishing.

“Overfishing was just part of the problem with cod,” David Abel, a Pulitzer-Prize winning reporter for the Boston Globe, said in an email interview. Abel reported, wrote, directed and co-produced the film, which will be screened at the Chatham Orpheum Theater on Saturday, June 1 at 10 a.m. as part of its Sustainability Series. “Climate change also has played a significant role in making it much harder for a species that had been overfished for generations to bounce back. Cod can only thrive in a narrow band of temperatures.”

As well as Abel, the 2016 independent film is the work of Steve Liss, for 25 years a photographer for Time magazine, and Andy Laub, founder of As It Happens Creative. The 65-minute film has won five awards and was broadcast around the world in 2017.

In a nutshell, the story is this. The cod fishery has collapsed in New England, specifically in the Gulf of Maine, which is warming at an alarming rate due to climate change. In November 2014, when the government learned that the population of cod was only 3 or 4 percent of what is needed to sustain a healthy population, cod fishing was banned in the region. This led to an outcry from fishermen whose livelihoods were threatened.

Read the full story at The Cape Cod Chronicle

Adak Groups, NOAA, and Secretary of Commerce Ross Appeal Decision to Rescind Amendment 113

May 22, 2019 — SEAFOOD NEWS — On Friday the City of Adak, its regional development groups, and the Aleut Corporation filed an appeal to reverse a March 21 decision that vacated Amendment 113. Yesterday Secretary of Commerce Wilbur Ross, the National Oceanic and Atmospheric Administration; and the National Marine Fisheries Service joined the Aleut groups to appeal the decision from three months ago.

That ruling was in response to a challenge from the Groundfish Forum to the Secretary of Commerce asserting that Amendment 113 did not meet the standards in the Magnuson-Stevens Act.

Defendant-intervenors in that challenge were the City of Adak and the City of Atka, along with the Adak Community Development Corporation, the Aleutian Pribilof Island Community Development Association (APICDA), and the Aleut Corporation.

The May 17 filing by the Adak groups opens a 14-day window for other parties to join the appeal. Briefs from all appealers will be filed later this summer, likely before the end of June.

AM113 included a set-aside of Pacific cod for the plants in Adak and Atka. Golden Harvest Alaska Seafoods, the plant based in Adak, has relied on deliveries of Pacific cod in recent years as a significant part of their annual revenue.

“The Aleutian Islands Pacific cod landed over a few short weeks in February and March has become the economic engine that sustains the local economy and allows Golden Harvest Alaska Seafoods to invest in new products and markets and the development of year round fisheries for the Adak community,” said Steve Minor for Golden Harvest.

“Golden Harvest serves a variety of federal and state water harvesters and species — including pot boats, longliners, trawlers and jiggers operating in the crab, halibut and sablefish fisheries,” Minor said.

“The loss of Amendment 113 puts all of these shore-based fleets and fisheries at risk.”

In the March 21 decision, the judge noted that “Although the Court finds that the Service did not exceed its statutory authority in imposing a harvest set-aside with an onshore delivery requirement, it nonetheless determines that the Service failed to demonstrate that the amendment satisfied the requisite standards for such regulatory measures set forth by the Magnuson-Stevens Act.

“Accordingly, and for the reasons explained below, Plaintiffs’ motion will be granted, and Defendants’ and Intervenors’ motions will be denied,” US District Judge Timothy Kelly wrote.

Kelly asked NOAA Fisheries to reconsider the amendment with some guidance on where changes were needed.

That process, or the work begun within the North Pacific Council addressing the Pacific cod set-aside, will not be done by January 2020, when the plant would be begin taking deliveries for the new season.

Minor noted that at least one of the original plaintiffs in the Groundfish Forum challenge has decided to join the appeal and that “several other entities” are in discussions on filing amicus briefs.

The North Pacific Council will hear a discussion paper at their June meeting, which will include a status report on Amendment 113 litigation, a description of the Council’s December 2018 revision to Amendment 113, and a summary of AI Pacific cod fishery conditions since the implementation of Amendment 113 in November 2016.

The discussion paper will also identify potential regulatory approaches that could be used to provide opportunities for trawl catcher vessels harvesting Pacific cod in the AI delivering to AI shoreplants.

This story was originally published on SeafoodNews.com, a subscription site. It is reprinted with permission.

GLOUCESTER DAILY TIMES: NOAA fixes proposed haddock rules

May 20, 2019 — Gulf of Maine haddock: NOAA Fisheries is recommending an increase in the daily bag limit to 15 from 12 in 2018, with the minimum size remaining at 17 inches. The recommendation for the open season is May 1 to Feb. 29 and April 15-30;

Gulf of Maine cod: NOAA Fisheries is recommending partially reopening the fishery that has been closed for several years to all fishing by allowing recreational fishermen to catch one GOM cod per day during the limited seasons of Sept. 15-30 and April 15-30. The recommended minimum size is 21 inches.

Georges Bank cod: NOAA Fisheries is recommending a status quo daily bag limit of 10, but with the proposed 2019 minimum size shrinking two inches to 21 inches. The fishery would be open to recreational fishing all year.

Interesting negotiating tactics

You know how it is with bosses and employees. They don’t always get along, but Forrest Broyles may have taken employer-employee animus to a new level.

Broyles, from the Hawaiian island of Kauai, has pleaded no contest in court “after telling police he was under the influence of a hallucinogenic when he used a machete to wreak havoc on his former boss’ home because of a fish dispute,” according to story by the Associated Press.

Broyles was angry at his boss, claiming he didn’t get his share of the choke ahi they caught together. So, on Dec. 3, while cruising at altitude on the hallucinogenic brew of ayahuasca (apparently a local favorite along the Amazon River), Broyles broke into his ex-boss’ abode and made his case in high-charged fashion.

“Broyles ex-boss told police he was at home watching football with his wife when he heard a horn honking and then a loud bang,” according to the report. “He then heard glass shattering from his front door and saw Broyles headed to the living area carrying a machete.”

Read the full story at the Gloucester Daily Times

6 Reasons Why Alaska’s Aleutian Islands are a Hot Spot for Sea Life

May 17, 2019 — The following was released by NOAA Fisheries:

  1. The Aleutian Island ecosystem supports a rich diversity of species found in few other places in the world. Such intense biodiversity, more typically associated with tropical rainforests or coral reefs, is especially rare at high latitudes.
  2. A convergence of seas, storms, and volcanoes create the dynamic environment that supports incredible biodiversity. The Aleutians separate the Pacific Ocean and Bering Sea. They are whipped by notorious winds and battered by 50 foot waves. They form the 1,200-mile northern arc of the Pacific Ring of Fire.
  3. NOAA Fisheries scientists continue to discover new species of fish and invertebrates in the Aleutians. Some Aleutian species show promise in medicine, including a potential treatment for cancer.
  4. Whales, porpoises, sea otters, seals, sea lions, and seabirds live and feed in the Aleutian ecosystem. Some islands are important rookeries for seals and sea lions. Passages between islands are critical migration routes for endangered whales.
  5. Not only a great diversity, but a great abundance of life thrives in seas surrounding the Aleutians. Overall Alaska is responsible for more than half of the nation’s seafood harvest.
  6. The Aleutian Islands are home to Dutch Harbor, America’s biggest and busiest fishing port. Alaska Pollock is the highest volume fishery, but other important harvests include halibut, cod, rockfish, and crab.

Read the full release here

Bristol Seafood to begin offering Maine-processed IQF groundfish

May 16, 2019 — In response to growing customer demand for groundfish processed and frozen in the United States, Bristol Seafood will begin offering individually quick-frozen haddock and cod fillets, loins, and portions processed at its headquarters in Portland, Maine, U.S.A.

The company’s new product line began shipping in April and features cod and haddock harvested in the North Atlantic that is hand-trimmed and flash-frozen, according to the company. The product line is available in the US, as well as for export to select areas.

“Our distribution partners have been asking for frozen cod and haddock fillets, loins and portions that are cut and frozen in the United States with no added water or chemical additives, and we are pleased to answer the call,” Bristol Seafood Vice President of Sales Dana Bartholomew said. “Our customers count on us for trusted, quality, storied products and our new American-processed cod and haddock meets their needs as well as our uncompromising Maine standards.”

Read the full story at Seafood Source

Recreational Cod Fishing Could Restart, Barely, In Gulf Of Maine

May 16, 2019 — In a story May 16 about recreational cod fishing, The Associated Press erroneously reported the proposed catch limit. It would be one Gulf of Maine cod per day during two seasons in September and April that last 15 days each, not one per year during those limited seasons.

A corrected version of the story is below:

The recreational fishery for a species of fish that has experienced population collapse in recent history could reopen.

Recreational fishing for Atlantic cod has not been allowed in the Gulf of Maine recently due to concerns about the decline in the fish’s population. But the National Oceanic and Atmospheric Administration says the fish could withstand a very limited fishery at the moment.

Federal regulators are considering a proposal to allow recreational fishermen to catch one Gulf of Maine cod per day during two limited seasons that last 15 days each in September and April. The Gulf of Maine is a body of water off Massachusetts, Maine and New Hampshire that once teemed with cod, which is the namesake of Cape Cod.

Read the full story from the Associated Press

How is climate change affecting fishes? There are clues inside their ears

May 15, 2019 — Climate change affects all life on Earth, but it poses unique challenges for aquatic species. For example, as water warms it holds less dissolved oxygen than cooler water. As a result, the world’s oceans, coastal seas, estuaries, rivers and lakes are undergoing a process known as “deoxygenation.”

When dissolved oxygen levels fall to about 2 milligrams per liter – compared to a normal range of roughly 5 to 10 mg/L – many aquatic organisms become severely stressed. Scientists call this low oxygen threshold “hypoxia.”

Globally fisheries generate US$362 billion annually. Scientists are already forecasting loss of fish biomass due to warming water. But can we measure effects on fish directly?

For some climate change impacts, the answer is yes. Increasingly, a window on the secret lives of fishes is opening up through study of tiny, calcified formations inside fish skulls called otoliths – literally, “ear-stones.”

Rocks in fish heads

Many people may be surprised to learn that fish have ears, and in many cases an acute sense of hearing. Modern fishes have three pairs of otoliths that form inside small sacs underneath the semi-circular canals of their inner ears and function as part of the fish’s hearing and balance system. (Species with skeletons made of cartilage, such as sharks and rays, lack otoliths.)

Otoliths are made of calcium carbonate, mostly in a form called aragonite, which is similar to the material that makes up hard corals and clam shells. Otoliths can be smaller than sand grains or as large as a fava bean. They grow as the fish grows throughout life, which makes them interesting for fish biologists. In environments where water temperature changes seasonally, sequences of opaque and translucent zones form in fishes’ otoliths over the course of a year, like tree rings. And amazingly, young fish deposit tiny increments on a daily basis.

Read the full story at the Times Union

Buyer Be Aware: Dogfish Is Every Bit as Good as Cod and Far More Plentiful

May 13, 2019 — Dogfish doesn’t have an appetizing ring to it. The name for this member of the shark family has kept it off dinner plates, at least in the United States. In Britain, dogfish is often the key ingredient in fish and chips.

A few years ago, in an attempt to make the fish sound more appealing, the Cape Cod Commercial Fishermen’s Alliance, New England fishermen, and conservationists tried to rebrand it as “Cape shark.” The effort to create local demand for this plentiful regional species, which grew in number with the collapse of the cod fishery, hasn’t yet taken hold.

With its mild white boneless flesh, Kate Masury, program director for Eating with the Ecosystem, said dogfish is less flaky than cod but just as delicious.

Eating with the Ecosystem, a Rhode Island-based nonprofit that promotes a place-based approach to sustaining New England’s wild seafood, is working with consumers, chefs, suppliers, processors, and fishermen to build a market for dogfish and the many other lower-valued species swimming off New England’s coast.

Read the full story at EcoRI News

New report finds many local species hard to buy in New England

May 13, 2019 — It’s not hard to find lobster, sea scallops, haddock, or cod at your local fishmonger in New England, but look for more locally sourced fish like scup, dogfish, and skate and you’re usually out of luck.

Authors of a new study released Monday by the nonprofit group Eating with the Ecosystem describe a stark discrepancy between what’s swimming in local waters and what’s available on local seafood counters.

“Our findings show that there are many local species that are underrepresented in the marketplace and yet many of these species are also quite abundant in our local waters,” program director and study coordinator Kate Masury told SeafoodSource in an email. “Species experiencing this kind of mismatch should be the first priority for a marketing boost as they have the most to gain from an economic benefit perspective and balancing their harvest with their ecological production can help alleviate impacts on marine food webs.”

Read the full story at SeafoodSource

Just Five Types of Fish Dominate our Fish Counters. It Doesn’t Have To Be This Way.

May 12, 2019 — Dozens of species of fish and shellfish are caught in New England’s waters. But only a handful show up in most seafood retailers. You can probably list them: cod, haddock, scallops, clams, lobster.

Now, it’s not just anecdotal. A citizen science initiative has found that five species dominate at New England seafood counters and that some of the species that are most common out in the ocean are the rarest in our markets.

That’s largely a reflection of our food tastes but it can have ecological – as well as economic – ramifications.

So, Eating with the Ecosystem – the group that ran the citizen science project – has also released a cookbook to help us enjoy a greater diversity of seafood. It’s called Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries.

Read the full story at WCAI