Saving Seafood

NEFMC Presents 2018 Award for Excellence to Dr. Bill DuPaul

April 18, 2018 — The following was released by the New England Fishery Management Council:   

The New England Fishery Management Council today presented its 2018 Janice M. Plante Award for Excellence to Dr. Bill DuPaul, a highly respected scientist and pioneer of cooperative research in the Atlantic sea scallop fishery. His early work on scallop dredge ring size helped revolutionize the fishery’s primary gear-type, leading to enhanced selectivity of large scallops and the release of smaller ones. He forged and nurtured partnerships with fishermen from the very start of his career, earning industry’s trust and willingness to participate in a wide range of studies that greatly advanced management of the resource and the fishery.

Council Chairman Dr. John Quinn, who presented the award, said, “Dr. DuPaul is a man of great integrity. He intuitively knew that solutions to hard problems would come only when people on all sides worked together. He proved that cooperative research can break through seemingly insurmountable barriers and help resolve even the most challenging issues.”

Dr. DuPaul is an emeritus professor at the Virginia Institute of Marine Science, College of William & Mary. His research included extensive work on the relationship between scallop meat weight and shell height, and he consistently strove to improve dredge efficiency, enhance scallop quality, and reduce bycatch, especially of yellowtail flounder.

He is a strong supporter of the industry-funded Scallop Research Set-Aside (RSA) Program. He has spent countless hours at sea with fishermen conducting gear research, biological studies, and annual surveys that have helped gauge abundance and distribution of scallops both on Georges Bank and throughout the Mid-Atlantic. The annual surveys also helped document incoming recruitment, enabling fishery managers to identify and close areas with large beds of seed scallops for additional grow-out. This practice is a bedrock of the current rotational area management program – and one that Dr. DuPaul was in on from the beginning. He is a staunch advocate of Scallop RSA Share Days where industry members and scientists gather to openly discuss their research results and exchange ideas about emerging issues.

In 1991, the New England Council established the Scallop Plan Development Team (PDT). Dr. DuPaul was an inaugural member of the team and to this day continues to provide valuable guidance. He is the PDT’s longest serving member. He also has been heavily involved with the Council’s Research Steering Committee and, from 2007-2010, served on the former Scallop Survey Advisory Panel.

Dr. DuPaul remains active in the scientific world. He currently is a member of the Scallop Stock Assessment Working Group, which is doing the legwork for the upcoming scallop benchmark stock assessment. As an esteemed veteran of the field, his voice is routinely sought after as wise counsel on a multitude of scallop issues.

View the release in its entirety here.

 

Another country has banned boiling live lobsters. Some scientists wonder why.

January 16, 2018 — Poached, grilled, or baked with brie.

Served on a roll, or in mac ‘n cheese.

Lobsters may be one of the most popular crustaceans in the culinary arts. But when it comes to killing them, there’s a long and unresolved debate about how to do it humanely, and whether that extra consideration is even necessary.

The Swiss Federal Council issued an order this week banning cooks in Switzerland from placing live lobsters into pots of boiling water — joining a few other jurisdictions that have protections for the decapod crustaceans. Switzerland’s new measure stipulates that beginning March 1, lobsters must be knocked out — either by electric shock or “mechanical destruction” of the brain — before boiling them, according to Swiss public broadcaster RTS.

The announcement reignited a long-running debate: Can lobsters even feel pain?

“They can sense their environment,” said Bob Bayer, executive director of the University of Maine’s Lobster Institute, “but they probably don’t have the ability to process pain.”

Boiling lobsters alive is already illegal in some places, including New Zealand and Reggio Emilia, a city in northern Italy, according to the animal rights group Viva.

A Swiss government spokeswoman said the law there was driven by the animal rights argument.

“There are more animal friendly methods than boiling alive, that can be applied when killing a lobster,” Eva van Beek of the Federal Office of Food Safety and Veterinary Affairs said in an email.

Read the full story at the Washington Post