Saving Seafood

Redfish suffer deformities, heart problems from oil – even tiny amounts

September 22, 2017 — Even in trace amounts, oil can warp the spines, disfigure the faces and weaken the hearts of redfish larvae. That makes it difficult for young fish to swim, eat and grow into the 40-pounders that excite anglers.

The first comprehensive study of oil spill effects on the popular sport fish found that “micro-droplets” of oil, such as those that disperse after larger spills, cause skull and jaw deformities and can twist backbones upward, producing fish with awkward J-shaped bodies. Exposure to small amounts of oil reduced the cardiac functions of redfish by 70 percent, according to the study published this month in the journal Science of the Total Environment.

“Certainly, oil spills kill,” said Alexis Khursigara, a marine scientist with the University of Texas and the study’s lead author. “But sometimes those that survive can have complex deformities that can result in a delayed death because they’re not swimming well or fast enough, or they have a hard time capturing prey.”

More than 1 million of the fish, known as red drum, were caught in Louisiana waters last year, making it the second largest recreational catch after spotted seatrout, commonly called speckled trout. Commercial fishing for redfish was banned in Louisiana in the late 1980s to keep the species from becoming extinct, amid the Cajun food craze that was popularized nationally by legendary New Orleans chef Paul Prudhomme’s blackened redfish dish. By 1988, only 2 percent of the fish were escaping capture to spawn offshore.

Read the full story at the New Orleans Times-Picayune

For fish, the good and bad of warming ocean waters

June 19, 2017 — According to a recent study published in “Progress in Oceanography,” some fish species will thrive in warmer waters — and others, not so much.

Using a detailed climate model and historical observation data, researchers at NOAA and The Nature Conservancy modeled the shifting thermal habitats of over 50 species along the Atlantic coast, from North Carolina to the Gulf of Maine.

“So it’s basically a picture of the water temperature and the depths that individual species are most commonly associated with,” says lead author Kristin Kleisner, now a senior scientist at the Environmental Defense Fund’s Fisheries Solutions Center.

Ocean temperatures in the region are expected to increase 6.6 to 9 degrees Fahrenheit (3.7 to 5.0 degrees Celsius) by the end of the century, according to NOAA. For many species, like summer flounder, striped bass and Atlantic croaker, researchers found warming oceans could lead to increased habitat availability.

“Those are all species that are currently caught off the more southern portions of our coastline and they’re associated with warmer waters,” Kleisner says. “And these guys might do pretty well as climate changes and new areas of suitable thermal habitat open up for them.”

Kleisner is careful to point out that the study only considered water temperature and depth in its picture of thermal habitats. Other factors like ocean acidification could change the game for lobsters, for example, which otherwise stand to gain from warming waters. “That could be a pretty big wild card,” she says.

Meanwhile, for species like Atlantic cod, Acadian redfish and others found in northern coastal areas, the study’s picture “was not so rosy,” Kleisner says. That’s not to say these species won’t find suitable water temperatures in deeper waters, or further north, she adds — but their habitats may shift out of reach for some fishermen.

Read the full story at PRI.org

Canada’s first redfish fishery achieves MSC certification as sustainable

May 23, 2017 — The following was released by the Marine Stewardship Council:

The Marine Stewardship Council (MSC) and the Groundfish Enterprise Allocation Council (GEAC) are proud to announce Canada’s first redfish fishery to meet the globally recognized MSC Fishery Standard.  With this achievement, Acadian redfish (Sebastes fasciatus), also known as Atlantic redfish or ocean perch, caught in Northwest Atlantic Fisheries Organization (NAFO) Division 3LN, can now be sold as MSC certified by companies with MSC Chain of Custody certificates.

International collaboration toward successful rebuilding

Straddling Canadian and international waters, 3LN redfish has a colourful history dotted by interaction with Soviet, Cuban, South Korean, Portuguese and Spanish fleets. Overfishing in the late 1980s caused depletion that led to a moratorium being declared on directed fishing in 1998. After years of careful management, the stock recovered and the fishery was re-opened in 2010.

Managed by the Northwest Atlantic Fisheries Organization (NAFO), a cautious Total Allowable Catch (TAC) is established through a well tested harvest control rule that has been peer-reviewed by scientists from NAFO-member countries.  This management approach has proven effective at continuing stock growth and is expected to continue to guide this fishery through long-term sustainability.

Canada holds 42.6% share of the TAC, the majority of which is caught by Ocean Choice International vessels fishing on the Grand Banks of Newfoundland.

“This certificate is a demonstration of the rigour applied to the management of the Canadian redfish fishery in 3LN.”says Bruce Chapman, President of GEAC, the industry association representing the fishery client group. “We continue to work towards all of our fisheries being able to bear the MSC label.” 

Meeting the world’s most recognized standard for sustainability

Redfish are long-lived species with unique reproductive characteristics that demand strong management measures to ensure protection of the stocks. To achieve MSC certification, the 3LN redfish fishery demonstrated it meets all three MSC Principles through a healthy target stock, very low by-catch and high unlikelihood of disrupting ecosystem structure and function, and effective management.

Beyond TAC and individual country quotas, other conservation measures for redfish include gear specifications, restrictions on areas and times of fishing and protection of sensitive areas.

Jay Lugar, Program Director for MSC in Canada added: “The combined efforts of all actors to follow globally accepted best fishery management practices for 3LN redfish is a clear signal to world markets of a long-term commitment to maintaining the stock at sustainable levels. It is also proof that fish stocks can recover and robust fisheries management works. The MSC is proud be a vehicle that the Canadian fishing industry employs to demonstrate this.”

The rigorous 24-month assessment against the MSC standard was undertaken by independent certifier SAI Global Services.

LOUISIANA: Man jailed after taking undersized redfish, LDWF says

November 2, 2016 — The Louisiana Department of Wildlife and Fisheries says it busted a previous fisheries offender this weekend for taking undersized redfish, and booked him into the Plaquemines Parish jail.

According to a department news release, agents made contact with Jonathan Ragas, 54, of Port Sulphur, Sunday near Azalea Drive. When Ragas saw the agents approaching, he picked up a five-gallon bucket containing an unknown number of redfish, and threw most of them in the water, the release said. Agents quickly seized the bucket, and found it to still contain two redfish that were shorter than the state’s 16-inch minimum length requirement, according to the department.

Read the full story at the New Orleans Times-Picayune

RONNIE SHELDON: Menhaden aren’t being ‘decimated’

August 16, 2016 — The following is an excerpt from a letter-to-the editor in the Mississippi Sun Herald.

Lately, I’ve read several opinion articles about the menhaden fishery and problems with Omega Protein.

I’m a lifelong resident of Pascagoula and a sport fisherman. I have no connections or interests in Omega Protein, but most of my spare time is spent fishing for trout and redfish, and I typically fish the same area (Round Island) where Omega Protein fishes for menhaden.

I have no issue with menhaden fishing. Their industry provides hundreds of jobs and pumps millions of dollars into our local economy. Indirectly, their product helps provide food for many as animal feed.

Their bycatch is closely regulated and very small. I’ve never personally seen evidence of any bycatch dumped overboard.

In his “Menhaden haven’t been ‘researched’” (July 31) letter, Steve Shepard’s statement that “menhaden are being decimated by boats during the hot summer months” doesn’t seem to be viable. The commercial menhaden fleet has been operating in our area for 60 years now. If Omega Protein were to decimate the menhaden fishery, they would put themselves out of a job, so it’s not probable.

Read the full letter at the Sun Herald

“Good Catch!” Campaign Bolsters New England’s Sustainable Seafood Businesses

August 10, 2016 — The following was released by the Marine Stewardship Council:

BOSTON — According to new independent research, seafood consumers in New England are significantly more likely than national consumers to purchase fresh fish at a seafood counter, 58 percent and 40 percent, respectively. New England consumers’ affinity for fresh seafood is renowned, and the region benefits from a concentration of certified sustainable fisheries, which work to protect fish stocks, ecosystems and local fishing communities. However, consumer awareness of the abundant sustainable seafood offerings from area sellers remains low. To address this, the Marine Stewardship Council (MSC), an international non-profit dedicated to safeguarding the seafood supply, will launch a campaign to educate New England consumers about identifying sustainable seafood products.

MSC will take its “Good Catch!” campaign directly to consumers this month with events at Whole Foods and Big Y grocery stores, which feature MSC at their fresh fish counters, in greater Boston, Springfield and Great Barrington, as well as at Green Fest and the Quincy Farmers Market.

“As consumers are developing greater awareness of their impact on the world, they are demanding more ways to validate that the products they buy support their values,” said Brian Perkins, MSC Regional Director – Americas. “You should have confidence that what you are buying really is what it says it is and that it originates from a sustainable source. The blue MSC label ensures that the seafood was caught wild, using methods that don’t deplete the natural supply or come at the expense of other ocean life.”

IMPACT ON LOCAL FISHING INDUSTRY: The fishing industry – at the heart of many New England communities – has seen first-hand the consequences of unsustainable fishing. Sustainable fisheries in New England, and globally, are the most important players in addressing these problems. The MSC certification program helps these fishing communities prove to the marketplace that their seafood supplies are healthy. In New England, the US Atlantic sea scallop; Maine Lobster; US North Atlantic swordfish; US Atlantic spiny dogfish; US Acadian, redfish, pollock and haddock fisheries are MSC certified.

“The fishing industry is vital to New England’s economy, and operating them sustainably ensures that our industry will continue for generations to come,” said Doug Feeney a commercial fisherman and member of the Cape Cod Fisherman’s Association. “Consumers want to know that the seafood they buy is responsibly sourced – MSC certification allows us to let local shoppers know that what they’re buying really does come from our sustainable sources.”

Consumers wishing to learn more about sustainable seafood can look for the MSC booth throughout August outside Whole Foods stores in the Boston area, Big Y stores in Springfield and Great Barrington, Green Fest, and the Quincy Farmers Market. Visit msc.org/goodcatch for information.

“By purchasing seafood that they know comes from a sustainable source, consumers help protect our oceans and ensure that seafood can be enjoyed for many generations to come,” said Perkins. “They have the power to impact the health of the ocean and the continuation of the fishing industry simply by the products they choose.”

About the Marine Stewardship Council (MSC): The Marine Stewardship Council (MSC) is an international non-profit organization. Our vision is for the world’s oceans to be teeming with life, and seafood supplies safeguarded for this and future generations. Our ecolabel and certification program recognizes and rewards sustainable fishing practices and is helping create a more sustainable seafood market. The MSC ecolabel on a seafood product means that it comes from a wild-catch fishery which has been independently certified to the MSC’s science-based standard for environmentally sustainable fishing, and it’s fully traceable to a sustainable source. More than 280 fisheries in over 35 countries are certified to the MSC’s Standard. These fisheries have a combined annual seafood production of almost nine million metric tons, representing close to 10% of annual global yields. More than 20,000 seafood products worldwide carry the MSC ecolabel. For more information, visit www.msc.org.

The boats that land the fish

May 11, 2016 — To ask the question “what boat landed this fish?” may be one of the most important environmental, social and political acts of 2016.

These are some names of Gloucester day boats, boats that make short trips to Jeffreys Ledge, Ipswich Bay and Middle Bank: the Maria GS, the Santo Pio, the Angela & Rose, the Janaya & Joseph, and Cat Eyes. And there are more. These boats land a mix of species that call the Gulf of Maine home, but they are primarily landing codfish, dab flounder, blackback flounder, yellowtail flounder, gray sole and some whiting.

These are some of the offshore Gloucester boats currently fishing the northern edge of George’s Bank: The Miss Trish, The Midnight Sun, the Teresa Marie III, the Harmony, the Teresa Marie IV and the Lady Jane. Again, there are more boats than this. Right now, they are landing haddock, redfish, pollock, codfish, dab flounder, gray sole and some hake.

In port, these boats, and others, can be seen tied up at Felicia Oil, Rose Marine, Gloucester Marine Railways and the State Fish Pier, wharfs along the Inner Harbor, many in clear sight of some Gloucester restaurants.

In an effort to celebrate and promote the quality seafood that these boats land, Gloucester Seafood Processing in Blackburn Circle stamps every issue of fish with the name of the fishing vessel that landed it. They are hoping other processors will, too. Restaurants — particularly in Gloucester — should proudly be announcing to their guests, “This pollock was landed yesterday on the Angela & Rose!” — or the Janaya & Joseph, or the Santo Pio.

Read the full story at the Gloucester Times

THE POST & COURIER: One first, two fish, redfish

May 11, 2016 — Anglers cast a wide range of opinions on assorted topics. For instance, some stress the advantages of live bait, while others hail artificial lures.

So it’s no surprise that anglers along the South Carolina coast don’t all agree that lower limits are needed to protect the red drum.

That species, also known as redfish and inaccurately called the spot-tail bass (it does have a spot on its tail, but it’s not a bass) in these parts, has long been among the most popular saltwater catches in these parts.

But as Bo Petersen reported in last week’s Post and Courier, a revised federal assessment could eventually mean tighter restrictions on how many — and what sizes — of those tasty fish you can catch.

That’s not just big news for anglers.

That’s big news for the big business of spot-tail fishing here, which has been pegged as a $600 million annual enterprise in South Carolina.

Read the full story at The Post & Courier

4 simple steps you can take to eat sustainable seafood

March 8, 2016 — Eat more locally caught seafood. Many of the fish we eat are at risk of being overfished or harmed because of destructive fishing practices. At the same time, there are plentiful fish in our waters, specifically in the Gulf of Maine, which stretches from Nova Scotia down to Cape Cod. When we expand our tastes and eat more local, underutilized species, such as Acadian redfish, Atlantic pollock, dogfish, whiting, and Atlantic mackerel, we relieve pressure on overfished species, reduce our dependence on imports (about 90 percent of the seafood we eat is imported), and provide living wages to local fishermen.

Specifically ask for local. When buying seafood in the market or ordering it at a restaurant, always inquire if it’s local.

Read the full story at the Boston Globe

MASSACHUSETTS: Team Gloucester packs them in at international expo

March 7, 2016 — BOSTON — There was no shortage of foreign languages filtering around the cavernous exhibition hall at the Boston Convention & Exhibition Center when the international Seafood Expo North America show opened Sunday.

Visitors walking the aisles criss-crossing the exhibition floor among the 1,240 exhibitors could hear, among other tongues, snippets of Japanese, English, Spanish, Norwegian, Hebrew, Vietnamese and Korean.

And Gloucester. They most definitely could hear Gloucester, whether they wanted to or not.

Operating with a basic strategy of go-big or go-home, Mayor Sefatia Romeo Theken and her merry band of Gloucesterites certainly made their presence known at one of the largest seafood shows in the world.

“Come to the city of Gloucester booth at 1671 and try some of our red fish soup, made with local Gloucester fish,” Romeo Theken announced over and over, and with authority, into the microphone as thousands of visitors and exhibitors milled past. “Gloucester fish is fresh fish. Check it out at www.gloucesterfresh.com.”

Not satisfied with just belting out a looping commentary and commercials for her city, Romeo Theken began walking through the crowd holding a redfish fillet in her hand, beseeching the assembled to smell it.

Read the full story at Gloucester Daily Times