Saving Seafood

Wellfleet, Mass. shellfisherman charged with illegal sales to restaurants

December 2, 2015 — WELLFLEET, Mass. — A Wellfleet man had his state commercial shellfishing license suspended and was charged with 45 violations of state shellfishing regulations after he allegedly was caught selling oysters to at least two Outer Cape restaurants without having a wholesale license.

The evidence also indicates that David Paine, 57, may not have complied with regulations that protect the public from infections from the bacteria Vibrio parahaemolyticus.

Paine was arraigned in Orleans District Court on Monday on violations of state shellfishing regulations between July 2014 and June of this year. His girlfriend, Kristi Johns, 41, who is a co-owner of Paine’s aquaculture grant, was arraigned Oct. 26 on four counts of violating fisheries regulations in arranging for sales of the oysters to The Whitman House in Truro.

Neither Paine nor Johns could be reached for comment. The phone number listed to them has been disconnected.

According to a report by Massachusetts Environmental Police Officer Daniel McGonagle contained in court documents, Paine sold oysters directly to The Whitman House and The Lost Dog Pub in Orleans. McGonagle wrote in his report that on June 22, he and Environmental Police Sgt. Kevin Clayton were notified of a possible oyster violation by a state Department of Public Health inspector who was investigating The Whitman House for allegedly selling striped bass before the season opened and marketing it as pollock.

Read the full story at the Cape Cod Times

 

Marine Invasive Species Benefiting from Rising Carbon Dioxide Levels

November 6, 2015 — Ocean acidification may well be helping invasive species of algae, jellyfish, crabs and shellfish to move to new areas of the planet with damaging consequences, according to the findings of a new report.

Slimy, jelly-like creatures are far more tolerant of rising carbon dioxide levels than those with hard structures like corals, since exposed shells and skeletons simply dissolve away as CO2 levels rise.

The study, conducted by marine scientists at Plymouth University, has found that a number of notorious ‘nuisance’ species – such as Japanese kelp (Undaria pinnatifida) and stinging jellyfish (Pelagia noctiluca) are resilient to rising CO2 levels. Published in Research and Reports in Biodiversity Studies, it notes that in the tropics, coral reefs face a host of interconnected problems (bleaching, corrosion, disease, spreading seaweed, invasive species) that are all caused by rising CO2 levels.

Read the full story from Alaska Native News

NORTH CAROLINA: Rains keeping shellfishing waters closed

November 9, 2015 — SOUTHEASTERN N.C. — For 61 years parishioners of Dixon Chapel United Methodist Church in Varnamtown have gathered for an oyster roast on the first Saturday in November. But the 62nd roast won’t happen until after the holidays, thanks to heavy rains that have closed local waters to shellfish harvest.

For much of the last month, nearby Lockwoods Folly Inlet has been closed indefinitely — a post on the church’s Facebook page tells members that the roast might be rescheduled around the end of oyster season early next year. Even before the season opened Oct. 15, the threat of pollution from heavy rains has kept shellfish harvesters waiting throughout Southeastern North Carolina.

As soaking rains wash stormwater runoff into the Cape Fear River and Intracoastal Waterway, the N.C. Division of Marine Fisheries issues the closures as a precautionary measure. An oyster filters about 50 gallons of water per day, and if that water is contaminated with fecal matter or pollutants from roadways, it’s likely to end up in the shellfish.

Closures are still in effect for some waters from the state line to Wrightsville Beach, and Patti Fowler, chief of the division’s Shellfish Sanitation and Water Quality section, said more rain in the forecast means its unclear how soon fishermen can get back to the oyster beds.

Read the full story at StarNews

Legislation Introduced to Reform Seasonal H-2B Guest-Worker Program

November 9, 2015 — Legislation has been introduced in the House of Representatives to reform the H-2B seasonal guest-worker program. H.R. 3918, the Strengthen Employment and Seasonal Opportunities Now Act also known by its acronym the SEASON Act, will reform the guest-worker program used by American employers to hire foreign workers for temporary and seasonal work, such as forestry, seafood processing, and other industries.

Introduced by House Small Business Committee Chairman Steve Chabot from Ohio, House Judiciary Committee Chairman Bob Goodlatte of Virginia, Congressman Andy Harris of Maryland, and Congressman Charles W. Boustany, Jr., MD of Louisiana, the SEASON Act is designed to bring needed reforms to the H-2B program in order to protect American workers, help U.S. employers who play by the rules hire seasonal guest-workers, save taxpayer dollars, and ensure the H-2B program is truly a temporary, seasonal guest-worker program.

“New regulations for the H-2B visa program issued by the current Administration are increasing the red tape and creating higher costs for the small and seasonal businesses using the H-2B program,” said Gulf Seafood Institute member Frank Randol, owner of Randol’s Restaurant and a shellfish processor who depends on guest-worker labor. “Many of our Gulf seafood processing plants were unable to open in 2015 due to a lack of labor. The industry will struggle to survive if they have a second year without these workers. This legislation is desperately needed.”

Read the full story at Gulf Seafood Institute

 

MASSACHUSETTS: When the Bay Scallops Beckon, Time and Tide Wait for No Man

November 5, 2015 — Hathaway is a big family name on the Edgartown waterfront. And among them all, Dick Hathaway is a legend. There are many stories that circulate around this hardworking, hard headed, crusty fellow, but no one questions one fact: Dick Hathaway loves to go fishing for bay scallops. At 87 years of age, he was the eldest on Cape Pogue Pond on Monday morning, the opening day of the commercial bay scalloping season.

Dick Hathaway fishes now with his younger cousin, Mike Hathaway. On Monday they were up and out early. Dick’s wife Janice was up early too, well before sunrise, making him a sandwich and putting it in his small cooler.

By 9 a.m., there were close to 40 fishermen out on the pond.

Dick’s earliest memory of scalloping goes back to when he was a kid, just old enough to go commercial fishing. He worked side by side with his uncle. “I went with Lewis Hathaway,” he said. “We were in Anthier’s Pond [Sengekontacket].They didn’t allow motors in the pond.”

In those days they used dip nets, wind and the power of the hand. They rowed.

To harvest the bay scallops, Lewis tossed the drag off the stern of the skiff, Dick said.“He’d hand me the line and I’d go to the bow and pull in the drag.”

Today shellfishermen use powerful outboard motors. Most boats have a winch that is powered by a gas motor to help raise the drag from the bottom.

Read the full story at Vineyard Gazette

 

Seaweed can help feed the world – but will we eat it?

November 2, 2015 — Let’s say you want to farm.

And let’s say there is a crop that requires you to plant and harvest, but do very little in between. It needs no fertilizing, no weeding, no watering, and it has very few enemies in the form of pests or disease. It gets all it needs from the environment around it and, under optimal conditions, can grow almost six inches a day. It’s healthful for people, and it actually leaves the environment better than it finds it.

That’s the case in favor of seaweed, and it’s a case that Charlie Yarish, a professor in the department of marine sciences at the University of Connecticut at Stamford, has been making for nigh on half a century. They call him “Captain Seaweed.” I visited his lab, and I’m a believer.

Yarish has spent decades doing the work that brings an interesting idea – let’s farm seaweed! – to the point where growers can start viable farms. There are some 3,500 kinds of seaweed, and figuring out which kind to grow, and where, and how, is a big job. The first rule? “Always grow a species native to the water you’re growing in,” says Yarish. Because some seaweeds are wildly invasive, that’s an important point.

One of the farmers who has taken advantage of Yarish’s research is Paul Dobbins. He’s a co-owner of Ocean Approved, a company that farms sugar kelp off the coast of Maine and sells it frozen, rather than dried. In a kind of busman’s holiday (I farm oysters), I went out with him to take a look at the kelp. It was early spring, and most of his crop had already been harvested, but he still had a line or two in the water. We pulled up to the buoy that marked a line, and he reached into the water.

What he pulled into the boat was a remarkable abundance of plant. Sugar kelp gives magic beanstalks a run for their money: It can grow from seedling to 15 feet over one winter. In the process, it cleans the water by removing some of the nutrients that can lead to algae blooms. Along with shellfish, kelp is one of the few farmed foods with a positive environmental impact.

And it doesn’t consume much in the way of resources. There’s the gas for the boat. There’s the labor in planting, harvesting and processing. And that’s about it.

There are a couple of ancillary non-environmental benefits. Most shellfish farming takes place from spring through early winter, so a crop that can grow from early winter through spring is an excellent complement; it can use both the space and the labor in the off-season.

Read the full story at Portland Press Herald

Maine isn’t doing enough to protect the Gulf from the effects of climate change

October 30, 2015 — When the Maine Legislature’s commission on ocean acidification reported its findings – that the state’s fisheries and aquaculture industries were threatened by this baleful byproduct of global warming – officials here were not exactly spurred to action.

Acidification, driven by increased carbon dioxide from the atmosphere and freshwater runoff from extreme rainfall in river basins, has been implicated in failures at oyster hatcheries and mussel farms, and has been shown to weaken clams and other shell-building animals vital to Maine’s fishing and aquaculture industries. But bills introduced in the last session – one each by a Democratic marine scientist and a Republican lobsterman – to implement many of the panel’s findings were withdrawn, one for lack of resources, the other for lack of support from Gov. Paul LePage’s administration.

“I could see the bill wasn’t going to go anywhere and that the governor was going to veto it,” Rep. Mick Devin, a Democrat from Newcastle, says of legislation he sponsored to allow the commission to continue its work for another three years.

Patricia Aho, who was the commissioner of environmental protection until she resigned in August, opposed Devin’s bill, saying the status quo was sufficient. “Since the issues of climate change and ocean acidification are inextricably linked, we think it will be more efficient to consider this issue in the broader context of climate change and adaptation programs,” she said in written testimony to legislators.

Devin’s bill and another one sponsored by Rep. Wayne Parry, a Republican from Arundel, were carried over to the next legislative session. Parry’s bill would have put a bond issue on the ballot that would borrow $3 million to fund several of the expert committee’s recommendations: collecting data, monitoring waterways, and performing tests in coastal waters to better assess the impact of acidification on wildlife and commercial fish species. It was withdrawn after failing to make it to the top of an informal list of bonding priorities drawn up by legislative leaders.

Read the full story at Portland Press Herald

 

Ocean acidification threatens future of aquaculture, shellfish industries

October 29, 2015 — In seawater tanks in a refrigerated room at the Darling Marine Center, the baby mussels are thriving.

Two months ago they were near-invisible larvae, swimming around in the tanks. Now tens of thousands of the tiny mollusks, each just a few millimeters long, have attached themselves to the different kinds of rope scientists have been testing here, and are eating the lab’s stock of algal food at an impressive clip.

Mick Devin, the lab manager at this University of Maine marine research facility, has been overseeing this experiment, part of an effort to master the art of hatching mussels, something mussel farmers – who grow their product on lines hanging in seawater – have never previously needed to do.

“Mussel farmers have been able to just throw their lines out and collect all the larvae they want from nature,” Devin says. “But mussel populations are down drastically in this state, so that may not be working so well now.” Hatcheries, he expects, may have to step up in the not-too-distant future.

Mussels have been vanishing from stretches of coastline where they once were ubiquitous, and scientists remain uncertain as to why. Green crabs, whose population exploded after an “ocean heat wave” in 2012, may have stripped many sections clean. But warmer water and increased rainfall – both problems expected to grow in Maine as a result of global climate change – may be creating a far worse problem: an acid sea.

“We know this affects larval development in bivalves, (and) chances are it will result in decreased numbers, whether it’s a natural population on a bed or one in a farm,” says Paul Rawson of the University of Maine’s School of Marine Sciences, who is in charge of the research. “We need to make sure the technology is in place so the farms will have a reliable source of seed.”

The world’s oceans are turning more acidic. Since the Industrial Revolution, carbon dioxide levels in the atmosphere have grown by more than 70 percent and now stand at the highest level in at least 800,000 years. As the oceans absorb additional CO2, they’ve become 30 percent more acidic over this period. By 2050, scientists estimate surface pH levels will be lower – that is, more acidic – than at any time in several million years and by 2100 more acidic than any time in the past 300 million years – two or three times more so than today.

Read the full story at Portland Press Herald

Invasive species exploit a warming Gulf of Maine, sometimes with destructive results

October 28, 2015 — Until two years ago, if you had walked down to the shore of Maquoit Bay at low tide, you would have seen a meadow of eelgrass stretching nearly as far as the eye could see across the exposed seafloor. Here near the head of the bay, the sea grass stretched for two miles to the opposite shore, creating a vast nursery for the shellfish and forage species of Casco Bay, of which Maquoit is a part.

Now there’s only mud.

Green crabs took over the bay in the late fall of 2012 and the spring and summer of 2013, tearing up the eelgrass in their pursuit of prey and devouring almost every clam and mussel from here to Yarmouth. Fueled by record high water temperatures in 2012 and a mild winter in 2013, the green crab population grew so huge that the mudflats of Casco Bay became cratered with their burrowing, and much of the Maquoit and adjacent Middle Bay bottom turned into a lunar landscape.

Eelgrass coverage in Maquoit Bay fell by 83 percent. With nothing rooted to the bottom, the seawater turned far muddier, making life hard on any plants or baby clams that tried to recolonize the bay.

“We were astounded,” says Hilary Neckles of the U.S. Geological Survey’s Patuxent Wildlife Research Center, who linked the destruction to the green crabs. “The ecological ramifications really reverberate throughout the ecosystem, because sea grass is the preferred habitat of so many fish and shellfish species.”

Over the past decade, the Gulf of Maine has been one of the fastest-warming parts of the world’s oceans, allowing warm-water intruders to gain a toehold and earlier invaders such as the green crab to take over. Coupled with declines of the cold-loving species that have dominated the gulf for thousands of years, the ecological effects of even more gradual long-term warming are expected to be serious, even as precise forecasting remains beyond the state of scientific knowledge.

Scientists say the 2012 “ocean heat wave” was an unusual event, and that the 10-year accelerated warming trend is likely part of an oceanographic cycle and unlikely to continue. But the gulf has been consistently warming for more than 30 years, and long-term forecasts project average sea surface temperatures in our region could reach 2012-like levels by mid-century. The events of 2012 and the nearly as warm year that followed likely provide a preview of things to come, of a gulf radically transformed, with major implications for life on the Maine coast.

Genevieve MacDonald, who fishes for lobster out of Stonington, was standing on the dock at Isle au Haut one morning that summer, looked in the water, and couldn’t believe her eyes. There, swimming around the harbor like mackerel, were dozens and dozens of longfin squid, temperate creatures rarely seen in the chill waters of eastern Maine. “If you had a cast net you could have brought in a whole basket full of squid,” she recalls.

Read the full story at Portland Press Herald

The next food revolution: fish farming?

October 25, 2015 — Sanggou Bay looks like a place where the pointillism movement has been unleashed on an ocean canvas. All across the harbor on China’s northeastern coast, thousands of tiny buoys – appearing as black dots – stretch across the briny landscape in unending rows and swirling patterns. They are broken only by small boats hauling an armada of rafts through the murky waters.

For centuries, Chinese fishermen have harvested this section of the Yellow Sea for its flounder, herring, and other species. Today the area is again producing a seafood bounty, though not from the end of a fisherman’s rod or the bottom of a trawler’s net. Instead, the maze of buoys marks thousands of underwater pens or polyurethane ropes that hold oysters, scallops, abalone, Japanese flounder, mussels, sea cucumbers, kelp, and garish orange sea squirts. They are all part of one of the world’s biggest and most productive aquaculture fields. Sanggou Bay is a seafood buffet on a colossal scale.

The buoys here extend for miles out to the horizon, offering, on an aluminum-gray day, the only clue to where the ocean stops and the sky begins. Hundreds of migrant workers – many from as far away as Myanmar (Burma) – pilot the fishing boats zigzagging around the floats, shuttling fish to shore, checking the lines for mussels and oysters, and voyaging farther out to sea to harvest seaweed.

Read the full story at The Christian Science Monitor