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Science offers solutions as well as problems, fisheries experts maintain

May 24, 2017 — While celebrating their 50th year of advancing fish science, members of the American Fisheries Society Montana Chapter gathered in Missoula worried that their public was wriggling off the hook.

“We tend to deliver a lot of wha-wha-wha, and then a blast of data,” AFS President Joe Magraf told about 400 biologists, fisheries managers and policy makers gathered at the group’s annual conference on Tuesday.

“We don’t express things well when talking to decisionmakers. The Clark Fork River was not a place you wanted to dip your toes into 50 years ago. Now it’s a great place to fish. That’s what fisheries biology is all about — creating places like Missoula.”

Looking back on that half-century of fisheries science, University of Montana Regents Professor Emeritus Fred Allendorf recalled how DNA analysis went from almost nonexistent to become a driving tool for biology.

It explains what happens, for example, when artificially stocked rainbow trout interbreed with native cutthroats in Montana streams. The first generation of mutts lose the cutthroats’ preference for sticking to the streams of their birth and instead spread to any water with good spawning habitat.

Subsequent generations produce babies that have even less cutthroat genetics, which contain the adaptive tricks cutthroats spent millennia developing to survive in mountain waters. Five generations down the line, the hybrids have lost 50 percent or more of their reproductive fitness. In other worlds, the unfit fish populations start to crash.

Allendorf said that scientific process nevertheless becomes controversial when it gets displayed as evolution. He cited public opinion surveys showing Americans ranked 33rd out of 34 developed nations for general acceptance of evolution theory, just above Turkey.

Read the full story at the Independent Record

14 Reasons One Doctor Has Stopped Eating Tilapia and Two More Question All Kinds of Fish

April 8, 2016 — There’s something fishy happening in the world of seafood, and we’re not quite sure how to handle it. While health concerns with foods as seemingly simple as a can of tuna fish have been raised by some, others are doing their best to remedy this and bring purity back to the seafood industry. Whether it’s tuna fish, salmon, or tilapia, though, it’s important that the entire food industry takes a step back and reassess the way fish are raised, processed, and served.

The sushi industry, in particular, has had some mislabeling issues over the past few years. According to a study by Oceana, in 2012, roughly 58 percent of New York City sushi restaurants were selling fish that wasn’t labeled properly, with the worst culprits being rolls and platters advertising the inclusion of red snapper. There were up to 13 different types of fish labelled as red snapper that were, in fact, entirely different species. Additionally, about 94 percent of white tuna sold in the same year wasn’t white tuna at all. This “white tuna” was actually escolar, a type of snake mackerel with purgative effects. 

There are efforts being made to fix this problem, though, and plans are being put in motion to install more classically trained sushi chefs in designated Japanese-grade sushi restaurants here in America and elsewhere around the world. The problems with sushi are but one issue affecting seafood consumption in this country. In addition to mislabeling, sketchy sourcing and the potential negative effects some fish can have on the body (no one wants to eat fish that has anything even close to purgative effects) all stand in stark opposition to the current American desires for transparent labeling, local sourcing, and food purity.

Read the full story at The Daily Meal

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