Pacific coast forage fish protection strongest in the world (Opinion)

SEAFOOD.COM NEWS [Seafoodnews.com] By D.B. Pleschner – March 20, 2013 – (Opinion)

(D.B. Pleschner is Executive Director of the California Wetfish Producers Association, a nonprofit designed to

promote sustainable wetfish resources.)

Recent stories, in newspapers, and reported on Seafood News, (Pacific Fishery Management Council proposes comprehensive ecosystem plan Seafood.com Feb 20th) unfortunately may have left some readers with the wrong impression regarding the Pacific Fishery Management Council’s upcoming decision – on April 9 – to adopt the Pacific Coast Fishery Ecosystem Plan (FEP).

These stories have implied rampant overfishing of forage species – like sardines – that the FEP supposedly will address by reducing catch limits on these fish in order to maintain a food source for bigger species like salmon and albacore.

However, this simply isn’t true.

The Council authorized development of the FEP to “enhance the Council’s species-specific management programs with more ecosystem science, broader ecosystem considerations and management policies that coordinate Council management across its Fishery Management Plans (FMPs) and the California Current Ecosystem (CCE).”

The FEP’s first initiative proposes to protect unmanaged lower trophic level forage species such as Pacific sandlance and saury, which are currently not fished, by “prohibiting the development of new directed fisheries on forage species that are not currently managed by the Council, or the States, until the Council has had an adequate opportunity to assess the science relating to any proposed fishery and any potential impacts to our existing fisheries and communities.”

In contrast, anchovy, sardines and market squid, officially known as coastal pelagic species (CPS), are already well managed under both federal and state fishery management plans, which prescribe precautionary harvest limits. Consider the visionary management of Pacific sardines, the poster fish for ecosystem-based management. A riskaverse formula is in place that ensures when population numbers go down, the harvest also goes down. Conversely, when more sardines are available, more harvest is allowed, but the maximum cap is set far below the

maximum sustainable harvest level.

In 2011, the U.S. West Coast sardine fisheries harvested only 5.11 percent of a very conservative stock estimate, leaving nearly 95 percent of the species for predators and ecosystem needs. Does that sound like overfishing to you? Of course not, and scientists agree.

A 2012 study by a panel of 13 scientists from around the world – known as the Lenfest Forage Fish Task Force – concluded that while overfishing of forage species is problematic on a global scale, the West Coast is not being overfished.

Indeed they noted that the Pacific Coast is, “ahead of other parts of the world in how it manages some forage fish.” The region has “stricter monitoring and more conservative limits that could serve as a buffer against future crashes.”

Knowledgeable people know that this is no accident. Fishing families have historically worked with regulators to protect our wetfish fisheries. In fact, more than a decade ago, the Pacific Fishery Management Council adopted a management strategy for CPS harvested in California and on the West Coast, maintaining at least 75 percent of the fish in the ocean to ensure a

resilient core biomass. The sardine protection rate is even higher.

California also implemented a network of no-take marine reserves throughout our state’s waters. Reserves established at specific bird rookery and marine mammal haul-out sites – for example near the Farallon Islands, Año Nuevo, and Southern California’s Channel Islands – were enacted to protect forage fish. More than 30 percent of traditional squid harvest grounds are now closed in reserve.

Hopefully these facts will prevail and dispel the hype. California has been recognized by internationally respected scientists as having one of the lowest fishery harvest rates in the world. It’s one of only a few areas deemed ‘sustainable’. (Rebuilding Global Fisheries, Science 2009).

Ken Coons

Seafood.com News 1-781-861-1441

Email comments to kencoons@seafood.com

Copyright © 2013 Seafoodnews.com

Source: Seafood.com News

Catch shares leave fishermen reeling

SAN FRANCISCO – For centuries, men like Larry Collins, a garrulous crab and sole fisherman, were free to harvest the seas.

But sweeping across the globe is a system that slowly and steadily hands over a $400 billion ocean fishing industry to corporations. The system, called catch shares, in most cases favors large fishing fleets, a review of the systems operating across the United States shows.

“We’ve been frozen out,” said Collins, who docks near the Golden Gate Bridge. “This system has given it all to the big guys.”

More and more wild-caught fish species and fishing territories in the United States are managed under catch shares, which work by providing harvesting or access rights to fishermen. These rights – worth tens of billions of dollars in the United States alone – are translated into a percentage, or share, that can then be divided, traded, sold, bought or leveraged for financing, just like any asset.

Catch shares have been backed by an alliance of conservative, free-market advocates and environmental groups, some of which have financed scientific studies promoting the merits of the system, the Center for Investigative Reporting has found.

Read the full story here.

Study Finds Climate Change To Open Arctic Sea Routes By 2050

Climate change will make commercial shipping possible from North America to Russia or Asia over the North Pole by the middle of the century, a new study says.

Two researchers at the University of California ran seven different climate models simulating two classes of vessels to see if they could make a relatively ice-free passage through the Arctic Ocean. In each case, the sea routes are sufficiently clear after 2049, they say.

The study, published Monday in the journal PNAS by Laurence C. Smith and Scott R. Stephenson, found that the sea ice will become thin enough that a “corridor directly over the north pole” will open up. “The shortest great circle route thus becomes feasible, for ships with moderate ice-breaking capability.”

Read the full story here

For information about Chasing Ice 

Wild Fisheries Are Sustainable by Law

If your seafood is coming from a United States fishery, it is, by law, coming from a sustainable fishery.

Wild fisheries in U.S. territorial waters are governed by the Magnuson-Stevens Fishery Conservation and Management Act. This act contains strict requirements for conservation and sustainability that essentially mandate no fish stock be subjected to overfishing. The overfishing limit is strictly defined. It is not only precautionary, but is a level that allows fish stocks to rebuild to the maximum sustainable yield level over time.

In 1996, federal lawmakers adopted the Sustainable Fisheries Act as a substantial amendment to Magnuson-Stevens. It is perhaps the most aggressive conservation law currently in place in the world. Essentially, it requires that all fish stocks be evaluated for their status relative to what is believed to be their fully rebuilt potential. If a stock is believed to be below 50 percent of the rebuilt goal, fishery managers are required to initiate a rebuilding plan that reduces fish mortality to a level that will allow the stock to be fully rebuilt in 10 years or less.

The read the full New York Times article here

Oceana Overstates Mislabeled Fish Problem

By now, we all know that the fish we buy has about a one in three chance of being something other than what’s on the label.

Just how much should we care?

We can all agree that, in a perfect world, fish would be labeled accurately, but Oceana, an advocacy organization devoted to “protecting the world’s oceans,” and the latest to test fish samples, would have us believe the mislabeling problem is dire, dire, dire:

“As our results demonstrate, a high level of mislabeling nationwide indicates that seafood fraud harms not only the consumer’s pocket book, but also every honest vendor or fisherman along the supply chain. These fraudulent practices also carry potentially serious concerns for the health of consumers, and for the health of our oceans and vulnerable fish populations.”

But dig into the report, and it’s hard to find evidence for most of those claims.

Read the complete story from Huffington Post here.

Does catch reflect abundance?

Researchers are divided over the wisdom of using estimates of the amount of
fish hauled in each year to assess the health of fisheries.

Read the full story here.

Sublime spots for sardines

Be the envy of every dolphin, get yourself a beautiful plate of sardines.

Typically used for bait, these little treats take to Mediterranean flavors so well. And if you’re not up for rowing out to buy direct from a bait barge in the bay (umm, that’s illegal), you can paddle over to a few San Diego restaurants making headway on the sardine trend:

What’s the big appeal of sardines? “They taste like fish,” said Trey Foshee, who has served the tiny, oily fish a trillion ways at George’s at the Cove/George’s California Modern. “A lot of fish that’s found in restaurants—the halibuts, the soles, a lot of white fish—they’re geared for people who think eating fish is healthy but they don’t like the taste of fish.” His La Jolla kitchen is currently grilling sardines, plating the filets atop fennel cream, marinated mussels, Japanese squid and wild fennel, and presenting the dish underneath a glass filled with cedar smoke. 1250 Prospect St. La Jolla. (858) 454-4244 orgeorgesatthecove.com.

One of the top “boat-to-throat” sustainable-seafood advocates in town is Sea Rocket Bistro, a two-roomed, low-key neighborhood spot. The kitchen leaders have changed since it opened in 2008—Tommy Fraioli is the captain now, and he recently won the San Diego Bay Wine & Food Festival’s Chef of the Fest title. But the San Diego-caught sardines stay on the menu: Find them with a bit of heat-coloring and smoke from their time on the grill. They’re served with their head-on, and festooned with a cucumber and tomato salad with vinegar, lemon, paprika and pickled shallots. 3382 30th St. North Park. (619) 255-7049 or searocketbistro.com.

Read the whole story here

Major climate changes looming

Washington — In his inaugural address last Monday, President Obama made climate change a priority of his second term. It might be too late.

Within the lifetimes of today’s children, scientists say, the climate could reach a state unknown in civilization.

In that time, global carbon dioxide emissions from burning fossil fuels are on track to exceed the limits that scientists believe could prevent catastrophic warming. CO{-2} levels are higher than they have been in 15 million years.

The Arctic, melting rapidly and probably irreversibly, has reached a state that the Vikings would not recognize.

“We are poised right at the edge of some very major changes on Earth,” said Anthony Barnosky, a UC Berkeley professor of biology who studies the interaction of climate change with population growth and land use. “We really are a geological force that’s changing the planet.”

 
Read more here

Rebuilding Crescent City Harbor

Crescent City is rebuilding its harbor following the devastating 2011 tsunami. RCAC’s short-term $3.7 million gap loan and $8.1 million revolving line of credit keep the project afloat between federal and state disaster funding disbursements.

Repairing the harbor, a major commercial fishing port for both Del Norte County and Northern California, is urgent in a county with 13.5 percent unemployment and a median household income of $20,133. Two hundred jobs depend directly on harbor facilities, and another 100 jobs indirectly. RCAC financing is critical to restoring the local fishing and tourism industries.

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Produced and Edited by Jeremy Raff
Music by Zacharias Flynn

‘JUMBO’ SQUID APPEARING OFF SOUTHERN CALIFORNIA COAST

Fishermen catching Humboldt variety, which can be up to 5 feet long, in large quantities off S.D.

Oceanside — Gary Robbins • U-T

Humboldt squid — feisty, ink-squirting creatures that periodically appear along the Southern California coast — have surged into the waters of San Diego and Orange counties, where sport fishermen are catching them by the hundreds.

Sunday night, the sportfishing boat Electra out of Oceanside Harbor caught more than 200 “jumbo” squid in an hour, leading the captain to return to port early.

“I have enough for a whole year,” said John Plaziak of Carlsbad, one of the fishermen.

Five anglers on the Sea Trek out of Helgren’s Sportfishing in Oceanside pulled in 143 squid Saturday night, and 13 people aboard the Fishermen 3 out of H&M Landing in San Diego snagged 144.

“We saw a few of them last year, but nothing in fishable quantities,” said Rick Marin, who works in the office at H&M. “It has probably been two or three years since we’ve seen a lot of them.”

Greg Obymato, captain of the Sea Trek, said, “We caught the squid off San Onofre. But it looks like there’s squid from the Mexican border to Dana Point. It’s just a matter of getting on them.”

Travis Reese of Carlsbad was on board the Electra in a driving rain Sunday about 7:30 p.m. “They’re a lot harder to pull up than I thought. It’s really tough, but it’s a lot of fun,” he said.

Fishermen use poles and hooks with no bait. And the squid put up a whale of a fight.

The squid — which can grow to about five feet in length — have long been something of a mystery. They appear unexpectedly and leave the same way. Usually, they stay offshore. But sometimes they wash up on local beaches, as they did in July 2009 in La Jolla Shores. Fishermen love going after them because the squid put up quite a fight, and they often squirt ink when they’re pulled aboard.

“The squirting is like having a fire hose trained on you,” Plaziak said.

Fishermen usually catch these cephalopods at night. Jumbo squid are vertical migrators; they generally move up and down in the ocean, and they’re typically at or near the surface when it’s dark.

And, yes, you can eat Humboldt squid.

Full story here