Fishing News

Researchers Find Deep-Sea Squid With Tentacle Tips That “Swim” on Their Own

MOSS LANDING, Calif – A new discovery shows that deep sea squid are slower swimmers with a weak, gelatinous body as compared to it’s brothers, but the Grimalditeuthis bonplandi has adapted its tentacles to become a fierce predator.

Until just a few years ago, marine biologists could only work with dead or dying specines of G. bonplandi that had been captured in deep-sea trawl nets. However, recent developments have allowed scientists to use video from underwater robots known as remotely operated vehicles (ROVs),  to study how these squids behave in their native habitat roughly one mile below the ocean surface.

The deep-sea squid Grimalditeuthis bonplandi seems to use a very different feeding strategy. A slow swimmer with a weak, gelatinous body, its tentacles are long, thin, fragile, and too weak to capture prey. Unlike any other known squid, its tentacles do not have any suckers, hooks, or photophores (glowing spots).

The lead author of the paper, Henk-Jan Hoving, was a postdoctoral fellow at MBARI from August 2010 until July 2013. He and his coauthors examined video of G. bonplandi taken during an MBARI ROV dive in Monterey Bay. They also analyzed video collected by several oil-industry ROVs in the Gulf of Mexico, as part of the Scientific and Environmental ROV Partnership Using Existing Industrial Technology (SERPENT) project. In addition, the researchers dissected over two dozen preserved squids from various collections.

When the ROVs first approached, most of the squids were hanging motionless in the water with their eight arms spread wide and their two long, thin tentacles dangling below. What intrigued the researchers was that the squids’ tentacles did not move on their own, but were propelled by fluttering and flapping motions of thin, fin-like membranes on the clubs. The clubs appeared to swim on their own, with the tentacles trailing behind.

Instead of using its muscles to extend its tentacles, like most squids, G. bonplandi sends its clubs swimming away from its body, dragging the tentacles behind them. After the tentacles are extended, the clubs continue to wiggle independently of the tentacles.

When threatened, instead of retracting its tentacles as most squids would do, G. bonplandi swims down toward its clubs. After swimming alongside its clubs, the squid coils both the tentacles and clubs and hides them within its arms before swimming away.

Read the full article here.

Ocean Acidification Will Make Climate Change Worse

Given that they cover 70% of the Earth’s surface—and provide about 90% of the planet’s habitable space by volume—the oceans tend to get short shrift when it comes to climate change. The leaked draft of the forthcoming coming new report from the Intergovernmental Panel on Climate Change highlighted the atmospheric warming we’re likely to see, the rate of ice loss in the Arctic and the unprecedented (at least within the last 22,000 years) rate of increase of concentrations of greenhouse gases like carbon dioxide and methane. But when it came to the oceans, press reports only focused on how warming would cause sea levels to rise, severely inconveniencing those of us who live on land.

Some of that ignorance is due to the out of sight, out of mind nature of the underwater world—a place human beings have only seen about 5% of. But it has more to do with the relative paucity of data on how climate change might impact the ocean. It’s not that scientists don’t think it matters—the reaction of the oceans to increased levels of CO2 will have an enormous effect on how global warming impacts the rest of us—it’s that there’s still a fair amount of uncertainty around the subject.

But here’s one thing they do know: oceans are absorbing a large portion of the CO2 emitted into the atmosphere—in fact, oceans are the largest single carbon sink in the world, dwarfing the absorbing abilities of the Amazon rainforest. But the more CO2 the oceans absorb, the more acidic they become on a relative scale, because some of the carbon reacts within the water to form carbonic acid. This is a slow-moving process—it’s not as if the oceans are suddenly going to become made of hydrochloric acid. But as two new studies published yesterday in the journal Nature Climate Change shows, acidification will make the oceans much less hospitable to many forms of marine life—and acidification may actually to serve to amplify overall warming.

The first study, by the German researchers Astrid Wittmann and Hans-O. Portner, is a meta-analysis looking at the specific effects rising acid levels are likely to have on specific categories of ocean life: corals, echinoderms, molluscs, crustaceans and fishes. Every category is projected to respond poorly to acidification, which isn’t that surprising—pH, which describes the relative acidity of a material, is about as basic a function of the underlying chemistry of life as you can get. (Lower pH indicates more acidity.) Rapid changes—and the ocean is acidifying rapidly, at least on a geological time scale—will be difficult for many species to adapt to.

Corals are likely to have the toughest time. The invertebrate species secretes calcium carbonate to make the rocky coastal reefs that form the basis of the most productive—and beautiful—ecosystems in the oceans. More acidic oceans will interfere with the ability of corals to form those reefs. Some coral have already shown the ability to adapt to lower pH levels, but combined with direct ocean warming—which can lead to coral bleaching, killing off whole reefs—many scientists believe that corals could become virtually extinct by the end of the century if we don’t reduce carbon emissions.

Read the full article here.

Bleaches corals off the coast of Indonesia. Ocean acidification could have disastrous impacts on sealife—and the climate |
Reinhard Dirscherl via Getty Images

The Santa Monica Bay is waking up after a very slow summer surface bite.

The Santa Monica Bay is waking up after a very slow summer surface bite.

There has been a conspicuous lack of bass and barracuda leaving most anglers with rockfish as the only viable option. That may all be changing.

Copious amounts of market squid have taken up residence off Hermosa Beach and, as we all learned in our high school biology class, the big ones do come out to eat the little ones.

Halibut, white seabass and some fat sand and calico bass are starting to bite, as well as a few yellowtail. Squid is an essential part of the food chain and acts as a magnet to a variety of gamefish.

Gary La Croix from the sportfishing vessel Highliner, out of Redondo Sportfishing, has had several days of good white seabass fishing this week. “This bite is really turning around,” said La Croix. It’s looking better and better all the time.”

Good Captains like La Croix use a variety of tools and sources to find fish. Sonar, sea surface temperature gages, radar and radios are just a fraction of what good skippers use to locate their prey. But who would have ever thought that you could add paddle boarders to that list.

Read the full article here.

Monterey Bay trawling deal hailed as a breakthrough: Fishermen, environmentalists long at odds

A “lava-in-water” effort to redefine trawling boundaries off the Central Coast may prove a turning point in the long-simmering relationship among commercial fishermen, environmentalists and the Monterey Bay National Marine Sanctuary.

The groups spent nearly a year negotiating a proposal that identifies areas the Pacific Fisheries Management Council should reopen and close to bottom fishing in the sanctuary. It was a task, participants said, that took its toll and tested the mettle of individual patience.

“There were times in it where everybody was pretty much fed up and ready to walk away, especially when the environmental groups got involved,” said Monterey fisherman Giuseppe Pennisi II.

“This was like mixing lava with water,” he said. “We had stuff boiling everywhere. We had to stop meetings and everybody go out and cool off.”

In the end, they came up with the hallmark of a good compromise: nobody got everything he wanted.

Sanctuary Superintendent Paul Michel described the outcome as a “precedent-setting, historic accomplishment.”

The “Essential Fish Habitat” boundaries were last set in 2006. Research since then identified new areas of coral and sponge that needed critical protection, said Michel.

At the same time, fishermen were unhappy with the hop-scotch effect of the boundaries. They were spending less time fishing than they were picking up and putting back nets to avoid protected areas.

“We just wanted to get some of our traditional places back that were just sand and mud,” said Pennisi. “Oceana just wanted real estate. They got back a lot more than what they gave up.”

Still, the third-generation fisherman credited the sanctuary’s Karen Grimmer, Monterey Harbormaster Steve Scheiblauer and Huff McGonigal of the Environmental Defense Fund for guiding the combatants to a “common goal” — more fish.

The proposal was submitted to the fisheries council July 31. That agency will submit its recommendation to the National Oceanic and Atmospheric Administration for final approval, a process that could take two years.

Geoff Shester of Oceana said the process was so encouraging that his group, historically at odds with fishermen, is hoping to reach a future consensus that would open trawling to prized parts of Monterey Bay, which sits in state waters, in exchange for additional closures in federal waters.

Read the full article here.

California Wetfish Producers Association

California’s fishing industry was built largely on ‘wetfish’, so called because historically these fish were canned ‘wet from the sea’, with minimal preprocessing. Sardines, mackerel, anchovy and market squid (now called coastal pelagic species) have contributed the lion’s share of California’s commercial seafood harvest since the turn of the 20th century.

The enterprise of immigrant fishermen founded California’s wetfish industry, building up the ports of Monterey and San Pedro, San Diego and San Francisco. Today’s wetfish industry is a traditional industry with a contemporary outlook: streamlined and efficient, but still peopled by fourth and fifth-generation fishing families. Today the sons and daughters continue the enterprise begun by their fathers and grandfathers 100 years ago.

Transformed from its storied beginning, California’s wetfish industry remains an essential part of the state’s fishing culture, as well as a key contributor to our fishing economy, producing more than 80 percent of the volume and 40 percent of dockside value of all commercial fishery landings statewide.

Coastal pelagic species are also among the Golden State’s most important seafood exports. In a state that imports more than 86 percent of its seafood, the wetfish complex contributes close to 80 percent of all seafood exports, helping to offset the seafood trade imbalance.

This industry has invested in cooperative research since the beginning of the California Cooperative Fishery Investigations (CalCOFI) in the 1940s, when wetfish fishermen assessed their harvest to help fund the research partnership developed among the California Department of Fish and Game, Scripps Institution of Oceanography and the Southwest Fisheries Science Center (SWFSC).

Wetfish industry leadership established the nonprofit California Wetfish Producers Association (CWPA) in 2004, including fishermen and processors who produce most of the harvest statewide. CWPA’s mission promotes education, communication, and cooperative research to ensure sustainable fisheries.

Today CWPA’s research program continues the CalCOFI tradition, collaborating with the California Department of Fish and Wildlife and Southwest Fishery Science Center to expand knowledge of coastal pelagic species.

Read the full story here.

California’s squid industry is booming

For years, the squid business in Morro Bay has been light weight, but this year, it’s heavy. Tons and tons of Market Squid are brought into the harbor every morning.

The abundance is because it’s spawning season. At this time of the year, Market Squid travel in massive schools to spawn and die.

The squid industry was volatile for a few years because the state did not want them to be over-fished, so regulations were put in place. Today, there is a limit on how many one boat can catch, and under new regulations, they cannot be fished on the weekends.

“This boat went out last night. They can get 40 tons in a couple hours,” said Giovanni DeGarimore.

The Ocean Angel threw nets just off the coast from Pismo Beach.

“They use these big nets. So they circle it and then they close it up at the bottom and scoop it all up,” he explained.

Once they’ve scooped tons and tons of squid, the boat heads back to Morro Bay to unload.

“We are unloading for Del Mar Seafoods. They are one of the larger producers of calamari in California,” said DeGarimore.

For Giovanni DeGarimore. the process is like a harvest. The tanks on the boat are connected to a suction tube that moves the squid onto a conveyer belt. The squid are then dumped into bins and iced.

Watch the story and read the article here.

Anchovies are moving out of the can and into the mainstream as chefs and grocers embrace them

SEAFOOD.COM NEWS [Canadian Press] – August 16, 2013 – Maligned and misunderstood, anchovies have long been those stinky little fish that sneak into Caesar salad or top some adventurous person’s pizza.

“My father would eat them out of a can,” says New Orleans restaurateur and TV chef John Besh. “If Dad was going hunting, he’d grab a can of smoked oysters or anchovies and crackers and that would be his lunch.”

But today, chefs like Besh have moved anchovies to the top of the food chain, showcasing them as elegant bar snacks, sophisticated bruschetta or the foundation for pasta dishes and stews.

“They make friends and enemies quickly,” says Seamus Mullen, chef-owner of Tertulia in New York City. “A bad anchovy is not a good thing. It’s a question of making sure you get the right ones.”

Getting the “right” anchovies has become much easier in recent years. The mushy, salty tinned anchovies eaten by Besh’s father are still out there. But more and more, the shelves of gourmet stores and upscale supermarkets offer high-quality anchovies preserved in olive oil, pickled in vinegar or sometimes even fresh.

More menus feature items such as “boquerones,” white anchovies, often dressed with vinegar. Fresh anchovies might be cooked over a wood fire or dressed with breadcrumbs and garlic. Sometimes, anchovies go undercover.

Besh uses them as what he calls “nature’s MSG,” melting them into beef daube and lamb stew to intensify the savory flavours.

Nick Stefanelli, executive chef at Bibiana Osteria-Enoteca in Washington, D.C., uses them to make an ancient Roman fish sauce called garum.

“One of the most classic pasta dishes is spaghetti with fish sauce, garlic and chilies,” says Stefanelli, who includes the dish on his tasting menus. “The product itself really takes it where it needs to be… It’s so simple and beautiful.”

Anchovies have been a staple of Italian, Spanish and Provencal French cooking for centuries. French and Italian country stews use them to provide umami, a sense of meatiness and depth. They are made into marinades and tapenades, tossed into pasta and mixed with garlic, breadcrumbs and parsley to stuff vegetables, such as peppers and eggplant. In Spain, they are among the finest tapas.

Read the full article here.

Study finds eating salmon weekly can cut rheumatoid arthritis risk in half

Eating fish such as salmon at least once a week could halve the risk of developing rheumatoid arthritis, a new study has claimed.

The findings stem from a study of more than 32,000 Swedish women and offer another reason to follow the established dietary advice of regularly consuming fish for good health.

Researchers said the benefits of fishy diet are because it is rich in omega-3, which is said to protect both the heart and the brain.

A research team at Sweden’s Karolinska Institute analysed the dietary habits of 32,000 women, all of whom were born between 1914 and 1948 and were followed from 2003 to 2010.

Participants provided information on their diet, height, weight, parenthood status and educational achievements, as well as recording the frequency and amounts of various foods they ate, including several types of oily and lean fish.

A total of 205 women were diagnosed with rheumatoid arthritis during the follow-up period and the researchers discovered that a high dietary intake of omega-3 fatty acids – which are found in fish such as salmon and fresh tuna – was associated with a reduced risk of the autoimmune disease.

Read the full story here.

New grant to “fill gap” in sardine stock assessment

New aerial surveys of sardines off Southern California will address fishermen’s concerns that sardine abundance estimates are effectively “missing California fish.”

Collaborative Fisheries Research West has awarded a $16,000 grant to a California sardine industry group to help pay for two spotter-pilot surveys. The first survey is being flown this summer and the second will occur in the spring of 2014.

The project’s leaders hope to use digitally enhanced photos of fish schools taken during the flights to develop a scientifically rigorous method for calculating sardine abundances. If this can be done, they will ask the Pacific Fishery Management Council, which manages the Pacific sardine fishery with NOAA Fisheries, to consider including California aerial survey data into its future stock assessments, from which harvesting limits are set.

Read the full article here.

California Department of Fish and Wildlife pilot Tom Evans (left) flies transects while spotter Devin Reed (right) identifies sardine schools, which are then photographed. Credit: K. Lynn/CDFW

Environmental cost of conservation victories

In recent years, Marine Protected Areas (MPA), where fishing is severely restricted or not allowed, have become the Holy Grail of marine conservation for both nongovernmental organizations and governments. In the United States, the Papahānaumokuākea Marine National Monument in the NW Hawaiian Islands became the first large-scale reserve closed to fishing in 2006 (1). This reserve is 90% the size of California and was followed by the Pacific Remote Islands Marine National Monument, about half the size of California, in 2009 (2). In total, the United States has established MPAs 19-times the size of California or roughly the area of the Continental United States.

The United States is not alone. The South Georgia and South Sandwich Islands Marine Protected Area in British sub-Antarctic waters is roughly 2.5-times the area of California, and most recently Australia has declared its economic zone in the Coral Sea a no-take area of 3.1 million square kilometers, an area eight times the size of California. All of these areas are heralded as great conservation victories and the Convention on Biodiversity has set a target of 10% of the ocean protected by 2020.

Are these indeed victories? Not necessarily. I suggest it is likely that the world’s environment is actually worse off once such victories are evaluated globally.

Read the full article here.