Trophic Dynamics of Marine Nekton and Zooplankton in the Northern California Current Ecosystem
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If I Catch It, Can I Eat It? a Guide to Eating Fish Safely, 2017 Connecticut
If I Catch It, This pamphlet will give you information that will help your family avoid chemicals in fish and eat fish safely. Fish from Connecticut’s waters are a healthy, low-cost source of protein. Conne<ti<ut Oep.trtment Unfortunately, some fish take up chemicals such as mercury and polychlorinated of Public Health Can I Eat It? biphenyls (PCBs). These chemicals can build up in your body and increase health risks. The developing fetus and young children are most sensitive. Women who eat A Guide to Eating Fish Safely fish containing these chemicals before or during pregnancy or nursing may have 2017 Connecticut Fish Consumption Advisory children who are slow to develop and learn. Long term exposure to PCBs may increase cancer risk. What Does The Fish Consumption Advisory Say? The advisory tells you how often you can safely eat fish from Connecticut’s waters and from a store or restaurant. In many cases, separate advice is given for the High Risk and Low Risk Groups. You are in the High Risk Group if you are a pregnant woman, a woman who could become pregnant, a nursing mother, or a child under six. If you do not fit into the High Risk Group, you are in the Low Risk Group. Advice is given for three different types of fish consumption: 1. Statewide FRESHWATER Fish Advisory: Most freshwater fish in Connecticut contain enough mercury to cause some limit to consumption. The statewide freshwater advice is that: High Risk Group: eat no more than 1 meal per month Low Risk Group: eat no more than 1 meal per week 2. -
Appendix E: Fish Species List
Appendix F. Fish Species List Common Name Scientific Name American shad Alosa sapidissima arrow goby Clevelandia ios barred surfperch Amphistichus argenteus bat ray Myliobatis californica bay goby Lepidogobius lepidus bay pipefish Syngnathus leptorhynchus bearded goby Tridentiger barbatus big skate Raja binoculata black perch Embiotoca jacksoni black rockfish Sebastes melanops bonehead sculpin Artedius notospilotus brown rockfish Sebastes auriculatus brown smoothhound Mustelus henlei cabezon Scorpaenichthys marmoratus California halibut Paralichthys californicus California lizardfish Synodus lucioceps California tonguefish Symphurus atricauda chameleon goby Tridentiger trigonocephalus cheekspot goby Ilypnus gilberti chinook salmon Oncorhynchus tshawytscha curlfin sole Pleuronichthys decurrens diamond turbot Hypsopsetta guttulata dwarf perch Micrometrus minimus English sole Pleuronectes vetulus green sturgeon* Acipenser medirostris inland silverside Menidia beryllina jacksmelt Atherinopsis californiensis leopard shark Triakis semifasciata lingcod Ophiodon elongatus longfin smelt Spirinchus thaleichthys night smelt Spirinchus starksi northern anchovy Engraulis mordax Pacific herring Clupea pallasi Pacific lamprey Lampetra tridentata Pacific pompano Peprilus simillimus Pacific sanddab Citharichthys sordidus Pacific sardine Sardinops sagax Pacific staghorn sculpin Leptocottus armatus Pacific tomcod Microgadus proximus pile perch Rhacochilus vacca F-1 plainfin midshipman Porichthys notatus rainwater killifish Lucania parva river lamprey Lampetra -
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews -
Provision of Information on Place of Product Origin to Consumers
Fishery Provision of Information on Place of Product Origin to Products Consumers ○Since October 2011, it has been recommended to display places of origin of fresh fishery products, mainly those caught on the Pacific side of eastern Japan, by dividing the sea areas into 7 zones and clarifying these zone names. Zones for migratory fish Display example [Migratory fish species] Salmon shark, blue shark, shortfin mako shark, sardines, salmon and trout, Pacific saury, Japanese amberjack, Japanese Indicate the water zone jack mackerel, marlins, mackerels, bonito and tunas, Japanese of catch on a label flying squid, spear squid, and neon flying squid Line of 200 nautical miles off the coast of Honshu (i) Pacific Ocean off the coast of Due east line extending from Hokkaido and Aomori the border between Aomori and Iwate Prefectures (ii) Off the coast of Sanriku Due east line extending from (northern part) the border between Iwate and Miyagi Prefectures (iii) Off the coast of Sanriku Due east line extending from (southern part) the border between Miyagi and Indicate the water zone (iv) Off the coast of Fukushima Prefectures of catch on a label Fukushima Due east line extending from Fishery Products 8.6 (v) Off the coast of the border between Fukushima Hitachi and Kashima and Ibaraki Prefectures (vi) Off the coast of Boso Due east line extending from the border between Ibaraki and Due east line Chiba Prefectures extending to the east from Nojimazaki, Chiba Prepared based on the "Responses at Farmland" by the Ministry of Agriculture, Forestry and Fisheries (MAFF) MAFF Since October 2011, the national government has been encouraging producers to display places of origin of fresh fishery products, mainly those caught on the Pacific side of eastern Japan so that consumers can easily understand where the relevant fishery product was caught. -
Muscle Strain in Swimming Milkfish
The Journal of Experimental Biology 202, 529–541 (1999) 529 Printed in Great Britain © The Company of Biologists Limited 1999 JEB1633 MUSCLE STRAIN HISTORIES IN SWIMMING MILKFISH IN STEADY AND SPRINTING GAITS STEPHEN L. KATZ*, ROBERT E. SHADWICK AND H. SCOTT RAPOPORT Center for Marine Biotechnology and Biomedicine and Marine Biology Research Division, Scripps Institution of Oceanography, La Jolla, CA 92093-0204, USA *Present address and address for correspondence: Zoology Department, Duke University, PO Box 90325, Durham, NC 27708-0325, USA (e-mail: [email protected]) Accepted 10 December 1998; published on WWW 3 February 1999 Summary Adult milkfish (Chanos chanos) swam in a water-tunnel over that speed range, while tail-beat frequency increased flume over a wide range of speeds. Fish were instrumented by 140 %. While using a sprinting gait, muscle strains with sonomicrometers to measure shortening of red and became bimodal, with strains within bursts being white myotomal muscle. Muscle strain was also calculated approximately double those between bursts. Muscle strain from simultaneous overhead views of the swimming fish. calculated from local body bending for a range of locations This allowed us to test the hypothesis that the muscle on the body indicated that muscle strain increases rostrally shortens in phase with local body bending. The fish swam to caudally, but only by less than 4 %. These results suggest at slow speeds [U<2.6 fork lengths s−1 (=FL s−1)] where only that swimming muscle, which forms a large fraction of the peripheral red muscle was powering body movements, and body volume in a fish, undergoes a history of strain that is also at higher speeds (2.6>U>4.6 FL s−1) where they similar to that expected for a homogeneous, continuous adopted a sprinting gait in which the white muscle is beam. -
Lake Superior Food Web MENT of C
ATMOSPH ND ER A I C C I A N D A M E I C N O I S L T A R N A T O I I O T N A N U E .S C .D R E E PA M RT OM Lake Superior Food Web MENT OF C Sea Lamprey Walleye Burbot Lake Trout Chinook Salmon Brook Trout Rainbow Trout Lake Whitefish Bloater Yellow Perch Lake herring Rainbow Smelt Deepwater Sculpin Kiyi Ruffe Lake Sturgeon Mayfly nymphs Opossum Shrimp Raptorial waterflea Mollusks Amphipods Invasive waterflea Chironomids Zebra/Quagga mussels Native waterflea Calanoids Cyclopoids Diatoms Green algae Blue-green algae Flagellates Rotifers Foodweb based on “Impact of exotic invertebrate invaders on food web structure and function in the Great Lakes: NOAA, Great Lakes Environmental Research Laboratory, 4840 S. State Road, Ann Arbor, MI A network analysis approach” by Mason, Krause, and Ulanowicz, 2002 - Modifications for Lake Superior, 2009. 734-741-2235 - www.glerl.noaa.gov Lake Superior Food Web Sea Lamprey Macroinvertebrates Sea lamprey (Petromyzon marinus). An aggressive, non-native parasite that Chironomids/Oligochaetes. Larval insects and worms that live on the lake fastens onto its prey and rasps out a hole with its rough tongue. bottom. Feed on detritus. Species present are a good indicator of water quality. Piscivores (Fish Eaters) Amphipods (Diporeia). The most common species of amphipod found in fish diets that began declining in the late 1990’s. Chinook salmon (Oncorhynchus tshawytscha). Pacific salmon species stocked as a trophy fish and to control alewife. Opossum shrimp (Mysis relicta). An omnivore that feeds on algae and small cladocerans. -
Should I Eat the Fish I Catch?
EPA 823-F-14-002 For More Information October 2014 Introduction What can I do to reduce my health risks from eating fish containing chemical For more information about reducing your Fish are an important part of a healthy diet. pollutants? health risks from eating fish that contain chemi- Office of Science and Technology (4305T) They are a lean, low-calorie source of protein. cal pollutants, contact your local or state health Some sport fish caught in the nation’s lakes, Following these steps can reduce your health or environmental protection department. You rivers, oceans, and estuaries, however, may risks from eating fish containing chemical can find links to state fish advisory programs Should I Eat the contain chemicals that could pose health risks if pollutants. The rest of the brochure explains and your state’s fish advisory program contact these fish are eaten in large amounts. these recommendations in more detail. on the National Fish Advisory Program website Fish I Catch? at: http://water.epa.gov/scitech/swguidance/fish- The purpose of this brochure is not to 1. Look for warning signs or call your shellfish/fishadvisories/index.cfm. discourage you from eating fish. It is intended local or state environmental health as a guide to help you select and prepare fish department. Contact them before you You may also contact: that are low in chemical pollutants. By following fish to see if any advisories are posted in these recommendations, you and your family areas where you want to fish. U.S. Environmental Protection Agency can continue to enjoy the benefits of eating fish. -
Consultation on Improving Whitebait Management
Consultation on Improving Whitebait Management C/ - Secretary, Trish Roney 44 Stuart and Chapman Drive, Karoro, Greymouth Ph 03 768 7103 Cell 027 768 7103 [email protected] Whitebait Management Consultation Department of Conservation PO Box 10420 Wellington 6143 Dear Sir/Madam Re: Submission on Improving Whitebait Management This submission represents the interests of 441 members of the West Coast Whitebaiters Association and their families, in relation to the proposed new regulations outlined in the document “Improving Whitebait Management - Te Whakapai ake i tewhakahaere inanga, and has extensive support of the wider c ommunity of the West Coast including the support of the Westland, Grey , Buller and West Coast Regional Council s . The two local West Coast Iwi, Te Runanga o Makaawhio and Te Runanga o Ngati Wae Wae both support this West Coast Whitebaiters Association submission. 1 Interest: Our membership consists of both registered stand owner s and casual whitebaiters . As principally West Coast resident s , we are aware of the importance of whitebaiting to our community. Whitebait fishing is part of the fabric of our culture, history, and identity. As a result of mining and forestry restrictions, whitebaiting and more importantly , visiting whitebaiters, are a significant component of local economies. For those of us who are stand owner s, we have considerable and ongoing investment in the whitebait fishery , incl uding equipment, batch es and payment of local body rates and stand fees. Several of the proposed changes to whitebaiting regulations have the potential to severely restrict, or even end our whitebaiting. Two obvious examples are the closure of rivers and the ban ning of screens which would make whitebaiting from stands impossible, and fishing in many sections of our rivers extremely difficult. -
The Life Cycle of Rainbow Trout
1 2 Egg: Trout eggs have black eyes and a central line that show healthy development. Egg hatching depends on the Adult: In the adult stage, female and water temperature in an aquarium or in a natural Alevin: Once hatched, the trout have a male Tasmanian Rainbow Trout spawn habitat. large yolk sac used as a food source. Each in autumn. Trout turn vibrant in color alevin slowly begins to develop adult trout during spawning and then lay eggs in fish The Life Cycle of characteristics. An alevin lives close to the nests, or redds, in the gravel. The life cycle gravel until it “buttons up.” of the Rainbow Trout continues into the Rainbow Trout egg stage again. 6 3 Fingerling and Parr: When a fry grows to 2-5 inches, it becomes a fingerling. When it develops large dark markings, it then becomes a parr. Many schools that participate in the Trout in the Classroom program in Nevada will release the Rainbow Trout into its natural habitat at the fingerling stage. Fry: Buttoning-up occurs when alevin Juvenile: In the natural habitat, a trout absorb the yolk sac and begin to feed on avoids predators, including wading birds 4 zooplankton. Fry swim close to the and larger fish, by hiding in underwater 5 water surface, allowing the swim bladder roots and brush. As a juvenile, a trout to fill with air and help the fry float resembles an adult but is not yet old or through water. large enough to spawn. For more information, please contact the Nevada Department of Wildlife at www.ndow.org Aquarium Care of Tasmanian Rainbow Trout What is Trout in the Classroom? Trout in the Classroom (TIC) is a statewide Nevada Department of Egg: Trout eggs endure many stresses, including temperature changes, excessive sediment, and Wildlife educational program. -
Steakhouse Menu
STARTERS DUNGENESS CRAB CALIFORNIA ROLL 18 Dungeness Crab, Avocado & Cucumber in your choice of Nori or Soy Wrapper JUMBO LUMP CRAB CAKES 22 Jumbo Lump Crab, Avocado Relish, Whole Grain Mustard Aioli KAL-BI TENDERLOIN SKEWERS 16 Seared Marinated Beef Tenderloin, Pineapple Salsa CRISPY SPICED CALAMARI 14 Breaded Calamari, Fried Zucchini, Lemon Aioli, Parsley ROASTED GARLIC ESCARGOT 15 Oxtail Onion Marmalade, Mushroom Caps, Black Salt, Maître d’ Butter, Brioche Toast CRISPY POTATO CROQUETTES 15 Hand Breaded Smashed Potato, Bacon, Crème Fraiche, Trout Caviar, Horseradish Cream, Onion Flowers BACON WRAPPED STUFFED SHRIMP 14 Lump Crab, Smoked Bacon, Preserved Lemon, Blistered Tomatoes, Romesco Butter, Micro Greens HAMACHI CRUDO 18 Seasonal Citrus, Scallion Oil, Ponzu Pearls, Shaved Serrano SASHIMI 22 Ahi Tuna or Salmon, Micro Greens, Wakame, Avocado Yuzu Mousse, Black Sesame Seed SEAFOOD ON ICE GIANT BLACK TIGER SHRIMP COCKTAIL 25 House Made Horseradish Mango Cocktail Sauce, Cognac Calypso Sauce SUSHI GRADE ‘AHI’ POKE 23 Ahi Tuna, Pineapple Salsa, Avocado, Wakame, Sesame & Chili, Butter Lettuce, Wasabi Mousse FEATURED OYSTERS ON THE HALF SHELL 18 CHILLED KING CRAB LEGS 35 Warm Butter, Lemon, House Made Horseradish Mango Cocktail Sauce SEAFOOD TOWER ON ICE Ahi Poke, Chilled Oysters, Jumbo Shrimp, King Crab Legs, Snow Crab Claws, Dipping Sauces, Wonton Chips Two Person 50 Four Person 80 CAVIAR Golden Imperial Osetra, 1 oz. 190 Siberian Sturgeon Osetra, 1 oz. 130 SOUPS FRENCH ONION SOUP AU GRATIN 12 LOBSTER BISQUE 14 With Puff Pastry & Crème -
Anything You See Next Door in Jarvis Can Be Cooked for You!
We take great pride in serving the freshest fish available and where possible sustainably sourced. Due to cuts in fishing quotas across the globe in order for the species to restock the consequences have been a steady rise in the cost price of fish. We have resisted increasing our prices for some time now and will continue doing so wherever possible. However due to the uncertain nature of the fishing industry from time to time we may have to pass on small increased in some off our dishes to compensate for increasing costs. We believe in serving our customers the best produce available rather than inferior alternatives, which are invariable sourced irresponsibly. Thank you for your understanding. Anything you see next door in Jarvis can be cooked for you! starters! specials - starters! (Examples - specials change daily) fish! soup £6.95 Diver caught scallops (3) in the shell w herb crust and salad £10.95 Classic fish! prawn cocktail £8.95 Glass of Mediterranean prawns w Marie Rose sauce & brown bread £8.95 Devilled whitebait w tartare sauce £6.95 Bruschetta with tomatoes, garlic, anchovies, basil and extra virgin olive oil £6.95 Tempura prawns w sweet chilli sauce £8.95 Jarvis' Home made Gravadlax w cured herring fillet & dill sauce £8.95 Calamari on a bed of rocket salad w lemon mayo £8.50 New season rope grown Shetland mussels mariniere w cream £7.95/£12.95 Jarvis own organic smoked salmon w brown bread £9.95 Fresh Scottish lobster cocktail w brown bread £12.95 Cornish dressed crab w mayonnaise on toast £12.95/£18.95 Dorset oysters w -
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co. D.S.C.S. North East Carry and Ragged Lake, Me. Fishes Salmon White sucker Brook trout (squaretail) Longnose sucker Lake trout (togue) Minnows White perch Common shiner Yellow perch Colden shiner Hornpout (bullhead) Fallfish (chub) Smelt Cusk Lake whitefish Banded killifish Physical Characteristics Area - 3,475 acres Temperatures Surface - 67° F. Maximum depth - 106 feet 90 feet - 49° F. Suggested Management The view of nearby mountains and white sand beaches makes Lobster Lake one of the most beautiful lakes in Maine . .Water quality conditions are excellent for coldwater game fishes, and the lake should be managed for its existing popula• tions of salmon and togue. It is unfortunate that yellow perch, white perch, and other fishes are present; otherwise, the lake could produce good brook trout fishing. An unusual situation exists at Lobster Lake. When a large volume of water is flowing down the West Branch of the Penobscot River, the flow of Lobster Stream is reversed, so that the natu~al outlet becomes an inlet. When the water level is low in the river, water discharges from the lake outlet in a nonnal manner. Suitable spawning facilities are available for togue repro• duction, and good spawning and·nursery areas are found in the tributaries for salmon reproduction. These inlets should be kept unobstructed to fish migrations. No stocking of hatchery Surveyed - July, 1958 fish is necessary at the present time. Maine Department of Inland Fisheries and Game 16 II 15 4426 60 20 II 1416 12 1313 4 2522.183556412659273330~22616272~~7852007:J6V~64653020706755~7 22 23 Il12 268 24222~0 48~22916 17 20 6 4 2 5 402017 2 19 27 ~2 21 ~5 42 50 32 56 30 ~9 76 5~ 91 ~ 82 60 40 56 70 46 53 60 53 50 45 48 46 36 24 ~2 34 40 33 26 2226~IM3220 20 22 26 27 27 26 10 20 21 22.