Climate Warming and the Effectiveness of Restoring Longitudinal River Connectivity for Endangered Non-Anadromous Taiwan Salmon (Oncorhynchus Formosanus)
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Comment on G Marty Dcoument
Critique of the Document “Information Regarding Concerns about Farmed Salmon - Wild Salmon Interactions” Presented to the Provincial Government of British Columbia by Gary Marty, D.V.M., Ph.D., Diplomate, A.C.V.P. of the British Columbia Ministry of Agriculture, Animal Health Centre, Abbotsford. Authors of this critique: Lawrence M. Dill1, Martin Krkosek2, Brendan Connors3, Stephanie J. Peacock4, Andrew W. Bateman5, Richard Routledge6, Mark A. Lewis7, and John Reynolds8 1 Professor Emeritus, Department of Biological Sciences, Simon Fraser University 2 Assistant Professor, Department of Ecology and Evolutionary Biology, University of Toronto 3 Senior Systems Ecologist, ESSA Technologies, and Adjunct Professor, Department of Biological Sciences, Simon Fraser University 4 PhD Candidate, Department of Biological Sciences, University of Alberta 5 Postdoctoral Fellow, Department of Biological Sciences, University of Alberta and Department of Ecology and Evolutionary Biology, University of Toronto 6 Professor, Department of Statistics and Actuarial Science, Simon Fraser University 7 Professor and Senior Canada Research Chair, Departments of Biological Sciences and Mathematical and Statistical Sciences, University of Alberta 8 Professor and Tom Buell BC Leadership Chair in Aquatic Conservation, Department of Biological Sciences, Simon Fraser University Background The document, “Information Regarding Concerns about Farmed Salmon - Wild Salmon Interactions,” dated March 16, 2015, was presented to Ministers Thompson and Letnik of the Government of British Columbia (BC) with the intention of providing scientific information upon which to base management and policy decisions regarding wild and farmed salmon in British Columbia. Collectively, we are a group of scientists, mostly academic, whose research expertise includes salmon and infectious diseases (here we refer to infectious diseases in the broadest sense as those that may arise from parasitic, viral or bacterial pathogens). -
The World Salmon Farming Industry
CHAPTER V The World Salmon Farming Industry Key Points also limit development in the United States and Canada. Salmon farming appears to have the The origins of salmon farming can be traced back brightest future in Chile due to ideal to fertilization trials in Europe in the second half environmental conditions and a favorable business of the eighteenth century. Hatcheries were climate. Average annual growth rate of the established one century later in both Europe and industry between 1984 and 2004 was 42 percent North America. Hatchery-based enhancement (FAO 2006). programs were introduced at a significant scale only after the 1950s in Japan, the USSR, United The United States has developed advanced States and Canada. The modern techniques of hatchery and marine growout technologies but salmon culture in floating sea cages were initiated ocean-pen production accounts for less than 1 in Norway in the late 1960s. percent of global supply. Alaska placed a permanent moratorium on private, for-profit By the 1980s and 1990s, commercial salmon farmed salmon and salmon trout in 1988, but still farming was well established in many temperate allows enhancement programs, which account for countries around the world (Norway, Scotland, a large share of its harvest. Chile, Canada, etc.). In 1996, salmon aquaculture overcame the salmon fishing industry as the most Increased supplies have generally resulted in important supplier of salmon products worldwide. falling prices. These low prices appear to have By 2004, global production of farmed salmon created more problems for the traditional fisheries exceeded wild harvests by more than one million than for farmed producers since the latter have metric tons (mt). -
PRODUCT LINE CARD Ü Wild-Caught Ü Sustainable Ü Premium Quality
Wildcatch ü Alaskan, 100% US Owned & Operated PRODUCT LINE CARD ü Wild-Caught ü www.CopperRiverSeafoods.com/Wildcatch Sustainable ü Premium Quality Portions & Fillets Sockeye Salmon Packed with protein and omega-3 fatty acids, sockeye salmon is the modern day super food. Sockeye’s full flavor is found in every delicate bite. This beautiful deep-red fillet was caught in the wild, ensuring all-natural, premium quality for a sustainable future. Condition: Frozen Package Types: Rollstock, 12oz Box Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Pink Salmon What pink salmon lack in size, they make up for in flavor and nutrition. Packed full of protein and omega-3 fatty acids, the gorgeous fillet of pink salmon offers amazing amounts of nutrition and quality. Pinks are abundant in number and offer diverse solutions for preparing in the kitchen. Condition: Frozen Package Types: Rollstock Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Smoked Portions & Fillets Smoked Sockeye Salmon Wildcatch smoked sockeye salmon comes in two rich flavors: Natural and Pepper. Smoked salmon is a complex delicacy saturated with flavor and nutrition. Quality is key to Wildcatch’s vision and that is why all our fish are wild caught in a sustainable environment for a positive future. Condition: Refrigerated Package Types: 4oz Pouch Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Smoked King Salmon King salmon, also known as Chinook salmon, are not only large in size, but large in flavor and nutritional value. Wildcatch’s Smoked King Salmon come in two engaging flavors: Natural and Pepper. -
Alaskan Seafood Charcuterie
Alaskan Seafood Charcuterie Preparation Time: 0 minutes Cook Time: 0 minutes Servings: makes 1 side of salmon Ingredients: Brown Sugar and Bourbon Salmon Gravlax, Stone Fruit–Pecan Mustard, Tea-Smoked Sea Scallops, Smoked Black Cod, Pickled Cauliflower Brown Sugar and Bourbon Salmon Gravlax Makes 1 side of salmon Sockeye Salmon Cure 2 days 1/2 cup kosher salt 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Sockeye Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems Coho Salmon Cure 2 days 1/2 cup kosher salt 1 / 4 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Coho Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems King Salmon Cure 3 days 1 cup kosher salt 1/2 cup sugar 1 cup brown sugar 1/4 cup black peppercorns, crushed 1 (5 1/2 to 6 lb) Alaska King Salmon fillet, skin-on, pin bones removed 1/3 cup bourbon 1 bunch fresh thyme, coarsely chopped, including stems Description: Recipe courtesy of Chef Ben Pollinger Mix salt, brown sugar, granulated sugar, and peppercorns in a small bowl per each side of salmon. Line a hotel pan with plastic wrap. Place salmon, flesh side up on plastic wrap and sprinkle with bourbon. Scatter thyme over the fish, then pack top with salt-sugar mixture. -
Photographic Atlas of Sockeye Salmon Scales
PHOTOGRAPHIC ATLAS OF SOCKEYE SALMON SCALES BY KENNETH H. MOSHER, Fishery Biologist BUREAU OF COMMERCIAL FISHERIES BIOLOGICAL LABORATORY SEATTLE, WASHINGTON 98102 ABSTRACT Photographic plates of sockeye salmon scales, with ex ferred for determination of age and race, (2) guides in choos planatory text, illustrate in detail the variations in scale ing scale characters for racial and other studies, and (3) aids features in this species. These illustrations of zones of fresh in the training of scale scientists. Examples of regenerated, water and ocean growth (and of complete scales) can be used resorbed, and other atypical scales are also shown. as: (1) standards to which scales under study may be re- Sockeye salmon (Oncorhynchus nerka) is the A section on the use of the atlas in age studies most valuable species of Pacific salmon in North and for describing scale features follows the illus America and has been the subject of scientific trations of the scale features. study since the 1870's. Most of the extensive re search for the INPFC (International North Pacific Fisheries COnlmission) by Canada, Japan, MATERIALS AND METHODS and the United States now is directed toward this Scientists of BCF (Bureau of Commercial species. Many of these projects use data obtained Fisheries) have examined many thousands of from study of the scales of sockeye salmon. sockeye salmon scales in recent years to supply Sockeye salmon spend their early lives in fresh information to the United States Section of water, migrate to the North Pacific Ocean, and INPFC. From these thousands I have selected finally return to their natal streams to spawn and certain scales to illustrate the variations in scale die. -
Variation in Salmonid Life Histories: Patterns and Perspectives
United States Department of Agriculture Variation in Salmonid Life Forest Service Histories: Patterns and Pacific Northwest Research Station Perspectives Research Paper PNW-RP-498 Mary F. Willson February 1997 Author MARY F. WILLSON is a research ecologist, Forestry Sciences Laboratory, 2770 Sherwood Lane, Juneau, AK 98801. Abstract Willson, Mary F. 1997. Variation in salmonid life histories: patterns and perspectives. Res. Pap. PNW-RP-498. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station. 50 p. Salmonid fishes differ in degree of anadromy, age of maturation, frequency of repro- duction, body size and fecundity, sexual dimorphism, breeding season, morphology, and, to a lesser degree, parental care. Patterns of variation and their possible signif- icance for ecology and evolution and for resource management are the focus of this review. Keywords: Salmon, char, Oncorhynchus, Salmo, Salvelinus, life history, sexual dimor- phism, age of maturation, semelparity, anadromy, phenology, phenotypic variation, parental care, speciation. Summary Salmonid fishes differ in degree of anadromy, age of maturation, frequency of reproduction, body size and fecundity, sexual dimorphism, breeding season, morphology, and to a lesser degree, parental care. The advantages of large body size in reproductive competition probably favored the evolution of ocean foraging, and the advantages of safe breeding sites probably favored freshwater spawning. Both long-distance migrations and reproductive competition may have favored the evolution of semelparity. Reproductive competition has favored the evolution of secondary sexual characters, alternative mating tactics, and probably nest-defense behavior. Salmonids provide good examples of character divergence in response to ecological release and of parallel evolution. The great phenotypic plasticity of these fishes may facilitate speciation. -
HOW to IDENTIFY the FIVE SALMON SPECIES Found in the KODIAK ISLAND/ALASKA PENINSULA AREA
HOW TO IDENTIFY the FIVE SALMON SPECIES found in the KODIAK ISLAND/ALASKA PENINSULA AREA KING (CHINOOK) SALMON: COHO (SILVER) SALMON: Greenish-blue Blue-gray back with silvery sides. Small, irregular- back with silvery sides. Small black spots on the back, shaped black spots on back, dorsal fi n, and usually on dorsal fi n, and both lobes of the tail. usually on Black mouth with white upper lobe gums at base of teeth on of tail lower jaw. only. Spawning coho salmon adults develop Black mouth with black gums greenish-black heads and dark brown to at base of teeth on lower jaw. maroon bodies. Salmon mouth illustrations courtesy of California Department Fish and Game SOCKEYE (RED) SALMON: Dark blue-black back with silvery sides. No distinct Spawning spots on back, king salmon dorsal fi n, adults lose their or tail. silvery bright color and take Spawning sockeye salmon adults develop dull on a maroon to olive brown color. green colored heads and brick-red to scarlet bodies. CHUM (DOG) SALMON: Dull gray back PINK SALMON (HUMPIES): with yellowish-silver sides. Very large spots on the back No distinct spots on back and large black oval blotches or tail. Large eye pupil— on both tail lobes. Very small covers nearly the entire eye. scales. Spawning adults take on a dull gray coloration on the back and Spawning adults develop olive green upper sides with a creamy white coloration on the back with maroon color below. Males develop a sides covered with irregular dull red pronounced hump. bars. Males exhibit many large canine- like teeth. -
Farmed Or Wild? Both Types of Salmon Are Good and Good For
marketplace Farmed Or Wild? Both Types Of Salmon Taste Good And Are Good For You Pamela D. Tom University of California – Davis Sea Grant Extension Program Food Science and Technology Department 1 Shields Avenue Davis, California 95616 USA [email protected] Paul G. Olin University of California Cooperative Extension Sea Grant Extension Program Santa Rosa, California, USA 95403 and their commercial harvest is limited. Farm-raised fish are hatched, raised and harvested under controlled conditions com- parable to other farmed animals. Farmed Atlantic salmon are available year-round in fresh or frozen forms. Most wild-caught salmon are one of five species of Pacific salmon. They are harvested by fishing with a variety of gear Farm-raised Atlantic salmon are raised and harvested under types, mostly in the north Pacific from June through September. controlled conditions that provide a year-round supply of fish. Fresh wild Pacific salmon are available during this time. The rest Photo courtesy of the British Columbia Salmon Farmers of the year, frozen or canned wild salmon are available. Association. How are farmed and wild salmon similar? Farmed and wild salmon have very similar nutrients. Atlantic Summary: salmon and Pacific salmon look similar on the outside. But Whether farmed or wild, salmon are tasty fish and a between species and even within the same species, each type of healthy protein choice. They look and taste nearly the salmon can have different flavors, textures and flesh color. How same. Wild Pacific salmon are harvested by fishing, the fish is processed and handled can also dramatically influence mostly in the north Pacific from June through Septem- these characteristics. -
Trout and Salmon (Family Salmonidae) Diversity in North Carolina by the Ncfishes.Com Team There Are Four Species of Trout and Sa
Trout and Salmon (Family Salmonidae) Diversity in North Carolina By the NCFishes.com Team There are four species of trout and salmon in North Carolina (Table 1; NCFishes.com; Tracy et al. 2020). [Please note: Tracy et al. (2020) may be downloaded for free at: https://trace.tennessee.edu/sfcproceedings/vol1/iss60/1.] Unlike most fish species found in North Carolina’s waters, the Family Salmonidae are known collectively and commonly as just trout. However, one can hear people call Brook Trout “brookies, speckled trout, or specks”. Their four common names – Rainbow, Brown, and Brook trout, and Sockeye Salmon are the American Fisheries Society-accepted common names (Page et al. 2013) and each of the scientific (Latin) names actually means something (please refer to The Meanings of the Scientific Names of Salmonidae, page 7). However, in North Carolina and elsewhere Sockeye Salmon populations that are not anadromous (i.e., not migrating from the ocean to fresh water to spawn because they are land-locked populations) are called Kokanee. Table 1. Species of trout and salmon found in North Carolina. Scientific Name/ Scientific Name/ American Fisheries Society Accepted Common Name American Fisheries Society Accepted Common Name Oncorhynchus mykiss - Rainbow Trout Salmo trutta – Brown Trout Oncorhynchus nerka – Sockeye Salmon Salvelinus fontinalis – Brook Trout North Carolina’s only indigenous (native) species of trout is the Brook Trout, specifically the Southern Appalachia strain, and it was historically found throughout the Appalachian Mountains on both sides of the Eastern Continental Divide (NCWRC undated). With the onset of largescale industrial logging resulting in the habitat and water quality degradation of many mountain streams, the Northern strain of Brook Trout, Rainbow Trout, and Brown Trout were introduced in the 1870s and 18880s to offset the dwindling populations and numbers of Southern strain Brook Trout. -
Sockeye Salmon
Sockeye Salmon The sockeye salmon (Oncorhynchus nerka), often referred to as "red" or "blueback" salmon, occurs in the North Pacific and Arctic oceans and associated freshwater systems. This species ranges south as far as the Klamath River in California and northern Hokkaido in Japan, to as far north as far as Bathurst Inlet in the Canadian Arctic and the Anadyr River in Siberia. Aboriginal people considered sockeye salmon to be an important food source and either ate them fresh or dried them for winter use. Today sockeye salmon support one of the most important commercial fisheries on the Pacific coast of North America, are increasingly sought after in recreational fisheries, and remain an important mainstay of many subsistence users. General description: Sockeye salmon can be distinguished from Chinook, coho, and pink salmon by the lack of large, black spots and from chum salmon by the number and shape of gill rakers on the first gill arch. Sockeye salmon have 28 to 40 long, slender, rough or serrated closely set rakers on the first arch. Chum salmon have 19 to 26 short, stout, smooth rakers. Immature and prespawning sockeye salmon are elongate, fusiform, and somewhat laterally compressed. They are metallic green blue on the back and top of the head, iridescent silver on the sides, and white or silvery on the belly. Some fine black speckling may occur on the back, but large spots are absent. Juveniles, while in fresh water, have the same general coloration as immature sockeye salmon in the ocean, but are less iridescent. Juveniles also have dark, oval parr marks on their sides. -
SOCKEYE SALMON Oncorhynchus Nerka Also Known As RED Or BLUEBACK SALMON
WildALASKA SOCKEYE SALMON Oncorhynchus nerka also known as RED or BLUEBACK SALMON PRODUCTS HARVEST PROFILE SUSTAINABILITY IN ALASKA, the future of wild FRESH/FROZEN HARVEST SEASON sockeye salmon and the environment are more important than the JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC immediate opportunities for harvest. Southeast Alaska DRESSED H&G DRESSED Gulf of Alaska AS A WILD RESOURCE, there is Bering Sea variability in the number of salmon that return to freshwater ROE to spawn annually. Managers in Alaska set 'ESCAPEMENT GOALS' SMOKED using the best science available (cold or hot) to ensure enough fish return safely to the freshwater spawning PORTIONS grounds to reproduce. Biologists account for natural fluctuations FILLETS in returns of salmon by managing (skin or skinless, BELLIES the fisheries in-season to ensure pbi or boneless) the sustainability of Alaska's wild Gulf of Alaska Southeast sockeye salmon. Bering Sea Alaska CULTURAL SIGNIFICANCE: Wild Alaska sockeye salmon are not FAO 67: The world’s boundaries of the major fishing areas established for statistical purposes. only important ecologically, they FAO 67 are intrinsically tied to subsistence fishing in rural Alaska. Families ECONOMY salmon jobs* salmon vessels* in Alaska's coastal communities DEPEND ON SUBSISTENCE SALMON Sources: ~33,000 ~9-10 K NOAA and CFEC fishing to survive. In Alaska's salmon *data includes all WILD NATURE salmon species fisheries management, subsistence has priority before sport, commercial GEAR TYPE or personal use fishing. ALASKA’S WILD SALMON belong to the genus Oncorhynchus, Purse Seine a name formed by combining two CERTIFIED Greek words, ‘onco’ (meaning The Alaska sockeye salmon fishery hooked or barb) and ‘rhyno’ is certified under two independent (meaning nose), a name given due certification standards for to the hooked or ‘kype’ nose seen sustainable fisheries: on spawning males. -
Salmon Identification
Salmon Identification OCEAN PHASE SPAWNING PHASE Chinook Salmon Chinook Salmon Large black spots on back, dorsal fin, and both the upper and lower lobes Chinook salmon do not display the conspicuous morphological changes of pink, chum, of the tail. Dark mouth with a black gum line. Average size scales. Silver and sockeye salmon during the spawning stage. Typically, Pacific salmon turn pigment on the tail. Prominent teeth. from the silvery bright ocean coloration to a darker bronze color as they approach spawning. Coho Salmon Coho Salmon Black spots on back with a few spots on the upper portion of the tail. In mature male coho salmon, the upper jaw forms an elongated hooked snout and White mouth with a white gum line and dark tongue. Average size scales. the teeth become greatly enlarged. The male is generally brighter than that of the Silver pigment on the tail. female and is characterized by the dorsal surface and head turning bluish-green. The sides of the males develop a broad red streak. In females, the jaws also elongate but the development is much less extreme than that of the males. Chum Salmon Chum Salmon No prominent spots on back or tail (small speckles may be present). Chum salmon display characteristic olive-green and purple (calico) vertical bars White mouth with a white gum line and dark tongue. Large scales. Caudal on the sides of the body as they approach the spawning phase. Both males and peduncle (tail base) is slender. Silver pigment on the tail. females develop hooked noses and large canine-like teeth Pink Salmon Pink Salmon Generally large black spots on back and heavy oval shaped black blotches As male pink salmon begin to enter the spawning phase, they develop a prominent on the upper and lower lobes of the tail.