Introduction to Grunion Biology by Karen Martin, Ph.D
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Crappie and Crappie Fishing
Crappie & Crappie Fishing Crappie are among the most popular sport fishes in Texas. They are known by various names including white perch, sac-a-lait, calico bass, and paper-mouth. Two species are found in Texas, the white crappie (Pomoxis annularis) and black crappie (P. nigromaculatus). Black crap pie have irregular dark speck les and blotches on their sides. On white crappie, the dark markings consist of regularly arranged vertical bars. When in doubt, count the number of sharp dorsal spines at the front of a crappie’s dorsal fin. Black crappie have seven or eight spines while white crappie Young crappie feed on microscopic crustaceans called have five or six. During the spawning season, males of zooplankton. Juveniles and adults feed primarily on both species develop dark markings over most of the small threadfin and gizzard shad and insect larvae, es body, causing many anglers to misidentify male white pecially mayflies. Their diet also includes minnows, crappie as black crappie. silversides, other crappie and any other fish small enough to swallow. Black crappie are more numerous in the clear, acidic to slightly alkaline waters of East Texas. White crappie are found state In lakes with low bass populations, crappie often wide. Fish of both species may live up to eight years and overpopulate and become stunted. For crappie to reach become sexually mature at one to two years. Crappie belong larger sizes, populations must experience high total mor to the same family as the sunfishes and black basses; like tality to keep their numbers within the carrying capacity their cousins, crappie are nest builders. -
Fish Spawning Aggregations
Fish Spawning Aggregations a focal point of fisheries management and marine conservation in Mexico Photo: Octavio Aburto Authorship Brad Erisman – Coastal Fisheries Research Program, University of Texas Marine Science Institute, 750 Channel View Drive, Port Aransas, TX 78373 William Heyman – LGL Ecological Research Associates, Inc., 4103 S. Texas Avenue, Bryan TX 77802 Stuart Fulton – Comunidad y Biodiversidad, Isla del Peruano 215, Lomas de Miramar, Guaymas, Sonora, Mexico Timothy Rowell – Gulf of California Marine Program, Scripps Institution of Oceanography, 9500 Gilman Drive, La Jolla, CA 92037 Illustrations – Larry Allen and Madeline Wukusick Graphic Design – Madeline Wukusick | www.communique.design Photography – Octavio Aburto, Richard Barnden, Douglas David Seifert, Walt Stearns, Cristina Limonta, Alfredo Barroso Citation – Erisman, B., W.D. Heyman, S. Fulton, and T.Rowell 2018. Fish spawning aggregations: a focal point of fisheries management and marine conservation in Mexico. Gulf of California Marine Program, La Jolla, CA. 24 p. Email Contact: Brad Erisman, [email protected] Fish Spawning Aggregations // 2 Contents > Introduction .................................................................................................................................................................. 4 > What are fish spawning aggregations (FSAs)? ............................................................................................................ 5 > What kinds of fishes form FSAs? ................................................................................................................................ -
Largemouth Bass Biology and Life History
SRAC Publication No. 200 August 1997 VI PR Revision Largemouth Bass Biology and Life History James T. Davis and Joe T. Lock* The largemouth bass (Micropterus Largemouth bass will eat a variety salmoides) is one of several “bass- of live fish, but bluegill are partic- es” that are actually members of ularly important in ponds and the sunfish family. There are two small lakes because they repro- recognized subspecies, the duce throughout the warm Florida and the Northern, which months. This furnishes a continual will blend genetically. Although supply of different size forage. the two subspecies differ slightly Tilapia* and/or goldfish are com- in body structure, behavior, and monly used as forage on fish growth, biochemical tests are nec- farms and in intensively managed essary to positively identify them. Largemouth bass. lakes because more can be pro- duced at lower cost. About 5 Food and growth reflex action toward anything that pounds of live forage are required moves. (The bass motto: If food is for annual maintenance, and 10 Largemouth bass are valued by there, eat it.) pounds of forage are required to fishermen chiefly because of their add 1 pound of gain to large- The availability of adequate size fighting ability. They are vora- mouth bass. cious predators that readily strike live food (baitfish or forage) usu- artificial baits. Bass begin to eat ally limits bass growth. With ade- The swimming speed of large- fish when they are about 2 inches quate forage, largemouth bass can mouth bass has not been studied long. They swallow live fish and surpass 2 pounds the first year, in depth. -
Coral Reef Fish Spawning Periodicity and Habitat in New Caledonia: a Multi-Faceted Approach in a Data-Deficient Environment
Coral Reef Fish Spawning Periodicity and Habitat in New Caledonia: a multi-faceted approach in a data-deficient environment Adrian FLYNN1*, Sébastien SARRAMEGNA2 and Michel KULBICKI3 1Hydrobiology Pty Ltd. 47 Park Rd. PO Box 2050 Milton 4064 Queensland, Australia 2 Falconbridge NC SAS, 9, rue d'Austerlitz BP MGA08 98802 Nouméa Cedex, Nouvelle-Calédonie 3 Institut de recherche pour le développment, BP A5 98848 Nouméa Cedex, Nouvelle-Calédonie *Corresponding Author: A. Flynn e-mail: [email protected] Abstract An Environmental Impact Assessment Introduction (EIA) for a proposed mining project on the west coast While most temperate fishes have a well-defined of Northern Province, New Caledonia, required an breeding season that is regulated by hormonal changes understanding of coral reef fish spawning/aggregation and a variety of environmental cues such as periodicity and habitat utilisation in New Caledonia in temperature and photoperiod (Scott 1979; Lam 1983; order to describe and mitigate the potential impacts of Bye 1984; Stacey 1984), tropical species generally the development. A study was undertaken that have a protracted breeding season and the specific encompassed literature review, interpretation of cues regulating spawning periodicity are not well oceanographic data, analysis of gonad index data known, although photoperiod, sea temperature and spanning some 18 years, analysis of commercial currents are often quoted as the most influential fisheries production data, interpretation of sales data (Munro et al. 1973; Thresher 1984; Walsh 1987). from the Nouméa fish market, interviews with Although the timing of spawning can occur commercial and subsistence fishermen and personal randomly in tropical environments, spawning is more communication with researchers at University of New commonly synchronised within a population Caledonia regarding unpublished records and (Johannes 1978; Colin and Clavijo 1988). -
Blue Water Spawning by Moorish Idols and Orangespine Surgeonfish in Palau: Is It a “Suicide Mission”?
aqua, International Journal of Ichthyology Blue Water Spawning by Moorish Idols and Orangespine Surgeonfish in Palau: Is it a “Suicide Mission”? Mandy T. Etpison1 and Patrick L. Colin2 1) Etpison Museum, PO Box 7049, Koror, Palau 96940. Email: [email protected] 2) Coral Reef Research Foundation, PO Box 1765, Koror, Palau 96940. Email: [email protected] Received: 13 December 2017 – Accepted: 05 March 2018 Keywords am Morgen zu den Laichplätzen, schlossen sich zu Gruppen Predation, aggregation, feeding frenzy, gray reef shark, zusammen und bewegten sich über der Rifffläche auf und lunar periodicity. ab und zogen dabei die Aufmerksamkeit von Beutegreifern auf sich. Um die Mittagszeit steigen sie vom Riff auf und Abstract begeben sich ins freie Wasser jenseits vom Riff. Graue Spawning aggregations of the moorish idol (MI) and or- Riffhaie folgen ihnen, greifen sie an der Oberfläche an und angespine surgeonfish (OSS) were found on the western verzehren viele von ihnen in einem Fressrausch. Ein hoher barrier reef of Palau. MI aggregated around the first quar- Prozentsatz der aufsteigenden erwachsenen HF wird von ter moon from Dec. to Mar., with largest groups in Jan. den Haien gefressen, nur wenige können in die sichere Zone and Feb. Fish arrived near the sites in the morning, des Riffs zurückkehren. KD versammeln sich in denselben grouped together and moved up and down the reef face up Monaten, aber in der Zeit des letzten Mondviertels – wobei in late morning attracting the attention of predators. At es hierüber weniger Berichte gibt. Die Beobachtungen bei mid-day they ascend from the reef out into open water beiden Fischarten, dass sie weit nach oben steigen und sich away from the reef. -
Egg White Foam
BAFFLING BEATERS Background Egg White Foam Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, souffl és, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy. Then an acid (such as cream of tartar) is added. Depending on the application, the beating of the egg white continues until soft (when the peaks stand straight and bend slightly at the tips) or stiff peaks (when the peaks stand straight without bending) are formed. Salt and sugar may also be added. How It Works: Egg whites are made up of water, protein, and small amounts of minerals and sugars. When the egg whites are beaten, air is added and the egg white protein, albumen, is denatured. Denaturation is the change of a protein’s shape under stress (in this case, beating). The denatured protein coats the air bubbles and holds in the water, causing them to References Food Mysteries Case 4: Protein Puzzlers. 1992. Originally developed by 4-H become stiff and stable. When an acid such as cream of tartar is added, Youth Development, Michigan State University Extension, East Lansing. the foam becomes even more stable and less likely to lose water (a process known as syneresis). Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs. Several factors affect the formation and stability of egg white foams, including: • Fat: The addition of even a small amount of fat will interfere with the formation of a foam. -
Coral Reef Fin Fish Spawning Closures Risk Assessment and Decision Support Report on Outcomes from a Workshop Held 12–13 May 2009
Queensland Primary Industries and Fisheries Coral reef fin fish spawning closures Risk assessment and decision support Report on outcomes from a workshop held 12–13 May 2009 Terry Walshe Australian Centre of Excellence for Risk Analysis University of Melbourne and Stephanie Slade Queensland Primary Industries and Fisheries Coral reef fin fish spawning closures 1 On 26 March 2009, the Department of Primary Industries and Fisheries was amalgamated with other government departments to form the Department of Employment, Economic Development and Innovation. © The State of Queensland, Department of Employment, Economic Development and Innovation, 2009. Except as permitted by the Copyright Act 1968, no part of the work may in any form or by any electronic, mechanical, photocopying, recording, or any other means be reproduced, stored in a retrieval system or be broadcast or transmitted without the prior written permission of the Department of Employment, Economic Development and Innovation. The information contained herein is subject to change without notice. The copyright owner shall not be liable for technical or other errors or omissions contained herein. The reader/user accepts all risks and responsibility for losses, damages, costs and other consequences resulting directly or indirectly from using this information. Enquiries about reproduction, including downloading or printing the web version, should be directed to [email protected] or telephone +61 7 3225 1398. Acknowledgments We thank all those who attended the workshop. Tracy Rout -
Pacific Herring
11. PACIFIC HERRING Pacific Herring, Clupea pallasi Photo Credit: Ryan Watanabe Review of the Fishery Pacific herring, Clupea pallasi, landings peaked three times during the past century in response to market demands for fishmeal, canned fish, and sac-roe. During the intervening years, herring catches were low, when most of the herring catch was used as pet food, bait, or animal food at zoos. The herring reduction fishery peaked in 1918 at eight million pounds (3,632 metric tons), but this fishery ended in 1919 when reduction of whole fish into fishmeal was prohibited. From 1947 to 1954, herring were canned to supplement the declining supply of Pacific sardines, Sardinops sagax; landings during this period peaked in 1952 at 9.5 million pounds (4,313 metric tons). Canned herring, however, proved to be a poor substitute for sardines and limited demand led to the demise of this fishery by 1954. In 1973, sac-roe fisheries developed along the West Coast of North America from Alaska to California to supply the demands of the Japanese market. This occurred after domestic Japanese herring stocks crashed due to overfishing and Japan and the Soviet Union agreed to ban the harvest of sac-roe herring in the Sea of Okhotsk. The Japanese government also liberalized import quotas, which opened the sac-roe market to United States and Canadian exporters. Since then, herring in California have been harvested primarily for their roe, with small amounts of whole herring marketed for human consumption, aquarium food, and bait. Herring ovaries (commonly referred to as “skeins” by those in the fishing industry) are brined and prepared as a traditional Japanese New Year’s delicacy called “kazunoko.” Brined skeins are leached in freshwater overnight and served with condiments or as sushi. -
The Turtle and the Hare: Reef Fish Vs. Pelagic
Part 5 in a series about inshore fi sh of Hawaii. The 12-part series is a project of the Hawaii Fisheries Local Action Strategy. THE TURTLE AND THE HARE: Surgeonfi sh REEF FISH VS. PELAGIC BY SCOTT RADWAY Tuna Photo: Scott Radway Photo: Reef fi sh and pelagic fi sh live in the same ocean, but lead very different lives. Here’s a breakdown of the differences between the life cycles of the two groups. PELAGIC Pelagic Fish TOPIC Photo: Gilbert van Ryckevorsel Photo: VS. REEF • Can grow up to 30 pounds in fi rst two years • Early sexual maturity WHEN TUNA COME UPON A BIG SCHOOL OF PREY FISH, IT’S FRENETIC. “Tuna can eat up to a quarter • Periodically abundant recruitment of their body weight in one day,” says University of Hawaii professor Charles Birkeland. Feeding activity is some- • Short life times so intense a tuna’s body temperature rises above the water temperature, causing “burns” in the muscle • Live in schools tissue and lowering the market value of the fi sh. • Travel long distances Other oceanic, or pelagic, fi sh, like the skipjack and the mahimahi, feed the same way, searching the ocean for (Hawaii to Philippines) pockets of food fi sh and gorging themselves. • Rapid population turnover On a coral reef, fi sh life is very different. On a reef, it might appear that there are plenty of fi sh for eating, but it is far from the all-you-can-eat buffet Reef Fish pelagic fi sh can fi nd in schooling prey fi sh. -
154 Omelette 2 Eggs (Chives) 116 Mayonnaise 1 Yolk 193 Hummus Crudités 1 Carrot 1 Celery ½ R Pepper
154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Name Collect: Omelette Collect: Mayonnaise 2 eggs 1 egg yolk, at room temperature 1 tbsp water Pinch of English mustard powder 10g butter 150ml sunflower oil or a combination Salt and finely ground white pepper of sunflower and light olive oil Few chives, to finish (optional) Lemon juice or white wine vinegar, Salt and freshly ground white pepper Collect: Hummus 1 x 400g tin chickpeas 1 garlic clove 1 lemon 1 tsp ground cumin Pinch of cayenne pepper 2 tbsp olive oil Few flat-leaf parsley sprigs Salt and freshly ground black pepper A dry marker pen is an easy way to record times, ingredients, equipment for different dishes Mise en Place Serving equipment Drain chickpeas, reserve the liquid Peel garlic Juice lemon ( hummus & mayo) Wash & dry chives if using and parsley Cooking and Serving: Lesson start Method Checks time Serve: Keep the food to the centre of the dish, remember centre height and to keep the dish clean – free from finger marks and splashes End of Wash up tidy up returning all equipment to the correct place. lesson Wipe down surfaces and cooker top. Turn off cooker. Wipe time draining board, clear sink and plug. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper TIME PLAN BUILDER – You decide how to blend the recipe methods to ensure you are making the best use of your time and equipment. -
Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors
fishes Review Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors Influencing Female Fertility Benjamin J. Reading 1,2,*, Linnea K. Andersen 1, Yong-Woon Ryu 3, Yuji Mushirobira 4, Takashi Todo 4 and Naoshi Hiramatsu 4 1 Department of Applied Ecology, North Carolina State University, Raleigh, NC 27695, USA; [email protected] 2 Pamlico Aquaculture Field Laboratory, North Carolina State University, Aurora, NC 27806, USA 3 National Institute of Fisheries Science, Gijang, Busan 46083, Korea; [email protected] 4 Faculty of Fisheries Sciences, Hokkaido University, Minato, Hakodate, Hokkaido 041-8611, Japan; [email protected] (Y.M.); todo@fish.hokudai.ac.jp (T.T.); naoshi@fish.hokudai.ac.jp (N.H.) * Correspondence: [email protected]; Tel.: +1-919-515-3830 Received: 28 August 2018; Accepted: 16 November 2018; Published: 21 November 2018 Abstract: Egg quality in fishes has been a topic of research in aquaculture and fisheries for decades as it represents an important life history trait and is critical for captive propagation and successful recruitment. A major factor influencing egg quality is proper yolk formation, as most fishes are oviparous and the developing offspring are entirely dependent on stored egg yolk for nutritional sustenance. These maternally derived nutrients consist of proteins, carbohydrates, lipids, vitamins, minerals, and ions that are transported from the liver to the ovary by lipoprotein particles including vitellogenins. The yolk composition may be influenced by broodstock diet, husbandry, and other intrinsic and extrinsic conditions. In addition, a number of other maternal factors that may influence egg quality also are stored in eggs, such as gene transcripts, that direct early embryonic development. -
United States Standards, Grades, and Weight Classes for Shell Eggs Were Removed from the CFR on December 4, 1995
United States Department of United States Standards, Agriculture Marketing and Grades, and Weight Regulatory Programs Classes for Shell Eggs Agricultural Marketing AMS 56 Service Poultry Programs Effective July 20, 2000 FOREWORD These standards, grades, and weight classes have been developed and are promulgated pursuant to the authorities contained in the Agricultural Marketing Act of 1946, as amended (7 U.S.C. 1621 et seq.). The voluntary USDA shell egg grading program operates under these standards, grades, and weight classes as well as the shell egg grading regulations. The voluntary program provides for interested parties a national grading service based on official U.S. standards, grades, and weight classes for shell eggs. The costs involved in furnishing this grading program are paid by the user of the service. The grading program, regulations, standards, grades, and weight classes establish a basis for quality and price relationship and enable more orderly marketing. Consumers can purchase officially graded product with the confidence of receiving quality in accordance with the official identification. The Regulations Governing the Voluntary Grading of Shell Eggs are printed in the Code of Federal Regulations (CFR) as 7 CFR Part 56. The regulations are also available on the Internet at www.ams.usda.gov/poultry/regulations. The United States Standards, Grades, and Weight Classes for Shell Eggs were removed from the CFR on December 4, 1995. They are maintained by the Agricultural Marketing Service, U.S. Department of Agriculture, as AMS 56. This document contains the standards, grades, and weight classes that are the most current to date. Past changes are enumerated in the bracketed footnotes following the applicable sections.