Determining the Authenticity of Shark Meat Products by DNA Sequencing
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Fish Leather, Anyone?
Southeast Asian Fisheries Development Center Aquaculture Department SEAFDEC/AQD Institutional Repository http://repository.seafdec.org.ph Journals/Magazines Aqua Farm News 1995 Fish leather, anyone? Aquaculture Department, Southeast Asian Fisheries Development Center Southeast Asian Fisheries Development Center, Aquaculture Department (1995). Fish leather, anyone? Aqua Farm News, 13(1), 16-17, 18. http://hdl.handle.net/10862/2458 Downloaded from http://repository.seafdec.org.ph, SEAFDEC/AQD's Institutional Repository Fish leather, anyone? SHARK LEATHER a) the existing leather tannery infrastruc Previously regarded as a by-catch of lim ture is well-developed especially around Ma ited potential, shark is now targetted by small- dras; scale fishermen in the Bay of Bengal for leather b) operating costs are relatively low; and production. c) offshore resources of sharks are not Fish, let alone shark, does not conjure up sufficiently tapped at present. images of leather goods unlike cow, goat or An environmentally significant point is that crocodile. shark and fish leathers in general are essentially The method of obtaining the raw material food industry by-products which would otherwise and the specialized nature of the market hamper be wasted. Other exotic leathers produced from success in this field and general awareness of crocodile and snake, for example, have negative potential. connotations in this respect in spite of their Shark is a hunted resource often captured increased production through culture. by small-scale fishermen only as by-catch, and primarily landed for its meat. It may therefore be Offshore resources difficult to obtain a regular supply of raw material The offshore zone is the realm of the large for what is a totally different industry. -
Fillet Steak with Slow-Cooked Tomatoes, Salsa Verde Watercress
Fillet steak with slow-cooked tomatoes, salsa Verde watercress The fillet is probably the nicest and most expensive cut of beef. It’s very lean and tender due to the short fibres in the meat. Salsa verde not only contains lots of vitamins, it also bursts with freshness from the herbs and savoury anchovies. With the slow-cooked tomatoes and watercress salad, this is a recipe that will have you looking forward to steak night. Remember to stick to no more than 1 tablespoon of balsamic vinegar per sitting. Ingredients-serves 4 . 4 x 100g fillet steaks For the slow-cooked tomatoes: . 520g/4 vine-ripened tomatoes or 16 . cherry tomatoes . 2 sprigs of fresh thyme . splash of balsamic vinegar . splash of olive oil . pinch of caster sugar . salt and freshly ground black pepper For the salsa verde: . 2 tsp white wine vinegar . 4–5 fresh basil sprigs, leaves only . handful of fresh flat-leaf parsley . 6g/2 tinned anchovy fillets, drained and finely chopped . 3 tsp capers . 100ml garlic-infused olive oil For the watercress salad: . 100g watercress . 4 tbsp olive oil . 1 tsp white wine vinegar . 1 tsp Dijon mustard . pinch of salt Method Preheat the oven to 120°C. To prepare the slow-cooked tomatoes, combine the thyme, vinegar, oil, sugar and seasoning and dip the tomatoes (still on the vine) into the mix, coating them completely. Place on a baking tray and gently roast them in the oven for 15–20 minutes. Heat a large frying pan over a high heat until it’s smoking hot, then brush with olive oil. -
A SUMMARY of the LIFE HISTORY and DISTRIBUTION of the SPRING CAVEFISH, Chologaster ]Gassizi, PUTNAM, with POPULATION ESTIMATES for the SPECIES in SOUTHERN ILLINOIS
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Illinois Digital Environment for Access to Learning and Scholarship Repository A SUMMARY OF THE LIFE HISTORY AND DISTRIBUTION OF THE SPRING CAVEFISH, Chologaster ]gassizi, PUTNAM, WITH POPULATION ESTIMATES FOR THE SPECIES IN SOUTHERN ILLINOIS PHILIP W. SMITH -NORBERT M. WELCH Biological Notes No.104 Illinois Natural History Survey Urbana, Illinois • May 1978 State of Illinois Department of Registration and Education Natural History Survey Division A Summary of the life History and Distribution of the Spring Cavefish~ Chologasfer agassizi Putnam~ with Population Estimates for the Species in Southern Illinois Philip W. Smith and Norbert M. Welch The genus Chologaster, which means mutilated belly various adaptations and comparative metabolic rates of in reference to the absence of pelvic fins, was proposed all known amblyopsids. The next major contribution to by Agassiz ( 1853: 134) for a new fish found in ditches our knowledge was a series of papers by Hill, who worked and rice fields of South Carolina and described by him with the Warren County, Kentucky, population of spring as C. cornutus. Putnam (1872:30) described a second cave fish and described oxygen preferences ( 1968), food species of the genus found in a well at Lebanon, Tennes and feeding habits ( 1969a), effects of isolation upon see, naming it C. agassizi for the author of the generic meristic characters ( 1969b ), and the development of name. Forbes ( 1881:232) reported one specimen of squamation in the young ( 1971). Whittaker & Hill Chologaster from a spring in western Union County, ( 1968) described a new species of cestode parasite, nam Illinois, and noted that it differed from known specimens ing it Proteocephalus chologasteri. -
Traceability Study in Shark Products
Traceability study in shark products Dr Heiner Lehr (Photo: © Francisco Blaha, 2015) Report commissioned by the CITES Secretariat This publication was funded by the European Union, through the CITES capacity-building project on aquatic species Contents 1 Summary.................................................................................................................................. 7 1.1 Structure of the remaining document ............................................................................. 9 1.2 Acknowledgements ....................................................................................................... 10 2 The market chain ................................................................................................................... 11 2.1 Shark Products ............................................................................................................... 11 2.1.1 Shark fins ............................................................................................................... 12 2.1.2 Shark meat ............................................................................................................. 12 2.1.3 Shark liver oil ......................................................................................................... 13 2.1.4 Shark cartilage ....................................................................................................... 13 2.1.5 Shark skin .............................................................................................................. -
Evaluation of Food Waste Prevention Measures— the Use of Fish Products in the Food Service Sector
sustainability Article Evaluation of Food Waste Prevention Measures— The Use of Fish Products in the Food Service Sector Yanne Goossens * , Thomas G. Schmidt and Manuela Kuntscher Thünen Institute of Rural Studies, Bundesallee 64, 38116 Braunschweig, Germany; [email protected] (T.G.S.); [email protected] (M.K.) * Correspondence: [email protected] Received: 15 July 2020; Accepted: 11 August 2020; Published: 15 August 2020 Abstract: This study presents two food waste prevention measures focusing on the interface between the food service sector and its food suppliers. Through a case study on procuring salmon by a hotel kitchen, the use of food products with different convenience grades is examined. The convenience grade of the fish bought (whole salmon, fillets or portions) determines where along the food chain filleting and/or portioning takes place and thus where food waste from cut-offs occurs. To reduce food waste, we propose purchasing filleted or portioned salmon rather than whole salmon. For both measures, effectiveness is calculated by looking at food waste reductions along the food chain, achieved by a better use of filleting and portioning cut-offs. Next, sustainability across the environmental, economic and social dimension is evaluated by calculating (a) avoided embodied environmental impacts and economic costs, (b) avoided food waste disposal environmental impacts and economic costs and (c) environmental, economic and social impacts and costs associated with implementing the measures. Purchasing fillets or portions instead of whole salmon leads to food waste reductions of 89% and 94%, respectively. The interventions further lead to net climate change impact savings − − along the salmon chain of 16% (fillets) and 18% (portions). -
Evidence for Rapid Phenotypic and Behavioural Shifts in a Recently Established Cavefish Population
applyparastyle “fig//caption/p[1]” parastyle “FigCapt” Biological Journal of the Linnean Society, 2020, 129, 143–161. With 5 figures. Downloaded from https://academic.oup.com/biolinnean/article-abstract/129/1/143/5637080 by University of Minnesota Libraries - Twin Cities user on 13 January 2020 Evidence for rapid phenotypic and behavioural shifts in a recently established cavefish population SUZANNE E. McGAUGH1*, SAM WEAVER1, ERIN N. GILBERTSON1, BRIANNA GARRETT1, MELISSA L. RUDEEN1, STEPHANIE GRIEB1, JENNIFER ROBERTS1, ALEXANDRA DONNY1, PETER MARCHETTO2 and ANDREW G. GLUESENKAMP3 1Ecology, Evolution, and Behavior, University of Minnesota, 140 Gortner Lab, 1479 Gortner Ave, Saint Paul, MN 55108, USA 2Department of Bioproducts and Biosystems Engineering, University of Minnesota, 218 BAE, 1390 Eckles Ave., Saint Paul, MN 55108, USA 3Center for Conservation and Research, San Antonio Zoo, 3903 N St Mary’s St., San Antonio, TX 78212, USA Received 25 August 2019; revised 16 September 2019; accepted for publication 17 September 2019 Cave colonization offers a natural laboratory to study an extreme environmental shift, and diverse cave species from around the world often have converged on robust morphological, physiological and behavioural traits. The Mexican tetra (Astyanax mexicanus) has repeatedly colonized caves in the Sierra de El Abra and Sierra de Guatemala regions of north-east Mexico ~0.20–1 Mya, indicating an ability to adapt to the cave environment. The time frame for the evolution of these traits in any cave animal, however, is poorly understood. Astyanax mexicanus from the Río Grande in South Texas were brought to Central Texas beginning in the early 1900s and colonized underground environments. -
Re-Examining the Shark Trade As a Tool for Conservation
Re-examining the shark trade as a tool for conservation Shelley Clarke1 Shark encounters of the comestible Therefore, while sharks have become conspicuous as entertainment since the 1970s, they have been impor- kind tant as commodities for centuries. Telling the tale of public fascination with sharks usually begins with the blockbuster release of the movie “Jaws” In September 2014, the implementation of multiple in the summer of 1975. This event more than any other new listings for sharks and rays by the Convention on is credited with sparking a demonization of sharks that International Trade in Endangered Species (CITES) of has continued for decades (Eilperin 2011). In recent Wild Fauna and Flora (Box 1), underscored the need to years, less deadly but equally adrenalin-charged shark re-kindle interest in using trade information to comple- interactions, including cage diving, hand-feeding and ment fisheries monitoring. These CITES listings are a even shark riding, have captured the public’s attention spur to integrate international trade information with through ecotourism, television and social media. These fishery management mechanisms in order to better reg- more positive encounters (at least for most humans), in ulate shark harvests and to anticipate future pressures combination with many high-profile shark conservation and threats. To highlight both the importance and com- campaigns, have turned large numbers from shark hat- plexity of this integration, this article will explore four ers to shark lovers, and mobilized political support for common suppositions about the relationship between shark protection around the world. shark fishing and trade and point to areas where further work is necessary. -
Mercury Info Sheet
Methyl Mercury The danger from the sea Report by SHARKPROJECT International • Aug. 31, 2008 Updated by Shark Safe Network Sept. 12, 2009 ! SHARK MEAT CONTAINS HIGH LEVELS OF METHYL MERCURY: A DANGEROUS NEUROTOXIN In the marine ecosystem sharks are on top of the food chain. Sharks eat other contaminated fish and accumulate all of the toxins that they’ve absorbed or ingested during their lifetimes. Since mercury is a persistent toxin, the levels keep building at every increasing concentrations on the way up the food chain. For this reason sharks can have levels of mercury in their bodies that are 10,000 times higher than their surrounding environment. Many predatory species seem to manage high doses of toxic substances quite well. This is not the case, however, with humans on whom heavy metal contamination takes a large toll. Sharks at the top end of the marine food chain are the final depots of all the poisons of the seas. And Methyl Mercury is one of the biologically most active and most dangerous poisons to humans. Numerous scientific publications have implicated methyl mercury as a highly dangerous poison. Warnings from health organizations to children and pregnant women to refrain from eating shark and other large predatory fish, however, have simply not been sufficient, since this “toxic food-information” is rarely provided at the point of purchase. Which Fish Have the Highest Levels of Methyl Mercury? Predatory fish with the highest levels of Methyl Mercury include Shark, King Mackerel, Tilefish and Swordfish. Be aware that shark is sold under various other names, such as Flake, Rock Salmon, Cream Horn, Smoked Fish Strips, Dried cod/stockfish, Pearl Fillets, Lemonfish, Verdesca (Blue Shark), Smeriglio (Porbeagle Shark), Palombo (Smoothound), Spinarolo (Spiny Dogfish), and as an ingredient of Fish & Chips or imitation crab meat. -
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. -
THE SHARK and RAY MEAT NETWORK a DEEP DIVE INTO a GLOBAL AFFAIR 2021 Editor Evan Jeffries (Swim2birds)
THE SHARK AND RAY MEAT NETWORK A DEEP DIVE INTO A GLOBAL AFFAIR 2021 Editor Evan Jeffries (Swim2birds) Communications Stefania Campogianni (WWF MMI), Magdalena Nieduzak (WWF-Int) Layout Bianco Tangerine Authors Simone Niedermüller (WWF MMI), Gill Ainsworth (University of Santiago de Compostela), Silvia de Juan (Institute of Marine Sciences ICM (CSIC)), Raul Garcia (WWF Spain), Andrés Ospina-Alvarez (Mediterranean Institute for Advanced Studies IMEDEA (UIB- CSIC)), Pablo Pita (University of Santiago de Compostela), Sebastián Villasante (University of Santiago de Compostela) Acknowledgements Serena Adam (WWF-Malaysia), Amierah Amer (WWF-Malaysia), Monica Barone, Andy Cornish (WWF-Int), Marco Costantini (WWF MMI), Chitra Devi (WWF-Malaysia), Giuseppe di Carlo (WWF MMI), Caio Faro (WWF Brazil), Chester Gan (WWF-Singapore), Ioannis Giovos (iSea), Pablo Guerrero (WWF-Ecuador), Théa Jacob (WWF-France), Shaleyla Kelez (WWF-Peru), Patrik Krstinić (WWF-Adria), Giulia Prato (WWF-Italy), Rita Sayoun (WWF-France), Umair Shahid (WWF-Pakistan), Vilisoni Tarabe (WWF-Pacific), Jose Luis Varas (WWF-Spain), Eduardo Videira (WWF-Mozambique), Ranny R. Yuneni (WWF-Indonesia), Heike Zidowitz (WWF-Germany). Special acknowledgments to contribution of Glenn Sant (TRAFFIC). Special acknowledgements go to WWF-Spain for funding the scientific part of this report. For contact details and further information, please visit our website at wwfmmi.org Cover photo: © Monica Barone / WWF Safesharks Back cover photo: © Matthieu Lapinski / Ailerons WWF 2021 CONTENTS EXECUTIVE SUMMARY 4 SHARKS AND RAYS IN CRISIS 6 THE OVERALL TRADE VALUE 7 GLOBAL NETWORK ANALYSIS 8 SHARK MEAT TRADE 10 RAY MEAT TRADE 18 THE ROLE OF THE EUROPEAN UNION IN THE SHARK AND RAY TRADE 26 A GLOBAL SELECTION OF DISHES WITH SHARK AND RAY MEAT 28 RECOMMENDATIONS 30 © Nuno Queirós (APECE) / WWF 3 EXECUTIVE SUMMARY SHARKS AND RAYS ARE IN CRISIS GLOBALLY Up to 100 million are killed each year, and some populations have declined by more than 95% as a result of overfishing. -
Evolution of the Nitric Oxide Synthase Family in Vertebrates and Novel
bioRxiv preprint doi: https://doi.org/10.1101/2021.06.14.448362; this version posted June 14, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. 1 Evolution of the nitric oxide synthase family in vertebrates 2 and novel insights in gill development 3 4 Giovanni Annona1, Iori Sato2, Juan Pascual-Anaya3,†, Ingo Braasch4, Randal Voss5, 5 Jan Stundl6,7,8, Vladimir Soukup6, Shigeru Kuratani2,3, 6 John H. Postlethwait9, Salvatore D’Aniello1,* 7 8 1 Biology and Evolution of Marine Organisms, Stazione Zoologica Anton Dohrn, 80121, 9 Napoli, Italy 10 2 Laboratory for Evolutionary Morphology, RIKEN Center for Biosystems Dynamics 11 Research (BDR), Kobe, 650-0047, Japan 12 3 Evolutionary Morphology Laboratory, RIKEN Cluster for Pioneering Research (CPR), 2-2- 13 3 Minatojima-minami, Chuo-ku, Kobe, Hyogo, 650-0047, Japan 14 4 Department of Integrative Biology and Program in Ecology, Evolution & Behavior (EEB), 15 Michigan State University, East Lansing, MI 48824, USA 16 5 Department of Neuroscience, Spinal Cord and Brain Injury Research Center, and 17 Ambystoma Genetic Stock Center, University of Kentucky, Lexington, Kentucky, USA 18 6 Department of Zoology, Faculty of Science, Charles University in Prague, Prague, Czech 19 Republic 20 7 Division of Biology and Biological Engineering, California Institute of Technology, 21 Pasadena, CA, USA 22 8 South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, 23 Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske 24 Budejovice, Vodnany, Czech Republic 25 9 Institute of Neuroscience, University of Oregon, Eugene, OR 97403, USA 26 † Present address: Department of Animal Biology, Faculty of Sciences, University of 27 Málaga; and Andalusian Centre for Nanomedicine and Biotechnology (BIONAND), 28 Málaga, Spain 29 30 * Correspondence: [email protected] 31 32 1 bioRxiv preprint doi: https://doi.org/10.1101/2021.06.14.448362; this version posted June 14, 2021. -
Caracterización Del Riesgo Por Exposición a Metilmercurio Por Consumo No Intencional De Carne De Tiburón En Mujeres De México
MONOGRÁFICO 167 Caracterización del riesgo por exposición a metilmercurio por consumo no intencional de carne de tiburón en mujeres de México Caracterização do risco de exposição à metilmercurio do consumo não intencional de carne de tubarão em mulheres do México Characterization of the Risk of Exposure to Methylmercury Due to the Non- intentional Consumption of Shark Meat by Mexican Women Laura Elizalde-Ramírez, Patricia Ramírez-Romero, Guadalupe Reyes-Victoria, Edson Missael Flores-García Universidad Autónoma Metropolitana Iztapalapa, México. Cita: Elizalde-Ramírez L, Ramírez-Romero P, Reyes-Victoria G, Flores-García EM. Risk characterization of exposure to methylmercury due to non-intentional consumption of shark meat in females from Mexico. Rev. salud ambient. 2020; 20(2):167-178. Recibido: 27 de mayo de 2020. Aceptado: 10 de noviembre de 2020. Publicado: 15 de diciembre de 2020. Autor para correspondencia: Patricia Ramírez-Romero. Correo e: [email protected] Universidad Autónoma Metropolitana, México. Financiación: Proyecto “Indicadores de integridad ecológica y salud ambiental”, de la Universidad Autónoma Metropolitana de México, programa de posgrado en Energía y Medio Ambiente (PEMA) y el Consejo Nacional de Ciencia y Tecnología (CONACYT, México) a través del M. Sc. Beca No. 659582. Declaración de conflicto de intereses: Los autores declaran que no existen conflictos de intereses que hayan influido en la realización y la preparación de este trabajo. Declaraciones de autoría: Todos los autores contribuyeron al diseño del estudio y la redacción del artículo. Asimismo todos los autores aprobaron la versión final. Abstract Concern about the health risks due to the consumption of shark meat arose in two previous studies in which shark meat with high concentrations of methylmercury (MeHg) and fish meat with up to 60 % substitution with shark meat were documented.