Okhotsk Sea - West Pacific Stock from Appendix I to Appendix II
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Does Climate Change Bolster the Case for Fishery Reform in Asia? Christopher Costello∗
Does Climate Change Bolster the Case for Fishery Reform in Asia? Christopher Costello∗ I examine the estimated economic, ecological, and food security effects of future fishery management reform in Asia. Without climate change, most Asian fisheries stand to gain substantially from reforms. Optimizing fishery management could increase catch by 24% and profit by 34% over business- as-usual management. These benefits arise from fishing some stocks more conservatively and others more aggressively. Although climate change is expected to reduce carrying capacity in 55% of Asian fisheries, I find that under climate change large benefits from fishery management reform are maintained, though these benefits are heterogeneous. The case for reform remains strong for both catch and profit, though these numbers are slightly lower than in the no-climate change case. These results suggest that, to maximize economic output and food security, Asian fisheries will benefit substantially from the transition to catch shares or other economically rational fishery management institutions, despite the looming effects of climate change. Keywords: Asia, climate change, fisheries, rights-based management JEL codes: Q22, Q28 I. Introduction Global fisheries have diverged sharply over recent decades. High governance, wealthy economies have largely adopted output controls or various forms of catch shares, which has helped fisheries in these economies overcome inefficiencies arising from overfishing (Worm et al. 2009) and capital stuffing (Homans and Wilen 1997), and allowed them to turn the corner toward sustainability (Costello, Gaines, and Lynham 2008) and profitability (Costello et al. 2016). But the world’s largest fishing region, Asia, has instead largely pursued open access and input controls, achieving less long-run fishery management success (World Bank 2017). -
A Review of the Biology for Pacific Saury, Cololabis Saira in the North
North Pacific Fisheries Commission NPFC-2019-SSC PSSA05-WP13 (Rev. 1) A review of the biology for Pacific saury, Cololabis saira in the North Pacific Ocean Taiki Fuji1*, Satoshi Suyama2, Shin-ichiro Nakayama3, Midori Hashimoto1, Kazuhiro Oshima1 1National Research Institute of Far Seas Fisheries, Japan Fisheries Research and Education Agency 2Tohoku national Fisheries Research Institute, Japan Fisheries Research and Education Agency 3National Research Institute of Fisheries Science, Fisheries Research and Education Agency *Corresponding author’s email address: [email protected] Contents 1. Introduction…………………………………………………………………………………………2 2. Stock identity……………………………………………………………………………………….2 3. Early life history……………………………………………………………………………………2 3-1. Spawning ground………………………………………………………………………………2 3-2. Larval transportation……………………………………………………………………………3 3-3. Recruitment variability………………………………………………………………………….4 4. Feeding habits and predators…………………………………………………………………………4 5. Growth………………………………………………………………………………………………..5 6. Maturation…………………………………………………………………………………………….5 6-1. Spawning pattern, fecundity and spawning duration…………………………………………….5 6-2. Seasonal change of maturity size………………………………...................................................6 6-3. Maturation schedule for each seasonal cohort considering growth and maturation size…………6 6-4. Maturation and environmental factors……………………………………………………………7 6-5. Percentage of matured fish………………………………………………………………………..7 7. Distribution and migration…………………………………………………………………………….7 8. Natural mortality………………………………………………………………………………………9 -
Report on the Availability of Whale Meat in Greenland
1 Greenland survey: 77% of restaurants served whale meat in 2011/2012 Greenland claims that its current Aboriginal Subsistence Whaling (ASW) quota of 175 minke whales, 16 fin whales, nine humpback whales and two bowhead whales a year is insufficient to meet the nutritional needs of Greenlanders (people born in Greenland). It claims in its 2012 Needs Statement that West Greenland alone now requires 730 tonnes of whale meat annually. Greenland has around 50 registered restaurants used by tourists, including several in hotels, plus another 25 smaller "cafeterias, hot dog stands, grill bars, ice cream shops, etc.” which are licensed separately.1 WDCS, the Whale and Dolphin Conservation Society, visited Greenland in May 2011 to assess the availability of whale meat in registered restaurants. In September 2011, WDCS and the Animal Welfare Institute (AWI) visited again. In June 2012, AWI conducted (i) a telephone and email survey of all restaurants (31) for which contact information (phone/email) was available and (ii) extensive internet research in multiple languages of web entries referencing whale meat in Greenland’s restaurants in 2011/2012. Whale meat, including fin, bowhead and minke whale, was available to tourists at 24 out of 31 (77.4%) restaurants visited, contacted, and/or researched online in Greenland in 2011/2012. In addition, one other restaurant for which there was no online record of it serving whale meat indicated, when contacted, that though it did not currently have whale meat on the menu it could be provided if requested in advance for a large enough group. Others that did not have whale meat said that they could provide an introduction to a local family that would. -
FAO's International Standard Statistical Classification of Fishery Commodities
FAO's International Standard Statistical Classification of Fishery Commodities FAO ISSCFC ISSCAAP SITC HS FAO STAT Commodity Names 03 X 03 03 1540 Fish, crustaceans, molluscs and preparations 034 X 034 0302 1540 Fish fresh (live or dead), chilled or frozen 034.1 X 034.1 0302 1540 Fish, fresh (live or dead) or chilled (excluding fillets) 034.1.1 13 034.11 0301.99 1501 Fish live, not for human food 034.1.1.1 39 034.11 0301.99 1501 Ornamental fish, fish ova, fingerlings and fish for breeding 034.1.1.1.10 39 034.11 0301.10 1501 Fish for ornamental purposes 034.1.1.1.20 39 034.11 0301.99 1501 Fish ova, fingerlings and fish for breeding 034.1.2 X 034.110301.99 1501 Fish live, for human food 034.1.2.1 X 034.110301.99 1501 Fish live for human food 034.1.2.1.10 22 034.11 0301.92 1501 Eels and elvers live 034.1.2.1.20 23 034.11 0301.91 1501 Trouts and chars live 034.1.2.1.30 11 034.11 0301.93 1501 Carps live 034.1.2.1.90 39 034.11 0301.99 1501 Fish live, nei 034.1.2.2 X 034.110301.99 1501 Fish for culture 034.1.3 10 034.18 0302.69 1501 Freshwater fishes, fresh or chilled 034.1.3.1 11 034.18 0302.69 1501 Carps, barbels and other cyprinids, fresh or chilled 034.1.3.1.10 11 034.18 0302.69 1501 Carps, fresh or chilled 034.1.3.2 12 034.18 0302.69 1501 Tilapias and other cichlids, fresh or chilled 034.1.3.2.20 12 034.18 0302.69 1501 Tilapias, fresh or chilled 034.1.3.9 10 034.18 0302.69 1501 Miscellaneous freshwater fishes, fresh or chilled 034.1.3.9.20 13 034.18 0302.69 1501 Pike, fresh or chilled 034.1.3.9.30 13 034.18 0302.69 1501 Catfish, fresh or -
Toxic Menu – Contamination of Whale Meat
Toxic Menu Contamination of Whale Meat and Impact on Consumers’ Health ry, P rcu CB e a m n d n i D h D c i T . R wh at ale me A review by Dr. Sandra Altherr and Sigrid Lüber Baird‘s beaked whale, hunted and consumed in Japan, despite high burdens of PCB and mercury © Environmental Investigation Agency (EIA) © 2009, 2012 (2nd edition) Title: Jana Rudnick (Pro Wildlife), Photo from EIA Text: Dr. Sandra Altherr (Pro Wildlife) and Sigrid Lüber (OceanCare) Pro Wildlife OceanCare Kidlerstr. 2, D-81371 Munich, Germany Oberdorfstr. 16, CH-8820 Wädenswil, Switzerland Phone: +49(089)81299-507 Phone: +41 (044) 78066-88 [email protected] [email protected] www.prowildlife.de www.oceancare.org Acknowledgements: The authors want to thank • Claire Bass (World Society for the Protection of Animals, UK) • Sakae Hemmi (Elsa Nature Conservancy, Japan) • Betina Johne (Pro Wildlife, Germany) • Clare Perry (Environmental Investigation Agency, UK) • Annelise Sorg (Canadian Marine Environment Protection Society, Canada) and other persons, who want to remain unnamed, for their helpful contribution of information, comments and photos. - 2 - Toxic Menu — Contamination of Whale Meat and Impact on Consumers’ Health Content 1. Executive Summary ................................................................................................................................................................................ 4 2. Contaminants and pathogens in whales ....................................................................................................... -
Ocean Leader Co. Ltd. a Premium Seafood Exporter and Processor Key Milestones
Ocean Leader Co. Ltd. A Premium Seafood Exporter and Processor Key Milestones Founded in 1975, Ocean Leader Relocate our business focus on Ocean Leader Co. Ltd. became one of started as a loyal partner with the pacific fishery and became the biggest exporter of Mahi-mahi with multi Tai wanese seafood one of the leading exporter in other expertise in Wahoo, Mackerel, processer helping them selling Tai wan, exporting more than Blue Shark, Sword Fish, Sail Fish, King seafood to US 10,000 tons of fishery annually Fish, Tilapia...etc. 1975 1977 1990 1991-2018 Focused on shrimp business as Tai wan held Awarded ”Taiwan Excellent Exporter” for 30 the leading position in years consecutively global shrimp market Certified by HACCP, SQF, SGS and BRC, Ocean Leader Co. Ltd., demonstrated the pursuit in products sanitation and safety 2 Global Footprint Canada Europe USA Bahama UK Jamaica Dominica Puerto Rico Trinidad Mexico Ecuador 3 Products Overview Mahi Mahi Mackerel FRESH IQF Sword Fish Black Marlin King Fish Wahoo SEAFOOD Blue Shark Sail Fish CERTIFIED Golden Yellowfin Tuna Pompano Pacific Saury Oil Fish Mackerel Pike 4 Mahi Mahi Coryphaena Hippurus Product Specification: • Whole gutted • Fillet • Loin • Portion • Steak *All pictures are for illustration purpose only 5 Blue Shark Priunace Glauca Product Specification: • H+G (Headed & Gutted) • Fillet • Portion • Steak • Cube *All pictures are for illustration purpose only 6 Mackerel Scomber Japonicus Product Specification: • Whole round • Fillet *All pictures are for illustration purpose only 7 -
Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
PEER-REVIEWED ARTICLE John DeBeer,1* Fred Nolte,2 Food Protection Trends, Vol 41, No. 1, p. 36–45 3 4 Copyright© 2021, International Association for Food Protection Christopher W. Lord and Javier Colley 2900 100th Street, Suite 309, Des Moines, IA 50322-3855 1Retired, 1630 Burgundy Road, Encinitas, CA 92024, USA 2Principal at Fred Nolte Consulting, 2503 West 5th Ave., Vancouver BC, Canada V6K 1S9 3Principal at Pro-Tech International Consultants Co. Ltd., Bangkok, Thailand 4COS Georgia Canning, 129 North Commerce Drive, Lyons, GA 30436, USA Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation ABSTRACT data. At the proposed ambient tempering temperatures The time and temperature controls for processing of −3 to −4°C, there is minimal risk of the growth of canned tuna to control histamine formation were first histamine-forming bacteria and the formation of histamine. published in the 1998 edition of the Fish & Fishery Products Hazards & Controls Guide from the U.S. INTRODUCTION Food and Drug Administration (FDA). The controls have Canned tuna processing is a global business that is been refined since then with validation studies and FDA regulated from catch (35) to can (69), and it provides a warning letters. To control histamine formation, the safe, sustainable high-protein food product for the world. latest precooking validation study allows a 12-h thawing Most tuna for canning is harvested and then frozen rapidly and butchering time limit, a critical limit of a minimum at sea (10). The raw frozen whole fish are delivered to precooking temperature of 60°C at the backbone of the canning factories either directly from the harvesting vessels fish, and a 12-h critical limit from the end of precooking or indirectly via container ships or bulk carriers following until the inhibitory temperatures is reached in the cold transshipment (17, 61). -
Mercury in Fish – Background to the Mercury in Fish Advisory Statement
Mercury in fish – Background to the mercury in fish advisory statement (March 2004) Food regulators regularly assess the potential risks associated with the presence of contaminants in the food supply to ensure that, for all sections of the population, these risks are minimised. Food Standards Australia New Zealand (FSANZ) has recently reviewed its risk assessment for mercury in food. The results from this assessment indicate that certain groups, particularly pregnant women, women intending to become pregnant and young children (up to and including 6 years), should limit their consumption of some types of fish in order to control their exposure to mercury. The risk assessment conducted by FSANZ that was published in 2004 used the most recent data and knowledge available at the time. FSANZ intends toreview the advisory statement in the future and will take any new data and scientific evidence into consideration at that time. BENEFITS OF FISH Even though certain types of fish can accumulate higher levels of mercury than others, it is widely recognised that there are considerable nutritional benefits to be derived from the regular consumption of fish. Fish is an excellent source of high biological value protein, is low in saturated fat and contains polyunsaturated fatty acids such as essential omega-3 polyunsaturates. It is also a good source of some vitamins, particularly vitamin D where a 150 g serve of fish will supply around 3 micrograms of vitamin D – about three times the amount of vitamin D in a 10 g serve of margarine. Fish forms a significant component of the Australian diet with approximately 25% of the population consuming fish at least once a week (1995 Australian National Nutrition Survey; McLennan & Podger 1999). -
Whose Whale Is That? Diverting the Commodity Path
17 Whose Whale is That? Diverting the s - but by no means all - to switch from Commodity Path or a 'green' legitimacy and how they aractelistics on those who sponsor the Arne Kalland d animal welfare discourses as the Nordic Institulc of Asian Studies, Copenhagen y (Appadurai 1986: 13), companies have acquired ity) by economically supporting environmental government agencies have obtained the same in legitimacy. Both exchanges have been wrapped in the metaphors of ABmCTUsing concepts from Appadurai's The Social Life of Things,this paper seeks to 'goodness.' Thus, the "super-whale' has taken on a life as a com- analyze the Simultaneous processes of decommoditization of meat, oil and whale n. ~~commoditizationof meat and oil and commoditization of the products and the commoditization of a symbolic 'super-whale,' i.e. how an old established processes in the diversion of the commodity path, and commodity path (commercial whaling) has been interrupted by a new one (low-consumptive IWC meetings and other 'tournaments of value,' use of whales). Through the culwal framework of ecological and animal rights discourses, government agencies, politicians and industries have been able to acquire green legitimacy ciety' are contested (Appadurai 198621). and protection in return for supporting environmental and animal rights organizations.fis or ownership of whales in order to exchange has been legitirnised through the annual meetings of the International whaling s for appropriating nature. It is the Commission, whale rescue operations andother 'tournamcntsofvalue.'~o~the '~~~~.~h~. imal rights group on the one hand le' is tuned into a commodity and consumed raises also the imponant question about rights r - brought about by skilful manipulation in whales. -
Opportunities for Sustainable Fisheries in Japan
OPPORTUNITIES FOR SUSTAINABLE FISHERIES IN JAPAN O2 REPORT: OPPORTUNITIES FOR SUSTAINABLE FISHERIES IN JAPAN JANUARY 2016 THIS REPORT OFFERS PRACTICAL RECOMMENDATIONS TO HELP RESTORE FISHERIES AND COASTAL FISHING COMMUNITIES ACROSS THE JAPANESE ARCHIPELAGO © Ana Chang 2 CONTENT Introduction/Summary 4 State of Japanese Fisheries 5 The Japanese Seafood Supply Chain 8 Seafood Supply Chain - Upstream 8 Seafood Supply Chain - Downstream 9 Seafood Imports/Exports 11 Species in Focus: Tuna Supply Chain 12 Policy/Management 14 Sustainable Seafood in Japan 17 Survey of Japanese Consumers 17 Survey of Japanese Fishermen/Managers 18 Recommendations 19 References 21 Addendum: Rapid Assessments of Eleven Japanese Fisheries 3 Introduction/Summary If you want to witness a display of marine abundance and diversity unrivaled nearly anywhere on planet earth, don’t go to the Coral Triangle. Instead, head straight to the heart of Tokyo, grab your rubber boots and take a stroll through the cavernous Tsukiji fish market. From wild Kamchatka sockeye salmon to giant tuna from the Mediterranean to Maine lobster, Tsukiji sells it all in the largest seafood market in the world. The freshest and highest quality seafood in Tsukiji still comes from waters sur- rounding the Japanese archipelago, which hold some of the most productive fishing grounds on the planet. But domestic fisheries have been in decline for decades, due to overfishing, degraded ecosystems, and negative socio-economic factors. For the average Japanese consumer, this decline has caused higher prices at the market and increasing difficulties in enjoying traditional “washoku” food items. “Unagi” (eel), for example, went from a peak commercial catch of 232 metric tons in 1963 to a measly 5 tons by 2011.1 Meanwhile, the price quadrupled in the last decade alone. -
Recycled Fish Sculpture (.PDF)
Recycled Fish Sculpture Name:__________ Fish: are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. At 32,000 species, fish exhibit greater species diversity than any other group of vertebrates. Sculpture: is three-dimensional artwork created by shaping or combining hard materials—typically stone such as marble—or metal, glass, or wood. Softer ("plastic") materials can also be used, such as clay, textiles, plastics, polymers and softer metals. They may be assembled such as by welding or gluing or by firing, molded or cast. Researched Photo Source: Alaskan Rainbow STEP ONE: CHOOSE one fish from the attached Fish Names list. Trout STEP TWO: RESEARCH on-line and complete the attached K/U Fish Research Sheet. STEP THREE: DRAW 3 conceptual sketches with colour pencil crayons of possible visual images that represent your researched fish. STEP FOUR: Once your fish designs are approved by the teacher, DRAW a representational outline of your fish on the 18 x24 and then add VALUE and COLOUR . CONSIDER: Individual shapes and forms for the various parts you will cut out of recycled pop aluminum cans (such as individual scales, gills, fins etc.) STEP FIVE: CUT OUT using scissors the various individual sections of your chosen fish from recycled pop aluminum cans. OVERLAY them on top of your 18 x 24 Representational Outline 18 x 24 Drawing representational drawing to judge the shape and size of each piece. STEP SIX: Once you have cut out all your shapes and forms, GLUE the various pieces together with a glue gun. -
Growth and Maturation of Pacific Saury Cololabis Saira Under Laboratory Conditions
Title Growth and maturation of Pacific saury Cololabis saira under laboratory conditions Nakaya, Mitsuhiro; Morioka, Taizo; Fukunaga, Kyouhei; Murakami, Naoto; Ichikawa, Takashi; Sekiya, Sachio; Author(s) Suyama, Satoshi Fisheries Science, 76(1), 45-53 Citation https://doi.org/10.1007/s12562-009-0179-9 Issue Date 2010-01 Doc URL http://hdl.handle.net/2115/74498 © 2016 公益社団法人日本水産学会; The final publication is available at www.springerlink.com; © 2016 The Rights Japanese Society of Fisheries Science Type article (author version) File Information 11_FS76 Nakaya et al.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP 1 Growth and maturation of Pacific saury Cololabis saira under laboratory 2 conditions 3 Mitsuhiro Nakaya · Taizo Morioka · Kyouhei Fukunaga · Naoto Murakami · Takashi Ichikawa 4 · Sachio Sekiya · Satoshi Suyama 5 6 M. Nakaya (✉) · T. Morioka · K. Fukunaga · N. Murakami · T. Ichikawa 7 Hokkaido National Fisheries Research Institute, Fisheries Research Agency, Akkeshi, Akkeshi, Hokkaido 8 088-1108, Japan 9 S. Sekiya 10 Management Section of National Center for Stock Enhancement, Fisheries Research Agency, Yokohama, 11 Kanagawa 220-6115, Japan 12 S. Suyama 13 Hachinohe Branch, Tohoku National Fisheries Research Institute, Hachinohe, Aomori 031-0841, Japan 14 Present address: 15 M. Nakaya 16 Kakikin Corporation, Akkeshi, Hokkaido 088-1111, Japan 17 e-mail: [email protected] 18 Tel & Fax: +81-135-52-5277 19 1 20 Abstract This study details the growth and maturation processes of Pacific saury Cololabis saira from 21 eggs to first spawning under laboratory conditions. They were reared in 20ºC, and fed almost to 22 satiation every day. There was no significant difference in the knob length (KnL) between males and 23 females and therefore data were combined in the following Gompertz growth formula KnLt = 277.1 exp 24 (-exp (-0.015 (t - 83.8))).