Appendix A: Safe Tables
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Shrimp: Wildlife Notebook Series
Shrimp Five species of pandalid shrimp of various commercial and subsistence values are found in the cool waters off the coast of Alaska. Pink shrimp (Pandalus borealis) are the foundation of the commercial trawl shrimp fishery in Alaska. Pinks are circumpolar in distribution, though greatest concentrations occur in the Gulf of Alaska. Ranging from Puget Sound to the Arctic coast of Alaska, the humpy shrimp (P. goniurus) is usually harvested incidentally to pink shrimp. In some cases, however, the humpy constitutes the primary species caught. Both pink and humpy shrimp are usually marketed as cocktail or salad shrimp. Known for its sweet flavor, the sidestripe shrimp (Pandalopsis dispar) is also caught incidentally to pinks; however, there are small trawl fisheries in Prince William Sound and Southeast Alaska which target on this deeper water species. The coonstripe shrimp (Pandalus hypsinotis) is the prized target of various pot shrimp fisheries around the state. Coonstripe shrimp can be found from the Bering Sea to the Strait of Juan de Fuca while sidestripes range from the Bering Sea to Oregon. Spot shrimp (P. platyceros) is the largest shrimp in the North Pacific. Ranging from Unalaska Island to San Diego, this species is highly valued by commercial pot fishers and subsistence users alike. Most of the catch from the sidestripe, coonstripe, and spot fisheries is sold fresh in both local and foreign markets. General description: Pandalid shrimp can be characterized by a long, well-developed spiny rostrum and are medium to large in size. The body is generally slender and there are five pairs of "swimmerets" located on the underside of the abdomen. -
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed. -
31220 Tns.Pdf
A BIT OF FIZZ T O S TA R T PROSECCO CHAMPAGNE CROQUETTES CHILLI PRAWN WINGS 125ml / Bottle 125ml / Bottle Cheesy lobster croquettes Lightly battered prawns with Bel Star Prosecco. Taittinger Brut Reserve. served with a herb dressing. chilli, spring onion & lime. 6 / 32 10 / 55 8 10.5 THE MAINS We serve wild live Atlantic lobsters that are delivered fresh daily to our restaurants. All our beef is from Nebraska, USA. All mains are served with our knock-out B&L fries and house salad. LOBSTER TAIL RING Made for sharing: Indulge in six lobster tails and all the trimmings. Six lobster tails, six sides of B&L fries, six salads, our iconic Lemon & Garlic butter sauce and fresh lemon. 120 | With Taittinger Champagne 150 The Ultimate Christmas Indulgence! THE ORIGINALS ORIGINAL BURGER ORIGINAL LOBSTER ORIGINAL ROLL Add cheese for 1. Bacon for 1.5. Whole lobster, grilled or steamed. Chilled lobster meat dressed in 8oz Nebraskan beef patty with lettuce, Served with a clarified butter Japanese mayo and lemon. Served with tomato, pickles, onions, and B&L’s or lemon and garlic butter. our lemon and garlic butter. secret burger sauce. 15 30 25 Ask about today's Big Boy Lobster Catch THE COMBOS Add cheese for 1. Bacon for 1.5 ROLL COMBO B&L COMBO COMBO FOR TWO Original Lobster Roll and Original 5oz Half or Whole Original Lobster and Original Original Whole Lobster, Original Burger Burger. Served with a clarified butter 5oz Burger served with a clarified butter & Original Lobster Roll. Served with a or lemon and garlic butter. -
Fish Bulletin 161. California Marine Fish Landings for 1972 and Designated Common Names of Certain Marine Organisms of California
UC San Diego Fish Bulletin Title Fish Bulletin 161. California Marine Fish Landings For 1972 and Designated Common Names of Certain Marine Organisms of California Permalink https://escholarship.org/uc/item/93g734v0 Authors Pinkas, Leo Gates, Doyle E Frey, Herbert W Publication Date 1974 eScholarship.org Powered by the California Digital Library University of California STATE OF CALIFORNIA THE RESOURCES AGENCY OF CALIFORNIA DEPARTMENT OF FISH AND GAME FISH BULLETIN 161 California Marine Fish Landings For 1972 and Designated Common Names of Certain Marine Organisms of California By Leo Pinkas Marine Resources Region and By Doyle E. Gates and Herbert W. Frey > Marine Resources Region 1974 1 Figure 1. Geographical areas used to summarize California Fisheries statistics. 2 3 1. CALIFORNIA MARINE FISH LANDINGS FOR 1972 LEO PINKAS Marine Resources Region 1.1. INTRODUCTION The protection, propagation, and wise utilization of California's living marine resources (established as common property by statute, Section 1600, Fish and Game Code) is dependent upon the welding of biological, environment- al, economic, and sociological factors. Fundamental to each of these factors, as well as the entire management pro- cess, are harvest records. The California Department of Fish and Game began gathering commercial fisheries land- ing data in 1916. Commercial fish catches were first published in 1929 for the years 1926 and 1927. This report, the 32nd in the landing series, is for the calendar year 1972. It summarizes commercial fishing activities in marine as well as fresh waters and includes the catches of the sportfishing partyboat fleet. Preliminary landing data are published annually in the circular series which also enumerates certain fishery products produced from the catch. -
Fat Tuna Family Style Dinner (For 4 People) Peel and Eat Shrimp 24.99
Fat Tuna Family Style dinner (for 4 people) Peel and eat shrimp 24.99 2 pounds of old bay steam shrimp with butter, cocktail sauce and lemon Shrimp or Tuna Taco 39.99 10 Blackened Shrimp or tuna in flour tortillas with lettuce, cheese, pic de Gallo and spicy tomato sauce, with rice and chips w/cheese and Pico de Gallo Shrimp boil 39.99 shrimp, andouille sausage, corn on the cob, potatoes and vegetables in old bay, butter, garlic and lemon with cocktail sauce and garden salad Fried or broiled Flounder 42.99 Fried or broiled flounder, choice of vegetables and starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Fried or broiled Shrimp 42.99 Fried or broiled shrimp, choice of vegetables and starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Salmon or Tuna 42.99 choice of vegetables, starch with corn muffins, hush puppies, Tartar or cocktail sauce and lemon Sesame seared with cucumber salad; avocado mash spicy plum Blackened with avocado mash, Pico de Gallo, Black bean sauce and sour cream Grilled with lemon butter, Brazilian mustard mango salsa or Asian sauce All meals above served with corn muffin and choice of 2 sides Broccoli, green beans, rice pilaf, mashed potato, Mac n cheese, French fries or Cole slaw Shrimp or Chicken Alfredo 42.99 Shrimp or Chicken in Parmesan cream sauce with garlic crostini and garden salad Shrimp or Chicken Cacciatore 42.99 Shrimp or chicken in garlic, white wine, red pepper, mushrooms with marinara over linguine garlic crostini and garden salad Shrimp Pasta $42.99 shrimp in garlic and herbs in a white wine tomato cream with garlic crostini and garden salad Seafood Gumbo $42.99 shrimp, scallops with garlic, onions, peppers, okra, corn, andouille sausage over rice. -
A Checklist of the Fishes of the Monterey Bay Area Including Elkhorn Slough, the San Lorenzo, Pajaro and Salinas Rivers
f3/oC-4'( Contributions from the Moss Landing Marine Laboratories No. 26 Technical Publication 72-2 CASUC-MLML-TP-72-02 A CHECKLIST OF THE FISHES OF THE MONTEREY BAY AREA INCLUDING ELKHORN SLOUGH, THE SAN LORENZO, PAJARO AND SALINAS RIVERS by Gary E. Kukowski Sea Grant Research Assistant June 1972 LIBRARY Moss L8ndillg ,\:Jrine Laboratories r. O. Box 223 Moss Landing, Calif. 95039 This study was supported by National Sea Grant Program National Oceanic and Atmospheric Administration United States Department of Commerce - Grant No. 2-35137 to Moss Landing Marine Laboratories of the California State University at Fresno, Hayward, Sacramento, San Francisco, and San Jose Dr. Robert E. Arnal, Coordinator , ·./ "':., - 'I." ~:. 1"-"'00 ~~ ~~ IAbm>~toriesi Technical Publication 72-2: A GI-lliGKL.TST OF THE FISHES OF TtlE MONTEREY my Jl.REA INCLUDING mmORH SLOUGH, THE SAN LCRENZO, PAY-ARO AND SALINAS RIVERS .. 1&let~: Page 14 - A1estria§.·~iligtro1ophua - Stone cockscomb - r-m Page 17 - J:,iparis'W10pus." Ribbon' snailt'ish - HE , ,~ ~Ei 31 - AlectrlQ~iu.e,ctro1OphUfi- 87-B9 . .', . ': ". .' Page 31 - Ceb1diehtlrrs rlolaCewi - 89 , Page 35 - Liparis t!01:f-.e - 89 .Qhange: Page 11 - FmWulns parvipin¢.rl, add: Probable misidentification Page 20 - .BathopWuBt.lemin&, change to: .Mhgghilu§. llemipg+ Page 54 - Ji\mdJ11ui~~ add: Probable. misidentifioation Page 60 - Item. number 67, authOr should be .Hubbs, Clark TABLE OF CONTENTS INTRODUCTION 1 AREA OF COVERAGE 1 METHODS OF LITERATURE SEARCH 2 EXPLANATION OF CHECKLIST 2 ACKNOWLEDGEMENTS 4 TABLE 1 -
Sensory Systems and Feeding Behaviour of the Giant Freshwater Prawn, Macrobrachium Rosenbergii, and the Marine Whiteleg Shrimp, Litopenaeus Vannamei
Borneo Journal of Marine Science and Aquaculture Volume: 01 | December 2017, 80 - 91 Sensory systems and feeding behaviour of the giant freshwater prawn, Macrobrachium rosenbergii, and the marine whiteleg shrimp, Litopenaeus vannamei Gunzo Kawamura1*, Teodora Uy Bagarinao2 and Annita Seok Kian Yong1 1Borneo Marine Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia 2Aquaculture Department, Southeast Asian Fisheries Development Center, Tigbauan, Iloilo, Philippines *Corresponding author: [email protected] Abstract Information on the sensory basis of shrimp feeding provides the means for assessment of the effectiveness of food items in terms of smell, taste, size, and colour. This chapter summarizes information about the sensory basis of the feeding behaviour of the giant freshwater prawn (Macrobrachium rosenbergii) and the marine whiteleg shrimp (Litopenaeus vannamei). Existing literature on these shrimp species and other decapod crustaceans is reviewed, and unpublished experiments using the selective sensory ablation technique to determine the involvement of vision, chemoreception, and touch sense in the feeding behavior of the juveniles of M. rosenbergii and L. vannamei are also described. To determine the role of vision in feeding, the eyes of the juveniles were painted over (deprived of vision) with white manicure and their feeding response to commercial pellets was compared with those with untreated eyes. The untreated eyed juveniles detected and approached a feed pellet right away, but the specimens blinded by the coating detected a pellet only after random accidental touch with the walking legs while roaming on the aquarium bottom. Juveniles that had learned to feed on pellets showed food search and manipulation responses to a pellet-like pebble without smell and taste. -
Fish in Disguise: Seafood Fraud in Korea
Fish in disguise: Seafood fraud in Korea A briefing by the Environmental Justice Foundation 1 Executive summary Between January and December 2018, the Environmental Justice Foundation (EJF) used DNA testing to determine levels of seafood fraud in the Republic of Korea. The results showed that over a third of samples tested were mislabelled. This mislabelling defrauds consumers, risks public health, harms the marine environment and can be associated with serious human rights abuses across the world. These findings demonstrate the urgent need for greater transparency and traceability in Korean seafood, including imported products. Key findings: • Over a third of seafood samples (34.8%, 105 of 302 samples) genetically analysed were mislabelled. • Samples labelled Fleshy Prawn, Fenneropenaeus chinensis (100%), Japanese Eel, Anguilla japonica (67.7%), Mottled Skate, Raja pulchra (53.3%) and Common Octopus, Octopus vulgaris (52.9%) had the highest rates of mislabelling. • Not a single sample labelled Fleshly Prawn was the correct species. • Mislabelling was higher in restaurants, fish markets and online than in general markets or superstores. • By processed types, sushi (53.9%), fresh fish (38.9%) and sashimi (33.6%) were the most likely to be mislabelled. • The seafood fraud identified by this research has direct negative impacts for consumers. It is clear that for some species sampled consumers were likely to be paying more than they should. For example, more than half of the eel and skate samples that were labelled domestic were actually found to be imported, which can cost only half of the price of domestic products. Swordfish mislabelled as Bluefin Tuna can be sold for four to five times as much. -
The That Tastes Like Lobster. #14091 P&D
The that tastes like lobster. We now offer wild Argentine Red Shrimp from the pristine icy waters and ocean depths off the Patagonian coast of Argentina. Rich and sweet with a delicate bite, our premium quality red shrimp evoke the decadent taste and texture of lobster. • Sustainable Wild Fishery • No Tripolyphosphates • Minimal SO2 (an antioxidant commonly used in wine and beer) Enrich your customers’ dining experience in a heartbeat! #14091 P&D - Tail On IQF 16/20 | 5x2lb. Case only #14092 P&D - Tail On IQF 21/25 | 5x2lb. Case only #14090 Headless - Shell On 16/20 | 6x2kilo (4.4lb.) layer pack METROPOLITAN MEAT, SEAFOOD & POULTRY 301.772.0060 | 800.522.0060 WWW.METROPOULTRY.COM Ad in Indesign.indd 1 7/13/17 8:22 PM The that tastes like lobster. Recommended Cooking Methods 1) Pan seared (2-3 minutes each side) 2) Grilled (2-3 minutes each side) 3) Flat top (2-3 minutes each side) 4) Deep Fried (45 seconds to 60 seconds) Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. For best results sauté, pan sear or grill (for 2-3 minutes each side). We strongly recommend this product is not steamed, poached or boiled. Under the high penetrating heat, this product will break down and become “mushy”. Enjoy! Non-Treated Argentine Red Shrimp Treated Argentine Red Shrimp No chemical flavor Chemical flavor Retains clean, sweet, natural flavor Loses some of its natural flavor properties Retains vibrant, red color The longer it is soaked, the more red color is lost Minimal moisture loss when cooked Soak is released when heat is applied True to its original size Soaked product may shrink 10%-25% Product for the quality driven customer Product for the price driven customer Customer is paying for shrimp Customer is paying for soak Lower sodium content Significantly higher sodium content (up to 100%) Exclusive, unmatched premium quality (chef preferred) Non-exclusive, inferior quality METROPOLITAN MEAT, SEAFOOD & POULTRY | 301-772-0060 | 800-522-0060 | metropoultry.com. -
Sustainability Assessment of White Shrimp (Penaeus Vannamei) Production in Super-Intensive System in the Municipality of San Blas, Nayarit, Mexico
water Article Sustainability Assessment of White Shrimp (Penaeus vannamei) Production in Super-Intensive System in the Municipality of San Blas, Nayarit, Mexico Favio Andrés Noguera-Muñoz 1 , Benjamín García García 2 , Jesús Trinidad Ponce-Palafox 1, Omar Wicab-Gutierrez 1, Sergio Gustavo Castillo-Vargasmachuca 1,* and José García García 2,* 1 Maestría en Desarrollo Económico Local, Universidad Autónoma de Nayarit (MDEL-UAN), Ciudad de la Cultura s/n, 63037 Nayarit, Mexico; [email protected] (F.A.N.-M.); [email protected] (J.T.P.-P.); [email protected] (O.W.-G.) 2 Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Calle Mayor s/n, 30150 Murcia, Spain; [email protected] * Correspondence: [email protected] (S.G.C.-V.); [email protected] (J.G.G.) Abstract: The super-intensive white shrimp system is more productive (t ha−1) than traditional systems. However, it implies greater investment in infrastructure and machinery, a continuous supply of electricity, and a specialized workforce. Therefore, the sustainability of a shrimp farm model operating in a super-intensive system in Nayarit (Mexico) was evaluated using financial analysis and life cycle assessment. The investment is important, but the fixed costs (16%) are much lower than variable costs (84%). The super-intensive farm is economically viable, with an overall profitability (29%) that is higher than that of other agri-food activities in Mexico. It is also an activity Citation: Noguera-Muñoz, F.A.; that generates a lot of employment, in relative terms, as well as economic movement in the area. -
Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System
Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM SEPTEMBER 2011 CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGLADESH (CSISA-BANGLADESH) WORLDFISH CENTER Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGALDESH (CSISA-BANGLADESH) Project WORLDFISH CENTER House # 22B, Road # 7, Block F, Banani, Dhaka – 1213 Editorial Board W J Collis Md. Mokarram Hossain Mahabubul Alam Miah Asokh Kumar Sarkar Md. Mazharul Islam (Jahangir) Shattanarayan Rai Gopal Chandra Saha Israt Zahura Overall cooperation from Dr Binay Kumar Barman Dr Manjurul Karim Dr Benjamin Belton Dr Khondokar Morshed – e –Jahan Khonodkar Irshad Mahmud Bijoy Bhushan Debnath Khondokar Hasib Mahbub Bilash Mitra Afrina Chowdhury Billal Hossain Md. Humayun Kabir Publication directed by World Fish Center Bangladesh September 2011 Written by Md. Mazharul Islam (Jahangir), Md Habibur Rahman, Mashiur Rahman, Kajol Kumar Basak Photographs World Fish Center, Ambassador Finn Thilstead Illustrations and Graphics Sparrow Communications (01711-142520) Training Manual on Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System A Course Manual for Prawn Farmers Preface Due to limitations in technical knowledge and skills, farmers undertaking prawn-carp polyculture in ghers do not get optimum results. From the beginning of the CSISA-BD project, the World fish Center has initiated dissemination of technical knowledge in carp polyculture. CSISA BD project has felt there is a lack of skilled trainers and training material in this subject. There are some manuals on prawn-carp polyculture developed by the Department of Fisheries, Fisheries Research Institute, WorldFish Center as well as various other government and non-government organizations. -
Shrimp Fisheries in Selected Countries 155
PART 2 SHRIMP FISHERIES IN SELECTED COUNTRIES 155 Shrimp fishing in Australia AN OVERVIEW Australia is greatly involved in shrimp21 fishing and its associated activities. Shrimp fishing occurs in the tropical, subtropical and temperate waters of the country, and ranges in scale from recreational fisheries to large-scale operations using vessels of up to 40 m in length. Australia also produces shrimp from aquaculture and is involved in both the export and import of shrimp in various forms. Many Australian shrimp fisheries are considered to be extremely well managed and a model for other countries to emulate. Moreover, the availability of recent information on Australian shrimp fishing and management issues is excellent. DEVELOPMENT AND STRUCTURE The main Australian shrimp fisheries can be roughly divided by area and management responsibility.22 Ten major shrimp fisheries are recognized in the national fisheries statistics (ABARE, 2005). Summary details on these fisheries are given in Table 20. The nomenclature of the main species of Australian shrimp is given in Table 21. Some of the more significant or interesting Australian shrimp fisheries are described below. TABLE 20 Main shrimp fisheries in Australia Fishery Species listed Main method Fishing units Commonwealth Northern Prawn Banana, tiger, endeavour and king Otter trawling 96 vessels prawns Commonwealth Torres Strait Prawn Prawns Otter trawling 70 vessels New South Wales Ocean Prawn Trawl Eastern king prawns Trawling 304 licence holders Queensland East Coast Otter Trawl Tiger, banana,