Att 4 Oregon Abalone Background and Data Memo 2-8-18
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Abstracts of Technical Papers, Presented at the 104Th Annual Meeting, National Shellfisheries Association, Seattle, Ashingtw On, March 24–29, 2012
W&M ScholarWorks VIMS Articles 4-2012 Abstracts of Technical Papers, Presented at the 104th Annual Meeting, National Shellfisheries Association, Seattle, ashingtW on, March 24–29, 2012 National Shellfisheries Association Follow this and additional works at: https://scholarworks.wm.edu/vimsarticles Part of the Aquaculture and Fisheries Commons Recommended Citation National Shellfisheries Association, Abstr" acts of Technical Papers, Presented at the 104th Annual Meeting, National Shellfisheries Association, Seattle, ashingtW on, March 24–29, 2012" (2012). VIMS Articles. 524. https://scholarworks.wm.edu/vimsarticles/524 This Article is brought to you for free and open access by W&M ScholarWorks. It has been accepted for inclusion in VIMS Articles by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. Journal of Shellfish Research, Vol. 31, No. 1, 231, 2012. ABSTRACTS OF TECHNICAL PAPERS Presented at the 104th Annual Meeting NATIONAL SHELLFISHERIES ASSOCIATION Seattle, Washington March 24–29, 2012 231 National Shellfisheries Association, Seattle, Washington Abstracts 104th Annual Meeting, March 24–29, 2012 233 CONTENTS Alisha Aagesen, Chris Langdon, Claudia Hase AN ANALYSIS OF TYPE IV PILI IN VIBRIO PARAHAEMOLYTICUS AND THEIR INVOLVEMENT IN PACIFICOYSTERCOLONIZATION........................................................... 257 Cathryn L. Abbott, Nicolas Corradi, Gary Meyer, Fabien Burki, Stewart C. Johnson, Patrick Keeling MULTIPLE GENE SEGMENTS ISOLATED BY NEXT-GENERATION SEQUENCING -
A Quick Guide to Cooking with Ausab Abalone in Brine
A Quick Guide to Cooking With Ausab Abalone in Brine Ausab Canned Abalone is a versatile product that requires minimal effort to create the perfect meal at home. The abalone is completely cleaned and cooked, and ready to eat. With a unique umami flavor, it can be used in many different ways. The meat is smooth and tender, and the perfect balance between sweet and salty. Ensure the canned abalone is stored in a well ventilated, cool place out of direct sunlight. How to Prepare the Abalone The abalone is canned, ready to eat with mouth attached. To preserve it’s tender texture, it is best to use the abalone when just heated through. This can be achieved by using the abalone at the end of cooking, or slowly heated in the can. To safely heat the abalone in it’s can follow these steps: 1. Leave the can unopened and remove all labels. 2. Place the can into a pot of water so that it is fully submerged and is horizontal. 3. Bring the water to a gentle simmer and leave submerged for 15 – 20 minutes. 4. Remove the pot from the heat and wait for the water to cool before carefully lifting the can out of the water with large tongs. 5. Open the can once it is cool enough to handle. 6. The abalone can be served whole or sliced thinly. Abalone Recipes Ausab Canned Abalone can be pan fried, used in soups or grilled. Teriyaki Abalone Serves 4 1 x Ausab Canned Abalone in Brine 250ml Light Soy Sauce 200ml Mirin 200ml Sake 60g Sugar 1. -
CHEMICAL STUDIES on the MEAT of ABALONE (Haliotis Discus Hannai INO)-Ⅰ
Title CHEMICAL STUDIES ON THE MEAT OF ABALONE (Haliotis discus hannai INO)-Ⅰ Author(s) TANIKAWA, Eiichi; YAMASHITA, Jiro Citation 北海道大學水産學部研究彙報, 12(3), 210-238 Issue Date 1961-11 Doc URL http://hdl.handle.net/2115/23140 Type bulletin (article) File Information 12(3)_P210-238.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP CHEMICAL STUDIES ON THE MEAT OF ABALONE (Haliotis discus hannai INo)-I Eiichi TANIKAWA and Jiro YAMASHITA* Faculty of Fisheries, Hokkaido University There are about 90 existing species of abalones (Haliotis) in the world, of which the distribution is wide, in the Pacific, Atlantic and Indian Oceans. Among the habitats, especially the coasts along Japan, the Pacific coast of the U.S.A. and coasts along Australia have many species and large production. In Japan from ancient times abalones have been used as food. Japanese, as well as American, abalones are famous for their large size. Among abalones, H. gigantea (" Madaka-awabi "), H. gigantea sieboldi (" Megai-awabi "), H. gigantea discus (" Kuro-awabi") and H. discus hannai (" Ezo-awabi") are important in commerce. Abalone is prepared as raw fresh meat (" Sashimi") or is cooked after cut ting it from the shell and trimming the visceral mass and then mantle fringe from the large central muscle which is then cut transversely into slices. These small steaks may be served at table as raw fresh meat (" Sashimi") or may be fried, stewed, or minced and made into chowder. A large proportion of the abalones harvested in Japan are prepared as cooked, dried and smoked products for export to China. -
Circular 162. the Soft-Shell Clam
HE OFT iHELL 'LAM UNITED STATES DEPARTMENT 8F THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES Circular 162 CONTENTS Page 1 Intr oduc tion. • • • . 2 Natural history • . ~ . 2 Distribution. 3 Taxonomy. · . Anatomy. • • • •• . · . 3 4 Life cycle. • • • • • . • •• Predators, diseases, and parasites . 7 Fishery - methods and management .•••.••• • 9 New England area. • • • • • . • • • • • . .. 9 Chesapeake area . ........... 1 1 Special problem s of paralytic shellfish poisoning and pollution . .............. 13 Summary . .... 14 Acknowledgment s •••• · . 14 Selected bibliography •••••• 15 ABSTRACT Describes the soft- shell cla.1n industry of the Atlantic coast; reviewing past and present economic importance, fishery methods, fishery management programs, and special problems associated with shellfish culture and marketing. Provides a summary of soft- shell clam natural history in- eluding distribution, taxonomy, anatomy, and life cycle. l THE SOFT -SHELL CLAM by Robert W. Hanks Bureau of Commercial Fisheries Biological Labor ator y U.S. Fish and Wildlife Serv i c e Boothbay Harbor, Maine INTRODUCTION for s a lted c l a m s used as bait by cod fishermen on t he G r and Bank. For the next The soft-shell clam, Myaarenaria L., has 2 5 years this was the most important outlet played an important role in the history and for cla ms a nd was a sour ce of wealth to economy of the eastern coast of our country . some coastal communities . Many of the Long before the first explorers reached digg ers e a rne d up t o $10 per day in this our shores, clams were important in the busin ess during October to March, when diet of some American Indian tribes. -
Shells Shells Are the Remains of a Group of Animals Called Molluscs
Inspire - Educate – Showcase Shells Shells are the remains of a group of animals called molluscs. Bivalves Molluscs are soft-bodied animals inhabiting marine, land and Bivalves are molluscs made up of two shells joined by a hinge with freshwater habitats. The shells we commonly come across on the interlocking teeth. The shells are usually held together by a tough beach belong to one of two groups of molluscs, either gastropods ligament. These creatures also have a set of two tubes which which have one shell, or bivalves which have two shells. The material sometimes stick out from shell allowing the animal to breathe and making up the shell is secreted by special glands of the animal living feed. within it. Some commonly known bivalves include clams, cockles, mussels, scallops and oysters. Can you think of any others? Oysters and mussels attach themselves to solid objects such as jetty pylons or rocks on the sea floor and filter feed by taking Gastropod = One Shell Bivalve = Two Shells water into one tube and removing the tiny particles of plankton from the water. In contrast, scallops and cockles are moving Particular shell shapes have been adapted to suit the habitat and bivalves and can either swim through the conditions in which the animals live, helping them to survive. The water or pull themselves through the sand wedge shape of a cockle shell allows them to easily burrow into the with their muscular, soft bodies. sand. Ribs, folds and frills on many molluscs help to strengthen the shell and provide extra protection from predators. -
Pacific Oysters, Abalone Undergo Sensory Evaluation
12/14/2019 Pacific oysters, abalone undergo sensory evaluation « Global Aquaculture Advocate (https://www.aquaculturealliance.org) Intelligence Pacific oysters, abalone undergo sensory evaluation Monday, 1 November 2010 By Nick Elliott , Conor Delahunty , Ciarán Forde , Maeva Cochet and Peter Kube Results demonstrate ability to differentiate among regions, farms and growing conditions https://www.aquaculturealliance.org/advocate/pacific-oysters-abalone-undergo-sensory-evaluation/?headlessPrint=AAAAAPIA9c8r7gs82oWZBA 12/14/2019 Pacific oysters, abalone undergo sensory evaluation « Global Aquaculture Advocate Sensory evaluation is a scientic approach to measurement of how food products stimulate our senses. Sensory evaluation is a scientic approach to the measurement and analysis of how food and beverage products stimulate our senses. It is used routinely to guide food product research and development, production, manufacture and handling, and quality control. Information on the sensory properties of food and beverages can be related to differences in their chemical and physical compositions. The sensory differences also can be related to differences in consumer preference, offering insight on what drives product acceptance. Seafood evaluation A pilot study on the sensory properties of Pacic oysters and abalone was conducted at the CSIRO Sensory Laboratory in Sydney, Australia, by a team of scientists from CSIRO Food and Nutritional Sciences. It found differences among the sensory properties of samples produced in different growing conditions and regions. The pilot study began by establishing protocols for the preparation and tasting of the oysters and abalone, as well as a sensory evaluation vocabulary for odor, texture, avor and aftertaste for each product. Once consensus was reached, the samples underwent an objective sensory assessment by a panel of 10 trained assessors, whose role was to quantitatively rate the perceptual differences among the samples. -
Jackson's Auction
Jackson's Auction Collector's Choice: Antiques & Collectibles Wednesday - September 19, 2012 Collector's Choice: Antiques & Collectibles 675: REED & BARTON STERLING SILVER FLATWARE, 148 PIECES USD 4,000 - 6,000 A LARGE 148 PIECE SET OF REED AND BARTON FRANCIS 1ST STERLING SILVER FLATWARE, MID 20TH CENTURY. Comprising 24 table knives, 24 table forks, 24 salad forks, 35 teaspoons, 13 cream soup spoons, 5 tablespoons, 12 individual butter knives and 11 various serving pieces. Contained in two fitted chests, not matching. Total weight approximately 194 troy oz. 676: DUTCH SILVER EPERGNE, 1853 USD 1,000 - 1,500 A VERY FINE DUTCH SILVER AND CUT CRYSTAL CENTERPIECE EPERGNE, 1853. Stamp hallmarks including "Z&B" probably for Pieter Zollner and William Beijoer (1849-1871) comprising a silver entwining stem with extending foliage supporting two scallop cut crystal trays below a tulip blossom finial raised on a scalloped floral repousse and chased bell form base. Additionally stamped "Pde Meyer te'Hage." Silver weight approximately 34.76 troy oz. Height 22.5 inches (57cm). 677: WALLACE ROSE POINT STERLING SILVER FLATWARE, 63 PIECES USD 1,200 - 1,800 A VERY FINE SET OF WALLACE ROSE POINT STERLING SILVER FLATWARE, MID 20TH CENTURY. 63 pieces comprising 10 each place knives, place forks and salad forks, 20 teaspoons, 10 individual butters, a gravy ladle, sugar shell and pastry server. All contained in a fitted mahogany chest with drawer. Weight approximately 60 troy oz. 678: A FINE CONTINENTAL SILVER BACCHANALIAN FOOTED BOWL USD 200 - 400 A FINE CONTINENTAL SILVER BACCHANALIAN FOOTED BOWL, 20TH CENTURY. With embossed and chased facial mask within hammered scalloped lobes and grape vine rim in deep relief. -
Status Review of the Pinto Abalone - Decision
Status Review of the Pinto Abalone - Decision TABLE OF CONTENTS Page Summary Sheet ............................................................................................................. 1 of 42 CR-102 ......................................................................................................................... 3 of 42 WAC 220-330-090 Crawfish, ((abalone,)) sea urchins, sea cucumbers, goose barnacles—Areas and seasons, personal-use fishery ........................................ 6 of 42 WAC 220-320-010 Shellfish—Classification .................................................................. 7 of 42 WAC 220-610-010 Wildlife classified as endangered species ....................................... 9 of 42 Status Report for the Pinto Abalone in Washington .................................................... 10 of 42 Summary Sheet Meeting dates: May 31, 2019 Agenda item: Status Review of the Pinto Abalone (Decision) Presenter(s): Chris Eardley, Puget Sound Shellfish Policy Coordinator Henry Carson, Fish & Wildlife Research Scientist Background summary: Pinto abalone are iconic marine snails prized as food and for their beautiful shells. Initially a state recreational fishery started in 1959; the pinto abalone fishery closed in 1994 due to signs of overharvest. Populations have continued to decline since the closure, most likely due to illegal harvest and densities too low for reproduction to occur. Populations at monitoring sites declined 97% from 1992 – 2017. These ten sites originally held 359 individuals and now hold 12. The average size of the remnant individuals continues to increase and wild juveniles have not been sighted in ten years, indicating an aging population with little reproduction in the wild. The species is under active restoration by the department and its partners to prevent local extinction. Since 2009 we have placed over 15,000 hatchery-raised juvenile abalone on sites in the San Juan Islands. Federal listing under the Endangered Species Act (ESA) was evaluated in 2014 but retained the “species of concern” designation only. -
Monda Y , March 22, 2021
NATIONAL SHELLFISHERIES ASSOCIATION Program and Abstracts of the 113th Annual Meeting March 22 − 25, 2021 Global Edition @ http://shellfish21.com Follow on Social Media: #shellfish21 NSA 113th ANNUAL MEETING (virtual) National Shellfisheries Association March 22—March 25, 2021 MONDAY, MARCH 22, 2021 DAILY MEETING UPDATE (LIVE) 8:00 AM Gulf of Maine Gulf of Maine Gulf of Mexico Puget Sound Chesapeake Bay Monterey Bay SHELLFISH ONE HEALTH: SHELLFISH AQUACULTURE EPIGENOMES & 8:30-10:30 AM CEPHALOPODS OYSTER I RESTORATION & BUSINESS & MICROBIOMES: FROM SOIL CONSERVATION ECONOMICS TO PEOPLE WORKSHOP 10:30-10:45 AM MORNING BREAK THE SEA GRANT SHELLFISH ONE HEALTH: EPIGENOMES COVID-19 RESPONSE GENERAL 10:45-1:00 PM OYSTER I RESTORATION & & MICROBIOMES: FROM SOIL TO THE NEEDS OF THE CONTRIBUTED I CONSERVATION TO PEOPLE WORKSHOP SHELLFISH INDUSTRY 1:00-1:30 PM LUNCH BREAK WITH SPONSOR & TRADESHOW PRESENTATIONS PLENARY LECTURE: Roger Mann (Virginia Institute of Marine Science, USA) (LIVE) 1:30-2:30 PM Chesapeake Bay EASTERN OYSTER SHELLFISH ONE HEALTH: EPIGENOMES 2:30-3:45 PM GENOME CONSORTIUM BLUE CRABS VIBRIO RESTORATION & & MICROBIOMES: FROM SOIL WORKSHOP CONSERVATION TO PEOPLE WORKSHOP BLUE CRAB GENOMICS EASTERN OYSTER & TRANSCRIPTOMICS: SHELLFISH ONE HEALTH: EPIGENOMES 3:45–5:45 PM GENOME CONSORTIUM THE PROGRAM OF THE VIBRIO RESTORATION & & MICROBIOMES: FROM SOIL WORKSHOP BLUE CRAB GENOME CONSERVATION TO PEOPLE WORKSHOP PROJECT TUESDAY, MARCH 23, 2021 DAILY MEETING UPDATE (LIVE) 8:00 AM Gulf of Maine Gulf of Maine Gulf of Mexico Puget Sound -
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. -
3 Abalones, Haliotidae
3 Abalones, Haliotidae Red abalone, Haliotis rufescens, clinging to a boulder. Photo credit: D Stein, CDFW. History of the Fishery The nearshore waters of California are home to seven species of abalone, five of which have historically supported commercial or recreational fisheries: red abalone (Haliotis rufescens), pink abalone (H. corrugata), green abalone (H. fulgens), black abalone (H. cracherodii), and white abalone (H. sorenseni). Pinto abalone (H. kamtschatkana) and flat abalone (H. walallensis) occur in numbers too low to support fishing. Dating back to the early 1900s, central and southern California supported commercial fisheries for red, pink, green, black, and white abalone, with red abalone dominating the landings from 1916 through 1943. Landings increased rapidly beginning in the 1940s and began a steady decline in the late 1960s which continued until the 1997 moratorium on all abalone fishing south of San Francisco (Figure 3-1). Fishing depleted the stocks by species and area, with sea otter predation in central California, withering syndrome and pollution adding to the decline. Serial depletion of species (sequential decline in landings) was initially masked in the combined landings data, which suggested a stable fishery until the late 1960s. In fact, declining pink abalone landings were replaced by landings of red abalone and then green abalone, which were then supplemented with white abalone and black abalone landings before the eventual decline of the abalone species complex. Low population numbers and disease triggered the closure of the commercial black abalone fishery in 1993 and was followed by closures of the commercial pink, green, and white abalone fisheries in 1996. -
Fresh Fish Your Way Bridge Asparagus, Prosciutto
AZURE CHILLED SEAFOOD Beef and Reef: Hawaii Oysters, Kauai shrimp, Kona Chilled Kona Lobster: coconut Rancher’s filet and butter lobster, Kona abalone, Merus milk vinaigrette, cucumber, poached lobster tail, spinach, Cut king crab, Hawaiian yellow lemon, fresno pepper, local Ali’i mushrooms, Waialua fin ahi, horseradish & vodka watermelon radish. 31 asparagus, horseradish potato, sauce and soy-wasabi sauce, black truffle soy emulsion. 59 spicy aioli all items served upon Crispy Whole Pier 38 Fish availability - market price (serves 2-3 people): ponzu, Hawaii Rancher’s Ribeye Ryan’s XO Sauce, chili black Steak: creamed kale & bean condiment, spicy brussel Hamakua mushrooms, creamy SMALL PLATES sprouts, wok chard local long Yukon potato, crispy shallots, bean, garlic rice. market price Big Island Salad: Hirabara red wine sauce. 52 Farms’ lettuce, fern shoots, Hamakua mushrooms, heirloom Seared Hawaiian Ahi & Diver radish, tomatoes, honey & Scallops: chermoula spice, balsamic vinaigrette. 14 island corn succotash, lardons, Sides citrus soy buerre noisette. 44 citrus sweet potato 8 Maui Beet and Big Island ewa corn and cheddar bread 9 Goat Cheese Salad: quinoa Modern Bouillabaisse: Kona granola, micro arugula, citrus lobster, Kauai shrimp, clams, ho farm long bean 8 and beet vinaigrette. 16 Hokkaido scallop, charred corn, twin bridge asparagus 9 peas, Maui onion soubise, kim chee Brussel sprouts 8 rouille, tamarind brown butter. Chilled Twin Bridges 51 local corn and mushroom 8 Asparagus Bisque: prosciutto, garlic rice 5 Pan-Seared Gnocchi: Kona variation of local citrus, ginger agro dolce. 14 lobster, prawns, big island abalone, scallop, crab, octopus, Hokkaido Scallops: sauce summer squash, lobster jus. 42 romesco, fingerling potato, twin Fresh Fish Your Way bridge asparagus, prosciutto.