Chill Out: Preventing Scrombrotoxin Poisoning

Two primary species of mackerel are harvested in Florida waters. The King mackerel (Scomberomorus cavalla) and Spanish mackerel (Scomberomorous maculatus) are two of the most important fishery species in the state. In 2011, both species were among the state’s top 10 commercial finfish species for landings and dockside value, worth more than $10 million combined.

As any south Florida angler knows mackerel are also among the most popular recreational fishes. They’re fairly common, put on a good fight, and taste good too. Sixty-eight percent of the total allowable catch is allocated to the recreational fishery and King and Spanish mackerel are both among the top five recreationally harvested species in the state (by weight).

King and Spanish mackerel are healthy sources of protein, Omega-3s, selenium, and B vitamins. However, it is essential that they are handled properly once landed as they have been identified by the U.S. Food and Drug Administration (FDA) as being capable of causing scombrotoxin poisoning. Other potential fish include:

What is scombrotoxin poisoning?

Scombrotoxin or histamine poisoning occurs when histamine and other biogenic amines are permitted to build up as a result of bacterial spoilage associated with time/temperature abuse. In the U.S. it is one of the most common illnesses caused by seafood, but it may also be prevented with proper handling and cooling. Biogenic amines, including histamine, are natural chemicals that can form in fish anytime during harvest, preparation and storage, though growth is more rapid at high temperatures. These amines may begin to develop after the fish dies, and will increase if the fish is left in the water too long after death, or if it is not adequately chilled immediately after it is brought on board.

Symptoms

Once histamine is formed it does not go away and cannot be eliminated by washing, cooking or freezing. Therefore, prevention is the only way to assure that histamine is not present in fish. Any fish that is showing signs of spoilage should be discarded, however even if a fish smells or looks good histamine may still be present and illness is possible. In most cases, the illness occurs very quickly and is relatively short-lived. While severe reactions are rare, symptoms are very uncomfortable and include flushing of the face and neck, tingling sensation of the tongue, headaches or dizziness, vomiting and/or diarrhea.

Prevention

Rapid chilling of fish immediately after death is the most important strategy for preventing the formation of scombrotoxin. Formation of biogenic amines is drastically reduced by cooling fish to 40° F (internal) and fish should be packed in ice, ice slush, chilled seawater or chilled brine as quickly as possible. Since larger fish take longer to cool than smaller fish evisceration (removal of the guts) of larger fish is a good way to help remove the bacteria that causes formation of biogenic amines. Evisceration must be done carefully and the gut cavity should be filled with ice or cooling media to quicken internal chilling.

References

1. Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)(4th Edition).

2. FDA Bad Bug Book: http://www.fda.gov/downloads/Food/FoodSafety/FoodborneIllness/

Great Goliath Grouper Count: 2012 Collier Results

Well the good news is that my colleagues and I were able to complete a third year of surveys for the Great Goliath Grouper Count (GGGC). The bad news is the weather wasn’t cooperative, and we weren’t able to survey as many sites as in the past two years. In addition, the number of grouper we counted was much lower than in past years, which could be in part to the poor visibility we had to deal with this year.

The GGGC  is a collaborative outreach project between Florida Sea Grant and the Florida Fish and Wildlife Conservation Commission  to provide a regional “snapshot “ of goliath grouper presence and minimum abundance on artificial reefs throughout  the region in a relatively short time frame (ideally one week). The concept came from the National Christmas Bird Count done through the Audubon Society.  Volunteers  collect fundamental fisheries information  that help researchers characterize the size structure of goliath grouper within the study area and compare  abundance and size distribution to habitat features, depth and region.  Besides Collier County, surveys are conducted from Lee through Pinellas Counties in Southwest Florida, and off Taylor and Bay Counties in the Big Bend and Panhandle region. Beginning in 2011, we also had survey teams off the east coast of Florida near Palm Beach County.  I am always quick to point out that this project is by no means a substitute for a formal stock assessment, as it is not comprehensive enough in scope, but it certainly can help provide managers and researchers with additional information they can use when assessing the health of the recovering goliath grouper population in Florida.

Highlights of this year’s GGGC in Collier County

·          Nine divers and two boats only surveyed  seven of the twelve designated Collier sites  due to rough weather conditions

·         Because of the weather the surveys were spread out over a week’s time period instead of the normal two day time frame.

·         The depths of the sites surveyed ranged from 30 to 80 feet

·         Four of the sites sampled were ship wrecks, two were radio towers, and one was a rubble pile

·         The number of goliath grouper present at each site ranged from one to twelve.

·         A minimum of 49 goliath grouper were counted at the seven sites (Avg 7).  As a comparison, last year we counted a minimum of 128 grouper on 10 sites (Avg 12.8).

·         Of the 49 grouper that were counted, one was estimated to be less than three feet, 28 were estimated to be between three and five feet, and 20 were estimated to be greater than five feet.

I will be sure to share the results from the rest of the project as soon as I get them.

Florida Scallop Fishery Webinar Recording

Did you know…

Bay scallops in Florida only live about a year? There is a commercial fishery for calico scallops in Florida? Want to know more?

I invite you to watch a recording of a webinar my Sea Grant colleague Dr. Lisa Krimsky and I gave on Florida’s scallop fishery. The presentation is part of our Florida Seafood Brown Bag Webinar Series. The series is intended for seafood lovers and educators who are interested in learning more about the safety and sustainability associated with Florida’s fisheries and seafood industry. The goals of the scallop presentation are:

1. Increase your knowledge of basic scallop biology and ecology
2. Enhance your understanding of the trends, importance, and management of Florida’s scallop populations and fisheries
3. Make you more informed about the purchasing, storing, and handling of scallops

 To view the recording, click HERE

We want to hear from you!
 We would love to get your feedback about the presentation by completing a short evaluation. Your input helps us plan for future educational programs. To access the evaluation click HERE.

Recordings of Past Webinar in the Series

Click HERE if you would like to view the recordings of past webinars from this series.

Additional Scallop Resources 

Florida Sea Grant: Recreational Scalloping in Florida

ISSC:Interstate Shellfish Sanitation Conference – Scallop handling and safety

FWC:Recreational Scalloping Survey

FDACS:Scallop Recipes

 

 

Don't Let Your Catch Spoil the Day

As the fishing action heats up this summer, so inevitably do temperatures, which can spell trouble for an angler if he/she isn’t careful.  Fish are highly perishable, and the methods by which anglers handle their catch from the time it is hooked until it is cooked can impact the quality of their meal.

Once a fish dies, irreversible spoilage begins. Enzymes and bacteria are responsible for this process. Enzymes that normally regulate a fish’s metabolism are left unchecked and start breaking down body cells. Fish caught while feeding may experience quicker rates of spoilage because digestive enzymes will already be active.  A softening of flesh around the gut is often an indication of this process as enzymes quickly digest these tissues.

Bacterial growth in the body will accelerate as the fish decomposes. Fish may also become more susceptible to bacteria from the environment as the fish’s natural defenses are broken down. Exposure to the sun and Florida temperatures can quickly accelerate this process. One bacterium on a fish’s body can multiply into millions of bacteria within hours if conditions are right. This bacterial activity will contribute to the deterioration of the flesh. In fact, fresh fish flesh is practically odorless, but fishy odors associated with spoilage are the result of bacteria hard at work.

While it is impossible to completely prevent spoilage, anglers can reduce this process by properly chilling their catch. This also reduces health risks associated with warmer temperatures.

One of the most recommended chilling methods for recreational anglers is the use of a brine slush-ice mixture. This is accomplished by combining at least two parts ice to one part clean seawater in an insulated cooler. Fish will chill four to five times quicker in slush ice because it will be surrounded by 32°F slush water.

To maximize the chilling process, seafood specialists recommend using at least one pound of ice per pound of fish. Cover the bottom of a cooler with several inches of ice and then surround the entire fish with another layer of ice.  When deciding on how much ice to bring, anglers should also take into account the length of their trip, the surrounding air and water temperature, and if possible, the type and size of fish being targeted.  Crushed or flaked ice is recommended because of the greater amount of surface area in contact with the fish, which will result in quicker chilling rates. Larger pieces can tear or bruise the skin more easily, but is better than no ice at all.

As the ice melts, water will help wash bacteria away from the surface of the fish. Water should be drained periodically to help remove accumulated bacteria. Continue to add ice as needed to maintain the appropriate slush mix.



Bleeding and gutting a fish will also enhance the quality of fish destined for your plate. Bleeding a fish will improve muscle appearance and flavor, and can reduce the cooling time once a fish is put on ice.  Gutting a fish helps to remove sources of bacteria and enzymes that can increase spoilage rates. It will also reduce chilling time because a significant amount of body weight is removed.  Keep the entrails intact to avoid contamination with other parts of the body. Knives and cutting surfaces should be clean to minimize further contamination. Once the fish is gutted, rinse the cavity with clean water to remove any excess blood, slime or viscera and pack it in the ice.  Keep in mind that legally, fish must be landed whole with head and tail intact.

What's in a Name? Acceptable Seafood Market Names

As the demand for seafood continues to increase coupled with increased imported seafood, fraud and deception in seafood market has become more widespread in recent years. The flesh of many fish species is similar in taste and texture, which can make it difficult to identify species in fillet form, therefore, making it relatively easy to misidentify and substitute a one species for another.
                   
Appropriate naming is a first, but crucial step of properly identifying fish and other types of seafood. Often one type of seafood might have several vernacular names or two or more species from the different regions might be called the same name. These types of inconsistencies only add to consumer’s confusion. To minimize these discrepancies the U.S. Food and DrugAdministration (FDA) and the National Marine Fisheries Service (NMFS) have compiled existing acceptable market names for imported and domestically available seafood. For example, even though basa (Pangasius bocourti) is a type of catfish imported from Vietnam, it is illegal in the U.S. to label this fish as “catfish” to avoid confusion with the domestically produced Ictaluridcatfish.

The FDA Guide to Acceptable Market Names for Food Fish Sold in Interstate Commerce (aka “The Fish List”)provides an authoritative source of common names to establish order in the marketplace and reduce consumer confusion. The lists reflects what the FDA considers the most appropriate market names for the identification and labeling of seafood, and is the agency’s primary guidance for naming seafood sold in the United States. According to the FDA,

An acceptable market name is a name that FDA recognizes as a suitable "statement of identity" in the labeling of a species. An acceptable market name fairly represents the identity of the species to U.S. consumers because it is not confusingly similar to the name of another species and because it is not otherwise misleading. An acceptable market name may be: (1) a "common or usual name" established by either a history of common usage in the U.S. or by regulation; (2) the "scientific common name"; or (3) more rarely, a name specifically coined as the market name for a species, e.g., "basa" is the market name coined for Pangasius bocourti).

Learning more about acceptable market names is an important first step for consumers to protect themselves against economic fraud. Below is a screen shot of the Seafood List. Click on the image to go and review the site.

References:

· Congressional Research Service-Seafood Marketing: Combating Fraud and Deception

· Guidance for Industry: The Seafood List - FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce

  

Here is what the front page of the FDA Seafood List looks like. Notice it provides a description of what the different symbols mean.

Here is an example for what comes up when you search for "grouper." There are close to 60 species than can legally be labeled as grouper in the market place.

Reducing Your Risks in Aquaculture

Last week my colleagues and I hosted an introduction to aquaculture workshop for individuals interested in starting up an aquaculture operation in Florida. One of the presentations, "The Pitfalls of Aquaculture: Disasters and Why they Occur" was given by Dr. Diego Valderrama with the University of Florida's Food and Resource Economics Department. I wanted to share some of the information he provided as its very useful for anyone interested in getting into aquaculture.

First off,
"Aquaculture is one strict farming business. The disorganized, the unprepared or the fainthearted need not apply. Aquaculture businesses are especially difficult because of the slim margins, burdensome government regulations, lengthy start-up time, live animal constraints, diseases, power outages, and fluctuating market prices. All who have succeeded have done so through hard work, long hours, significant investment and great personal sacrifice."

10 Steps to Reduce Your Risk of Investment in Aquaculture
Start your Operation with Enough Money- "Undercapitalization" is the number one cause of business failure. You must be prepared for unplanned expenses and unexpected losses.

Avoid Borrowing Money from Relatives and Friends- Do so at your own risk and only with a written legal agreement

Do a Market Study before Deciding which Species to Produce- Determine the range of species able to tolerate your proposed system and climate, of these which are most profitable, and of these which have willing buyers at your required price.

Study the Biology of the Species Before Deciding Which Species to Produce- After your market analysis, you must determine which of the more profitable species are within your capability and your systems constraints.

Avoid Spending Your Money on “Tomorrow’s Technology” Today- If a system sounds too good to be true, beware!

Seek Permits and Approvals before You Build Your Aquaculture Facility- It is to your advantage to know the rules before you design your system; make sure you do so. Apply the

rules during the design process, the species selection and your marketing plan.

Avoid Stocking Your Ponds to the Maximum During the First Years- Inexperienced aquaculturists often try to recapture every dime during the early years by stocking ponds as heavily as those done by experienced farmers. Do not do this! Lower stocking ratios mean smaller returns, but less risk, lower operating expenses and fewer catastrophes.

Avoid Producing Your Crop, then Trying to Market it- Production is only one facet of aquaculture. Marketing your crop should start before the first critter or plant enters the water.

Join Your State Aquaculture Association- Interacting with other aquaculturists will give you an opportunity to learn from others' mistakes, rather than just your own mistakes.

For more information about starting an aquaculture operation visit these useful sites:

• Florida Department of Aquaculture-Division of Aquaculture
• University of Florida Tropical Ornamental Aquaculture Laboratory
• University of Florida Online Resource for Shellfish Aquaculture
• Southern Regional Aquaculture Center

Tiger Shrimp in the Gulf

Image credit: Texas Sea Grant

A recent newsmaker around Florida and the Gulf has been the  growing presence of the Black or Giant Tiger Prawn(GTP)-Penaeus mondon. I wanted to share some information I obtained from my colleagues with Texas Sea Grant so that you are better informed about this marine invasive species.

What We Know
 •The GTP is a commonly cultured species and native to SE Asia.

•GTP is the second most widely cultured prawn species in the world. It was recently surpassed by the whiteleg shrimp, Litopenaeus vannamei. In 2009, 770,000 tonnesof tigers were produced, with a total value of US$3,650,000,000.

•In 2010, Greenpeace added GTP to its seafood red list – "a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries". The reasons given by Greenpeace were "destruction of vast areas of mangroves in several countries, over-fishing of juvenile shrimp from the wild to supply farms, and significant human rights abuses"

• Females can reach approximately 33 centimeters (13 in) long, but are typically 25–30 cm (10–12 in) long and weight 200–320 grams (7–11 oz); males are slightly smaller at 20–25 cm (8–10 in) long and weighing 100–170 g (3.5–6.0 oz) Larger specimens have been recently reported.

• An major theory of introduction is they were suspected to be cultured in the Dominican Republic and may have escaped there in 2005 when the ponds were breached during a hurricane. Other source theories are ballast water and intentional release.

• GTP are nocturnal and diurnal, aggressive, cannibalistic, competes with our native shrimp for food and habitat, and eats fish bivalves and possibly oysters.

• Several ~ 6” black tigers have been caught in the Gulf and on the East Coast leading us to believe it is reproducing. 

• Shrimp farmers have reported an established population off Belize, but this is not scientifically documented.



Image credit Texas Sea Grant

History of Giant Tiger Shrimp in the U.S.

• South Carolina was raising them at the Waddell Mariculture Center in the late 1980s.

• An escape from the facility occurred and fishermen off the Carolinas began catching them in 1988.

•Many individuals were caught that same year and until 1991, as far south as St Augustine FL.

• No more catches were reported until 2006.

• Over 200 catches in the Gulf have been noted since 2006. The total actual catch now may be around a thousand individuals.

• This species has now been caught in all the Southeastern states from North Carolina to Texas.

Many Questions Still Exist

• Are GTP reproducing, where and what is the impact?

• Will GTP increase in population with climate change over time in the Southeast and Gulf of Mexico and if so, to what extent?

•Will they outcompete our native white, brown and pink species?

• Dr Tom Shirely with the Harte Research Institute is concerned the greatest impact will be post larval and juvenile tigers competing for food and habitat with our native Penaeids. He says they may impact trophic cascades, altering the food web’s predator – prey interactions. Further implications could be virus, disease, and possible parasite introductions from tigers to our natives.

• Will they impact shellfish production such as clams and oysters?

•  Can anything be done to combat this exotic introduction?

What Can You Do?
If you see a GTP, REPORT IT!
 Here in Florida, the Florida Fish and Wildlife Conservation Commission has information on its website: FWC requests you report the size, date and location of the capture, preferably with the GPS coordinates, to Larry Connor at 352-357-2398 or ExoticReports@MyFWC.com. Fishermen also are asked to either keep the shrimp for collection or take photos of them for identification purposes

To learn more about the Giant Tiger Prawn click here

About Catch Shares

Catch shares are one of the most talked about (and controversal) topics in the world of fisheries these days. Here in the Gulf of Mexico red snapper, grouper and tilefish fall under this unique management system. But what exactly are catch shares?

Megan Westmeyer, the Coordinator for the South Carolina Aquarium's Sustainable Seafood Initiative recently wrote a very insightful and comprehensive article on catch shares in her quarterly newsletter "What's Cooking?" and I wanted to share it with you.

Catch Shares: Whose Fish are They?

Fishery management, or regulation of wild fish harvest to ensure we have more fish for the future, is a complicated subject with which most people are unfamiliar. It is important for chefs to understand fishery management because it affects the price, availability and seasonality of seafood products. Fisheries, the wild populations of fish and shellfish that we harvest for food and recreation, are a common property resource. They are “owned” jointly by everyone – everyone has a right to use these resources. Unfortunately, if everyone used as much as they wanted, whenever they wanted, marine fish and shellfish populations would collapse and there would not be enough seafood left for others or future generations. This is often called the tragedy of the commons – when an individual’s personal interest conflicts common property resources for the public good – to provide seafood now and in future generations. In the U.S., fishery management occurs at the state and federal levels, as well as internationally for highly migratory fish like tuna and swordfish.
 Fishery management regulations typically take the form of limits on who can fish, when and where they can fish, what kind of gear can be used, how many fish can be caught, and how large the fish must be in order to be kept. These regulations are designed to ensure that enough of each species remain in the ocean each year to reproduce and yield future generations, so that we can continue to harvest indefinitely. Regulations are also designed to protect the ocean habitats and other species that are not of commercial or recreational interest but are required for the health of seafood populations. Many of the regulations do limit or deny access to these common property resources, but they are necessary to protect the resources for future generations. Scientific research is needed for successful fishery management. Scientists must collect a great deal of data, including biological information on the fish, information on what species and how much the fishermen catch (this is called “fishery dependent” data), scientific survey data on fish populations in the wild (this is called “fishery independent” data) and social and demographic data on the business aspects of the fishery. Next, scientists create mathematical models that simulate the fishery based on all the data that have been collected, and the model is used to project what the population is likely to do in the future if fishing continues. Those projections are used to determine how many fish can be caught each year and if any other restraints on harvest are needed (like minimum size limits to ensure that fish are mature and have had a chance to reproduce before they are harvested).
In addition, scientists also consider if there are habitats that are critical for the health of the population that need to be protected. One of the most effective ways to regulate a fishery is development of an Annual Catch Limit, often abbreviated as ACL. This limits the number of fish or pounds of fish that can be harvested each year from a particular population. After the ACL is harvested, the fishery is closed until the next year. This ensures there will be enough fish left to reproduce and create future generations. ACLs can be difficult to enforce because there are multiple boats fishing at the same time, often out at sea for days or weeks, and harvest reports can be delayed. In addition, fishermen are competing against one another in a race to capture a portion of the commonly held ACL, which can lead to very fast paced fisheries that only last a few months (this has become the case in both the local vermilion snapper and golden tilefish fisheries). The government does try to track harvest levels in a timely manner, but  overharvests do occur.
 There is a type of fishery management regulation, called a Catch Share (or Individual Quota), which can reduce or eliminate this overharvest. Catch Shares are being implemented around the country and chefs and consumers may begin to hear more about this type of management. A Catch Share program is not a biological control on fishing (like an Annual Catch Limit); it is a method of allocating the Annual Catch Limit to specific fishermen. Instead of all fishermen competing against one another in a race to catch part of the commonly held ACL, often called derby fishing, each fisherman is allocated a specific percentage of the ACL. As the ACL changes, the actual poundage allocated to each fisherman will change accordingly. If the ACL goes up, each fisherman gets to catch more based on their percentage, or share, of the catch; if the ACL goes down, everyone has to catch less. Catch Shares are controversial because they allocate a public  resource to private individuals. This allocation, by law, is not a “right” (something which cannot be taken away), but it does give individuals long-term, exclusive access to a common property resource. In some cases Catch Shares are treated as property rights, being bought and sold, used as collateral for loans, left to heirs, etc. This is an advantage for those who hold shares, but can make it difficult and expensive for new or young fishermen to get shares and enter a fishery. One of the most difficult aspects of implementing a new Catch Share system is determining how the initial allocations will be made. Typically allocations are based on catch histories – but during what time frame? In fisheries that are depleted, fishermen who were historically active may have chosen to avoid a specific fish for the last 10 years in order to help it recover, while some other fishermen continued to target it. However, if a new Catch Share system allocation only considers the last 10 years (as the current fishermen, who might have a greater say, would likely advocate), those fishermen who sacrificed to achieve conservation goals could be eliminated from the fishery.
Ecological Aspects
Catch Shares can reduce overharvest by simplifying accountability in a fishery. Because each fisherman, or each boat, knows exactly how much they are allowed to catch each year, overharvests are less common and individuals can be held accountable if overages occur. There are other methods of preventing overharvest, such as real-time reporting of harvest, but they can be complicated and expensive (though the same can be said of implementing Catch Shares). Catch Shares can give fishermen a strong investment in the sustainability of the ocean because they are guaranteed a return – in other words, Catch Shares tie economic incentives to environmental protection. One of the other advantages touted by Catch Share proponents is that fish populations rebuild faster and are maintained at healthier sizes when fishermen are not racing to compete with each other. Fishermen reduce the amount of fish that are discarded by improving their fishing methods and reduce their impact on the ecosystem if they are able to use less gear and avoid sensitive habitat areas. Opponents of Catch Share systems claim that there are other methods of achieving all of these same results, without privatizing a fishery. In addition, fishermen in Catch Share systems may practice “high grading” – discarding of a less valuable item (because of size or quality) that has already been harvested, when a more valuable item of the same species is caught later in the fishing trip. Because they are no longer in a race to compete with others, they can take more time to seek out the highest value fish, crabs etc. and discard the less valuable ones before they return to shore and report their harvest.
Social Aspects
Proponents also claim that Catch Shares result in full-time, stable, and higher-paying commercial fishing jobs. This can occur when the fishery is initially in a state of overcapacity – meaning that there are more fishermen in the industry than can be supported full-time by the allowed amount of harvest. Some fishermen are part-time fishers and have to supplement their income by working in other fisheries or other industries. When a Catch Share system is implemented, those part-time fishermen receive a small amount of quota and often end up selling their shares to other fishermen, naturally reducing the capacity in the fishery and allowing other fishermen to have more stable, possibly full-time employment, with higher earnings.
While this may create a full-time fishery that can regularly supply our communities with seafood, it also results in unemployment for some fishermen. In addition, “permit stacking” can consolidate the quota into even fewer hands, including absentee owners who merely employee captains and crews to fish their shares. Permit stacking occurs when, in advance of Catch Share system implementation, some fishermen or corporations buy multiple permits (which bring catch histories with them) to “stack” on one larger boat instead of multiple smaller boats with one permit each. This stacking greatly increases the allocation they will receive even though they did not actually catch all those fish. When shares become consolidated in this manner, some captains and crew lose their jobs because fewer boats are needed to harvest the annual catch. Catch Share systems can be implemented with caps on consolidation. But if fishermen or corporations have acquired multiple permits before the Catch Share is implemented they may already hold a large portion of the quota, resulting in a higher threshold. Proponents also tout the safety benefits of Catch Shares programs. Safety has been a problem under open access systems. Fishermen continue to fish in poor weather and forego sleep to a dangerous extent, because they are in a race against the clock and their peers. When each fisherman is allocated a quota there is less incentive to fish in hazardous conditions.
Economic Aspects
Another advantage of Catch Share systems is that fishermen can maximize the value of their catch by fishing whenever market prices are high. Under open access fisheries, where fishermen are competing with one another, large quantities of fish are often landed at the same time, overwhelming the market and lowering prices. A Catch Share system is likely to spread out the fishing season over many months, keeping prices high throughout. Of course, in fisheries that are competing with foreign imports, domestic supply and demand does not necessarily dictate the price and Catch Shares may not translate to any extra value. Even if Catch Shares do result in higher prices for fish, these gains can be offset by increased costs associated with obtaining shares if the initial allocation is inadequate. There is often high demand for shares and prices can be very high. This can put small owner-operated permit holders at a disadvantage if they do not have the cash, or are unwilling or unable to borrow money to buy shares. Share-holders may also lease their shares to other fishermen, instead of selling. But lease prices also can be high, and create a large additional expense. Fishermen who lease quota are not able to charge more for their fish than anyone else, so crew salaries are often reduced instead.
In 2010 Timothy Essington, at the University of Washington, conducted a comprehensive, objective evaluation of Catch Share systems in North America. His study tested the hypothesis that catch share programs lead to improved ecological stewardship and production capacity of the fishery. He examined changes in population size, fishing pressure, the type of gear used, discard rate, compliance with quotas and harvest amount. He found that the average levels of all of these factors were largely unresponsive to catch share management – population status, harvest amount, and fishing pressure did not change in a consistent manner when Catch Shares were implemented. Where he did find evidence of change was in the year to year variation in fishing pressure, compliance with quotas, harvest amount and discards.
 In other words, Catch Shares did not necessarily improve the ecological sustainability of fisheries but did bring social and economic stability to those who remained in the fishery. Catch Shares have been proposed for the South Atlantic snapper and grouper fishery because the reduced quotas and constant opening and closing of seasons make it difficult for fishermen to make a steady living. In addition, there are more snapper grouper fishing permits available than can be supported at sustainable levels of fishing (overcapacity exists). A number of those permits are not actively fished – these are called latent permits – or not fished on a regular basis (the permit holder is not making a living catching and selling snapper and grouper). Unfortunately, in order to maintain a commercial fishery where professional fishermen are making a steady living some of these latent or irregularly used permits need to be retired. This has happened in many fisheries in the United States and around the world. In some cases, the government buys back the permits and retires them. Catch Shares are being promoted as a way of letting market forces reduce this overcapacity. But these latent or irregularly fished permits do have fishing history associated with them, thus if a Catch Share was implemented they would be allocated a percentage of the catch. Other active fishermen would then have to buy or lease these shares, increasing costs and reducing profits and wages. One of the major advantages of implementing a Catch Share system in the snapper grouper fishery would be the decreased likelihood of early fishing season closures when Annual Catch Limits are met. It is possible that there would be a more steady supply of local seafood, spread more evenly over the seasons. It is difficult to foresee all the future effects of a Catch Share system. Over two decades ago, a Catch Share system was implemented for the U.S. wreckfish fishery. But the program had an unanticipated result. The managers did not realize that many of the permit holders would stop fishing, instead holding the permits and effectively preventing anyone else from fishing. Now, the ACL for the wreckfish fishery has been drastically reduced because of new mathematical modeling techniques that call for a lower harvest than previously thought necessary. But because Catch Shares are allocated as percentages, the active fishermen will no longer receive enough quota to make a living. A new regulation has been proposed to revoke the shares held by inactive fishermen and award them to active fishermen, but there is no guarantee this regulation will be passed or become effective in time to preserve the livelihoods of the active fishermen.
There are numerous advantages and disadvantages to Catch Share systems. They are not a cure for everything that ails fisheries and can bring substantial drawbacks, but there can be substantial benefits as well. Fishery managers have known for a long time that we do not manage fish; we manage fishermen in a vital and dynamic system of food production. A Catch Share system must be designed very carefully, and only if supported by the fishermen who would be affected. Yet, we must acknowledge that we cannot predict every impact and there may be unforeseen complications, thus systems need to be designed with flexibility and modified if necessary.

If you would like to receive Megan's "What's Cooking?" quarterly newsletter email her at:
mwestmeyer@scaquarium.org

To view which fisheries in the United States are under catch share programs visit:
http://www.nmfs.noaa.gov/sfa/domes_fish/catchshare/catchshare_region.htm

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Recording: Florida's Mackerel Fishery Webinar

Did you know Florida's commercial fishermen landed over nine million pounds of king and Spanish mackerel in 2010 with an estimated dockside over over $11 million dollars? Did you know that mackerel is a rich source of vitamins and minerals such as selenium, niacin, and B12, and that its a lean fish with dark meat and full flavor?If you would like to learn more about mackerel check out the recording of my colleague and I's brown bag webinar on Florida's mackerel fishery. The goals of the webinar are:

1.Increase your knowledge of basic mackerel biology and ecology
2.Enhance your understanding of the trends, importance, and management of Florida’s mackerel fisheries
3.Make you a more informed consumer in the purchasing and handling of mackerel

To access the recording of the webinar click HERE

The program we use is called Blackboard Collaborate. To make sure you have the necessary software to view and listen to the webinar, please visit: http://support.blackboardcollaborate.com/ics/support/default.asp?deptID=8336&task=knowledge&questionID=1251


Recordings of Past Webinars

To view previous webinars in the Florida Seafood Brown Bag Webinar Series

http://miami-dade.ifas.ufl.edu/environment/sea_grant_seafood.shtml

Additional Mackerel Resources
FDA : What You Need to Know About Mercury in Fish and Shellfish (Brochure)http://www.fda.gov/food/resourcesforyou/consumers/ucm110591.htm

NJ Sea Grant: Ice Your Fish: Help prevent Scombrotoxin Poisoning (Brochure)
http://www.jerseyseafood.nj.gov/IceYourFishBrochure.pdf

NOAA Fisheries: Making Sense of Mackerel
http://sero.nmfs.noaa.gov/sf/MakingSenseofMakerel.htm