Indonesia is the largest exporter of shark fins in the world. There is no current (or planned) legislation for the protection of reef sharks in Indonesia and CITES Appendix II (which only covers international fisheries) does not cover them either. This means that the fishermen around Indonesia are acting totally within the law by catching, killing and finning these animals. The animals are sold at the local fish markets for a small price in huge numbers. Ideally we would be able to use legislation to ban all fishing of sharks, however, this isn’t realistically going to happen any time soon. The local Indonesian fishermen will land anything they can from the sea in order to make some money. When we were at Tanjung Luar Market the array of reef fish, eels, sharks, rays and pelagics was unbelievable. They will take anything they can. Continue reading →
Sustainable Seafood apps bring seafood consumption with a conscience right to your phone!
I’m notoriously behind the times when it comes to mobile technology. When I finally got a “smart” phone I had fun playing Tetris for a few hours, then stupidly went back to using it as just a phone.
So I’m a little late to the party on this – but in case you are too – sustainable seafood apps. What fantastic apps! I can now tossrecycle my crinkled, waterlogged wallet card from Monterrey Bay Aquarium/Seafood Watch. Continue reading →
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Bluefin tuna could become extinct as soon as 2012. The main reasons are the booming sushi industry and the fact that the Bluefin is extremely overfished. Three in four Bluefin tunas are caught illegally. So what can we do?
Oysters are disappearing from coastlines around the world because of overharvesting and disease, researchers said.
An estimated 85 percent of global wild oyster reefs and beds vanished in the past 20 to 130 years, according to a study led by Michael Beck, lead marine scientist at the University of California at Santa Cruz. His team examined oyster reefs in 144 bays across the world, historical records and national catch statistics in a study published in the February issue of the journal BioScience. The condition of oysters was rated as “poor” overall.
75 tons of blue shark laid out on the dock in the Japanese fishing port of Kesen-numa City, July 6th, 2010. The day before, 44 tons of blue shark, ten tons of salmon shark and three tons of short fin mako were seen here… this happens 6 days a week, all year long… Continue reading →
A Message from Erich Hoyt on Defending Antarctic Toothfish in the Ross Sea:
I am a whale researcher and conservationist, writes Erich Hoyt, Senior Research Fellow with the Whale and Dolphin Conservation Society and MarineBio’s Director of Marine Mammals. Recently I became very interested in toothfish in Antarctica. At up to 2.5 m long they can be the size of a porpoise or dolphin. Left alone, they live for up to 50 years; they don’t breed until they’re about 16 and not every year thereafter. But aside from some remarkably similar reproductive parameters how is this relevant to my interest in whales and dolphins? Continue reading →
and worms(?)…. How appealing is that when you think of the ocean? Something that captivates most of us and draws millions of us to its shores and into its waters? It seems that people still aren’t taking overfishing seriously. My litmus test is the culinary industry. When I have time, which is never, I love to cook. Since I never have time, the next best thing is to watch my favorite cooking shows on TV – generally competitive shows like “Top Chef” or “Iron Chef.” These are shows where the best in the business compete with each other. Chefs, particularly “celebrity” chefs, are like the fashion designers of food. They’re the ones who establish what foods are fashionable in the culinary scene – and they always seem to be using red-listed fish. Tuna, Chilean seabass, grouper. It makes me cringe. Because people are inspired by what these chefs cook and the go to the markets to buy the ingredients that these chefs use. It’s frustrating as an armchair chef and conservationist when I know there are so many other products they could and should be using – they’re the ones who need to set an example!
I highly recommend reading this excellent article published in a newspaper in Australia. The article was inspired by a new documentary film about overfishing called The End of the Line. It’s time for chefs, and cooks in general, everywhere to respect the need to stop overfishing and set an example.
“WHERE have all the fish gone?” is the key question asked by new documentary film The End of the Line. And it doesn’t pull punches in detailing the ravages of global overfishing. Collapsed species, poor people going hungry, our seas emptied of all but mud and worms. Continue reading →
Compass supports sustainable seas with expanded list of fish to avoid
At a time when some companies have just de-listed blue fin tuna, the world‘s largest contract caterer, Compass Group, has made a significant decision to increase its ‘Fish to Avoid’ List in the UK and Ireland from 13 species to 69*.
These species will not be served in any Compass Group UK and Ireland restaurants, in any hospitality dishes or be used in any sandwiches or other grab-and-go offerings until the Marine Conservation Society (MCS) advises otherwise. This updated list takes immediate effect in all of Compass’ 6,500 sites including Oxford Brookes University, Lewisham Council’s schools, Chelsea FC, Procter & Gamble UK/Ireland and Bristol Zoo Gardens. Continue reading →
The Marine Section of the Society for Conservation Biology will be hosting its first stand-alone meeting, the International Marine Conservation Congress (IMCC), from 20-24 May 2009 at George Mason University near Washington D.C. This will be an interdisciplinary meeting that will engage natural and social scientists, managers, policy-makers, and the public. The goal of the IMCC is to put conservation science into practice through public and media outreach and the development of concrete products (e.g., policy briefs, blue ribbon position papers) that will be used to drive policy change and implementation. Continue reading →