Thursday, January 27, 2011
Wednesday, January 26, 2011
Tuesday, January 25, 2011
"We’re able to catch only one tuna, from three or four pieces we normally caught in the last few years," lamented the 42-year old father of four who has been catching tuna using the handline method in the last 15 years.
"Moreover, the sizes of the tuna have noticeably shrunk now than before," he added, speaking in Cebuano.
He seemed lost for explanations why the fishes have become smaller, but noted the stiff competition that abound near Balut Island, which is rich in tuna stocks, with so many fishing boats staking out there.
Monday, January 24, 2011
Sunday, January 23, 2011
On 11 August 2000 in the Bay of Fundy in Canada, a mature female right whale was observed copulating simultaneously with two mature males. The female made no attempt to resist copulation. For anatomical reasons, double copulation would be difficult or impossible in most mammals; however, it is quite feasible in right whales, and the fact that it actually occurs provides strong support for the belief that females of this species promote sperm competition as a mating strategy.
Saturday, January 22, 2011
The ‘humpback blackdevil’ anglerfish (Melanocetus johnsoni), dangles a bioluminescent light from its forehead in order to lure prey within gulping range. Because this method of feeding is so effective, this fish has little need of swimming muscles and hence the tiny body in relation to its ferocious-looking head.
Friday, January 21, 2011
I know this goes against the common belief that fresh seafood is better. It's time to stretch your mind a bit.
Fresh seafood is wonderful, especially when you're privileged to eat something that just came out of the water. But "fresh" fish shipped by air and delivered to you days later is not the same thing. The rot sets in as soon as the animal dies, and good chilling only slows down (doesn't prevent) the decline. Good handling and fast transport helps forestall the rot, but at what cost? AT THE COST OF WARMING THE PLANET.
Take one example. Copper River salmon shipped by air all over the US is an environmental abomination. Other salmon is just as good, and shipped frozen by barge it's better for the planet.
Smart seafood people know that properly handled and quick-frozen fish is actually better than so-called "fresh" fish that has sat on ice for several days.
Will we re-investigate frozen fish now that there's a new reason to be pro-frozen? I don't know, the "fresh" dogma is fairly entrenched. But we should. Tweet
Thursday, January 20, 2011
Wednesday, January 19, 2011
Oh, and besides, it makes it harder to swim and have babies and all that. At least according to some scientists. But the controversy rages on since not everyone agrees.
Since alternatives exist, why not switch to subcutaneous electronic tags. They're probably safer and much less of an eyesore. Tweet
Tuesday, January 18, 2011
Monday, January 17, 2011
Evidence of bull sharks swimming up flooded city streets seems real, but the stories of feeding behavior are probably over-hyped.
It's common to find fish in strange places during a flood, including in normally dry fields. Fish can invade fields to escape the fast flow in flooded and roaring river channels.
But I wouldn't waste my time worrying about being attacked by a nutter shark. They're probably just lost and confused and looking for a way back to the familiar ocean.
Sunday, January 16, 2011
Tuesday, January 11, 2011
Monday, January 10, 2011
Sunday, January 09, 2011
Friday, January 07, 2011
Thursday, January 06, 2011
Tuesday, January 04, 2011
- South Korea, almost denuded after the Korean War, now boasts forest cover across more than 63 percent of the country.
- In Namibia, wildlife populations are increasing.
- South Africa has completed a major expansion of Kruger National Park.
- Iraqi engineers have reflooded the Tigris–Euphrates marshes.
- Pioneering legislation has slowed species loss around the world, including the Bird Directive of the EU, the Habitats Directive of the EU and the US Endangered Species Act of 1973.
- In Australia, large-scale land clearing has been halted and most of the rainforest in the country is now contained within World Heritage sites.
- The largest marine protected area in the world was recently enacted by one of the poorest nations on Earth, Kiribati.
- The Antarctic Treaty has conserved more than 14 percent of our global land area—18 million square kilometers/6.5 million square miles—for longer than 50 years.
Delivering bad conservation news seems to earn status among conservationists, not unlike an underclass seeking status within its own subculture, driving away many who might otherwise support its tenets. But conservation cannot afford to be a separate subculture. A surfeit of despair and fear engenders disempowerment, denial and a failure to act. Conversely, change and political support are achieved through carefully targeted messages that empower people. Such a plea is not to engender misplaced optimism in the face of perilous odds, but rather to promote hope, demonstrate what can be achieved and how to achieve it. Researchers need to provide the science not only for the campaigns lamenting environmental loss, but also, most importantly, for those celebrating the effectiveness of conservation.
Monday, January 03, 2011
Sustainable seafood advocates are concerned, including some fairly reactionary words as well as some more thoughtful concerns.
The announcement from Legal Sea Foods:
Legal Sea Foods’ Roger Berkowitz Speaks on Sustainable Seafood
President/CEO Hosts Dinner of Supposed “Blacklisted” Fish
To Educate the Public on the Truth about Sustainable Fishing Practices
WHAT: The Culinary Guild of New England and Legal Seafoods co-sponsor an educational dining event to shed light on sustainable seafood. Legal Sea Foods’ President and CEO Roger Berkowitz presents a four-course dinner, followed by a discussion on the most current information concerning sustainable seafood fishing practices.
Over the last few years, news reports on the sustainability of seafood have become more frequent, causing widespread discussion on what fish is sustainable, and therefore safe to eat. Unfortunately, this discussion is flawed by outdated scientific findings that unfairly turn the public against certain species of fish. In a direct effort to counter existing misinformation about sustainability, the menu for this event is deliberately designed to serve what is commonly believed to be outlawed or blacklisted fish. The menu includes:
Black tiger shrimp, duck cracklings, smoked tomato, and avocado sauce
Hermann J. Wiemer Reisling, Finger Lakes, 2008
Spaghetti squash, toasted pecans, melting marrow gremolata
Schiopetto Sauvignon, Collio, 2008
Prosciutto Wrapped Hake
Braised escarole, Rancho Gordo beans, blood orange marmalade
Domaine du Viking Vouvray, "Cuvée Tendre," Loire Valley, 2009
Citrus Almond Cake
Yuzu semi freddo, candied kumquats
Jorge Ordoñez Moscatel Selección Especial No.1, Málaga DO, 2007
There will be an opportunity for CGNE guests to ask questions about what’s safe to eat, which species are indeed plentiful, and how to read between the lines of media reports. In addition, Sandy Block, Master of Wine, and Legal's Vice President of Beverage Operations, has chosen wines specifically to complement the menu devised by Rich Vellante, Legal's Executive Chef. Alexander Murray, Assistant Director of Beverage Strategy, will be there to present the pairings.
A more sensible take on this dinner, from co-host Culinary Guild of New England:
Learn about sustainable seafood practices and the misinformation regarding fish from Roger Berkowitz, the President and CEO of Legal Sea Foods and Bill Holler, Legal's Vice President of Seafood Purchasing. The menu for this CGNE meal will be deliberately designed to serve what others consider outlawed or blacklisted fish, but that Berkowitz and Holler believe to be sustainable! There will be an opportunity for CGNE guests to ask questions about what's safe to eat, which species are plentiful, and how to read between the lines of media reports. In addition, Sandy Block, Master of Wine and Legal's Vice President of Beverage Operations, has chosen wines to complement the 4 course menu devised by Rich Vellante, Legal's Executive Chef.