Horizontale Trennblätter in Trawls zur Verringerung von Discards in der Ostsee

A primary objective of the Common Fishery Policy of the European Union is the reduction of discards and unwanted by-catches in the fishery. In principle this could be achieved if the catching methods were optimised for this. Still high numbers of undersized flatfish are caught in the bottom trawls. Although EU regulations make the use of the BACOMA codend mandatory in the Baltic Sea cod areable to escape through square mesh escape window of the BACOMA net the whereas flatfish still remain in the cod-end. Gear experiments have been carried out with the aim to better separate cod from the flatfish fraction already when entering the rear belly, making use of the natural behaviour of the fish, i. e. the preferred swimming distance from the bottom of the net in the funnel. As cod have a natural tendency to keep a relativly great distance from the bottom, flatfish tend to stay close to it. It was attempted to separate both fractions by splitting the funnel into an upper and lower part with a horizontal panel. This wastested for two different nets, a cod trawl to separate cod from flatfish, and an eel-trawl to separate cod and flatfish from eel. Cod and flatfish separation is best at a panel distance of 50 cm from the bottom. Thus, 74 % of the cod were found in the upper panel, whereas 75 % of the flounder were in the lower section. A separation of eel from cod was however not possible, since eel tend to rise to the upper part of the net, together with cod.

Zustand der Herings- und Sprottenbestände in Nord- und Ostsee, östlichem Kanal und westlichen britischen Gewässern. Beurteilung durch die Herings- und Ostsee-Arbeitsgruppe des ICES, März/April 1999

Information is given about the results of the latest meeting of the Herring Assessment Working Group for the Area South of 62° N and the Baltic Fisheries Assessment Working Group, which were conducted in March and April at ICES headquarters in Copenhagen. The actual stock development and the catch options estimated for different assessment units of herring and sprat are presented. The spawning stock size of North Sea herring reached in 1998 for the first time since 1991 a level above the Minimum Biological Acceptable Level (MBAL) of 800 000 t. Keeping the fishery at the present level the spawning stock size should reach in 1999 a level of about 1.2 mio. t. For the Western Baltic Spring spawning herring stock no actual stock estimate was presented. Due to uncertainties in splitting the catches in North Sea autumn and Baltic spring spawners no analytical assessment was accepted.

Aktuelle Entwicklung der Herings- und Sprottenbestände südlich des 62. Breitengrades

Information is given about the last meeting of the ICES “Herring Assessment Working Group for the Area South of 62° N”, conducted from 9.-18. March 1998 in Copenhagen. The actual stock development and the catch option estimations for different assessment units of herring and sprat are presented. The spawning stock size of North Sea herring was in 1997 still below the “Minimum Biological Acceptable Level” (MBAL) of 800 000 t. Keeping the fishing mortalities at the present level, the spawning stock size should reach a level of about 1.1 million tons by end of 1998. For the Western Baltic pring spawning herring stock no actual stock parameters were estimated. Due to uncertainties in splitting the catches in North sea autumn and Baltic spring spawners no analytical assessment was accepted.

Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln

(Sardinella) are available all year round in Sierra Leone. The best time to use them for baiting herrings is during the dry season when they are fattest and feeding well. The most common method of processing herring locally is hot smoking to give either soft, moist and cooked product or a dry, brittle product with very low moisture content. The author describes a curing method intended to add variety to the types of products that can be obtained from local herring. It is only mildly preservative, the product cannot be kept more than 24 hours without refrigeration. Particular attention is paid to the source and quality of the raw material used, and the processing method is detailed with attention to washing, splitting, brining, smoking, and the application of the Torry fish smoking kiln to the process.