Homarid Lobster Hatcheries: Their History and Role in Research, Management, and Aquaculture

This paper provides an historical review of homarid lobster fisheries, the development and usage of lobster hatcheries, and much of the research influenced by hatchery-initiated studies on natural history, physiology, and morphological development of the lobster, Homarus spp. Few commercial lobster hatcheries exist in the world today, yet their potential usage in restocking efforts in various countries is constantly being reexamined, particularly when natural stocks are considered “overfished.” Furthermore, many individual researchers working on homarid lobsters use smallscale hatchery operations to provide the animals necessary for their work as well as animals reared and provided by various governmental agencies interested in specific projects on larvae, postlarvae, or juveniles. Such researchers can benefi t from the information in this review and can avoid many pitfalls previously documented. The development of hatcheries and the experimental studies that were generated from their activities have had a direct impact on much of the research on lobsters. The past work arising from hatchery operations—descriptions of life stages, behavior, physiology, etc.—has generally been confirmed rather than refuted and has stimulated further research important for an understanding of the life history of homarid lobsters. The connections between homarid fisheries and hatchery operations (i.e. culturing of the lobsters), whether small- or large-scale for field and laboratory research, are important to understand so that better tools for fishery management can be developed. This review tries to provide such connections. However, the rearing techniques in use in today’s hatcheries—most of which are relics from the past—are clearly not effi cient enough for large-scale commercial aquaculture of lobsters or even for current restocking efforts practiced by several countries today. If hatcheries are to be used to supplement homarid stocks, to restock areas that were overfished, or to reintroduce species into their historical ranges, there is a clear need to further develop culture techniques. This review should help in assessments of culturing techniques for Homarus spp. and provide a reference source for researchers or governmental agencies wishing to avoid repeating previous mistakes.

Growth of the buccaneer anchovy Encrasicholina punctifer off Mozambique, based on samples collected in research surveys

Growth of Encrasicholina punctifer (Engraulididae) is estimated, based on samples obtained during five surveys on Sofala Bank (central Mozambique). The estimated values of the von Bertalanffy growth function, TL∞=12 cm and K=2.0 yearˉ¹ are compared with results of growth studies elsewhere in the Indo-Pacific region, based mainly on the index Φ=log(sub)10 K+2*log(sub)10L∞ assumed to be constant within species. This comparison is rendered difficult by the uncertain taxonomical status of stolephorid anchovies.

The History of Oyster Farming in Australia

Aboriginal Australians consumed oysters before settlement by Europeans as shown by the large number of kitchen middens along Australia's coast. Flat oysters, Ostrea angasi, were consumed in southeastern Australia, whereas both flat and Sydney rock oysters, Saccostrea glomerata, are found in kitchen middens in southern New South Wales (NSW), but only Sydney rock oysters are found in northern NSW and southern Queensland. Oyster fisheries began with the exploitation of dredge beds, for the use of oyster shell for lime production and oyster meat for consumption. These natural oyster beds were nealy all exhausted by the late 1800's, and they have not recovered. Oyster farming, one of the oldest aquaculture industries in Australia, began as the oyster fisheries declined in the late 1800's. Early attempts at farming flat oysters in Tasmania, Victoria, and South Australia, which started in the 1880's, were abandoned in the 1890's. However, a thriving Sydney rock oyster industry developed from primitive beginnings in NSW in the 1870's. Sydney rock oysters are farmed in NSW, southern Queensland, and at Albany, Western Australia (WA). Pacific oysters, Crassostrea gigas, are produced in Tasmania, South Australia, and Port Stephens, NSW. FLant oysters currently are farmed only in NSW, and there is also some small-scale harvesting of tropical species, the coarl rock or milky oyster, S. cucullata, and th black-lip oyster, Striostrea mytiloides, in northern Queensland. Despite intra- and interstate rivalries, oyster farmers are gradually realizing that they are all part of one industry, and this is reflected by the establishment of the national Australian Shellfish Quality Assuarance Program and the transfer of farming technology between states. Australia's oyster harvests have remained relatively stable since Sydney rock oyster production peaked in the mid 1970's at 13 million dozen. By the end of the 1990's this had stabilized at around 8 million dozen, and Pacific oyster production reached a total of 6.5 million dozen from Tasmania, South Australia, and Port Stephens, a total of 14.5 million dozen oysters for the whole country. This small increase in production during a time of substantial human population growth shows a smaller per capita consumption and a declining use of oysters as a "side-dish."