Increases in the relative abundance of mid-trophic level fishes concurrent with declines in apex predators in the subtropical North Pacific, 1996–2006

Catch rates for the 13 most abundant species caught in the deep-set Hawaii-based longline fishery over the past decade (1996–2006) provide evidence of a change among the top North Pacific subtropical predators. Catch rates for apex predators such as blue shark (Prionace glauca), bigeye (Thunnus obesus) and albacore (Thunnus alalunga) tunas, shortbill spearfish (Tetrapturus angustirostris), and striped marlin (Tetrapturus audax) declined by 3% to 9% per year and catch rates for four midtrophic species, mahimahi (Coryphaena hippurus), sickle pomfret (Taractichthys steindachneri), escolar (Lepidocybium flavobrunneum), and snake mackerel (Gempylus serpens), increased by 6% to 18% per year. The mean trophic level of the catch for these 13 species declined 5%, from 3.85 to 3.66. A shift in the ecosystem to an increase in midtrophic-level, fast-growing and short-lived species is indicated by the decline in apex predators in the catch (from 70% to 40%) and the increase in species with production to biomass values of 1.0 or larger in the catch (from 20% to 40%). This altered ecosystem may exhibit more temporal variation in response to climate variability.

Prioritizing county-level well-being: Moving toward assessment of Gulf Coast counties impacted by the Deepwater Horizon Industrial Disaster

To develop a portfolio of indicators and measures that could best measure changes in the social, economic, environmental and health dimensions of well-being in coastal counties we convened a group of experts March 8-9, 2011 in Charleston, SC, U.S.A. The region of interest was of the northern Gulf of Mexico, specifically, those coastal counties most impacted during the explosion and subsequent oil spill from the Macondo Prospect wellhead during the summer of 2010. Over the course of the two-day workshop participants moved through presentations and facilitated sessions to identify and prioritize potential indicators and measures deemed most valuable for capturing changes in well-being related to changes in or disruption of ecosystem services. The experts reached consensus on a list of indicators that are now being operationalized by NOAA researchers. The ultimate goal of this research project is to determine whether a meaningful set of social and economic indicators can be developed to document changes in well-being that occur as a result of changes in ecosystem services. The outcomes and outputs from the workshop that is the subject of this report helped us to identify high-quality indicators useful for measuring well-being.

A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

Effect of salt on the level of histamine in preserved fish (Herring, Clupea harengus)

Histamine levels in batches of heavily salted (fish:salt ratio 4:1) herring (Clupea harengus) were monitored during ripening at 4°C and 25°C. The batches studied were prepared from both pre-spawning and post-spawning (spent) fish using new and used salt. Salt levels in the flesh, which reached 11 to 14% (wet weight basis) during the ripening period, were found to retard histamine formation. During normal spoilage of ice chilled fish, histamine levels had been reported to exceed 50mg/100g flesh as it approached the limit of edibility whilst, in the heavily salted fish, levels remained below 20mg/100g flesh throughout the ripening periods of 18 months for the 4°C batches and 3 months for the 25°C batches. This was the case when the samples were set up and the salt allowed penetrating the flesh at 4°C. When, however, the samples were set up and initially stored at ambient (10-15°C) temperature the histamine levels in the flesh rose above 20mg/100g before enough salt had penetrated to inhibit its generation. The gradual rise in levels which, nevertheless, occurred over the ripening periods followed significantly (5% level of significance) different trends, being greater in the batches prepared from pre-spawning than those from spent fish.