An ecological characterization of Salt River Bay National Historical Park and Ecological Preserve, U.S. Virgin Islands

Salt River Bay National Historical Park and Ecological Preserve (hereafter, SARI or the park) was created in 1992 to preserve, protect, and interpret nationally significant natural, historical, and cultural resources (United States Congress 1992). The diverse ecosystem within it includes a large mangrove forest, a submarine canyon, coral reefs, seagrass beds, coastal forests, and many other natural and developed landscape elements. These ecosystem components are, in turn, utilized by a great diversity of flora and fauna. A comprehensive spatial inventory of these ecosystems is required for successful management. To meet this need, the National Oceanic and Atmospheric Administration (NOAA) Biogeography Program, in consultation with the National Park Service (NPS) and the Government of the Virgin Islands Department of Planning and Natural Resources (VIDPNR), conducted an ecological characterization. The characterization consists of three complementary components: a text report, digital habitat maps, and a collection of historical aerial photographs. This ecological characterization provides managers with a suite of tools that, when coupled with the excellent pre-existing body of work on SARI resources, enables improved research and monitoring activities within the park (see Appendix F for a list of data products).

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.