PICES Press, Vol. 13, No. 2, July 2005

PICES in transition: The 3rd inter-sessional Science Board and Governing Council meeting (pdf 0.3 MB) New and upcoming PICES publications (pdf 0.3 MB) PICES hosts GLOBEC Symposium on “Climate Variability and Sub-Arctic Marine Ecosystems” in Victoria (pdf 0.4 MB) First CREAMS/PICES Workshop on East Asian Seas Time-series (pdf 0.4 MB) PICES workshop discusses Oceanic Ecodynamics COmparison in the Subarctic Pacific (OECOS) - a project proposal (pdf 0.3 MB) The state of the western North Pacific in the second half of 2004 (pdf 0.4 MB) The Bering Sea: Current status and recent events (pdf 0.3 MB) Recent trends in waters of the subarctic NE Pacific (pdf 0.3 MB) CFAME workshop on “Developing a working plan for CCCC synthesis” (pdf 0.5 MB) What is winter? (pdf 0.5 MB) The first specimens of Humboldt squid in British Columbia (pdf 0.4 MB) Obituary - Dr. Daniel M. Ware (pdf 0.3 MB) PICES Calendar (pdf 0.3 MB)

PICES Science: the first ten years and a look to the future

Introduction [pdf, 0.17 MB] Warren S. Wooster [pdf, 0.12 MB] PICES - the first decade, and beyond Paul H. LeBlond [pdf, 0.03 MB] The Physical Oceanography and Climate Committee: The first decade D.E. Harrison and Neville Smith [pdf, 0.04 MB] Ocean observing systems and prediction - the next ten years Tsutomu Ikeda and Patricia A. Wheeler [pdf, 0.85 MB] Ocean impacts from the bottom of the food web to the top: Biological Oceanography Committee (BIO) retrospective Timothy R. Parsons [pdf, 0.2 MB] Future needs for biological oceanographic studies in the Pacific Ocean Douglas E. Hay, Richard J. Beamish, George W. Boehlert, Vladimir I. Radchenko, Qi-Sheng Tang, Tokio Wada, Daniel W. Ware and Chang-Ik Zhang [pdf, 0.2 MB] Ten years FIS in PICES: An introspective, retrospective, critical and constructive review of fishery science in PICES Richard F. Addison, John E. Stein and Alexander V. Tkalin [pdf, 0.12 MB] Marine Environmental Committee in review Robie W. Macdonald, Brian Morton, Richard F. Addison and Sophia C. Johannessen [pdf, 1.89 MB] Marine environmental contaminant issues in the North Pacific: What are the dangers and how do we identify them? R. Ian Perry, Anne B. Hollowed and Takashige Sugimoto [pdf, 0.36 MB] The PICES Climate Change and Carrying Capacity Program: Why, how, and what next? List of acronyms [pdf, 0.07 MB] (Document contains 108 pages)

Climate forcing of Pacific herring recruitment and growth in southern British Columbia

Over the last 50 years, much of the variability in ocean climate and herring recruitment has occurred at two dominant periods centered around 5 and 16 years. Herring growth has also exhibited a dominant 5- and 18-year periodicity. A recent analysis of a number of relevant time series suggests that interannual variations in oceanic conditions off the west coast of Vancouver Island affect survival of herring and their principal predator, Pacific hake, which also exhibits a marked 16-year oscillation in abundance. Thus the dynamics of the herring stock are modulated by a combination of climate and predator forcing. Much of the interannual variation in herring growth is centered around the 5-year (moderate ENSO period) and 16-year (strong ENSO period) ocean climate oscillations and the 16-year recruitment oscillation.

Evaluation and comparison of durability of polycyclic aromatic hydrocarbon compounds (PAHs) and its relation to the lipid content in smoked fishes, Silver carp (Hypophthalmichthys molitrix), Rutilus frisii kutum and Herring (Alosa caspia)

Cold smoking method is one of the commonest ways for fish smoking. It is done by the smoke that is the result of burning hard and soft woods is smoking rooms. Smoke includes a number of chemical constructs and its main part is poly aromatic hydrocarbons. More than one hundred kinds of these constructs are recognized in smoke that is produced from saturated hydrocarbons resulted from the solution of the woods Ligno cellulose in high temperature and lack of oxygen conditions. The high poisoning potentials and carcinogenic features sixteen constructs among them are proved and observed on humans. In this research, the PAH compounds were identified and observed in a three month period after smoking and during storing among three types of smoked fishes Silver carp and Caspian sea Sefid and herring. They are the most produced and consumed smoked fish in Iran. To find the relationship between the concentrations of PAH constructs and the amount of lipid in fish, first, the amount of lipid were determined separately in the skin and flesh of 30 samples of each type. The method used was Bligh and Dyer (1959). PAH compounds derivation were made for all skin and flesh samples smoked fish using organic solvents with Soxeleh and the derived samples were injected to gas chromatography (GC) by Hamilton injectors for determining their components quality and their quantity. The height of the used column was 25 meters and its diameter was 0.32 mm with the silica filler, nitrogen gas as carrier and flame ionization detector (FID) that are special for these constructs. For data analysis, Statistical tests were used by computer soft ware identified that the difference in the amount of lipid within the flesh and skin of each species and also among each other is significant. The largest amount was in Herrings flesh and skin, 18.74% in skin and 14.47% in flesh. The least amount in the skin 4.19% and the flesh 3.10% of Sefid. The amount in Silver carp was 13.28%in skin and 8.16% in flesh. The examination of the PAH compounds in smoked fish showed that is carcinogenic compounds; exist in these in these fish with different quantities in each. It seems that its amount is directly related to the amount of their lipid. The amount is different in flesh and skin. One of the most important reasons is the direct content of smoke and the concentration of lipid in tissues of all three types. The maintenance of the smoked fish for three months showed that most of PAH compounds were solved and their density decreased. The changes in density within time in different in each type and in flesh and skin. The amount of their receiving in human through the consumption of the smoked fish depends on the resulted density, the way and the amount of consumption and now we can determine and execute standards for the maximum dosage per day and per month regarding effective factors.