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Taylor was the online arts editor of KQED's daily arts blog for nine years and created the station's first web-original podcasts, Gallery Crawl and The Writers' Block.\r\n\r\nTaylor is an experimental filmmaker and visual artist whose work has been collected by the Library of Congress, Stanford University and the New York Museum of Modern Art, among many others. He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.","avatar":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["Administrator","contributor"]},{"site":"bayareabites","roles":["author"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Mark Taylor | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marktaylor-2"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_128209":{"type":"posts","id":"bayareabites_128209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128209","score":null,"sort":[1526574930000]},"guestAuthors":[],"slug":"warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","publishDate":1526574930,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","status":"publish","parent":0,"modified":1526574959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":442},"headData":{"title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach | KQED","description":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128209 https://ww2.kqed.org/bayareabites/?p=128209","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/17/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach/","disqusTitle":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","nprImageCredit":"Derek Davis","nprByline":"Christopher Joyce, NPR Food","nprImageAgency":"Portland Press Herald via Getty Images","nprStoryId":"611716731","nprApiLink":"http://api.npr.org/query?id=611716731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/17/611716731/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermen-s-reach?ft=nprml&f=611716731","nprRetrievedStory":"1","nprPubDate":"Thu, 17 May 2018 10:57:00 -0400","nprStoryDate":"Thu, 17 May 2018 04:32:00 -0400","nprLastModifiedDate":"Thu, 17 May 2018 10:57:53 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","nprAudioM3u":"http://api.npr.org/m3u/1611869669-134d7a.m3u?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","path":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","authors":["byline_bayareabites_128209"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_376","bayareabites_10659"],"featImg":"bayareabites_128210","label":"bayareabites"},"bayareabites_127300":{"type":"posts","id":"bayareabites_127300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127300","score":null,"sort":[1524527881000]},"guestAuthors":[],"slug":"for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","title":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought","publishDate":1524527881,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. Most of that area, he says, is ocean that's around 1000 feet deep.\u003c/p>\n\u003cp>In 2016, the European Union \u003ca href=\"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32016R2336\">banned\u003c/a> bottom trawling below 2,600 feet in Central-East Atlantic or European waters, a measure for which BLOOM campaigned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Using historical data and estimates from deep-sea trawls that drag nets along the ocean floor, researchers estimate that millions of tons of catch have gone unreported in the last 50 years.","status":"publish","parent":0,"modified":1524527897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1029},"headData":{"title":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought | KQED","description":"Using historical data and estimates from deep-sea trawls that drag nets along the ocean floor, researchers estimate that millions of tons of catch have gone unreported in the last 50 years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127300 https://ww2.kqed.org/bayareabites/?p=127300","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/23/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought/","disqusTitle":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprImageCredit":"Monty Rakusen","nprByline":"Menaka Wilhelm, NPR Food","nprImageAgency":"Getty Images/Cultura RF","nprStoryId":"603755074","nprApiLink":"http://api.npr.org/query?id=603755074&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/23/603755074/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought?ft=nprml&f=603755074","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Apr 2018 08:00:00 -0400","nprStoryDate":"Mon, 23 Apr 2018 08:00:25 -0400","nprLastModifiedDate":"Mon, 23 Apr 2018 08:00:25 -0400","path":"/bayareabites/127300/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. Most of that area, he says, is ocean that's around 1000 feet deep.\u003c/p>\n\u003cp>In 2016, the European Union \u003ca href=\"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32016R2336\">banned\u003c/a> bottom trawling below 2,600 feet in Central-East Atlantic or European waters, a measure for which BLOOM campaigned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127300/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","authors":["byline_bayareabites_127300"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_376","bayareabites_10659"],"featImg":"bayareabites_127301","label":"source_bayareabites_127300"},"bayareabites_125611":{"type":"posts","id":"bayareabites_125611","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125611","score":null,"sort":[1520872915000]},"guestAuthors":[],"slug":"this-is-why-you-dont-see-people-sized-salmon-anymore","title":"This Is Why You Don't See People-Sized Salmon Anymore","publishDate":1520872915,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_125612\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg\" alt=\"A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds. \u003ccite>(WikiMedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the orcas of Puget Sound are sliding toward extinction, orcas farther north have been expanding their numbers. Their burgeoning hunger for big fish may be causing the killer whales' main prey, chinook salmon, to shrink up and down the West Coast.\u003c/p>\n\u003cp>Chinook salmon are also known as kings: the biggest of all salmon. They used to grow so enormous that it's hard now to believe the old photos in which fishermen stand next to chinooks almost as tall as they are, sometimes weighing 100 pounds or more.\u003c/p>\n\u003cp>\"This has been a season of unusually large fish, and many weighing from 60 to 70 pounds have been taken,\" \u003ca href=\"https://timesmachine.nytimes.com/timesmachine/1895/06/25/103367293.pdf\">The Oregonian reported\u003c/a> in 1895.\u003c/p>\n\u003cp>Now, more than a century later, \"it's not impossible that we see individuals of that size today, but it's much, much rarer,\" University of Washington research scientist Jan Ohlberger says.\u003c/p>\n\u003cp>Ohlberger has been tracking the downsizing of salmon in recent decades, but salmon have been shrinking in numbers and in size for a long time. A century's worth of dam-building, overfishing, habitat loss and replacement by hatchery fish cut the size of the average chinook in half, studies in the 1980s and 1990s found.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dam-building and fishing have tailed off, but chinooks have been shrinking even faster in the past 15 years, according to a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12272/full\">new paper by Ohlberger and colleagues\u003c/a> in the journal \u003cem>Fish and Fisheries\u003c/em>. Older and bigger fish are mostly gone.\u003c/p>\n\u003cp>Few fish are making it to old age, which for a chinook salmon means spending five or six years in the ocean after a year or two in fresh water.\u003c/p>\n\u003cp>\"The older fish, which normally come back after five years in the ocean, they come back earlier and earlier,\" Ohlberger said.\u003c/p>\n\u003cp>The trend is clear, the reasons less so.\u003c/p>\n\u003cp>Two species eat more chinook salmon than any others: orcas and humans.\u003c/p>\n\u003cp>The 2,300 or more resident killer whales in the Northeast Pacific Ocean eat about 20 million pounds of chinook salmon per year — roughly equal to the annual commercial catch of chinook in recent years, according to the new study.\u003c/p>\n\u003cp>\"There is a large number of resident killer whales out there that really target chinook, and they target the large chinook,\" Ohlberger says.\u003c/p>\n\u003cp>A \u003ca href=\"https://www.nature.com/articles/s41598-017-14984-8\">study\u003c/a> from federal researchers in November found that orcas' consumption of chinook salmon in the northeast Pacific Ocean has doubled since 1975, surpassing humans' catches, which have fallen by a third over that time.\u003c/p>\n\u003cp>\"As far as we can see, the killer whales are taking the older and bigger fish,\" said Craig Matkin, a whale researcher with the North Gulf Oceanic Society in Homer, Alaska. Matkin, who was not involved in Ohlberger's paper, studies Alaskan orcas' diets.\u003c/p>\n\u003cp>\"We go along with the animals and scoop up fish scales and bits of flesh from where they kill something,\" Matkin says. \"They're sloppy eaters.\"\u003c/p>\n\u003cp>\"They're going to go for the biggest, oiliest fish there are,\" Matkin continues. \"That's chinooks.\"\u003c/p>\n\u003cp>Salmon born in Oregon and Washington spend most of their lives out at sea, often in Alaskan waters, where orcas aplenty await.\u003c/p>\n\u003cp>\"Our [orca] populations have increased faster than anywhere else, and they're eating chinook from all over the place,\" Matkin says.\u003c/p>\n\u003cp>In short, it seems Puget Sound orcas are having their lunch stolen by their better-off Alaskan relatives.\u003c/p>\n\u003cp>\"It is an interesting twist to blame the marine mammals,\" Ken Balcomb with the Center for Whale Research on San Juan Island said in an email. \"I would first ask how the Chinook evolved to be so big during the preceding 12,000 years in the presence of hordes of such size-selective natural predators throughout their range. Large size was selected by Mother Nature for Chinook salmon in spite of natural predation.\"\u003c/p>\n\u003cp>Balcomb points to overfishing, habitat loss and salmon hatcheries that have diluted the gene pool of wild chinooks.\u003c/p>\n\u003cp>Today's smaller chinook salmon lay fewer eggs than bigger ones can. They also have a harder time digging out gravel nests deep enough to protect their eggs from scouring stream flows.\u003c/p>\n\u003cp>Chinooks' downsizing could spell trouble for all the mammals who want to catch them, whether they have fingers or fins.\u003c/p>\n\u003cp>\"Predators are also going to adapt to this change in size and numbers,\" Matkin says. \"You can't look at it as a static situation.\"\u003c/p>\n\u003cp>\"Ultimately, the whales must eat to survive, and humans have not sufficiently allowed for that in their fisheries' management calculations,\" Balcomb says.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://nwpr.org/\">\u003cem>Northwest Public Radio, \u003c/em>\u003c/a>\u003ca href=\"http://kuow.org/\">\u003cem>KUOW\u003c/em>\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. You can follow John Ryan on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/heyjohnryan?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">\u003cem>@heyjohnryan \u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kuow.org\">KUOW\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Historical photos show fishermen with chinooks almost as tall as they are. A century's worth of dam-building, overfishing, habitat loss and hatcheries has cut the size of the average fish in half.","status":"publish","parent":0,"modified":1520872915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":829},"headData":{"title":"This Is Why You Don't See People-Sized Salmon Anymore | KQED","description":"Historical photos show fishermen with chinooks almost as tall as they are. A century's worth of dam-building, overfishing, habitat loss and hatcheries has cut the size of the average fish in half.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125611 https://ww2.kqed.org/bayareabites/?p=125611","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/12/this-is-why-you-dont-see-people-sized-salmon-anymore/","disqusTitle":"This Is Why You Don't See People-Sized Salmon Anymore","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprByline":"John Ryan, KUOW, NPR Food","nprImageAgency":"WikiMedia Commons ","nprStoryId":"591222003","nprApiLink":"http://api.npr.org/query?id=591222003&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/12/591222003/this-is-why-you-dont-see-people-sized-salmon-anymore?ft=nprml&f=591222003","nprRetrievedStory":"1","nprPubDate":"Mon, 12 Mar 2018 10:48:00 -0400","nprStoryDate":"Mon, 12 Mar 2018 08:00:06 -0400","nprLastModifiedDate":"Mon, 12 Mar 2018 10:50:01 -0400","path":"/bayareabites/125611/this-is-why-you-dont-see-people-sized-salmon-anymore","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125612\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg\" alt=\"A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds. \u003ccite>(WikiMedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the orcas of Puget Sound are sliding toward extinction, orcas farther north have been expanding their numbers. Their burgeoning hunger for big fish may be causing the killer whales' main prey, chinook salmon, to shrink up and down the West Coast.\u003c/p>\n\u003cp>Chinook salmon are also known as kings: the biggest of all salmon. They used to grow so enormous that it's hard now to believe the old photos in which fishermen stand next to chinooks almost as tall as they are, sometimes weighing 100 pounds or more.\u003c/p>\n\u003cp>\"This has been a season of unusually large fish, and many weighing from 60 to 70 pounds have been taken,\" \u003ca href=\"https://timesmachine.nytimes.com/timesmachine/1895/06/25/103367293.pdf\">The Oregonian reported\u003c/a> in 1895.\u003c/p>\n\u003cp>Now, more than a century later, \"it's not impossible that we see individuals of that size today, but it's much, much rarer,\" University of Washington research scientist Jan Ohlberger says.\u003c/p>\n\u003cp>Ohlberger has been tracking the downsizing of salmon in recent decades, but salmon have been shrinking in numbers and in size for a long time. A century's worth of dam-building, overfishing, habitat loss and replacement by hatchery fish cut the size of the average chinook in half, studies in the 1980s and 1990s found.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dam-building and fishing have tailed off, but chinooks have been shrinking even faster in the past 15 years, according to a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12272/full\">new paper by Ohlberger and colleagues\u003c/a> in the journal \u003cem>Fish and Fisheries\u003c/em>. Older and bigger fish are mostly gone.\u003c/p>\n\u003cp>Few fish are making it to old age, which for a chinook salmon means spending five or six years in the ocean after a year or two in fresh water.\u003c/p>\n\u003cp>\"The older fish, which normally come back after five years in the ocean, they come back earlier and earlier,\" Ohlberger said.\u003c/p>\n\u003cp>The trend is clear, the reasons less so.\u003c/p>\n\u003cp>Two species eat more chinook salmon than any others: orcas and humans.\u003c/p>\n\u003cp>The 2,300 or more resident killer whales in the Northeast Pacific Ocean eat about 20 million pounds of chinook salmon per year — roughly equal to the annual commercial catch of chinook in recent years, according to the new study.\u003c/p>\n\u003cp>\"There is a large number of resident killer whales out there that really target chinook, and they target the large chinook,\" Ohlberger says.\u003c/p>\n\u003cp>A \u003ca href=\"https://www.nature.com/articles/s41598-017-14984-8\">study\u003c/a> from federal researchers in November found that orcas' consumption of chinook salmon in the northeast Pacific Ocean has doubled since 1975, surpassing humans' catches, which have fallen by a third over that time.\u003c/p>\n\u003cp>\"As far as we can see, the killer whales are taking the older and bigger fish,\" said Craig Matkin, a whale researcher with the North Gulf Oceanic Society in Homer, Alaska. Matkin, who was not involved in Ohlberger's paper, studies Alaskan orcas' diets.\u003c/p>\n\u003cp>\"We go along with the animals and scoop up fish scales and bits of flesh from where they kill something,\" Matkin says. \"They're sloppy eaters.\"\u003c/p>\n\u003cp>\"They're going to go for the biggest, oiliest fish there are,\" Matkin continues. \"That's chinooks.\"\u003c/p>\n\u003cp>Salmon born in Oregon and Washington spend most of their lives out at sea, often in Alaskan waters, where orcas aplenty await.\u003c/p>\n\u003cp>\"Our [orca] populations have increased faster than anywhere else, and they're eating chinook from all over the place,\" Matkin says.\u003c/p>\n\u003cp>In short, it seems Puget Sound orcas are having their lunch stolen by their better-off Alaskan relatives.\u003c/p>\n\u003cp>\"It is an interesting twist to blame the marine mammals,\" Ken Balcomb with the Center for Whale Research on San Juan Island said in an email. \"I would first ask how the Chinook evolved to be so big during the preceding 12,000 years in the presence of hordes of such size-selective natural predators throughout their range. Large size was selected by Mother Nature for Chinook salmon in spite of natural predation.\"\u003c/p>\n\u003cp>Balcomb points to overfishing, habitat loss and salmon hatcheries that have diluted the gene pool of wild chinooks.\u003c/p>\n\u003cp>Today's smaller chinook salmon lay fewer eggs than bigger ones can. They also have a harder time digging out gravel nests deep enough to protect their eggs from scouring stream flows.\u003c/p>\n\u003cp>Chinooks' downsizing could spell trouble for all the mammals who want to catch them, whether they have fingers or fins.\u003c/p>\n\u003cp>\"Predators are also going to adapt to this change in size and numbers,\" Matkin says. \"You can't look at it as a static situation.\"\u003c/p>\n\u003cp>\"Ultimately, the whales must eat to survive, and humans have not sufficiently allowed for that in their fisheries' management calculations,\" Balcomb says.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://nwpr.org/\">\u003cem>Northwest Public Radio, \u003c/em>\u003c/a>\u003ca href=\"http://kuow.org/\">\u003cem>KUOW\u003c/em>\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. You can follow John Ryan on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/heyjohnryan?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">\u003cem>@heyjohnryan \u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kuow.org\">KUOW\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125611/this-is-why-you-dont-see-people-sized-salmon-anymore","authors":["byline_bayareabites_125611"],"categories":["bayareabites_358","bayareabites_60"],"tags":["bayareabites_16077","bayareabites_10659"],"featImg":"bayareabites_125612","label":"source_bayareabites_125611"},"bayareabites_118205":{"type":"posts","id":"bayareabites_118205","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118205","score":null,"sort":[1497473797000]},"guestAuthors":[],"slug":"will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it","title":"Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It","publishDate":1497473797,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that. Their state-of-the-art ship makes fishing safer for crew and minimizes pain for fish.","status":"publish","parent":0,"modified":1497476482,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1194},"headData":{"title":"Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It | KQED","description":"Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that. Their state-of-the-art ship makes fishing safer for crew and minimizes pain for fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118205 https://ww2.kqed.org/bayareabites/?p=118205","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/14/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it/","disqusTitle":"Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprByline":"Clare Leschin-Hoar, \u003ca href=\"\"https://ww2.kqed.org/bayareabites/author/nprfood/>NPR Food\u003c/a>","nprImageAgency":"Courtesy of Blue North","nprStoryId":"532845573","nprApiLink":"http://api.npr.org/query?id=532845573&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/06/14/532845573/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it?ft=nprml&f=532845573","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Jun 2017 13:25:00 -0400","nprStoryDate":"Wed, 14 Jun 2017 13:24:00 -0400","nprLastModifiedDate":"Wed, 14 Jun 2017 13:25:11 -0400","path":"/bayareabites/118205/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118205/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it","authors":["byline_bayareabites_118205"],"categories":["bayareabites_10028","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_9886","bayareabites_12575","bayareabites_15883","bayareabites_376","bayareabites_10659","bayareabites_10802","bayareabites_15882"],"featImg":"bayareabites_118207","label":"source_bayareabites_118205"},"bayareabites_108439":{"type":"posts","id":"bayareabites_108439","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108439","score":null,"sort":[1460396016000]},"guestAuthors":[],"slug":"hunting-and-fishing-at-the-sf-green-film-festival","title":"Hunting and Fishing at the SF Green Film Festival","publishDate":1460396016,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ","status":"publish","parent":0,"modified":1460485677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":913},"headData":{"title":"Hunting and Fishing at the SF Green Film Festival | KQED","description":"Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108439 http://ww2.kqed.org/bayareabites/?p=108439","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/11/hunting-and-fishing-at-the-sf-green-film-festival/","disqusTitle":"Hunting and Fishing at the SF Green Film Festival","path":"/bayareabites/108439/hunting-and-fishing-at-the-sf-green-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108439/hunting-and-fishing-at-the-sf-green-film-festival","authors":["8"],"categories":["bayareabites_109","bayareabites_12493","bayareabites_11028","bayareabites_2407","bayareabites_1875","bayareabites_2035","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_15395","bayareabites_10659","bayareabites_9601","bayareabites_15394","bayareabites_15393"],"featImg":"bayareabites_108441","label":"bayareabites"},"bayareabites_106924":{"type":"posts","id":"bayareabites_106924","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106924","score":null,"sort":[1455651302000]},"guestAuthors":[],"slug":"study-program-to-protect-fish-is-saving-fishermens-lives-too","title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","publishDate":1455651302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","status":"publish","parent":0,"modified":1455651382,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1015},"headData":{"title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too | KQED","description":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106924 http://ww2.kqed.org/bayareabites/?p=106924","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/study-program-to-protect-fish-is-saving-fishermens-lives-too/","disqusTitle":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","nprByline":"Clare Leschin-Hoar","nprImageAgency":"Courtesy of Ethan Righter","nprStoryId":"466612148","nprApiLink":"http://api.npr.org/query?id=466612148&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/16/466612148/study-program-to-protect-fish-is-saving-fishermens-lives-too?ft=nprml&f=466612148","nprRetrievedStory":"1","nprPubDate":"Tue, 16 Feb 2016 11:00:00 -0500","nprStoryDate":"Tue, 16 Feb 2016 07:00:00 -0500","nprLastModifiedDate":"Tue, 16 Feb 2016 11:00:00 -0500","path":"/bayareabites/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","authors":["byline_bayareabites_106924"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_15291","bayareabites_15292","bayareabites_376","bayareabites_15070","bayareabites_10659","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_106925","label":"bayareabites"},"bayareabites_79352":{"type":"posts","id":"bayareabites_79352","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79352","score":null,"sort":[1395418806000]},"guestAuthors":[],"slug":"why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","title":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea","publishDate":1395418806,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.","status":"publish","parent":0,"modified":1395418806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1047},"headData":{"title":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea | KQED","description":"Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79352 http://blogs.kqed.org/bayareabites/?p=79352","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/","disqusTitle":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea","nprByline":"Alastair Bland","nprStoryId":"292094853","nprApiLink":"http://api.npr.org/query?id=292094853&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea?ft=3&f=292094853","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Mar 2014 11:38:00 -0400","nprStoryDate":"Fri, 21 Mar 2014 10:26:00 -0400","nprLastModifiedDate":"Fri, 21 Mar 2014 11:38:45 -0400","path":"/bayareabites/79352/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79352/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","authors":["byline_bayareabites_79352"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12537","bayareabites_13186","bayareabites_10659","bayareabites_3707","bayareabites_11245","bayareabites_323","bayareabites_2222","bayareabites_12538","bayareabites_10921"],"featImg":"bayareabites_79363","label":"bayareabites"},"bayareabites_76190":{"type":"posts","id":"bayareabites_76190","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76190","score":null,"sort":[1389206751000]},"guestAuthors":[],"slug":"whales-dolphins-are-collateral-damage-in-our-taste-for-seafood","title":"Whales, Dolphins Are Collateral Damage In Our Taste For Seafood","publishDate":1389206751,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"More than 80 percent of the seafood consumed in the U.S. now comes from abroad. And fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups are calling for tougher import rules to protect sea animals at risk from fishing.","status":"publish","parent":0,"modified":1389208708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":894},"headData":{"title":"Whales, Dolphins Are Collateral Damage In Our Taste For Seafood | KQED","description":"More than 80 percent of the seafood consumed in the U.S. now comes from abroad. And fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups are calling for tougher import rules to protect sea animals at risk from fishing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76190 http://blogs.kqed.org/bayareabites/?p=76190","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/","disqusTitle":"Whales, Dolphins Are Collateral Damage In Our Taste For Seafood","nprByline":"Richard Harris","nprStoryId":"260555381","nprApiLink":"http://api.npr.org/query?id=260555381&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite?ft=3&f=260555381","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Jan 2014 11:51:00 -0500","nprStoryDate":"Wed, 08 Jan 2014 11:05:00 -0500","nprLastModifiedDate":"Wed, 08 Jan 2014 11:51:26 -0500","path":"/bayareabites/76190/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76190/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood","authors":["byline_bayareabites_76190"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_12889","bayareabites_10659","bayareabites_11696","bayareabites_323","bayareabites_10921","bayareabites_12888"],"featImg":"bayareabites_76191","label":"bayareabites"},"bayareabites_50438":{"type":"posts","id":"bayareabites_50438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50438","score":null,"sort":[1351321018000]},"guestAuthors":[],"slug":"the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","title":" The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean","publishDate":1351321018,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ","status":"publish","parent":0,"modified":1351403033,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1036},"headData":{"title":"The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean | KQED","description":"Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50438 http://blogs.kqed.org/bayareabites/?p=50438","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/","disqusTitle":" The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean","path":"/bayareabites/50438/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50438/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_9549","bayareabites_10489","bayareabites_10841","bayareabites_10659","bayareabites_10839","bayareabites_10443","bayareabites_10840","bayareabites_431"],"featImg":"bayareabites_50473","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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