Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm
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Monterey Bay's Future Marine Scientists
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What IS Sustainable Seafood, Anyway? The Answer Might Surprise You
California's Coast Gives Clues to Changing Sea Level
Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish
West Coast a Test Bed for Ocean Acidification
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The male releases curlicues of sperm, which then swim around to find the eggs.\u003c/p>\n\u003cp>Problem is, the increasing acidity in the ocean may be slowing the sperm down, say researchers at the \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cp>“The ocean critters out here,” says Jim Barry, a Senior Scientist at the Institute, “are faced with a faster and larger change in ocean chemistry than they’ve seen for 30 to maybe 300 million years, through much of their evolutionary history.”\u003c/p>\n\u003cdiv style=\"text-align: left\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/y4ALew\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp> \u003cbr>\nBarry and researcher Charles Boch are looking at whether \u003ca href=\"http://www.mbari.org/highCO2/\">ocean acidification\u003c/a> interferes with ability of abalone to reproduce. And they’re finding that acidic waters significantly reduce the rate of abalone fertilization.\u003c/p>\n\u003cp>Abalone are an important source of food for sea otters, who in turn help keep kelp forests in balance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We know that ocean acidification is huge,” Barry says. “This is one of the biggest things that happened to this Earth in the last many tens of millions of years. It’s a huge environmental change that’s happening right in front of us.”\u003c/p>\n\u003cdiv>\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/m2kNPq\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp> \u003cbr>\nLearn more about ocean acidification \u003ca href=\"http://ww2.kqed.org/news/2015/08/31/ocean-acidification-threatening-many-species\">in this report\u003c/a> from \u003ca href=\"http://www.kqed.org/tv/programs/newsroom/\">KQED Newsroom\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Researchers at the Monterey Bay Aquarium Research Institute find ocean acidification slows abalone fertilization.\r\n","status":"publish","parent":0,"modified":1704931337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://gifs.com/embed/y4ALew","http://gifs.com/embed/m2kNPq"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":219},"headData":{"title":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm | KQED","description":"Researchers at the Monterey Bay Aquarium Research Institute find ocean acidification slows abalone fertilization.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch Abalone Reproduce in Gorgeous Bursts of Eggs and Sperm","datePublished":"2015-09-05T14:00:19.000Z","dateModified":"2024-01-11T00:02:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/science/235245/watch-abalone-reproduce-in-gorgeous-bursts-of-eggs-and-sperm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the female abalone is ready to reproduce, she shoots long bursts of eggs from her respiratory hole. The male releases curlicues of sperm, which then swim around to find the eggs.\u003c/p>\n\u003cp>Problem is, the increasing acidity in the ocean may be slowing the sperm down, say researchers at the \u003ca href=\"http://www.mbari.org/\">Monterey Bay Aquarium Research Institute\u003c/a>.\u003c/p>\n\u003cp>“The ocean critters out here,” says Jim Barry, a Senior Scientist at the Institute, “are faced with a faster and larger change in ocean chemistry than they’ve seen for 30 to maybe 300 million years, through much of their evolutionary history.”\u003c/p>\n\u003cdiv style=\"text-align: left\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/y4ALew\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp> \u003cbr>\nBarry and researcher Charles Boch are looking at whether \u003ca href=\"http://www.mbari.org/highCO2/\">ocean acidification\u003c/a> interferes with ability of abalone to reproduce. And they’re finding that acidic waters significantly reduce the rate of abalone fertilization.\u003c/p>\n\u003cp>Abalone are an important source of food for sea otters, who in turn help keep kelp forests in balance.\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 know that ocean acidification is huge,” Barry says. “This is one of the biggest things that happened to this Earth in the last many tens of millions of years. It’s a huge environmental change that’s happening right in front of us.”\u003c/p>\n\u003cdiv>\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"http://gifs.com/embed/m2kNPq\" frameborder=\"0\" scrolling=\"no\" width=\"800\" height=\"450\" style=\"-webkit-backface-visibility: hidden;-webkit-transform: scale(1);\" class=\"iframe-class\">\u003c/iframe>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp> \u003cbr>\nLearn more about ocean acidification \u003ca href=\"http://ww2.kqed.org/news/2015/08/31/ocean-acidification-threatening-many-species\">in this report\u003c/a> from \u003ca href=\"http://www.kqed.org/tv/programs/newsroom/\">KQED Newsroom\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/235245/watch-abalone-reproduce-in-gorgeous-bursts-of-eggs-and-sperm","authors":["6387"],"categories":["science_2631","science_30","science_31"],"tags":["science_2698","science_1321"],"featImg":"science_235481","label":"science"},"science_219512":{"type":"posts","id":"science_219512","meta":{"index":"posts_1591205157","site":"science","id":"219512","score":null,"sort":[1441029611000]},"guestAuthors":[],"slug":"how-many-fish-in-the-sea-genetic-testing-could-answer-that","title":"How Many Fish in the Sea? Genetic Testing Could Answer That","publishDate":1441029611,"format":"image","headTitle":"How Many Fish in the Sea? Genetic Testing Could Answer That | KQED","labelTerm":{},"content":"\u003cp>Advances in genetic testing have revolutionized everything from health care decisions to crime forensics. Now, the technology may help protect marine life off the California coast.\u003c/p>\n\u003cp>In the waters of Monterey Bay, DNA sequencing is allowing biologists to study fish and whales without ever having seen them.\u003c/p>\n\u003cp>Just a sample of seawater, the volume of a water bottle, is enough to reveal what marine life has been swimming through that part of the ocean. The technique could improve marine monitoring, where scientists track an ecosystem year after year to gauge how it’s doing.\u003c/p>\n\u003cp>\u003cstrong>One Fish, Two Fish\u003c/strong>\u003c/p>\n\u003cp>Taking a marine census today requires hours of field time, either with scuba diving or boat trips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It gets a little challenging because you’re floating, you’re swimming, you’re looking, you’re counting,” says diver Dan Abbott, unloading his scuba gear on a beach in Monterey.\u003c/p>\n\u003cp>He’s holding a waterproof clipboard, on which he’s tallied all the fish and marine life he saw in a kelp forest just offshore.\u003c/p>\n\u003cp>“About 150 fish in all. Pile perch, black perch, blue rockfish, kelp rockfish,” he says, just for a start. He’s diving with a team from \u003ca href=\"http://reefcheck.org/rcca/rcca_home.php\">Reef Check California\u003c/a>, a group of volunteers that surveys this site twice a year.\u003c/p>\n\u003cfigure id=\"attachment_219514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/NPS.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-219514\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/NPS-800x455.jpg\" alt=\"Today, divers do marine surveys underwater, counting each organism they find.\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/NPS.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/NPS-400x228.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Today, divers do marine surveys underwater, counting each organism they find. \u003ccite>(National Park Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/20150831ScienceDNAmarinelife.mp3\u003cbr>\nThe group’s data help answer a question that’s key to California’s conservation efforts: are there more fish here now than there were eight years ago?\u003c/p>\n\u003cp>That’s when this kelp forest became part of a massive experiment to restore marine life in California. It was set aside as a \u003ca href=\"http://www.dfg.ca.gov/marine/mpa/index.asp\">marine protected area\u003c/a>, where there’s little or no fishing allowed.\u003c/p>\n\u003cp>There are now more than a hundred protected areas up and down the coast, covering 16 percent of state waters. The idea is that marine life will slowly recover there, improving the ecosystem both inside and outside the boundaries of each area.\u003c/p>\n\u003cp>The only way to know if these areas are working is through underwater surveys, repeated year after year. In 2013, \u003ca href=\"http://ww2.kqed.org/news/2013/02/28/california-ocean-reserves-show-promising-results-for-marine-life\">biologists reported encouraging results\u003c/a> in the protected areas off the Central Coast.\u003c/p>\n\u003cp>Field surveys are expensive. The state supplied $16 million for monitoring studies, and the funding has already run out in some regions of the coast. Monitoring has continued, thanks to universities, foundations and volunteer groups.\u003c/p>\n\u003cp>\u003cstrong>Studying the Ocean Without Getting Wet\u003c/strong>\u003c/p>\n\u003cp>“It’s been amazing what we can detect in just a liter of seawater,” says Jesse Port, an environmental genomicist at the Center for Ocean Solutions at Stanford University.\u003c/p>\n\u003cfigure id=\"attachment_219513\" class=\"wp-caption alignright\" style=\"max-width: 524px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/MBAQ.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-219513\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/MBAQ-800x563.jpg\" alt=\"Port first tested the DNA floating in the tanks at the Monterey Bay Aquarium.\" width=\"524\" height=\"369\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-400x282.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-1180x831.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-960x676.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ.jpg 1200w\" sizes=\"(max-width: 524px) 100vw, 524px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Port first tested the DNA floating in the tanks at the Monterey Bay Aquarium. Can you guess why he found turkey DNA in the tanks? \u003ccite>(Lauren Sommer/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He points to a rack of one-liter Nalgene water bottles that he uses to take seawater samples from the kelp forests in Monterey Bay. The rest of the work happens in the lab with a technique known as “environmental DNA” or eDNA.\u003c/p>\n\u003cp>“So all organisms shed their DNA,” he says. “Their skin, their scales, their waste – all of this gets into the water. You can think of it as a soup of genetic information.”\u003c/p>\n\u003cp>Port filters the seawater to collect all the cells. Then, he weeds out the algae and plankton and sequences the DNA of all the vertebrates, like whales, seals, and fish.\u003c/p>\n\u003cp>“We get, with the machine we’re using, 150 million sequence reads for a given sequence run,” he says, “and that’s a lot of information.”\u003c/p>\n\u003cp>Those gigabytes of results require heavy data-crunching, but eventually, he ends up with a spreadsheet that tells him what organisms were found.\u003c/p>\n\u003cp>The approach is possible because DNA sequencing has gotten so much cheaper. One sample costs just $1,500.\u003c/p>\n\u003cp>“This was just not possible five, ten years ago,” Port says. “And sequencing technology is just going to get better, so this will probably get even cheaper.”\u003c/p>\n\u003cp>\u003cstrong>Finding Turkey Underwater\u003c/strong>\u003c/p>\n\u003cp>Port first ran DNA tests in one of the large tanks at the Monterey Bay Aquarium, which provided an easy test case because he knew exactly what was swimming there.\u003c/p>\n\u003cp>But he got back results he didn’t quite believe. “Things like turkey,” he says. “We picked up chicken DNA in these tanks.”\u003c/p>\n\u003caside class=\"pullquote alignright\">“This is going to be transformative in oceanography. You don’t have to be out there on a boat with a huge crew, spending all this money.”\u003ccite>Jim Birch,\u003cbr>Monterey Bay Aquarium Research Institute\u003c/cite>\u003c/aside>\n\u003cp>Turns out, poultry was in the feed some of the fish were getting. But it raised some big questions. How do you know whether the DNA comes from a fish or from something it ate miles away? Or how do you know the DNA didn’t float in on a current?\u003c/p>\n\u003cp>Port is still working on the answers to these questions and he’s doing studies to ground truth his results, checking them against what scuba divers find. But if the technology proves itself in the ocean, it could revolutionize how marine monitoring is done.\u003c/p>\n\u003cp>“You can cover such a larger area by taking water samples,” he says, “rather than having divers do that all themselves.”\u003c/p>\n\u003cp>Paul Michel, the superintendent of the Monterey Bay National Marine Sanctuary, says they’re already using eDNA testing to help assess species diversity in the sanctuary.\u003c/p>\n\u003cp>“Absolutely, we did DNA testing on a research cruise in May,” Michel says, “and at each stop on the way, we were taking water samples. We can compare the DNA results to other types of samples over time.”\u003c/p>\n\u003cp>Eventually, it doesn’t even have to be humans taking those water samples.\u003c/p>\n\u003cfigure id=\"attachment_219519\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/lrauv_mission3.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-219519\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/lrauv_mission3-800x487.jpg\" alt=\"MBARI's long-range autonomous underwater vehicle can remain at sea, unattended, for weeks at a time.\" width=\"800\" height=\"487\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-800x487.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-400x243.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1440x876.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1920x1168.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1180x718.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-960x584.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3.jpg 2034w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MBARI’s long-range autonomous underwater vehicle can take samples at sea, unattended, for weeks at a time. \u003ccite>(Todd Walsh (c) 2010 MBARI)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DNA Lab at Sea\u003c/strong>\u003c/p>\n\u003cp>“What this is, is a microbiology lab that exists out in the ocean,” says Jim Birch of the Monterey Bay Aquarium Research Institute, pointing to a 10-foot yellow tube. It’s called a long-range AUV, or autonomous underwater vehicle.\u003c/p>\n\u003cp>It looks like a torpedo, but it’s actually a robot, containing a miniature DNA lab called an \u003ca href=\"http://www.mbari.org/esp/\">Environmental Sample Processor\u003c/a>.\u003c/p>\n\u003cp>The robot cruises along underwater, taking samples and analyzing them onboard. Birch recently sent it out for a test run in Monterey Bay.\u003c/p>\n\u003cp>“I was sitting in my living room with my computer open and there in front of me was the control panel for the AUV,” he says. “And I could direct it to go to a new place and it was just this surreal feeling.”\u003c/p>\n\u003cp>When the AUV finds an organism it’s looking for, it surfaces and calls home, pinging a satellite or cell phone network with the data, and giving scientists an almost real-time snapshot of the ocean.\u003c/p>\n\u003cp>Currently, it only tests for one thing at a time, like algae or plankton, and Birch says there’s more engineering work to be done before the AUV gains widespread use.\u003c/p>\n\u003cp>“This is going to be transformative in oceanography,” he says. “You don’t have to be out there on a boat with a huge crew, spending all this money.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A change that could help the state’s conservation funding go farther, ensuring California’s marine protected areas are working.\u003c/p>\n\n","blocks":[],"excerpt":"DNA testing, the same tech used in human health, could change the way biologists study the ocean.","status":"publish","parent":0,"modified":1704931366,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":1309},"headData":{"title":"How Many Fish in the Sea? Genetic Testing Could Answer That | KQED","description":"DNA testing, the same tech used in human health, could change the way biologists study the ocean.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Many Fish in the Sea? Genetic Testing Could Answer That","datePublished":"2015-08-31T14:00:11.000Z","dateModified":"2024-01-11T00:02:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"KQED Science","sourceUrl":"https://ww2.kqed.org/science/","sticky":false,"path":"/science/219512/how-many-fish-in-the-sea-genetic-testing-could-answer-that","audioUrl":"http://www.kqed.org/.stream/anon/radio/science/2015/08/20150831ScienceDNAmarinelife.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Advances in genetic testing have revolutionized everything from health care decisions to crime forensics. Now, the technology may help protect marine life off the California coast.\u003c/p>\n\u003cp>In the waters of Monterey Bay, DNA sequencing is allowing biologists to study fish and whales without ever having seen them.\u003c/p>\n\u003cp>Just a sample of seawater, the volume of a water bottle, is enough to reveal what marine life has been swimming through that part of the ocean. The technique could improve marine monitoring, where scientists track an ecosystem year after year to gauge how it’s doing.\u003c/p>\n\u003cp>\u003cstrong>One Fish, Two Fish\u003c/strong>\u003c/p>\n\u003cp>Taking a marine census today requires hours of field time, either with scuba diving or boat trips.\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>“It gets a little challenging because you’re floating, you’re swimming, you’re looking, you’re counting,” says diver Dan Abbott, unloading his scuba gear on a beach in Monterey.\u003c/p>\n\u003cp>He’s holding a waterproof clipboard, on which he’s tallied all the fish and marine life he saw in a kelp forest just offshore.\u003c/p>\n\u003cp>“About 150 fish in all. Pile perch, black perch, blue rockfish, kelp rockfish,” he says, just for a start. He’s diving with a team from \u003ca href=\"http://reefcheck.org/rcca/rcca_home.php\">Reef Check California\u003c/a>, a group of volunteers that surveys this site twice a year.\u003c/p>\n\u003cfigure id=\"attachment_219514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/NPS.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-219514\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/NPS-800x455.jpg\" alt=\"Today, divers do marine surveys underwater, counting each organism they find.\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/NPS.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/NPS-400x228.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Today, divers do marine surveys underwater, counting each organism they find. \u003ccite>(National Park Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/20150831ScienceDNAmarinelife.mp3\u003cbr>\nThe group’s data help answer a question that’s key to California’s conservation efforts: are there more fish here now than there were eight years ago?\u003c/p>\n\u003cp>That’s when this kelp forest became part of a massive experiment to restore marine life in California. It was set aside as a \u003ca href=\"http://www.dfg.ca.gov/marine/mpa/index.asp\">marine protected area\u003c/a>, where there’s little or no fishing allowed.\u003c/p>\n\u003cp>There are now more than a hundred protected areas up and down the coast, covering 16 percent of state waters. The idea is that marine life will slowly recover there, improving the ecosystem both inside and outside the boundaries of each area.\u003c/p>\n\u003cp>The only way to know if these areas are working is through underwater surveys, repeated year after year. In 2013, \u003ca href=\"http://ww2.kqed.org/news/2013/02/28/california-ocean-reserves-show-promising-results-for-marine-life\">biologists reported encouraging results\u003c/a> in the protected areas off the Central Coast.\u003c/p>\n\u003cp>Field surveys are expensive. The state supplied $16 million for monitoring studies, and the funding has already run out in some regions of the coast. Monitoring has continued, thanks to universities, foundations and volunteer groups.\u003c/p>\n\u003cp>\u003cstrong>Studying the Ocean Without Getting Wet\u003c/strong>\u003c/p>\n\u003cp>“It’s been amazing what we can detect in just a liter of seawater,” says Jesse Port, an environmental genomicist at the Center for Ocean Solutions at Stanford University.\u003c/p>\n\u003cfigure id=\"attachment_219513\" class=\"wp-caption alignright\" style=\"max-width: 524px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/MBAQ.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-219513\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/MBAQ-800x563.jpg\" alt=\"Port first tested the DNA floating in the tanks at the Monterey Bay Aquarium.\" width=\"524\" height=\"369\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-400x282.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-1180x831.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ-960x676.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/MBAQ.jpg 1200w\" sizes=\"(max-width: 524px) 100vw, 524px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Port first tested the DNA floating in the tanks at the Monterey Bay Aquarium. Can you guess why he found turkey DNA in the tanks? \u003ccite>(Lauren Sommer/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He points to a rack of one-liter Nalgene water bottles that he uses to take seawater samples from the kelp forests in Monterey Bay. The rest of the work happens in the lab with a technique known as “environmental DNA” or eDNA.\u003c/p>\n\u003cp>“So all organisms shed their DNA,” he says. “Their skin, their scales, their waste – all of this gets into the water. You can think of it as a soup of genetic information.”\u003c/p>\n\u003cp>Port filters the seawater to collect all the cells. Then, he weeds out the algae and plankton and sequences the DNA of all the vertebrates, like whales, seals, and fish.\u003c/p>\n\u003cp>“We get, with the machine we’re using, 150 million sequence reads for a given sequence run,” he says, “and that’s a lot of information.”\u003c/p>\n\u003cp>Those gigabytes of results require heavy data-crunching, but eventually, he ends up with a spreadsheet that tells him what organisms were found.\u003c/p>\n\u003cp>The approach is possible because DNA sequencing has gotten so much cheaper. One sample costs just $1,500.\u003c/p>\n\u003cp>“This was just not possible five, ten years ago,” Port says. “And sequencing technology is just going to get better, so this will probably get even cheaper.”\u003c/p>\n\u003cp>\u003cstrong>Finding Turkey Underwater\u003c/strong>\u003c/p>\n\u003cp>Port first ran DNA tests in one of the large tanks at the Monterey Bay Aquarium, which provided an easy test case because he knew exactly what was swimming there.\u003c/p>\n\u003cp>But he got back results he didn’t quite believe. “Things like turkey,” he says. “We picked up chicken DNA in these tanks.”\u003c/p>\n\u003caside class=\"pullquote alignright\">“This is going to be transformative in oceanography. You don’t have to be out there on a boat with a huge crew, spending all this money.”\u003ccite>Jim Birch,\u003cbr>Monterey Bay Aquarium Research Institute\u003c/cite>\u003c/aside>\n\u003cp>Turns out, poultry was in the feed some of the fish were getting. But it raised some big questions. How do you know whether the DNA comes from a fish or from something it ate miles away? Or how do you know the DNA didn’t float in on a current?\u003c/p>\n\u003cp>Port is still working on the answers to these questions and he’s doing studies to ground truth his results, checking them against what scuba divers find. But if the technology proves itself in the ocean, it could revolutionize how marine monitoring is done.\u003c/p>\n\u003cp>“You can cover such a larger area by taking water samples,” he says, “rather than having divers do that all themselves.”\u003c/p>\n\u003cp>Paul Michel, the superintendent of the Monterey Bay National Marine Sanctuary, says they’re already using eDNA testing to help assess species diversity in the sanctuary.\u003c/p>\n\u003cp>“Absolutely, we did DNA testing on a research cruise in May,” Michel says, “and at each stop on the way, we were taking water samples. We can compare the DNA results to other types of samples over time.”\u003c/p>\n\u003cp>Eventually, it doesn’t even have to be humans taking those water samples.\u003c/p>\n\u003cfigure id=\"attachment_219519\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/lrauv_mission3.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-219519\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/lrauv_mission3-800x487.jpg\" alt=\"MBARI's long-range autonomous underwater vehicle can remain at sea, unattended, for weeks at a time.\" width=\"800\" height=\"487\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-800x487.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-400x243.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1440x876.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1920x1168.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-1180x718.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3-960x584.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/lrauv_mission3.jpg 2034w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MBARI’s long-range autonomous underwater vehicle can take samples at sea, unattended, for weeks at a time. \u003ccite>(Todd Walsh (c) 2010 MBARI)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DNA Lab at Sea\u003c/strong>\u003c/p>\n\u003cp>“What this is, is a microbiology lab that exists out in the ocean,” says Jim Birch of the Monterey Bay Aquarium Research Institute, pointing to a 10-foot yellow tube. It’s called a long-range AUV, or autonomous underwater vehicle.\u003c/p>\n\u003cp>It looks like a torpedo, but it’s actually a robot, containing a miniature DNA lab called an \u003ca href=\"http://www.mbari.org/esp/\">Environmental Sample Processor\u003c/a>.\u003c/p>\n\u003cp>The robot cruises along underwater, taking samples and analyzing them onboard. Birch recently sent it out for a test run in Monterey Bay.\u003c/p>\n\u003cp>“I was sitting in my living room with my computer open and there in front of me was the control panel for the AUV,” he says. “And I could direct it to go to a new place and it was just this surreal feeling.”\u003c/p>\n\u003cp>When the AUV finds an organism it’s looking for, it surfaces and calls home, pinging a satellite or cell phone network with the data, and giving scientists an almost real-time snapshot of the ocean.\u003c/p>\n\u003cp>Currently, it only tests for one thing at a time, like algae or plankton, and Birch says there’s more engineering work to be done before the AUV gains widespread use.\u003c/p>\n\u003cp>“This is going to be transformative in oceanography,” he says. “You don’t have to be out there on a boat with a huge crew, spending all this money.”\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>A change that could help the state’s conservation funding go farther, ensuring California’s marine protected areas are working.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/219512/how-many-fish-in-the-sea-genetic-testing-could-answer-that","authors":["239"],"series":["science_2625"],"categories":["science_46","science_2631","science_30","science_29","science_35","science_40"],"tags":["science_305","science_268"],"featImg":"science_221206","label":"source_science_219512"},"news_10659055":{"type":"posts","id":"news_10659055","meta":{"index":"posts_1591205157","site":"news","id":"10659055","score":null,"sort":[1440861859000]},"guestAuthors":[],"slug":"monterey-bays-future-marine-scientists-2","title":"Monterey Bay's Future Marine Scientists","publishDate":1440861859,"format":"standard","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>For kids growing up on the \u003ca href=\"http://www.centralcoast-tourism.com/monterey-bay-region.htm\">Central Coast\u003c/a>, actually getting to the ocean can depend on their socioeconomic status or where their families live.\u003c/p>\n\u003cp>Some young people surf and explore in the tidepools, while others never visit Monterey Bay. But here's some good news: the Monterey Bay region is teeming with programs to inspire the next generation of marine scientists, no matter who they are or where they come from.\u003c/p>\n\u003cp>Point Lobos, just south of Carmel, attracts kids from all over the region. It’s a place where they can see whales migrating off in the distance and get up close with smaller sea creatures during low tide.\u003c/p>\n\u003cp>This summer many of those young people were kids and their counselors from \u003ca href=\"http://campsealab.org/\">\u003cu>Camp SEA Lab\u003c/u>\u003c/a>. It’s a weeklong camp where kids go surfing, kayak on the bay through kelp forests and explore the \u003ca href=\"http://www.elkhornslough.org/\">Elkhorn Slough Estuary\u003c/a>, a nearby protected ocean inlet. Campers can be as young as 8.\u003c/p>\n\u003cp>“It’s a great time in their life for them to explore their questions and natural curiosities, so we want to direct those into something that drives their passion or interest in the ocean environment,” says camp director Amity Wood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Childhood curiosity inspired her to pursue a career in marine science, and she hopes to create that same experience for the next generation of kids.\u003c/p>\n\u003cp>“This is the job I want to do. I want to be a marine biologist and then I’m going to be an archaeologist and I’m probably going to be a scuba diver, too,” says 8-year-old Hennessy Brown from Gonzales.\u003c/p>\n\u003cp>At about $370 a week, some kids are simply priced out of this opportunity, so Camp SEA Lab offers scholarships.\u003c/p>\n\u003cp>“So those are specifically targeted toward underserved youth. Most of them come from the Salinas, Castroville area,” says Lorili Toth with the \u003ca href=\"http://www.elkhornslough.org/\">\u003cu>Elkhorn Slough Foundation\u003c/u>\u003c/a>, which funds some of those scholarships.\u003c/p>\n\u003cp>Elkhorn Slough is the second-largest salt marsh in California and is nestled between the largely agricultural and low-income communities of Castroville and Watsonville. The slough offers many educational programs and hosts school field trips.\u003c/p>\n\u003cp>“We get students all the way from Palo Alto and Carmel coming up because they can afford transportation. But the local schools sometimes can’t afford a bus. The high school, which is less than 5 miles from us, actually had to cancel a trip because they couldn’t afford to pay for the bus to bring their students here,” says Toth.\u003c/p>\n\u003cp>So this year, the Elkhorn Slough Foundation created a \u003ca href=\"http://www.elkhornslough.org/education/index.htm\">\u003cu>bus fund\u003c/u>\u003c/a> to help schools in need with transportation. Teachers can apply for mini-grants to help bring their class to the slough.\u003c/p>\n\u003cp>Toth says it means a lot to reach these kids because they live in the watershed of this slough that conservationists have spent decades trying to protect.\u003c/p>\n\u003cp>“All that could go to naught if we don’t inspire the next generation,” says Toth.\u003c/p>\n\u003cfigure id=\"attachment_10659063\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut.jpg\">\u003cimg class=\"wp-image-10659063 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-800x600.jpg\" alt=\"Gina Carrillo stands on a balcony at the Monterey Bay Aquarium overlooking the Monterey Bay. In high school, Carrillo participated in the Watsonville Area Teens Conserving Habitats program. Now she works for the Aquarium.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gina Carrillo stands on a balcony at the Monterey Bay Aquarium overlooking Monterey Bay. In high school, Carrillo participated in the Watsonville Area Teens Conserving Habitats program. Now she works for the aquarium. \u003ccite>(Krista Almanzan/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next generation -- like Gina Carrillo. The slough is where Carrillo completed her first marine science research project back in 2006 and where she fell in love with marine science. She was just 16 years old and part of the inaugural class of a \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium \u003c/a>program called \u003cu>\u003ca href=\"http://www.montereybayaquarium.org/education/teen-programs/watsonville-area-teens-conserving-habitats-watch\">Watsonville Area Teens Conserving Habitats\u003c/a>,\u003c/u> or WATCH.\u003c/p>\n\u003cp>WATCH works with local high schools, including Carrillo’s alma mater, Pajaro Valley High, which serves a primarily Latino community. Many of its students are children of immigrants.\u003c/p>\n\u003cp>“At that age, you know a lot of family expectations, a lot of pressure to contribute and help out, and summer jobs should be priority in the culture. And so if we had to pay for it, definitely wouldn’t be able to participate,” says Carrillo.\u003c/p>\n\u003cp>So the aquarium covers the cost of the program, which begins with a summer camp and continues in school with a class and student research. Students who complete the program, graduate high school and go to college also receive a $1,000 scholarship.\u003c/p>\n\u003cp>For Carrillo, the WATCH program is an experience that brought her full circle. She now works at the aquarium as a bilingual education specialist. Her job includes leading a program that connects Head Start preschoolers to the ocean, where some of the kids are the children of her high school classmates.\u003c/p>\n\u003cp>“I love that I know where they are coming from, and it’s a little bit easier for me to gain buy-in from these parents because I came from their community,” says Carrillo.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She also shows kids that they can follow their dreams and come back to do something positive, all while helping the ocean in their backyard.\u003c/p>\n\n","blocks":[],"excerpt":"Region is teeming with programs to inspire next generation, no matter who they are or where they come from.","status":"publish","parent":0,"modified":1440808786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":839},"headData":{"title":"Monterey Bay's Future Marine Scientists | KQED","description":"Region is teeming with programs to inspire next generation, no matter who they are or where they come from.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Monterey Bay's Future Marine Scientists","datePublished":"2015-08-29T15:24:19.000Z","dateModified":"2015-08-29T00:39:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"disqusIdentifier":"10659055 http://ww2.kqed.org/news/?p=10659055","disqusUrl":"https://ww2.kqed.org/news/2015/08/29/monterey-bays-future-marine-scientists-2/","disqusTitle":"Monterey Bay's Future Marine Scientists","nprByline":"Krista Almanzan, KAZU","path":"/news/10659055/monterey-bays-future-marine-scientists-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For kids growing up on the \u003ca href=\"http://www.centralcoast-tourism.com/monterey-bay-region.htm\">Central Coast\u003c/a>, actually getting to the ocean can depend on their socioeconomic status or where their families live.\u003c/p>\n\u003cp>Some young people surf and explore in the tidepools, while others never visit Monterey Bay. But here's some good news: the Monterey Bay region is teeming with programs to inspire the next generation of marine scientists, no matter who they are or where they come from.\u003c/p>\n\u003cp>Point Lobos, just south of Carmel, attracts kids from all over the region. It’s a place where they can see whales migrating off in the distance and get up close with smaller sea creatures during low tide.\u003c/p>\n\u003cp>This summer many of those young people were kids and their counselors from \u003ca href=\"http://campsealab.org/\">\u003cu>Camp SEA Lab\u003c/u>\u003c/a>. It’s a weeklong camp where kids go surfing, kayak on the bay through kelp forests and explore the \u003ca href=\"http://www.elkhornslough.org/\">Elkhorn Slough Estuary\u003c/a>, a nearby protected ocean inlet. Campers can be as young as 8.\u003c/p>\n\u003cp>“It’s a great time in their life for them to explore their questions and natural curiosities, so we want to direct those into something that drives their passion or interest in the ocean environment,” says camp director Amity Wood.\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>Childhood curiosity inspired her to pursue a career in marine science, and she hopes to create that same experience for the next generation of kids.\u003c/p>\n\u003cp>“This is the job I want to do. I want to be a marine biologist and then I’m going to be an archaeologist and I’m probably going to be a scuba diver, too,” says 8-year-old Hennessy Brown from Gonzales.\u003c/p>\n\u003cp>At about $370 a week, some kids are simply priced out of this opportunity, so Camp SEA Lab offers scholarships.\u003c/p>\n\u003cp>“So those are specifically targeted toward underserved youth. Most of them come from the Salinas, Castroville area,” says Lorili Toth with the \u003ca href=\"http://www.elkhornslough.org/\">\u003cu>Elkhorn Slough Foundation\u003c/u>\u003c/a>, which funds some of those scholarships.\u003c/p>\n\u003cp>Elkhorn Slough is the second-largest salt marsh in California and is nestled between the largely agricultural and low-income communities of Castroville and Watsonville. The slough offers many educational programs and hosts school field trips.\u003c/p>\n\u003cp>“We get students all the way from Palo Alto and Carmel coming up because they can afford transportation. But the local schools sometimes can’t afford a bus. The high school, which is less than 5 miles from us, actually had to cancel a trip because they couldn’t afford to pay for the bus to bring their students here,” says Toth.\u003c/p>\n\u003cp>So this year, the Elkhorn Slough Foundation created a \u003ca href=\"http://www.elkhornslough.org/education/index.htm\">\u003cu>bus fund\u003c/u>\u003c/a> to help schools in need with transportation. Teachers can apply for mini-grants to help bring their class to the slough.\u003c/p>\n\u003cp>Toth says it means a lot to reach these kids because they live in the watershed of this slough that conservationists have spent decades trying to protect.\u003c/p>\n\u003cp>“All that could go to naught if we don’t inspire the next generation,” says Toth.\u003c/p>\n\u003cfigure id=\"attachment_10659063\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut.jpg\">\u003cimg class=\"wp-image-10659063 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-800x600.jpg\" alt=\"Gina Carrillo stands on a balcony at the Monterey Bay Aquarium overlooking the Monterey Bay. In high school, Carrillo participated in the Watsonville Area Teens Conserving Habitats program. Now she works for the Aquarium.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2015/08/RS16509_GinaCarrillo2.JPG-qut-960x720.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gina Carrillo stands on a balcony at the Monterey Bay Aquarium overlooking Monterey Bay. In high school, Carrillo participated in the Watsonville Area Teens Conserving Habitats program. Now she works for the aquarium. \u003ccite>(Krista Almanzan/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next generation -- like Gina Carrillo. The slough is where Carrillo completed her first marine science research project back in 2006 and where she fell in love with marine science. She was just 16 years old and part of the inaugural class of a \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium \u003c/a>program called \u003cu>\u003ca href=\"http://www.montereybayaquarium.org/education/teen-programs/watsonville-area-teens-conserving-habitats-watch\">Watsonville Area Teens Conserving Habitats\u003c/a>,\u003c/u> or WATCH.\u003c/p>\n\u003cp>WATCH works with local high schools, including Carrillo’s alma mater, Pajaro Valley High, which serves a primarily Latino community. Many of its students are children of immigrants.\u003c/p>\n\u003cp>“At that age, you know a lot of family expectations, a lot of pressure to contribute and help out, and summer jobs should be priority in the culture. And so if we had to pay for it, definitely wouldn’t be able to participate,” says Carrillo.\u003c/p>\n\u003cp>So the aquarium covers the cost of the program, which begins with a summer camp and continues in school with a class and student research. Students who complete the program, graduate high school and go to college also receive a $1,000 scholarship.\u003c/p>\n\u003cp>For Carrillo, the WATCH program is an experience that brought her full circle. She now works at the aquarium as a bilingual education specialist. Her job includes leading a program that connects Head Start preschoolers to the ocean, where some of the kids are the children of her high school classmates.\u003c/p>\n\u003cp>“I love that I know where they are coming from, and it’s a little bit easier for me to gain buy-in from these parents because I came from their community,” says Carrillo.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She also shows kids that they can follow their dreams and come back to do something positive, all while helping the ocean in their backyard.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/10659055/monterey-bays-future-marine-scientists-2","authors":["byline_news_10659055"],"programs":["news_72"],"categories":["news_18540","news_19906","news_356"],"tags":["news_17286"],"featImg":"news_10659062","label":"news_72"},"science_217284":{"type":"posts","id":"science_217284","meta":{"index":"posts_1591205157","site":"science","id":"217284","score":null,"sort":[1440809185000]},"guestAuthors":[],"slug":"go-pro-captures-sustainable-fishing-600-feet-under-the-sea","title":"GoPro Captures Sustainable Fishing 600 Feet Under the Sea","publishDate":1440809185,"format":"standard","headTitle":"GoPro Captures Sustainable Fishing 600 Feet Under the Sea | KQED","labelTerm":{},"content":"\u003cp>When the Monterey Bay Aquarium was first getting underway, local fisherman Giuseppe “Joey” Pennisi helped catch some of the octopus and ling cod to put in the tanks.\u003c/p>\n\u003cp>But then, he says, his relationship with the aquarium soured with the launch of the \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you/\">Seafood Watch program\u003c/a>. Many of the species he caught were on the “red” list of fish to avoid because of overfishing.\u003c/p>\n\u003cp>“Early on, the aquarium really destroyed our fishery,” says Pennisi. “We got hammered by that Seafood Watch card, it was really bad.”\u003c/p>\n\u003caside class=\"pullquote alignright\">“It makes me laugh to think about how things change. The aquarium was our mortal enemy. But not anymore.”\u003ccite>Joey Pennisi, Fisherman\u003c/cite>\u003c/aside>\n\u003cp>Pennisi is a trawler, which means he drags huge nets behind his boat in deep water, hauling up thousands of pounds of fish at a time. The sustainable seafood movement maligns trawl-fishing, and Pennisi says he understands why. Trawl nets can scrape and damage the ocean floor, and they’re so big they can indiscriminately catch thousands pounds of unmarketable fish that end up dead.\u003c/p>\n\u003cp>“One day, we had about 25,000 pounds of fish on board, and we had only saved about 5,000 pounds of them because the rest of them were too small,” Pennisi says. “I thought, I’m going to do something about this. I don’t want to sit on my trawl deck and see little juvenile fish dying. It’s just wrong.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pennisi has developed an innovative “light touch” net that hovers above the sea floor, and is sized to allow the juvenile fish to escape before fishermen haul the net on board.\u003c/p>\n\u003cp>\u003cem> (Juvenile fish escape through the larger openings of the redesigned net.)\u003c/em>\u003cbr>\nhttps://youtu.be/no-rcGPjr1s\u003c/p>\n\u003cp>\u003cem> (The net hovers above the dim ocean floor and so doesn’t damage it.)\u003c/em>\u003cbr>\nhttps://youtu.be/xofFvlvEkqM\u003c/p>\n\u003cp>Pennisi installed GoPro cameras to monitor the nets underwater, and now the \u003ca href=\"https://www.edf.org/\">Environmental Defense Fund\u003c/a> and \u003ca href=\"http://www.noaa.gov/\">NOAA \u003c/a>are \u003ca href=\"https://www.edf.org/sites/default/files/content/solutions_fall2014.pdf\">studying his efforts\u003c/a>, looking at how to replicate them.\u003c/p>\n\u003cp>And Pennisi has made peace with the Seafood Watch Program. Strict fishing limits and a\u003ca href=\"http://www.npr.org/2010/12/23/132240253/west-coast-fishery-moves-to-market-based-system\"> “catch shares” \u003c/a>program have helped the local groundfish fishery \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-seafood-watch-report-rockfish-west-coast-fisheries-20140902-story.html\">rebound\u003c/a>. So now most of the rockfish are now on green and yellow status. And the Monterey Bay Aquarium has invited Pennisi to come and cook up his fish at aquarium events, and talk about his innovations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It makes me laugh to think about how things change, and how life is,” Pennisi says. “Something I never, ever, would have thought. The aquarium was our mortal enemy. But not anymore.”\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1704931378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":456},"headData":{"title":"GoPro Captures Sustainable Fishing 600 Feet Under the Sea | KQED","description":"When the Monterey Bay Aquarium was first getting underway, local fisherman Giuseppe “Joey” Pennisi helped catch some of the octopus and ling cod to put in the tanks. But then, he says, his relationship with the aquarium soured with the launch of the Seafood Watch program. Many of the species he caught were on the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GoPro Captures Sustainable Fishing 600 Feet Under the Sea","datePublished":"2015-08-29T00:46:25.000Z","dateModified":"2024-01-11T00:02:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"KQED Science","sourceUrl":"https://ww2.kqed.org/science/","sticky":false,"path":"/science/217284/go-pro-captures-sustainable-fishing-600-feet-under-the-sea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Monterey Bay Aquarium was first getting underway, local fisherman Giuseppe “Joey” Pennisi helped catch some of the octopus and ling cod to put in the tanks.\u003c/p>\n\u003cp>But then, he says, his relationship with the aquarium soured with the launch of the \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you/\">Seafood Watch program\u003c/a>. Many of the species he caught were on the “red” list of fish to avoid because of overfishing.\u003c/p>\n\u003cp>“Early on, the aquarium really destroyed our fishery,” says Pennisi. “We got hammered by that Seafood Watch card, it was really bad.”\u003c/p>\n\u003caside class=\"pullquote alignright\">“It makes me laugh to think about how things change. The aquarium was our mortal enemy. But not anymore.”\u003ccite>Joey Pennisi, Fisherman\u003c/cite>\u003c/aside>\n\u003cp>Pennisi is a trawler, which means he drags huge nets behind his boat in deep water, hauling up thousands of pounds of fish at a time. The sustainable seafood movement maligns trawl-fishing, and Pennisi says he understands why. Trawl nets can scrape and damage the ocean floor, and they’re so big they can indiscriminately catch thousands pounds of unmarketable fish that end up dead.\u003c/p>\n\u003cp>“One day, we had about 25,000 pounds of fish on board, and we had only saved about 5,000 pounds of them because the rest of them were too small,” Pennisi says. “I thought, I’m going to do something about this. I don’t want to sit on my trawl deck and see little juvenile fish dying. It’s just wrong.”\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>Pennisi has developed an innovative “light touch” net that hovers above the sea floor, and is sized to allow the juvenile fish to escape before fishermen haul the net on board.\u003c/p>\n\u003cp>\u003cem> (Juvenile fish escape through the larger openings of the redesigned net.)\u003c/em>\u003cbr>\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/no-rcGPjr1s'\n title='//www.youtube.com/embed/no-rcGPjr1s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cem> (The net hovers above the dim ocean floor and so doesn’t damage it.)\u003c/em>\u003cbr>\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/xofFvlvEkqM'\n title='//www.youtube.com/embed/xofFvlvEkqM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Pennisi installed GoPro cameras to monitor the nets underwater, and now the \u003ca href=\"https://www.edf.org/\">Environmental Defense Fund\u003c/a> and \u003ca href=\"http://www.noaa.gov/\">NOAA \u003c/a>are \u003ca href=\"https://www.edf.org/sites/default/files/content/solutions_fall2014.pdf\">studying his efforts\u003c/a>, looking at how to replicate them.\u003c/p>\n\u003cp>And Pennisi has made peace with the Seafood Watch Program. Strict fishing limits and a\u003ca href=\"http://www.npr.org/2010/12/23/132240253/west-coast-fishery-moves-to-market-based-system\"> “catch shares” \u003c/a>program have helped the local groundfish fishery \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-seafood-watch-report-rockfish-west-coast-fisheries-20140902-story.html\">rebound\u003c/a>. So now most of the rockfish are now on green and yellow status. And the Monterey Bay Aquarium has invited Pennisi to come and cook up his fish at aquarium events, and talk about his innovations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It makes me laugh to think about how things change, and how life is,” Pennisi says. “Something I never, ever, would have thought. The aquarium was our mortal enemy. But not anymore.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/217284/go-pro-captures-sustainable-fishing-600-feet-under-the-sea","authors":["254"],"series":["science_2625"],"categories":["science_2631","science_35","science_36","science_40","science_86"],"tags":["science_1275"],"featImg":"science_220925","label":"source_science_217284"},"science_215017":{"type":"posts","id":"science_215017","meta":{"index":"posts_1591205157","site":"science","id":"215017","score":null,"sort":[1440804842000]},"guestAuthors":[],"slug":"what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","title":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You","publishDate":1440804842,"format":"standard","headTitle":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You | KQED","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3\u003cbr>\nIn the busy kitchen of \u003ca href=\"http://www.passionfish.net/\">Passionfish\u003c/a> restaurant, in Pacific Grove, chef Ted Walter is putting the final touches on grilled striped bass.\u003c/p>\n\u003cp>“So this is a shaved granita that’s made from pomegranates and ginger,” he says, pointing to a frozen pink mixture he’s carefully spooning onto the fish.\u003c/p>\n\u003cp>When Walter and his wife, Cindy Walter, opened this restaurant 18 years ago, they decided to serve only sustainably caught seafood.\u003c/p>\n\u003cp>This means finding species that aren’t being overfished or caught in nets that accidentally kill other fish and catching what is in season.\u003c/p>\n\u003cp>“Mother Nature really does drive the menu,” she says. “It depends on what the ocean is coughing up for us, and what the earth is spouting up for us.”\u003c/p>\n\u003cfigure id=\"attachment_221017\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-221017\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615-800x600.jpg\" alt=\"Passionfish Chef Ted Walter is known for his unique dishes, including using many fermented vegetables.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passionfish chef Ted Walter is known for his unique dishes and his use of many fermented vegetables. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the most popular dish is a tower of Dungeness crab and avocado, topped with spicy vinaigrette. (Having tried it on a recent visit, I can understand why.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the daughter of a local fisherman, she saw the industry collapse because of overfishing. But when they opened their restaurant, it was hard to figure out where to get the fish they wanted to serve.\u003c/p>\n\u003cp>“I was having a really difficult time locating the vendors who could answer the questions that I had,” Cindy says. “Which area of the ocean are they harvesting? What is the gear that they’re using? I thought, when I saw the Seafood Watch cards, that the aquarium would have those answers.”\u003c/p>\n\u003cp>Passionfish was one of the first restaurants to partner with the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> program, \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a>. Passionfish now puts wallet-sized Seafood Watch cards on each table for customers, with the tab. It’s part of what keeps customers like Debbie Chinn coming back.\u003c/p>\n\u003cp>“You leave here with a greater appreciation about how to shop when you get back home,” says Chinn, who’s from Carmel. “When I go to a supermarket, I will avoid any kind of fish that’s overfished, so they have introduced a heightened sense of awareness about what I’m buying.”\u003c/p>\n\u003cp>Seafood watch uses a color-coded ranking system: red means fish to avoid, yellow is a good alternative, and green is the most sustainable choice.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-219424\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg\" alt=\"FullSizeRender\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-400x227.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1440x819.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1920x1092.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1180x671.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-960x546.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>And for people who can’t remember to carry a paper wallet card around, there’s the Seafood Watch \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/our-app\">app,\u003c/a> where consumers can look up detailed information about whatever they come across in the supermarket or at a restaurant.\u003c/p>\n\u003cp>The ranking system is not focused on human health—things like mercury levels in the fish. Rather, the emphasis is on the health of ecosystems.\u003c/p>\n\u003cp>“Sustainable means the fishery or fish farm can exist into the future without negatively impacting the surrounding environment,” says Jenn Kemmerly, who heads the Seafood Watch program.\u003c/p>\n\u003cp>Kemmerly says the program’s scientists review academic studies and talk with industry experts in crafting the recommendations.\u003c/p>\n\u003cp>I was surprised to learn that many species of farmed fish rank just as high as wild fish on the Seafood Watch list. Kemmerly says while salmon have often been farmed in ways that damage coastal environments, other species, like farmed sturgeon, can be a great choice. That’s because they’re raised in filtered ponds that are less polluting.\u003c/p>\n\u003cfigure id=\"attachment_220928\" class=\"wp-caption alignright\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-220928\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg\" alt=\"Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish\" width=\"374\" height=\"280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1440x1080.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-960x720.jpg 960w\" sizes=\"(max-width: 374px) 100vw, 374px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish. Seafood Watch says farmed stugeon from the U.S. or Canada is the “Best Choice,” because all wild sturgeon species are depleted or near extinction due to the demand for caviar. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(By the way, I tried farmed sturgeon from Sacramento at Passionfish. I thought it was pretty meaty and tasted a bit like catfish…even though it was sitting in a tasty bath of Moroccan spices and vegetables.)\u003c/p>\n\u003cp>But it’s not always easy to tell how something is fished or farmed when you find it in the supermarket. Kemmerly says those information gaps are exactly why they want consumers to start asking questions.\u003c/p>\n\u003cp>“The number one thing that we want you to do,” she says, “is just ask: ‘Do you have a sustainable seafood program’ or, ‘What species is this? Is it farmed? Is it wild?’ That persistence sends a very clear message to the business that you’re shopping or dining at that you care. That reinforces their corporate policy, and that trickles down the line.”\u003c/p>\n\u003cp>Kemmerly says since Seafood Watch started in the late 90s, big companies like \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">Whole Foods\u003c/a>, \u003ca href=\"https://corporate.target.com/_media/TargetCorp/csr/pdf/2014-corporate-responsibility-report.pdf?ext=.pdf#page=14\">Target\u003c/a>, and \u003ca href=\"http://disneyparks.disney.go.com/blog/2015/06/celebrating-world-oceans-day-with-sustainable-seafood-at-walt-disney-parks-and-resorts/\">Disney \u003c/a>have adopted its ranking system.\u003c/p>\n\u003cp>In a boat just up the coast off Santa Cruz, fisherman \u003ca href=\"http://www.realgoodfish.com/fishermen-a-z\">Kevin Butler\u003c/a> is hooking a thrashing mackerel onto a line, bait for a prehistoric-looking fish called ling cod.\u003c/p>\n\u003cp>Butler uses a rod and reel to catch each individual fish, a technique called hook-and-line fishing. Butler says it’s friendlier to the ecosystem than \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/go-pro-captures-sustainable-fishing-600-feet-under-the-sea/\">trawl catching\u003c/a>, when fishermen drag a big net behind the boat. Or long-line fishing that uses multiple hooks.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane. It just doesn’t make any sense.”\u003ccite>Kevin Butler, fisherman\u003c/cite>\u003c/aside>\n\u003cp>But some Central Coast fisherman have long been at odds with the Seafood Watch program, and want to see its priorities shift.\u003c/p>\n\u003cp>Butler says he’s less likely to bring in accidental bycatch—young fish that are too small to eat, or species other than the one he’s fishing for.\u003c/p>\n\u003cp>“We’re not using nets, the fish have to voluntarily bite each hook, and we reel it in by hand. So there’s virtually no bycatch, all our fish is literally hand-picked,” says Butler, as he reels in a fishing line.\u003c/p>\n\u003cp>Butler’s fish is sold as “sustainable” at Whole Foods and through \u003ca href=\"http://www.realgoodfish.com/\">Reel Good Fish\u003c/a>, which supplies local customers with a box of fish, kind of like an organic vegetable box.\u003c/p>\n\u003cp>Butler wants Seafood Watch to prioritize \u003cem>local \u003c/em>in the way they rank fish. As it stands, some Monterey Bay fish are on the same category (yellow) as farmed tilapia from China.\u003c/p>\n\u003cp>“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane,” Butler says. “It just doesn’t make any sense. The best strawberries are the ones grown down the street. The best peaches come off your neighbor’s tree.\u003c/p>\n\u003cp>To me, having your product sourced locally is a major part of sustainability. It really hurts a local fisherman when you have this organization that’s not supporting the local Monterey Bay.”\u003c/p>\n\u003cp>Seafood Watch says it has to assess the environmental impact of fisheries around the world because, bottom line, up to 90 percent of seafood consumed in the U.S. is imported.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Kemmerly says the program will soon begin collecting data on the \u003ca href=\"http://www.seafoodwatch.org/-/m/sfw/pdf/standard%20revision%20reference/seafood%20watch%20criteria%20for%20greenhouse%20gas%20consultation%202.pdf?la=en\">carbon footprint of seafood\u003c/a>, but that won’t influence its rankings, at least for now.\u003c/p>\n\n","blocks":[],"excerpt":"Seafood Watch ranks fish for consumers, and finds some farmed fish are more healthy for the environment than wild fish. \r\n ","status":"publish","parent":0,"modified":1704931379,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1246},"headData":{"title":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You | KQED","description":"Seafood Watch ranks fish for consumers, and finds some farmed fish are more healthy for the environment than wild fish. \r\n ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What IS Sustainable Seafood, Anyway? The Answer Might Surprise You","datePublished":"2015-08-28T23:34:02.000Z","dateModified":"2024-01-11T00:02:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"KQED Science","sourceUrl":"https://ww2.kqed.org/science/","sticky":false,"path":"/science/215017/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","audioUrl":"http://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story:\u003c/strong>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/science/2015/08/SeafoodWatch.mp3\u003cbr>\nIn the busy kitchen of \u003ca href=\"http://www.passionfish.net/\">Passionfish\u003c/a> restaurant, in Pacific Grove, chef Ted Walter is putting the final touches on grilled striped bass.\u003c/p>\n\u003cp>“So this is a shaved granita that’s made from pomegranates and ginger,” he says, pointing to a frozen pink mixture he’s carefully spooning onto the fish.\u003c/p>\n\u003cp>When Walter and his wife, Cindy Walter, opened this restaurant 18 years ago, they decided to serve only sustainably caught seafood.\u003c/p>\n\u003cp>This means finding species that aren’t being overfished or caught in nets that accidentally kill other fish and catching what is in season.\u003c/p>\n\u003cp>“Mother Nature really does drive the menu,” she says. “It depends on what the ocean is coughing up for us, and what the earth is spouting up for us.”\u003c/p>\n\u003cfigure id=\"attachment_221017\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-221017\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6615-800x600.jpg\" alt=\"Passionfish Chef Ted Walter is known for his unique dishes, including using many fermented vegetables.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6615-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passionfish chef Ted Walter is known for his unique dishes and his use of many fermented vegetables. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the most popular dish is a tower of Dungeness crab and avocado, topped with spicy vinaigrette. (Having tried it on a recent visit, I can understand why.)\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>As the daughter of a local fisherman, she saw the industry collapse because of overfishing. But when they opened their restaurant, it was hard to figure out where to get the fish they wanted to serve.\u003c/p>\n\u003cp>“I was having a really difficult time locating the vendors who could answer the questions that I had,” Cindy says. “Which area of the ocean are they harvesting? What is the gear that they’re using? I thought, when I saw the Seafood Watch cards, that the aquarium would have those answers.”\u003c/p>\n\u003cp>Passionfish was one of the first restaurants to partner with the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> program, \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a>. Passionfish now puts wallet-sized Seafood Watch cards on each table for customers, with the tab. It’s part of what keeps customers like Debbie Chinn coming back.\u003c/p>\n\u003cp>“You leave here with a greater appreciation about how to shop when you get back home,” says Chinn, who’s from Carmel. “When I go to a supermarket, I will avoid any kind of fish that’s overfished, so they have introduced a heightened sense of awareness about what I’m buying.”\u003c/p>\n\u003cp>Seafood watch uses a color-coded ranking system: red means fish to avoid, yellow is a good alternative, and green is the most sustainable choice.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-219424\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg\" alt=\"FullSizeRender\" width=\"800\" height=\"455\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-800x455.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-400x227.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1440x819.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1920x1092.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-1180x671.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/FullSizeRender-960x546.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>And for people who can’t remember to carry a paper wallet card around, there’s the Seafood Watch \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/our-app\">app,\u003c/a> where consumers can look up detailed information about whatever they come across in the supermarket or at a restaurant.\u003c/p>\n\u003cp>The ranking system is not focused on human health—things like mercury levels in the fish. Rather, the emphasis is on the health of ecosystems.\u003c/p>\n\u003cp>“Sustainable means the fishery or fish farm can exist into the future without negatively impacting the surrounding environment,” says Jenn Kemmerly, who heads the Seafood Watch program.\u003c/p>\n\u003cp>Kemmerly says the program’s scientists review academic studies and talk with industry experts in crafting the recommendations.\u003c/p>\n\u003cp>I was surprised to learn that many species of farmed fish rank just as high as wild fish on the Seafood Watch list. Kemmerly says while salmon have often been farmed in ways that damage coastal environments, other species, like farmed sturgeon, can be a great choice. That’s because they’re raised in filtered ponds that are less polluting.\u003c/p>\n\u003cfigure id=\"attachment_220928\" class=\"wp-caption alignright\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-220928\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg\" alt=\"Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish\" width=\"374\" height=\"280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-400x300.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1440x1080.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/IMG_6603-960x720.jpg 960w\" sizes=\"(max-width: 374px) 100vw, 374px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed sturgeon, prepared with a Morrocan-style sauce at Passionfish. Seafood Watch says farmed stugeon from the U.S. or Canada is the “Best Choice,” because all wild sturgeon species are depleted or near extinction due to the demand for caviar. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(By the way, I tried farmed sturgeon from Sacramento at Passionfish. I thought it was pretty meaty and tasted a bit like catfish…even though it was sitting in a tasty bath of Moroccan spices and vegetables.)\u003c/p>\n\u003cp>But it’s not always easy to tell how something is fished or farmed when you find it in the supermarket. Kemmerly says those information gaps are exactly why they want consumers to start asking questions.\u003c/p>\n\u003cp>“The number one thing that we want you to do,” she says, “is just ask: ‘Do you have a sustainable seafood program’ or, ‘What species is this? Is it farmed? Is it wild?’ That persistence sends a very clear message to the business that you’re shopping or dining at that you care. That reinforces their corporate policy, and that trickles down the line.”\u003c/p>\n\u003cp>Kemmerly says since Seafood Watch started in the late 90s, big companies like \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">Whole Foods\u003c/a>, \u003ca href=\"https://corporate.target.com/_media/TargetCorp/csr/pdf/2014-corporate-responsibility-report.pdf?ext=.pdf#page=14\">Target\u003c/a>, and \u003ca href=\"http://disneyparks.disney.go.com/blog/2015/06/celebrating-world-oceans-day-with-sustainable-seafood-at-walt-disney-parks-and-resorts/\">Disney \u003c/a>have adopted its ranking system.\u003c/p>\n\u003cp>In a boat just up the coast off Santa Cruz, fisherman \u003ca href=\"http://www.realgoodfish.com/fishermen-a-z\">Kevin Butler\u003c/a> is hooking a thrashing mackerel onto a line, bait for a prehistoric-looking fish called ling cod.\u003c/p>\n\u003cp>Butler uses a rod and reel to catch each individual fish, a technique called hook-and-line fishing. Butler says it’s friendlier to the ecosystem than \u003ca href=\"http://ww2.kqed.org/science/2015/08/28/go-pro-captures-sustainable-fishing-600-feet-under-the-sea/\">trawl catching\u003c/a>, when fishermen drag a big net behind the boat. Or long-line fishing that uses multiple hooks.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane. It just doesn’t make any sense.”\u003ccite>Kevin Butler, fisherman\u003c/cite>\u003c/aside>\n\u003cp>But some Central Coast fisherman have long been at odds with the Seafood Watch program, and want to see its priorities shift.\u003c/p>\n\u003cp>Butler says he’s less likely to bring in accidental bycatch—young fish that are too small to eat, or species other than the one he’s fishing for.\u003c/p>\n\u003cp>“We’re not using nets, the fish have to voluntarily bite each hook, and we reel it in by hand. So there’s virtually no bycatch, all our fish is literally hand-picked,” says Butler, as he reels in a fishing line.\u003c/p>\n\u003cp>Butler’s fish is sold as “sustainable” at Whole Foods and through \u003ca href=\"http://www.realgoodfish.com/\">Reel Good Fish\u003c/a>, which supplies local customers with a box of fish, kind of like an organic vegetable box.\u003c/p>\n\u003cp>Butler wants Seafood Watch to prioritize \u003cem>local \u003c/em>in the way they rank fish. As it stands, some Monterey Bay fish are on the same category (yellow) as farmed tilapia from China.\u003c/p>\n\u003cp>“We’re told, ‘Eat this fish’ and it came halfway across the world on a jet plane,” Butler says. “It just doesn’t make any sense. The best strawberries are the ones grown down the street. The best peaches come off your neighbor’s tree.\u003c/p>\n\u003cp>To me, having your product sourced locally is a major part of sustainability. It really hurts a local fisherman when you have this organization that’s not supporting the local Monterey Bay.”\u003c/p>\n\u003cp>Seafood Watch says it has to assess the environmental impact of fisheries around the world because, bottom line, up to 90 percent of seafood consumed in the U.S. is imported.\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>Kemmerly says the program will soon begin collecting data on the \u003ca href=\"http://www.seafoodwatch.org/-/m/sfw/pdf/standard%20revision%20reference/seafood%20watch%20criteria%20for%20greenhouse%20gas%20consultation%202.pdf?la=en\">carbon footprint of seafood\u003c/a>, but that won’t influence its rankings, at least for now.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/215017/what-is-sustainable-seafood-anyway-the-answer-might-surprise-you","authors":["254"],"series":["science_2625"],"categories":["science_46","science_2631","science_30","science_35","science_36","science_40","science_43"],"tags":["science_2698"],"featImg":"science_221019","label":"source_science_215017"},"science_216656":{"type":"posts","id":"science_216656","meta":{"index":"posts_1591205157","site":"science","id":"216656","score":null,"sort":[1440696923000]},"guestAuthors":[],"slug":"californias-coast-gives-clues-to-changing-sea-level","title":"California's Coast Gives Clues to Changing Sea Level","publishDate":1440696923,"format":"standard","headTitle":"California’s Coast Gives Clues to Changing Sea Level | KQED","labelTerm":{},"content":"\u003cp>As you drive along the California coast on Highway 1, in many places you’ll see wide flat areas that are elevated above the sea. These are famous among geologists, who’ve mapped these marine terraces up and down the entire west coast.\u003c/p>\n\u003cp>Each marine terrace is a record of sea level during the past. Just as sea level rises today as the world’s glaciers melt, previous changes in the polar ice caps have raised and lowered the sea by hundreds of feet.\u003c/p>\n\u003cp>Whenever the sea level remained steady for a few thousand years, the pounding surf had the leisure to cut into the shoreline. As the waves churned the sea cliffs into sand, they carved away the rocks as deep as they could reach and left a level surface behind.\u003c/p>\n\u003cfigure id=\"attachment_217485\" class=\"wp-caption alignright\" style=\"max-width: 509px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-217485 size-full\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg\" alt=\"A visual representation of marine terrace formation.\" width=\"509\" height=\"421\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg 509w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/Marine-terrace-400x331.jpg 400w\" sizes=\"(max-width: 509px) 100vw, 509px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A visual representation of coastal marine terraces. \u003ccite>(University of Maryland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sea level is on scientists’ minds these days as we keep a nervous eye on global warming. A rising sea threatens many places with a slow-motion Katrina. But geologists have always paid attention to this fundamental piece of information in order to visualize the deep past.\u003c/p>\n\u003cp>Imagine the landscape 120,000 years ago, during a warm interglacial period, when the ocean covered today’s coast some 40 feet deep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine later, during the Last Glacial Maximum around 20,000 years ago, when the seas were drawn down by more than 300 feet.\u003c/p>\n\u003cp>The coast was far to the west, and the area between must have been a wide grassland—a “California Serengeti”—roamed by mammoths, sabertooth cats and other Ice Age animals.\u003c/p>\n\u003cp>Compared to those extremes, today’s inches-per-century changes in sea level may seem minor, but they matter a great deal. Consider the Delta, all of which is essentially at sea level.\u003c/p>\n\u003cp>Today, many of the islands in the Delta are actually below sea level because their peaty soils, turned into farms, are shrinking from exposure to the air.\u003c/p>\n\u003cp>As seas rise and push against the levees protecting the Delta, inches matter.\u003c/p>\n\u003cp>[contextly_sidebar id=”sVbHc2H4i4wJlImNXXYOHHZkTE8tG1l6”]Rising seas are partly caused by climate change and partly by the oceanic winds, which push water against the shore in some places and away from it in others. Geological forces also move the land up and down in different places, which—when combined with changing sea levels—leads to the creation of marine terraces.\u003c/p>\n\u003cp>These vertical motions of the land are the topic of a new paper detailing how Ice Age changes affected California’s sea level during the last 120,000 years.\u003c/p>\n\u003cp>Authors \u003ca href=\"http://www.geol.ucsb.edu/faculty/simms/Site/Welcome.html\">Alex Simms\u003c/a> of UC Santa Barbara, along with French scientist \u003ca href=\"http://www.ipgp.fr/en/user/941\">Hélène Rouby\u003c/a> and \u003ca href=\"http://people.rses.anu.edu.au/lambeck_k/index.php\">Kurt Lambeck\u003c/a> of the Australian National University, \u003ca href=\"http://gsabulletin.gsapubs.org/content/early/2015/07/29/B31299.1.abstract\">published their findings last month\u003c/a> in the \u003ca href=\"http://gsabulletin.gsapubs.org/\">Geological Society of America Bulletin\u003c/a>.\u003c/p>\n\u003cp>Data from marine terraces all over the world has been assembled into a \u003ca href=\"https://commons.wikimedia.org/wiki/File:Post-Glacial_Sea_Level.png\">geological record of sea level\u003c/a>. And in places where these terraces vary from the global curve, the data also allows us to deduce vertical movements of the land.\u003c/p>\n\u003cp>In California, that’s important because our whole coastline is tectonically active. The coast north of Cape Mendocino is part of the \u003ca href=\"http://science.kqed.org/quest/2012/02/16/our-corner-of-cascadia/\">Cascadia subduction zone\u003c/a>.\u003c/p>\n\u003cp>The central coast is affected by pressures acting across the San Andreas fault system. And in southern California and Mexico, the coast responds to the forces opening up the Gulf of California.\u003c/p>\n\u003cfigure id=\"attachment_216658\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/shellbeach-terrace.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-216658 size-medium\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/shellbeach-terrace-800x599.jpg\" alt=\"Marine terrace at Shell Beach\" width=\"800\" height=\"599\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/shellbeach-terrace.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/shellbeach-terrace-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This well-developed marine terrace near Shell Beach in Sonoma County has two large rock pinnacles that were once “sea stacks” like those seen offshore today. \u003ccite>(Andrew Alden/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot happens when an ice age starts or ends. Research tells us that when the last ice age ended about 12,000 years ago, the Earth’s crust was affected in several ways.\u003c/p>\n\u003cp>Ice caps no longer pushed the crust down, so it slowly sprang back over thousands of years (and continues today in far northern regions).\u003c/p>\n\u003cp>The gravitational force of the ice no longer pulled the sea toward it. As the land rose, the gravity of the newly risen crust pulled the sea back again.\u003c/p>\n\u003cp>The extra water in the rising sea weighed down the crust along the coast and pushed down the seafloor globally. These and many more-subtle \u003ca href=\"http://sealevel.colorado.edu/faq#n3113\">glacio-isostatic adjustments\u003c/a> are not simple to calculate, but in the last decade they have been adopted by all serious scientists working on sea level.\u003c/p>\n\u003cp>Simms’ team looked at three sets of marine terraces between Washington and Baja California with ages of 120,000, 105,000 and 84,000 years. They estimated the glacio-isostatic effects during those years, and found they made a difference of as much as 65 feet in sea level, depending on the time and location.\u003c/p>\n\u003cp>At Santa Cruz, the results appeared to show that the terraces were rising three times faster than the rest of California. Simms concluded that a study published in 2001 probably gave one of the terraces an incorrect age, and that other studies from 1968 and 2006 had gotten it right. Instead of rising 1.3 millimeters per year, it appears that Santa Cruz has been rising about as fast as its neighbors at 0.3 millimeter per year.\u003c/p>\n\u003cp>Beyond the deep details of working science, these results matter to the rest of us because everything affects what will happen to sea level in the next century.\u003c/p>\n\u003cp>The tide gauge at Fort Point in San Francisco has recorded about 8 inches of sea-level rise since 1900.\u003c/p>\n\u003cp>Simms says the rise appears to be a combination of ocean warming and glacial melting, as seen elsewhere in the world, but it also includes the effect of changes in Pacific wind patterns that have been piling up water against the west coast.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Simms’ paper shows that long-term uplift of the land is smaller than these changes. But all the numbers need to be as accurate as possible.\u003c/p>\n\n","blocks":[],"excerpt":"A fresh look at our distinctive marine terraces shows how both the sea and the West Coast are rising.","status":"publish","parent":0,"modified":1704931387,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1000},"headData":{"title":"California's Coast Gives Clues to Changing Sea Level | KQED","description":"A fresh look at our distinctive marine terraces shows how both the sea and the West Coast are rising.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California's Coast Gives Clues to Changing Sea Level","datePublished":"2015-08-27T17:35:23.000Z","dateModified":"2024-01-11T00:03:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"KQED Science","sourceUrl":"https://ww2.kqed.org/science/","sticky":false,"path":"/science/216656/californias-coast-gives-clues-to-changing-sea-level","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As you drive along the California coast on Highway 1, in many places you’ll see wide flat areas that are elevated above the sea. These are famous among geologists, who’ve mapped these marine terraces up and down the entire west coast.\u003c/p>\n\u003cp>Each marine terrace is a record of sea level during the past. Just as sea level rises today as the world’s glaciers melt, previous changes in the polar ice caps have raised and lowered the sea by hundreds of feet.\u003c/p>\n\u003cp>Whenever the sea level remained steady for a few thousand years, the pounding surf had the leisure to cut into the shoreline. As the waves churned the sea cliffs into sand, they carved away the rocks as deep as they could reach and left a level surface behind.\u003c/p>\n\u003cfigure id=\"attachment_217485\" class=\"wp-caption alignright\" style=\"max-width: 509px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-217485 size-full\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg\" alt=\"A visual representation of marine terrace formation.\" width=\"509\" height=\"421\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/Marine-terrace.jpg 509w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/Marine-terrace-400x331.jpg 400w\" sizes=\"(max-width: 509px) 100vw, 509px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A visual representation of coastal marine terraces. \u003ccite>(University of Maryland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sea level is on scientists’ minds these days as we keep a nervous eye on global warming. A rising sea threatens many places with a slow-motion Katrina. But geologists have always paid attention to this fundamental piece of information in order to visualize the deep past.\u003c/p>\n\u003cp>Imagine the landscape 120,000 years ago, during a warm interglacial period, when the ocean covered today’s coast some 40 feet deep.\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>Imagine later, during the Last Glacial Maximum around 20,000 years ago, when the seas were drawn down by more than 300 feet.\u003c/p>\n\u003cp>The coast was far to the west, and the area between must have been a wide grassland—a “California Serengeti”—roamed by mammoths, sabertooth cats and other Ice Age animals.\u003c/p>\n\u003cp>Compared to those extremes, today’s inches-per-century changes in sea level may seem minor, but they matter a great deal. Consider the Delta, all of which is essentially at sea level.\u003c/p>\n\u003cp>Today, many of the islands in the Delta are actually below sea level because their peaty soils, turned into farms, are shrinking from exposure to the air.\u003c/p>\n\u003cp>As seas rise and push against the levees protecting the Delta, inches matter.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>Rising seas are partly caused by climate change and partly by the oceanic winds, which push water against the shore in some places and away from it in others. Geological forces also move the land up and down in different places, which—when combined with changing sea levels—leads to the creation of marine terraces.\u003c/p>\n\u003cp>These vertical motions of the land are the topic of a new paper detailing how Ice Age changes affected California’s sea level during the last 120,000 years.\u003c/p>\n\u003cp>Authors \u003ca href=\"http://www.geol.ucsb.edu/faculty/simms/Site/Welcome.html\">Alex Simms\u003c/a> of UC Santa Barbara, along with French scientist \u003ca href=\"http://www.ipgp.fr/en/user/941\">Hélène Rouby\u003c/a> and \u003ca href=\"http://people.rses.anu.edu.au/lambeck_k/index.php\">Kurt Lambeck\u003c/a> of the Australian National University, \u003ca href=\"http://gsabulletin.gsapubs.org/content/early/2015/07/29/B31299.1.abstract\">published their findings last month\u003c/a> in the \u003ca href=\"http://gsabulletin.gsapubs.org/\">Geological Society of America Bulletin\u003c/a>.\u003c/p>\n\u003cp>Data from marine terraces all over the world has been assembled into a \u003ca href=\"https://commons.wikimedia.org/wiki/File:Post-Glacial_Sea_Level.png\">geological record of sea level\u003c/a>. And in places where these terraces vary from the global curve, the data also allows us to deduce vertical movements of the land.\u003c/p>\n\u003cp>In California, that’s important because our whole coastline is tectonically active. The coast north of Cape Mendocino is part of the \u003ca href=\"http://science.kqed.org/quest/2012/02/16/our-corner-of-cascadia/\">Cascadia subduction zone\u003c/a>.\u003c/p>\n\u003cp>The central coast is affected by pressures acting across the San Andreas fault system. And in southern California and Mexico, the coast responds to the forces opening up the Gulf of California.\u003c/p>\n\u003cfigure id=\"attachment_216658\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/shellbeach-terrace.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-216658 size-medium\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2015/08/shellbeach-terrace-800x599.jpg\" alt=\"Marine terrace at Shell Beach\" width=\"800\" height=\"599\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/shellbeach-terrace.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2015/08/shellbeach-terrace-400x300.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This well-developed marine terrace near Shell Beach in Sonoma County has two large rock pinnacles that were once “sea stacks” like those seen offshore today. \u003ccite>(Andrew Alden/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot happens when an ice age starts or ends. Research tells us that when the last ice age ended about 12,000 years ago, the Earth’s crust was affected in several ways.\u003c/p>\n\u003cp>Ice caps no longer pushed the crust down, so it slowly sprang back over thousands of years (and continues today in far northern regions).\u003c/p>\n\u003cp>The gravitational force of the ice no longer pulled the sea toward it. As the land rose, the gravity of the newly risen crust pulled the sea back again.\u003c/p>\n\u003cp>The extra water in the rising sea weighed down the crust along the coast and pushed down the seafloor globally. These and many more-subtle \u003ca href=\"http://sealevel.colorado.edu/faq#n3113\">glacio-isostatic adjustments\u003c/a> are not simple to calculate, but in the last decade they have been adopted by all serious scientists working on sea level.\u003c/p>\n\u003cp>Simms’ team looked at three sets of marine terraces between Washington and Baja California with ages of 120,000, 105,000 and 84,000 years. They estimated the glacio-isostatic effects during those years, and found they made a difference of as much as 65 feet in sea level, depending on the time and location.\u003c/p>\n\u003cp>At Santa Cruz, the results appeared to show that the terraces were rising three times faster than the rest of California. Simms concluded that a study published in 2001 probably gave one of the terraces an incorrect age, and that other studies from 1968 and 2006 had gotten it right. Instead of rising 1.3 millimeters per year, it appears that Santa Cruz has been rising about as fast as its neighbors at 0.3 millimeter per year.\u003c/p>\n\u003cp>Beyond the deep details of working science, these results matter to the rest of us because everything affects what will happen to sea level in the next century.\u003c/p>\n\u003cp>The tide gauge at Fort Point in San Francisco has recorded about 8 inches of sea-level rise since 1900.\u003c/p>\n\u003cp>Simms says the rise appears to be a combination of ocean warming and glacial melting, as seen elsewhere in the world, but it also includes the effect of changes in Pacific wind patterns that have been piling up water against the west coast.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Simms’ paper shows that long-term uplift of the land is smaller than these changes. But all the numbers need to be as accurate as possible.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/216656/californias-coast-gives-clues-to-changing-sea-level","authors":["6228"],"series":["science_2625"],"categories":["science_2631","science_31","science_35","science_38","science_98"],"tags":["science_603","science_556","science_206"],"featImg":"science_216657","label":"source_science_216656"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","score":null,"sort":[1440532388000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","datePublished":"2015-08-25T19:53:08.000Z","dateModified":"2019-01-03T22:08:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\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 fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\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>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"quest_45011":{"type":"posts","id":"quest_45011","meta":{"index":"posts_1591205157","site":"quest","id":"45011","score":null,"sort":[1348597089000]},"guestAuthors":[],"slug":"west-coast-a-test-bed-for-ocean-acidification","title":"West Coast a Test Bed for Ocean Acidification","publishDate":1348597089,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>This week, scientists from around the world are \u003ca href=\"http://www.highco2-iii.org/main.cfm?cid=2259\">meeting\u003c/a> in Monterey to discuss what they call the “other” climate change problem: the \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\">oceans are becoming more acidic\u003c/a>. It happens as oceans absorb the carbon dioxide we add to the air through burning fossil fuels.\u003c/p>\n\u003cp>Scientists say it can be bad news for ocean animals with shells like oysters, mussels and others that are key to the marine food web. How bad? Some scientists are hoping that ocean conditions off the California coast will help them find out.\u003c/p>\n\u003cp>\u003cstrong>Oyster Farms Face Impacts\u003c/strong>\u003c/p>\n\u003cp>You don’t have to go far to see the impacts that acidification is already having. At \u003ca href=\"http://hogislandoysters.com/\">Hog Island Oyster Company\u003c/a>, just outside Point Reyes, co-owner Terry Sawyer is seeing the effects in his supply chain.\u003c/p>\n\u003cp>The oysters grow up in big, mesh bags that sit out in Tomales Bay, but Sawyer gets the oysters when they’re small, “the size of your little fingernail,” he says. He orders them from hatcheries in Oregon and Washington.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, Sawyer started getting calls from those suppliers. They couldn’t fill his orders.\u003cbr>\n“They would have tens of thousands of gallons of tanks that were absolutely full of larvae. They would have the entire system die or crash,” says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_44938\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\">\u003cimg class=\"size-full wp-image-44938\" title=\"Oysters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\" alt=\"\" width=\"300\" height=\"198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of oysters being sorted at Hog Island Oyster Farm.\u003c/figcaption>\u003c/figure>\n\u003cp>The hatcheries were \u003ca href=\"http://green.blogs.nytimes.com/2012/04/12/study-links-raised-carbon-dioxide-levels-to-oyster-die-offs/\">filling their tanks with seawater\u003c/a> that was becoming more acidic. Scientists say the oceans are 30 percent more acidic since the start of the Industrial Revolution.\u003c/p>\n\u003cp>The more acidic the water, the harder it is for animals like oysters to build their shells. Their shells are weaker and they grow more slowly.\u003c/p>\n\u003cp>Sawyer is raising his own oyster larvae now so he’ll have a more predictable supply. But he says there’s no question that climate change is affecting his bottom line.\u003c/p>\n\u003cp>“We don’t know if we’re going to be able to survive the very real trending that is going on out there,\" he says. It’s a trend that could affect the entire food web.\u003c/p>\n\u003cp>\u003cstrong>Acidification on the California Coast\u003c/strong>\u003c/p>\n\u003cp>“You can see here, this is a mussel bed that’s made up of lots of California mussels,” says Eric Sanford, an ecologist with UC Davis’s Bodega Marine Lab.\u003c/p>\n\u003cp>The rocky point we’re standing on is covered in tightly packed, purplish mussels – what he calls the “foundation species” of the California coast. “One that really defines the whole ecosystem, sort of the way corals define a coral reef,” he says.\u003c/p>\n\u003cp>Mussels are a key part of the food web and so are a lot of animals with shells, says oceanographer Tessa Hill. “Probably most people like the fact that we have things like whales and salmon off along our coast. Those organisms are likely to be impacted because their food source will be impacted,” Hill says.\u003c/p>\n\u003cp>The big question is: will animals with shells be able to adapt to a more acidic future – where, in a hundred years, the oceans could be more than twice as acidic?\u003c/p>\n\u003cfigure id=\"attachment_44940\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\">\u003cimg class=\"size-full wp-image-44940\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\" alt=\"\" width=\"300\" height=\"226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Sanford at a mussel bed near Bodega Marine Lab.\u003c/figcaption>\u003c/figure>\n\u003cp>These California mussels could help answer that.\u003c/p>\n\u003cp>“They’re facing the most acidic water that you’d see in the open ocean today,” says Hill.\u003c/p>\n\u003cp>As Hill explains, acidic water from the deep ocean rises to the surface on the West Coast in the spring and summer, when the wind is blowing. This upwelling makes the waters off California some of the most acidic in the world.\u003c/p>\n\u003cp>As part of \u003ca href=\"http://omegas.science.oregonstate.edu/?q=node/3\">OMEGAS\u003c/a>, a new project linking universities up and down the West Coast, researchers are asking: if organisms here have been blasted with more acidic water for generations, have they adapted to handle it?\u003c/p>\n\u003cp>Inside their lab, Hill and Sanford show me jars full of young mussels, almost too small to see. Each jar is from a different part of the West Coast from Oregon to Santa Barbara. They’re being grown in water that reflects conditions in 2100, says Eric Sanford.\u003c/p>\n\u003cp>“The issue we’re looking at is whether there might be genetic differences among different populations along the coast in their ability to cope with ocean acidification,” he says.\u003cbr>\n\u003cstrong>\u003cbr>\nFinding Genetic Tools\u003c/strong>\u003c/p>\n\u003cp>“We found they have lucky genes,” says Steve Palumbi, biology professor at Stanford University who is also working on the OMEGAS project. He studied populations of another shelled animal on the West Coast - sea urchins.\u003c/p>\n\u003cp>You can think of genes like a set of tools, he says. “If you happen to have bad plumbing, you will have more plumbing tools in your house.”\u003c/p>\n\u003cp>There have been lots of plumbing problems on the West Coast, so to speak, in the form of acidic water. “And so all these populations, urchins anyway, have had to get the toolset to deal with it,” says Palumbi.\u003c/p>\n\u003cp>In a paper still in review, Palumbi says they found a segment of the urchin population that had around 100 genes that make them better adapted to more acidic water. That makes them more likely to survive and reproduce. (\u003ca href=\"http://www.youtube.com/watch?v=wDcDqULXDOE&feature=share&list=UUbf-eynjiFxUKGLFMt8KNoQ\">Check out this microdoc video\u003c/a> for more on their research).\u003c/p>\n\u003cp>“This is good news,” he says, “because these organisms have the capacity to deal with more acidification. But it’s not good news forever because all it does is give us a little breathing room. The trouble is right now, the rate at which the ocean is acidifying is way faster than it ever has before.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organisms will evolve, he says, but probably not fast enough to keep up. In the meantime, Palumbi and other scientists are mapping where the genetically resilient mussels and urchins are on the West Coast, so policymakers can look at protecting them.\u003c/p>\n\n","blocks":[],"excerpt":"Scientists say the waters off the West Coast could be hit hard by ocean acidification, but thanks to the natural conditions, it's a good place to study how ocean species might adapt.","status":"publish","parent":0,"modified":1450496579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":999},"headData":{"title":"West Coast a Test Bed for Ocean Acidification | KQED","description":"Scientists say the waters off the West Coast could be hit hard by ocean acidification, but thanks to the natural conditions, it's a good place to study how ocean species might adapt.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"West Coast a Test Bed for Ocean Acidification","datePublished":"2012-09-25T18:18:09.000Z","dateModified":"2015-12-19T03:42:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45011 http://science.kqed.org/quest/?post_type=audio_reports&p=45011","disqusUrl":"https://ww2.kqed.org/quest/2012/09/25/west-coast-a-test-bed-for-ocean-acidification/","disqusTitle":"West Coast a Test Bed for Ocean Acidification","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","audioUrl":"http://www.kqed.org/.stream/anon/radio/tcr/2012/09/2012-09-25b-tcr.mp3","WpOldSlug":"west-coast-a-test-bed-for-ocean-acidification-2","path":"/quest/45011/west-coast-a-test-bed-for-ocean-acidification","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, scientists from around the world are \u003ca href=\"http://www.highco2-iii.org/main.cfm?cid=2259\">meeting\u003c/a> in Monterey to discuss what they call the “other” climate change problem: the \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\">oceans are becoming more acidic\u003c/a>. It happens as oceans absorb the carbon dioxide we add to the air through burning fossil fuels.\u003c/p>\n\u003cp>Scientists say it can be bad news for ocean animals with shells like oysters, mussels and others that are key to the marine food web. How bad? Some scientists are hoping that ocean conditions off the California coast will help them find out.\u003c/p>\n\u003cp>\u003cstrong>Oyster Farms Face Impacts\u003c/strong>\u003c/p>\n\u003cp>You don’t have to go far to see the impacts that acidification is already having. At \u003ca href=\"http://hogislandoysters.com/\">Hog Island Oyster Company\u003c/a>, just outside Point Reyes, co-owner Terry Sawyer is seeing the effects in his supply chain.\u003c/p>\n\u003cp>The oysters grow up in big, mesh bags that sit out in Tomales Bay, but Sawyer gets the oysters when they’re small, “the size of your little fingernail,” he says. He orders them from hatcheries in Oregon and Washington.\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>A few years ago, Sawyer started getting calls from those suppliers. They couldn’t fill his orders.\u003cbr>\n“They would have tens of thousands of gallons of tanks that were absolutely full of larvae. They would have the entire system die or crash,” says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_44938\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\">\u003cimg class=\"size-full wp-image-44938\" title=\"Oysters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/oysters.jpg\" alt=\"\" width=\"300\" height=\"198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of oysters being sorted at Hog Island Oyster Farm.\u003c/figcaption>\u003c/figure>\n\u003cp>The hatcheries were \u003ca href=\"http://green.blogs.nytimes.com/2012/04/12/study-links-raised-carbon-dioxide-levels-to-oyster-die-offs/\">filling their tanks with seawater\u003c/a> that was becoming more acidic. Scientists say the oceans are 30 percent more acidic since the start of the Industrial Revolution.\u003c/p>\n\u003cp>The more acidic the water, the harder it is for animals like oysters to build their shells. Their shells are weaker and they grow more slowly.\u003c/p>\n\u003cp>Sawyer is raising his own oyster larvae now so he’ll have a more predictable supply. But he says there’s no question that climate change is affecting his bottom line.\u003c/p>\n\u003cp>“We don’t know if we’re going to be able to survive the very real trending that is going on out there,\" he says. It’s a trend that could affect the entire food web.\u003c/p>\n\u003cp>\u003cstrong>Acidification on the California Coast\u003c/strong>\u003c/p>\n\u003cp>“You can see here, this is a mussel bed that’s made up of lots of California mussels,” says Eric Sanford, an ecologist with UC Davis’s Bodega Marine Lab.\u003c/p>\n\u003cp>The rocky point we’re standing on is covered in tightly packed, purplish mussels – what he calls the “foundation species” of the California coast. “One that really defines the whole ecosystem, sort of the way corals define a coral reef,” he says.\u003c/p>\n\u003cp>Mussels are a key part of the food web and so are a lot of animals with shells, says oceanographer Tessa Hill. “Probably most people like the fact that we have things like whales and salmon off along our coast. Those organisms are likely to be impacted because their food source will be impacted,” Hill says.\u003c/p>\n\u003cp>The big question is: will animals with shells be able to adapt to a more acidic future – where, in a hundred years, the oceans could be more than twice as acidic?\u003c/p>\n\u003cfigure id=\"attachment_44940\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\">\u003cimg class=\"size-full wp-image-44940\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sanford.jpg\" alt=\"\" width=\"300\" height=\"226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Sanford at a mussel bed near Bodega Marine Lab.\u003c/figcaption>\u003c/figure>\n\u003cp>These California mussels could help answer that.\u003c/p>\n\u003cp>“They’re facing the most acidic water that you’d see in the open ocean today,” says Hill.\u003c/p>\n\u003cp>As Hill explains, acidic water from the deep ocean rises to the surface on the West Coast in the spring and summer, when the wind is blowing. This upwelling makes the waters off California some of the most acidic in the world.\u003c/p>\n\u003cp>As part of \u003ca href=\"http://omegas.science.oregonstate.edu/?q=node/3\">OMEGAS\u003c/a>, a new project linking universities up and down the West Coast, researchers are asking: if organisms here have been blasted with more acidic water for generations, have they adapted to handle it?\u003c/p>\n\u003cp>Inside their lab, Hill and Sanford show me jars full of young mussels, almost too small to see. Each jar is from a different part of the West Coast from Oregon to Santa Barbara. They’re being grown in water that reflects conditions in 2100, says Eric Sanford.\u003c/p>\n\u003cp>“The issue we’re looking at is whether there might be genetic differences among different populations along the coast in their ability to cope with ocean acidification,” he says.\u003cbr>\n\u003cstrong>\u003cbr>\nFinding Genetic Tools\u003c/strong>\u003c/p>\n\u003cp>“We found they have lucky genes,” says Steve Palumbi, biology professor at Stanford University who is also working on the OMEGAS project. He studied populations of another shelled animal on the West Coast - sea urchins.\u003c/p>\n\u003cp>You can think of genes like a set of tools, he says. “If you happen to have bad plumbing, you will have more plumbing tools in your house.”\u003c/p>\n\u003cp>There have been lots of plumbing problems on the West Coast, so to speak, in the form of acidic water. “And so all these populations, urchins anyway, have had to get the toolset to deal with it,” says Palumbi.\u003c/p>\n\u003cp>In a paper still in review, Palumbi says they found a segment of the urchin population that had around 100 genes that make them better adapted to more acidic water. That makes them more likely to survive and reproduce. (\u003ca href=\"http://www.youtube.com/watch?v=wDcDqULXDOE&feature=share&list=UUbf-eynjiFxUKGLFMt8KNoQ\">Check out this microdoc video\u003c/a> for more on their research).\u003c/p>\n\u003cp>“This is good news,” he says, “because these organisms have the capacity to deal with more acidification. But it’s not good news forever because all it does is give us a little breathing room. The trouble is right now, the rate at which the ocean is acidifying is way faster than it ever has before.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organisms will evolve, he says, but probably not fast enough to keep up. In the meantime, Palumbi and other scientists are mapping where the genetically resilient mussels and urchins are on the West Coast, so policymakers can look at protecting them.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/45011/west-coast-a-test-bed-for-ocean-acidification","authors":["239"],"categories":["quest_4","quest_5","quest_6","quest_9","quest_3229","quest_17"],"tags":["quest_13178","quest_326","quest_11488","quest_485","quest_621","quest_1485","quest_11487","quest_13203","quest_2034","quest_2035","quest_11489","quest_3925","quest_13","quest_13364"],"featImg":"quest_44933","label":"source_quest_45011"}},"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. 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