Tag: fishing
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Forensic fisheries scientist Courtney Cox makes waves in Belize
Bruno lab PhD student Courtney Cox was all over the news in Belize Tuesday. There was a media frenzy about her work on fraud in the the Belize seafood industry and the poaching of parrotfish in Belize waters, where they are now protected. From News7Belize: In this coastal country – it’s hard to find anyone…
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Grouper spawning aggregations
[youtube]http://www.youtube.com/watch?v=qqnkv38iTy8&feature[/youtube]
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More on the Shark Conservation Act
An analysis of the act from the amazing Southern Fried Science with some good comments here. David Shiffman is a shark expert and writes the Why Sharks Matter feature on SFS, which has the best coverage of shark conservation on the web , eg, here and here. Also watch a recent talk David gave on his shark research…
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Overfishing 101
Lee Crocket, of the Pew Environmental Group, has two good articles in the Huff Post about overfishing. The first Why Ending Overfishing Pays Off in the Long Run The second, Why Ending Overfishing Is Good for Both Fish and Fishermen Alike
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Cliff notes for the EPIC SM fisheries debate
Here, at Breaching the Blue, Mark Gibson’s great blog. Also check out his rundown of yesterdays Ocean day coverage here.
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How goliaths used to be
Ahhhh, those were the good old days… when ladies in bikinis and men with beards and short shorts stood next to really big fish. It’s great to see Emmett’s film of a Goliath grouper in Cuba. This pic is one of many from the archives at the Florida Keys public libraries showing the size of trophy Goliath’s caught…
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Sushi: The Global Catch – new movie trailer
[vimeo]http://vimeo.com/23835141[/vimeo] How did sushi become a global cuisine? That’s the question filmmaker Mark Hall is tackling in this new feature-length documentary Sushi: The Global Catch, which premiers next week at the Seattle International Film Festival. From the looks of the trailer, this is going to be an awesome film. Asides from the sadly familiar scenes of…
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Shrimp farming: a green (blue) future?
I love shrimp. Not just as sources of surprising insights into the evolution of social life. They’re tasty too. Too much so in fact. Despite my attempts to fit into a dainty little ecological footprint, I’ve always found it difficult to pass up shrimp on the menu despite the fact that they’re generally considered by…
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Forum on fish, food, and people
Editor’s note: The following discussion, which more than one participant called “extraordinary”, began after Ray Hilborn of the University of Washington published an op-ed “Let us eat fish” in the New York Times on 14 April 2011, and John Bruno of the University of North Carolina (and my Co-Editor at SeaMonster) replied here at SeaMonster.…
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Holy Mackerel!
[. . . I’m tempted to add “Batman!”, but that would really show my age.] Where on earth do such expressions come from? I can’t answer that, but at least we can now sleuth out the evolution of the word mackerel itself, thanks to some crack detective work by Jim Gleick in his new book…