Energy dynamics of subyearling Chinook salmon reveal the importance of piscivory to short‐term growth during early marine residence

Variation in prey quantity and quality can influence growth and survival of marine predators, including anadromous fish that migrate from freshwater systems. The objective of this study was to examine the energy dynamics of subyearling Chinook salmon (Oncorhynchus tshawytscha) following freshwater emigration. To address this objective, a population of Chinook salmon and their marine prey were repeatedly sampled from June to September over 2 years in coastal waters off Oregon and Washington. Subyearlings from the same population were also reared under laboratory conditions. Using a bioenergetics model evaluated in the laboratory, we found that growth rate variability in the field was associated more with differences in northern anchovy (Engraulis mordax) consumption and less with variation in diet energy density or ocean temperature. Highest growth rates (2.43–3.22% body weight/day) occurred in months when anchovy biomass peaked, and the timing of peak anchovy biomass varied by year. Our results support a general pattern among subyearling Chinook salmon occurring from Alaska to California that feeding rates contribute most to growth rate variability during early marine residence, although dominant prey types can differ seasonally, annually, or by ecosystem. In the northern California Current, faster growth appears to be associated with the availability of age‐0 anchovy. Identifying factors that influence the seasonal development of the prey field and regulate prey quantity and quality will improve understanding of salmon growth and survival during early marine residence.     

单桩张网菱形、方形网目网囊选择性研究

近年来,一种利用帆布作为扩张装置的新型单桩张网渔具在吕四渔场得到了快速发展。为了改善这种张网对主要渔获对象的尺寸选择性,进而评价其渔获性能以及对渔业资源的影响,使用套网试验法开展了不同网目尺寸(25 mm、35 mm和45 mm)的菱形和方形网目网囊尺寸选择性试验。通过对黄鲫(Setipinnataay)和小黄鱼(Pseudosciaena polyactis)渔获体长数据的选择性分析,结果显示,无论是菱形还是方形网目网囊,其50%选择体长L50和选择范围SR都随着网目尺寸的增大而增大(L50呈线性增长)。对比菱形和方形网目的选择性发现,对于黄鲫,50%选择体长L50差异不大,但菱形网目的选择范围SR大于方形网目;对于小黄鱼,方形网目具有更好的选择特性,即具有较大的L50(8%)和较小的SR(52%),但差异均不显著。菱形和方形网目对于不同体型鱼类的选择性差异以及渔民对方形网目网囊的抵触情绪等都使得在张网渔业中推广方形网目网囊值得商榷。     

Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product

The aim of this work was to investigate the biochemical properties of fermented product of half-fin anchovy (HAFP; Setipinna taty) made by Natto bacillus fermentation—including molecular weight distribution, amino acid composition, solubility, foaming, and emulsifying profiles. Furthermore, the influences of thermal processing, pH alteration, and in vitro simulated gastric and intestinal digestion on the antioxidative stability of HAFP in terms of the scavenging 1,1-diphenyl-2-picrylhydrazayl (DPPH) radical were evaluated. Results showed that HAFP contained small peptides (< 1,500 Da) and free amino acids. The amounts of essential amino acids and flavor amino acids were 155.219 and 178.636 mg/g of dry HAFP, respectively. Moreover, HAFP contained high levels of antioxidative and hydrophobic amino acids. In suitable pH values, HAFP exhibited good solubility, foaming, and emulsifying properties. The antioxidative activity of HAFP on the scavenging DPPH radical increased after thermal processing. Furthermore, the DPPH radical scavenging activity of HAFP was enhanced slightly or dramatically after being treated under pH values from 3 to 6, or in vitro simulated gastric and intestinal digestion. It can be concluded that HAFP could have potential application in foods as a natural antioxidative ingredient.     

Prey selection of common minke (Balaenoptera acutorostrata) and Bryde's (Balaenoptera edeni) whales in the western North Pacific in 2000 and 2001

A study of common minke and Bryde's whales was conducted in the western North Pacific in the 2000 and 2001 summer seasons to estimate prey selection of cetaceans as this is an important parameter in ecosystem models. Whale sighting and sampling surveys and prey surveys using quantitative echosounder and mid‐water trawl were carried out concurrently in the study. Biomasses of Japanese anchovy, walleye pollock and krill, which were major prey species of common minke and Bryde's whales, were estimated using an echosounder. The results suggested that common minke whale showed prey selection for Japanese anchovy while they seemed to avoid krill in both the offshore and coastal regions and walleye pollock in the continental shelf region. Selection for shoaling pelagic fish was similar to that in the eastern North Atlantic. Bryde's whale showed selection for Japanese anchovy in August 2000 and July 2001, while it showed prey selection for krill in May and June in 2001.     

Alternating dominance of postlarval sardine and anchovy caught by coastal fishery in relation to the Kuroshio meander in the Enshu-nada Sea

In the mid 1970s, the fishery catch of postlarval Japanese anchovy (Engraulis japonica) in a shelf region of the Enshu‐nada Sea, off the central Pacific coast of Japan, started to decline corresponding to a rapid increase of postlarval sardine (Sardinops melanostictus). In late 1980s, sardine started to decline, and it was replaced by anchovy in the 1990s. This alternating dominance of postlarval sardine and anchovy corresponded to the alternation in egg abundance of these two species in the spawning habitat of this sea. It was also noteworthy that during the period of sardine decline, sardine spawning occurred in April–May, a delay of two months compared with spawning in the late 1970s. The implication of oceanographic changes in the spawning habitat for the alternating dominance of sardine and anchovy eggs was explored using time‐series data obtained in 1975–1998, focusing on the effect of the Kuroshio meander. Large meanders of the Kuroshio may have enhanced the onshore intrusion of the warm water into the shelf region and contributed to an increase in temperature in the spawning habitat. This might favour sardine, because its egg abundance in the shelf region was more dependent on the temperature in early spring than was that of anchovy. In addition, enhanced onshore intrusion could contribute to transport of sardine larvae from upstream spawning grounds of the Kuroshio region. On the other hand, anchovy egg abundance was more closely related to lower transparency at the shelf edge, which may indicate the prevalence and prolonged residence of the coastal water, and therefore higher food availability, frequently accompanying non‐meandering Kuroshio. The expansion/shrinkage of the spawning habitat of sardine and anchovy in the shelf region, apparently responding to the change in the Kuroshio, possibly makes the alternation in dominance of postlarval sardine and anchovy most prominent in the Enshu‐nada Sea, in combination with changes in the abundance of spawning adults, which occurred almost simultaneously in the overall Kuroshio region. The implication of this rather regional feature for the alternating dominance of sardine and anchovy populations on a larger spatial scale is also discussed.     

Transport and environmental temperature variability of eggs and larvae of the Japanese anchovy (Engraulis japonicus) and Japanese sardine (Sardinops melanostictus) in the western North Pacific estimated via numerical particle-tracking experiments

Numerical particle-tracking experiments were performed to investigate the transport and variability in environmental temperature experienced by eggs and larvae of Pacific stocks of the Japanese anchovy ( Engraulis japonicus ) and Japanese sardine ( Sardinops melanostictus ) using high-resolution outputs of the Ocean General Circulation Model for the Earth Simulator (OFES) and the observed distributions of eggs collected from 1978 to 2004. The modeled anchovy individuals tend to be trapped in coastal waters or transported to the Kuroshio–Oyashio transition region. In contrast, a large proportion of the sardines are transported to the Kuroshio Extension. The egg density-weighted mean environmental temperature until day 30 of the experiment was 20–24°C for the anchovy and 17–20°C for the sardine, which can be explained by spawning areas and seasons, and interannual oceanic variability. Regression analyses revealed that the contribution of environmental temperature to the logarithm of recruitment per spawning (expected to have a negative relationship with the mean mortality coefficient) was significant for both the anchovy and sardine, especially until day 30, which can be regarded as the initial stages of their life cycles. The relationship was quadratic for the anchovy, with an optimal temperature of 21–22°C, and linear for the sardine, with a negative coefficient. Differences in habitat areas and temperature responses between the sardine and anchovy are suggested to be important factors in controlling the dramatic out-of-phase fluctuations of these species.     

东、黄海鱼是鱼集群分布模式的研究

根据７个冬季变水层拖网瞄准捕捞越冬鱼是鱼平均小时产量统计和探鱼仪鱼群映象纪录资料，研究了鱼是鱼集群分布模式和集群密度。鱼是鱼集群分为表层型、中层型和近底层型３种分布模式。１４种典型集群映象有捕捞生产价值。３种模式的鱼是鱼集群密度是：中层型高于近底层型，近底层型高于表层型。使用５２０目×６００毫米变水层拖网瞄准捕捞中层型集群鱼是鱼平均小时产量５．０～１４．０吨、近底层型３．６～４．５吨和表层型２．３～３．０吨     

Trends in carbon flux to seabirds in the Peruvian upwelling system: effects of wind and fisheries on population regulation

We hypothesized that change in the annual population size of guano‐producing seabirds (cormorant, Phalacrocorax bougainvillii; booby, Sula variegata; pelican, Pelecanus thagus) is a response to changes in primary and secondary production of the Peruvian upwelling system. We tested this hypothesis by modeling nitrate input through upwelling to the upper layers of the ocean off Peru between 6° and 14°S using data on wind stress and sea surface temperature. The model predicted the amount of carbon fixed by primary production each year from 1925 to 2000, which was then apportioned to the Peruvian anchovy (Engraulis ringens) biomass and ultimately to the seabird population and the anchovy fishery, the largest single‐species fishery on Earth. The model predicted a marked increase in primary production as a consequence of increasing wind stress. It overestimated the anchovy biomass after the collapse of the fishery in 1972, but closely predicted the growth of seabird populations from 1925 to the mid‐1960s, and their decline thereafter, explaining about 94% of the variation in seabird numbers from 1925 to 2000. The model indicates the seabirds consumed 14.4% of the available anchovies and, thus, that seabirds consumed 2.3% of the new production, before the development of the anchovy fishery, and only 2.2% of the available anchovies and 0.3% of the new production after the development of the fishery. The model results clarify the roles that environmental and anthropogenic factors may have had in regulating the guano‐producing seabird populations. It indicates that the growth of seabird populations from 1925 to 1955 was likely a response to increased productivity of the Peruvian upwelling system and that the subsequent drastic decline in seabird abundance was likely due to competition for food with the fishery, which caught ～85% of the anchovies, which otherwise would have been available for the seabirds. This model also shows that an increase in oceanic primary production promotes reproductive success and population growth in higher trophic level organisms.     

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

ABSTRACT:   To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar.