Thirty years of change and the future of Alaskan fisheries: Shifts in fishing participation and diversification in response to environmental,regulatory and economic pressures

Heterogeneity in human responses and decision‐making can contribute to the resilience of social–ecological systems in the face of environmental, political and economic pressures. In fishery systems worldwide, the ability of harvesters to maintain a diverse portfolio of fishing strategies is important for building adaptive capacity. We used a case‐study approach to examine the complexity of factors that inhibit or promote diversification in fisheries of Alaska, one of the major fishing regions of the world. Through a combination of harvest records and literature review, we explored shifts in participation and portfolio diversity in Alaskan fisheries over three decades. The four case‐studies examined the responses of fishers, fleets and communities to multiple, intersecting pressures, including biological declines, market and price dynamics, fishery privatization and the 1989 Exxon Valdez oil spill. These cases illustrate how stressors acting at multiple scales can encourage or constrain opportunities for diversification, and that these opportunities may be spread inequitably across participants. Overall, we found evidence for reduced participation and increasing specialization in Alaskan commercial fisheries. While numerous factors explain these trends, policies like individual quota systems and the increasing cost of entry into fisheries are forcing consolidation at local to regional scales. A portfolio approach to managing fisheries that reduces barriers to diversification and includes broad representation of resource users and communities in management may help to maintain opportunity and choice for fishers.     

Artemia enriched with high n-3 HUFA may give a large improvement in performance of Atlantic halibut (Hippoglossus hippoglossus L.) larvae

Atlantic halibut larvae were fed Artemia enriched with two different oil emulsions (cod liver oil and 2050TG) from first feeding to 70 days after first-feeding (dpff). Larvae fed 2050TG enriched Artemia had better growth, survival and eye migration than larvae fed the cod liver oil enriched Artemia, while pigmentation rate was similar in the two groups. In addition to the difference in fatty acids, the two emulsions differed in lipid class composition, since 2050TG is a synthetic oil and a mixture of mono-, di- and tri-acylglycerol, while cod liver oil is a tri-acylglycerol. Total lipid level, estimated as fatty acid methyl esters (FAME) was similar in the two Artemia types, but sum of n-6 and n-3 fatty acids, arachidonic acid (20:4n-6, ARA), docosahexaenoic acid (22:6n-3, DHA) and eicosapentaenoic acid (20:5n-3, EPA) were higher in Artemia enriched with 2050TG than in the cod liver oil enriched Artemia. However, the main difference in fatty acid composition in the larvae, was a higher DHA (% of total fatty acids) in 2050TG larvae than in cod liver oil larvae. The lipid level measured as FAME was up to four times higher in the 2050TG larvae than in the cod liver oil larvae, and the reason for this may have been a better bioavailability of the partly digested lipid in the 2050TG emulsion. The correlation between a high level of lipid in the larval tissues (e.g. high energy status) and improved eye migration in larvae fed the 2050TG enriched Artemia supports the hypothesis that energy limitation on the larval stage may be a cause of the impaired eye migration commonly observed in farmed Atlantic halibut juveniles.     

Potato tuber sugars, starch and organic acids in relation to ozone exposure

Summary Data from two Swedish and one Finnish open-top chamber experiments were combined to investigate effects of ozone exposure on potato (Solanum tuberosum L.) tuber content of starch, sucrose, fructose, glucose, malic, citric and ascorbic acids. The glucose, fructose and malic acid concentrations showed strong negative correlations with ozone exposure, while citric acid, consistently increased with ozone exposure. No ozone effects could be demonstrated on starch, sucrose or ascorbic acid concentrations. It is discussed to what extent the changes found in potato tuber composition can be explained in terms of ozone effects on tuber maturity. Ozone exposure was expressed as the accumulated exposure over a cut-off concentration of 40 nmol mol⁻¹ (AOT40) and as the accumulated uptake of ozone over an ozone uptake rate threshold of 7 nmol m⁻² s⁻¹ (CUO 7). The difference in ability of the exposure indices to explain observed effects was small.     

Use of spectral radiance for correcting nitrogen deficiencies and estimating soil test variability in an established bermudagrass pasture

The use of variable rate technology has become increasingly popular for applying plant nutrient elements. The most widely used method for determining variable fertilizer rates is presently based on soil testing and yield mapping. Three field studies (Bumeyville 1995, Burneyville 1996, and Ardmore 1996) were initiated in established Midland bermudagrass [Cynodon dacrylon (L) Pers.] pastures to determine the relationship between spectral radiance at specific wavelengths with forage nitrogen (N) removal and biomass, and to determine field variability of soil test parameters. Variable N (applied to 1.5 × 2.4 m subplots within 2.4 × 45.7 m main plots), fixed N and check treatments were evaluated at each location. Spectral radiance readings were taken in the red (671±6 nm), green (570±6 nm), and near infrared (NIR) (780±6 nm) wavelengths. The normalized difference vegetation index (NDVI) was calculated as NIR‐red/NIR+red. Variable N rates were applied based on NDVI. The highest fixed variable N rate was set at 224, 336, and 672 kg N ha^‐1 for Burneyville, 1995, 1996, and Ardmore, 1996, respectively. At Bumeyville, soil samples were collected in all variable rate plots (1.5 × 2.4 m) and analyzed for various soil test characteristics. NDVI, red, green, and NIR spectral radiance readings were correlated with bermudagrass forage N removal and yield. Correlation of forage yield and N removal with red, NIR, and NDVI were best with maximum forage production, however, when forage production levels were low correlation decreased dramatically for the red wavelength compared with NIR and NDVI. Forage yield and forage N removal in variable rate treatments increased when compared to the check while being equal to the half‐fixed and fixed rates where higher N rates were applied. Also, variability about the mean in variable rate plots was significantly lower than half‐fixed and fixed rates which supports adjusting N rates based on indirect NDVI measurements. Variable N rate plots reduced fertilizer inputs by 60% and produced the same yield as fixed rate plots, while fixed and half‐fixed rates did not increase N content in the forage over that of the variable rate treatment. Soil sample data collected from small consecutive plots (<4 m²) was extremely variable indicating that intense sampling would be needed if variable fertilizer application were to be based on soil test results.     

Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods

Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.