Giant Cambrian shrimp fossils discovered in Northern Greenland

Both Tamisocaris and its cousin had compound eyes that would later be a defining characteristic of many insects, and also a circular mouth.

 

Science Recorder | James Sullivan | Thursday, March 27, 2014

On Wednesday, paleontologists announced the discovery of a strange sea creature that swam the oceans over 520 million years ago, during the Cambrian explosion, when a stunning array of diversity first appeared on the Earth. The newly discovered creature, a small filter feeding arthropod called Tamisocaris, reached 28 inches long. It is a distant cousin of the famous Anomalocaris, which may have been one of the world’s oldest apex predators, and whose modern day descendants include centipedes.  Although both the Tamisocaris and Anomalocaris are both members of the classification group that includes crustaceans, insects, and arachnids, nothing quite like the Tamisocaris, which was first found in a Greenland shale bed back in 2009, is alive today.
According to the leader of the study, paleontologist Jakob Vinther from Britain’s University of Bristol, the Tamisocaris was one of the largest creatures alive in the Cambrian, making it what Vinther referred to as a “gentle giant.” Although it’s not the same as a whale or a basking shark, it filled a similar ecological role at the time – using comb-like bristles on its appendages to trap bits of plankton and zooplankton – small plants and animals that it would eat, sucking the pieces into its mouth, rather than hunting and stalking prey.
The Anomalocaris possessed a similar pair of spiny, grasping appendages by its mouth, but with the purpose of catching prey, such as trilobites and small jawless fish. Both Tamisocaris and its cousin had compound eyes that would later be a defining characteristic of many insects, and also a circular mouth.  Although legless, it had a number of flaps down its back that made swimming movements possible.
What is significant is that the adaptation of filter feeding may suggest insights into how the similar development happened in whales, which are also plankton feeders, as well as crustaceans, some of which grow fairly large but feed primarily with spiny appendages like Tamilocaris. Both animals lived alongside primitive shellfish, jellyfish, and starfish, as well as jawless fish and a diverse array of trilobites, but the existence of Tamilocaris suggests a greater deal of diversity may have existed among arthropods than was previously thought and that the Cambrian age was home to a number of species that have yet to be discovered.

Source: http://www.sciencerecorder.com

Dead on arrival: Fishermen auction 5-metre-long whale shark

Published in The Express Tribune,

Residents gather around a whale shark after it was brought to Karachi’s fish harbour after it was enmeshed by a shrimp trawler in Balochistan. PHOTO: REUTERS

KARACHI: A five-metre-long whale shark, which was enmeshed by a shrimp trawler in Balochistan, was brought dead to Karachi on Wednesday, where its pieces were auctioned.
The female whale shark was tangled at Phor near Sonmiani. “Soon after its arrival, the fishermen cut it into pieces and auctioned it,” said World Wildlife Fund (WWF)-Pakistan director Rab Nawaz.
“This is an endangered species under the Convention of International Trade and Endangered Species,” he said. “But some cruel people killed it and sold its pieces at throwaway prices. There is no law in Pakistan to protect the shark and take action against the people who violate it.”

WWF-Pakistan has been advocating for the inclusion of this species in Schedule-I of the Wildlife Act of Sindh and Balochistan so that it’s enmeshing, trade and utilisation in any form can be banned. “India has already made the law but we are still waiting.”
The whale shark is found in tropical and subtropical waters of the ocean. It is commonly found in Pakistan. In fact, the first account of their organised fishing is from Pakistan. Luckily this fishery in Pakistan was stopped in the early 1970’s.
Muhammad Moazzam Khan, the former director-general of the fisheries department, stressed on the need to protect whale sharks because the Northern Arabian Sea, bordering the coast of Pakistan, is one of the world’s most important feeding, basking and breeding grounds for them. There are only a few places in the world, including Pakistan and India, where documented records of their breeding are available.
“The whale shark is not consumed in Pakistan but its meat is used for fish meal, the liver is used to extract oil for smearing the hull of fishing vessels and the fins are exported illegally to Hong Kong and China for shark fin soup,” he explained. The fishermen who sold its pieces on Wednesday hardly fetched more than Rs20,000. “This practice should be discouraged by the government.”
Umair Shahid, who has been working in marine fishing for a long time, suggested there should be collaboration between the academia, conservation organisations and fishermen to work towards the conservation of threatened animals. “There is no comprehensive research on biology and other aspects of marine animals,” he said. “All stakeholders should take the necessary steps to protect endangered animals whose population is seriously declining in Pakistan.” He suggested transforming fishing gears to improve fisheries’ management and complying with internationally binding agreements, which Pakistan is a signatory to.
“During the last eight months, four such entrapped whale sharks have been released by the fishermen following an awareness campaign started by WWF-Pakistan,” recalled Khan. “We demand the government to make strict laws and take action against those who kill such endangered species.”
Source: http://tribune.com.pk

Profile and Products of Khan Traders Fish Meal

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Gulf of Mexico fisheries are among the “dirtiest fisheries” in new report

The Gulf feels the impact of fishing policies.

Fishing frequently exacts some collateral damage—other marine wildlife besides the targeted fish species get ensnared in the fishnets and traps. This “bycatch,” as conservationists call it, is a bigger problem at some fisheries than others. Oceana, a marine-conservation nonprofit, has quantified the bycatch incidence fishery by fishery across the United States and identified the worst offenders in a new report, “Wasted Catch.”
The Gulf of Mexico is home to several of the “dirtiest fisheries,” the report’s unflattering name for fisheries where bycatch rates are highest. The number-one spot went to the Southeast Shrimp Trawl Fishery, which discards 229 million pounds of bycatch from its boats every year. The Southeast Snapper-Grouper Longline Fishery took second place with 6.4 million pounds of bycatch discarded annually. Another fishery that runs through the Gulf of Mexico and into the Atlantic and targets tuna, swordfish, and shark, is in eighth place.
Plenty of fisheries beyond the Gulf stand out for heavy bycatch, as well. The Northeast Bottom Trawl Fishery, with 50 million pounds of bycatch; the Gulf of Alaska Flatfish Trawl Fishery, with 34.5 million; and the Mid-Atlantic Bottom Trawl Fishery, with 9.4 million; also made the top-nine list.
The report relied on data from the National Bycatch Report, which the National Marine Fisheries Service published in September 2011 and then re-published with updated information in December 2013. Oceana analyzed the data from both editions.
Bycatch that is thrown back into the water is usually maimed or dead, and as such, fishing can put many more species in jeopardy than the ones that the fisheries are actively trying to catch. Sea turtles are frequent bycatch victims at the Gulf shrimp trawl fishery, for instance. Oceana’s report identifies that fishery as the cause of about 50,000 sea turtle deaths every year.
High bycatch also upsets food chains, as the wildlife that are killed include predators that keep other sea-faring populations in check. The Southeast Snapper-Grouper Longline Fishery’s discards, which amounted to 30% of all the fish that it had captured, included large numbers of bluefin tuna, swordfish, and sharks.
It is possible to reduce bycatch by using modified fishing equipment, or by restricting fishing activity during certain times of the year. Turtle-excluder devices, for example, can reduce turtle deaths when fitted onto shrimp trawls.
In February, Oceana and several allied environmental groups wrote to the National Marine Fisheries Service announcing that they intended to sue to require the Gulf of Mexico’s fisheries to install turtle-excluder devices onto their shrimp trawls. Meanwhile, the federal agency has proposed new regulations that would prohibit long-line fishing in certain areas of the Gulf in April and May, the months when bluefin tuna come to the Gulf to spawn.

Source: http://www.sciencerecorder.comwww.sciencerecorder.com

U.S. Commercial Fisheries Are Killing Lots Of Dolphins

 
(Willyam Bradberry/Shutterstock)

International ocean conservation organization Oceana, a vocal watchdog of our planet's aquatic life, has released its latest study on wasted catch in U.S. fisheries. The results aren't pretty. Wasted catch, or bycatch as it's also known, refers to non-target fish and wildlife inadvertently swept up mostly by open ocean trawl, longline and gillnet-type fisheries. The organization estimates that approximately 20% of the U.S. catch is thrown away each year.
"Hundreds of thousands of dolphins, whales, sharks, sea birds, sea turtles and fish needlessly die each year as a result of indiscriminate fishing gear," explains report author and Oceana marine scientist Amanda Keledjian. "It’s no wonder that bycatch is such a significant problem, with trawls as wide as football fields, longlines extending up to 50 miles with thousands of baited hooks and gillnets up to two miles long." Of the many fisheries operating, Oceana called out the top nine "dirty" fisheries, who all together threw away nearly 50% of their catch and were responsible for "more than 50 percent of all reported bycatch in the U.S."

 Click for larger version

Of those nine, three currently operate in New York waters, including two bottom trawl fisheries and one gillnet fishery. Northeast Bottom Trawl discards 35% of its catch, estimated at approximately 50 million pounds of fish annually. The Mid-Atlantic Bottom Trawl discards 33%, with an alleged 200 marine mammals and 350 sea turtles captured or killed annually. Finally, the New England & Mid-Atlantic Gillnet Fishery discards just 16% of its catch but was responsible for capturing 1,200 endangered sturgeon and more than 2,000 dolphins, porpoises and seals in one year.
“Anything can be bycatch,” says Oceana campaign director Dominique Cano-Stocco. “Whether it’s the thousands of sea turtles that are caught to bring you shrimp or the millions of pounds of cod and halibut that are thrown overboard after fishermen have reached their quota, bycatch is a waste of our ocean’s resources." The bycatch problem can be remedied if steps are taken to ban drift gillnets and other trawling methods or avoiding what the organization calls "bycatch hotspots."
Oceana is calling upon the federal government to institute counting methods, mandate cleaner fishing methods and cap wasted catch "using scientifically based limits."
Source:  http://gothamist.com

EP committee approves three fishing protocols in the Indian Ocean

EUROPEAN UNION

 
Spanish tuna vessels. (Photo Credit: La Moncloa Gobierno de España)

The Fisheries Committee of the European Parliament (EP) Tuesday approved three new fisheries protocol with Seychelles, Comoros and Madagascar, which will benefit the Community tuna fleet, mainly from Spain, Portugal and France.
The fisheries protocol with Seychelles, for which the EU will pay a financial contribution of EUR 30.7 million, covers a period of six years. It will benefit 40 purse seiners -- 22 of Spanish origin, 16 French ones and 2 Italian vessels --, and 6 long liners, which may operate in the EEZ of the archipelago.
Fishing opportunities for longliners shall be divided equally among the Spanish, French and Portuguese fleets.
This protocol has been provisionally implemented since 18 January, 2014.
Regarding the agreement with Madagascar, the protocol is valid for two years (2013-2014) and provides fishing opportunities for 96 vessels (40 tuna seiners and 56 surface longliners).
The total financial contribution from the EU amounts to EUR 3 million, of which EUR 550,000 will be used to boost the fishing industry in Madagascar (EUR 328,000 more than the amount provided in 2007-2012 protocol). Fishing opportunities will primarily benefit fleets from Spain, Portugal and France.
Finally, with regard to the Comoros protocol, its implementation covers a period of three years since 1 January, 2014, and the total EU financial contribution amounts to EUR 1.8 million. It provides fishing opportunities to 62 vessels (42 tuna seiners and 20 surface longliners), mostly of Spanish, Portuguese and French origin.
The three protocols must be approved by the full European Parliament, which has been scheduled to take place in its April session.

Source: http://www.fis.com/

Fishmeal in Poultry Diets: Understanding the production of this valuable feed ingredient 1

Richard D. Miles and Jacqueline P. Jacob²

High quality fishmeal is recognized by animal nutritionists as an excellent source of protein, energy, minerals and vitamins. Worldwide, millions of tons of fishmeal are produced annually. The majority of the fishmeal produced is included in commercial diets for poultry, swine, dairy cattle, mink and fish.
Good quality fishmeal demands a higher price than other high protein feedstuffs. Its proper use, however, requires a knowledge of not only its nutrient profile but of how it was produced. An understanding of fishmeal production will give users a better understanding of how the various factors interact to influence the quality of fishmeal.

What Types of Fish are Used?

Fishmeal can be made from almost any type of fish but is generally manufactured from two main types. These two types of fish differ both in their ability to store oil as well as where in the body oil is stored.
The first type includes a group referred to as "lean fish." This includes such species as cod and haddock. In these species the oil is stored primarily in the liver. The flesh (fillets) contain very little oil. Fishmeal from this type of fish has a low oil content (2 to 6%) since the livers are removed beforeprocessing. Of course, if the livers are added back, or the whole fish is used, the oil content would be higher. The whole fish is not usually used since cod and haddock are prized for the fillets. Since the fillets are used for human consumption, the fishmeal from these lean fish are made principally from the offal (white fish frames) remaining after filleting. "White" fishmeal commonly contains a higher concentration of ash (minerals) since the bony frames (head and racks) of previously filleted cod, haddocks, etc. are used. White fishmeal constitutes only 10% of the world fishmeal production.
The second type of fish used to manufacture fishmeal stores oil in certain parts of the flesh. They are high oil fish and, unlike the lean fish, are not prized for their fillets. They are commonly referred to as "industrial fish." Such species as herring, menhaden, anchovy, pilchard, sardines and mackerel fall into this category. Approximately 90% of the world fishmeal production is from these high oil species.
Most species of fish used for the production of fishmeal have a similar protein content that averages approximately 16% in the whole fish. This whole body protein content will vary by only plus or minus 2 to 3%. The fishmeal derived from these fish will, therefore, all be fairly similar in protein content. Theoil (fat) content in fish species is much more variable than their protein content. The amount of oil in fishmeal is directly dependent on the efficiency of the oil removal at the time of processing.

Where are the Fish Processed?

Fish can be processed at sea in factory ships or caught and stored until they are transported to a coastal processing factory. Fish is a highly perishable raw material and spoilage will occur if not processed in a timely manner. Preservation using chemicals, ice or refrigerated sea water is common.

How are the Fish Processed?

Fishmeal is made by cooking, pressing, drying and grinding the fish. When no oil needs to be removed, such as with lean fish, the pressing stage is often omitted. During cooking, the fish move through a long, steam-jacketed, screw conveyor cylinder. Cooking coagulates the proteins and is a critical process responsible for sterilizing the product and preparing it for liquor (a mixture of oil, water and protein) removal. Once cooked, the liquor is removed by pressing. The solid residue that remains after pressing is called "presscake." The liquor is centrifuged to remove the oil. This oil is often further refined before being transported to storage tanks. Prior to storage, it is essential to add an antioxidant. The antioxidant will stabilize the oil so that oxygen will not cause damage during storage. The stored oil must not come into contact with air, heat or light in order for its quality to be maintained until it can be incorporated into feeds for poultry, pets, fish or other uses.
The liquid removed from presscake is referred to in the processing industry as "stickwater." This liquid may contain as much as 20% soluble protein and is valuable. The stickwater is evaporated to a thick syrup containing 30 to 50% solids. This material can be sold as "condensed fish solubles" or it can be added back to the presscake and dried with it. Therefore, one can purchase presscake meal or a whole meal (where all of the solubles have been added back).
The meals are then dried so that the moisture content is low enough to allow the meal to be stored and transported without mold or bacterial growth. If overdrying occurs, the meal can be scorched and the nutritional value of the meal will be adversely affected. Drying can be either direct or indirect. Direct drying is the most rapid and requires very hot air to be passed over the meal as it is rapidly tumbled in a cylindrical drum. If this process is not carefully controlled the fishmeal may be scorched. Indirect drying requires a steam-jacketed cylinder or a cylinder containing steam-heated discs which tumble the meal.
Once the fishmeal is dried it has to be ground, screened to the correct particle size, packed in bags or stored in silos for bulk delivery to companies throughout the world.

What Type of Fishmeal is Commonly Produced in the U.S.A.?

In the U.S.A., the majority of the fishing industry is in the Gulf of Mexico and the Atlantic Ocean. The main industrial fish harvested is menhaden. In fact, 98% of the fish oil produced in the U.S.A. is from menhaden, a high oil species. The oil is considered by fish processors to be a by-product of fishmeal production. This is just the opposite viewpoint taken by soybean processors. These processors consider the soybean meal to be a by-product of oil production. No matter which viewpoint is taken, however, both "by-products" have an important place in animal diets.
Smaller quantities of fishmeal produced in the U.S.A. are made from herring, redfish, and white fish. This fishmeal is low in oil, and comparatively higher in ash than the fishmeal from menhaden because of the relatively large amount of bone it contains compared to the amount of muscle.

How Can You Identify Good Quality Fishmeal?

Good quality fishmeal is a brown powder which will average between 60% and 70% protein. The oil content in the meal will range from 2% to greater than 14%. The moisture level will commonly range from 6 to 12%. The ash content will range from 18% (more common for an industrial fishmeal) to 25% (more common for a white fish meal).
The odor of fishmeal, as would be expected, is that of fish. It is easily distinguished from other ingredients. If an acrid "scorched" smell is present this usually indicates overheating or scorching. If this occurs, a blackish dark-brown color is common and the quality of protein is usually affected in a negative manner.

Footnotes

1.
This document is PS12, one of a series of the Animal Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date February 1997. Reviewed March 2011. Visit the EDIS website at http://edis.ifas.ufl.edu.
2.
Richard D. Miles, professor, Dairy and Poultry Sciences, and Jacqueline P. Jacob, poultry extension coordinator, Dairy and Poultry Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.

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The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.

Source:  http://edis.ifas.ufl.edu/ps007