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Mahimahi is one of the most beautiful fish in the ocean. The lean, firm flesh has a sweet, mild flavor similar to swordfish. It has large, moist flakes. Mahi is great on the grill or for a taco. Priced well right now.
From pristine, cold waters. Bright orange flesh, striped with white clean fat lines. This Trout has a delicious nutty flavor. Cooked meat is tender and flaky. Pure and clean flavors make a great tartare or crudo. Belly is amazing! Price better than Salmon.
U.S. wild-caught U.S. wild-caught, Florida Firm and flaky, mild flavor, similar to lobster or crab. Tilefish feed on shrimp, crabs, shellfish, sea urchins, sea cucumbers, squid, and an occasional fish. Poaching, steaming, baking, broiling, sautéing.
Premium flat fish, this sole has a mild, sweet flavor, with very firm, small-flaked flesh. Known
for subtle sea flavors and are consistently delicious. Sauteed in brown butter is the weapon of choice. feed that is completely free of GMOs and land animal protein.
January 07, 2020 - A team of NOAA scientists recently examined more than a thousand hot water events on coral reefs across the Pacific Ocean. Combining on-site monitoring with satellite records, they found that corals in deeper waters are just as exposed to marine heatwaves as those in shallower waters. They published these findings in Nature Scientific Reports. This is bad news for coral reefs. These unique ecosystems have already experienced the devastating effects of three global coral bleaching events from hotter-than-normal water. Climate models project that temperatures will continue to rise. “Scientists primarily use satellite-derived sea surface temperatures to understand heat stress and predict coral bleaching,” said Dr. Scott Heron, an associate professor at James Cook University and partner of NOAA. “It’s immediately available, it’s convenient and it has global coverage. However, because the measurement is only at the very surface of the ocean, there is some uncertainty about how well it reflects what is actually happening on deeper reefs.” In fact, the data might be underestimating the stress caused by these higher temperatures.
Measuring Temperature On-Site
To get an accurate understanding of how depth influences heat stress, researchers deployed subsurface temperature recorders at 457 coral reef sites between 2001 and 2017. The sites were spread among 49 islands in the western and central Pacific. They then compared the data with what the satellites were telling them. “Our analysis of 1,453 heating events found that the vast majority of the time, there was no escape from the heat down to a depth of 125 feet (38 meters),” said Dr. Tom Oliver, co-lead author of the paper and research ecologist at NOAA’s Pacific Islands Fisheries Science Center. He said this might seem counterintuitive because the ocean is generally colder in deeper waters, but the deeper corals are also used to these cooler conditions.
“Heat stress isn’t so much about the temperature itself, but how different today’s temperature is from what the corals are used to experiencing,” Dr. Oliver said. Even if there were significantly lower temperatures at depth, coral colonies might still die when their environment heats above its normal range. At those depths, they are likely acclimated to lower temperatures or to a reduced level of temperature variability than those at the surface.
The Problem with Sea Surface Temperature
Dr. Mark Eakin, a co-author and coordinator of Coral Reef Watch, touched on another note of bad news: The on-site monitoring found the satellites underestimated subsurface heat stress across the Pacific by an average of 40 percent. “Mass coral bleaching is most commonly caused by abnormally high temperatures starting about 2 °F (1–2 °C) above the usual summer maximum for several weeks. Satellite temperature from the ocean surface is incredibly useful but doesn’t give the full picture. Our study shows satellite surface measurements have actually underestimated heat stress at depth during powerful marine heatwaves.” Dr. Oliver highlights that both of these findings add to the bad news for corals in a warming world. “Coral reefs are already suffering the negative impacts of a hotter ocean, and projections suggest that these impacts will only get worse in the coming decades.”
“Our two major findings—that there’s no consistent refuge from this heat stress as you go deeper, and that we are likely underestimating this stress—both highlight the scale of the global problems that climate change poses to coral reefs,” concluded Dr. Oliver.
Some Refuges May Exist
Although these general trends are bad news, the data revealed a glimpse of a silver lining: there were specific sites that appeared to be refuges. That is, heat stress at those sites was less than that measured by satellite data. Knowing the kinds of places in which these refuges are found can help reef managers strategize and respond to warming. The refuges the study found were not evenly spread across the study domain. Nearly three-quarters of them occur in one region: the Northwestern Hawaiian Islands, established in 2006 as the Papahānaumokuākea Marine National Monument. This region has internal waves that usually bring up cold water during the hottest summer conditions. Oceanographic features like this aren’t unique to this region, and by identifying their importance we may help find other areas in which corals may find some relief from a warming ocean.
January 13, 2020 - Maine Department of Marine Resources Commissioner Patrick Keliher gave the estimate to Maine Public’s “Maine Calling” radio show. More precise numbers are typically made available in March, during the state’s annual Fishermen’s Forum. “He still feels pretty confident that, based on what he’s heard and the conversations that he’s had with industry, that we’re looking at somewhere on the order of a 100-million-pound year,” Maine DMR Director of Communications Jeff Nichols told SeafoodSource. That number represents a sharp turnaround from number posted by the end of September 2019, when fishermen landings of less than 50 million pounds. I think the commissioner had noted in a meeting back in early fall of 2019 that it looked like through September we were down about 40 percent year-over-year, compared to the previous year,” Nichols said. “It looks like that trend, or decline from the previous year, it looks like it got turned around somewhat with a significant increase in landings over the last few months of the year.”
At the start of 2019, the industry was facing a potentially tumultuous year, between a bait shortage, potential right whale regulations (which are still being debated) that could impact the industry, and the ongoing trade dispute between the U.S. and China that tanked exports. Despite those challenges, and a dismal start to the year, a late-season uptick in landings and solid prices managed to put most fishermen in a good place, according to Maine Lobstermen’s Association Executive Director Patrice McCarron. “I don’t have a sense that anybody is worried, I don't have a sense that anybody is failing out,” McCarron told SeafoodSource. “I haven’t seen any official numbers, but as I meet with lobstermen and talk with lobstermen along the coast, everybody seems OK.”
McCarron attributes the late-season success to the savviness of the fishermen, who recognized the challenges and were more conservative than usual early in the season with their use of bait. “Lobstermen were really paying attention, they were acutely aware of the types of pressure they would face in 2019,” she said. Fishermen were also more conservative with how they set their gear out, and how quickly they took that gear back in, according to McCarron. The lower demand on bait allowed bait dealers to build a supply of more diverse offerings, avoiding potential shortage issues. “I didn’t hear of any acute bait shortages,”
McCarron said. All the fishermen McCarron talked to were able to secure bait and fish, she added. That, in turn, allowed fishermen to benefit when landings started increasing late season.