Archives for June 2015

Clues reveal crab ages for first time! Research ongoing in Juneau

 

Determining crab ages Lobster stomach bands, upper left;  Snow crab eye stock age bands, lower left   Credit: scitechdaily.com

Determining crab ages
Lobster stomach bands, upper left; Snow crab eye stock age bands, lower left
Credit: scitechdaily.com

June 30, 2015

This is Fish Radio. I’m Laine Welch – How old is that crab? The mystery could be solved…I’ll tell you more after this —

Alaskan Quota and Permits in Petersburg works hard for fishermen so they can do what they do best – fish! Visit Olivia atwww.alaskabroker.com

ASMI has launched its Interactive Regional Map of Alaska, with details about the communities that provide Alaska seafood, fun fish facts, and photos!www.alaskaseafood.org

Knowing the age compositions of marine stocks is crucial to sound management. Fish can be aged easily by examining their earbones or scales. Not so with crabs, because they molt.

 “For years it’s been assumed that crab that don’t retain their hard parts throughout their lifetime due to growth by molting at which they lose their lose their exoskeleton and it was always assumed everything went with that.” 

Joel Webb is with Fish and Game’s age determination unit in Juneau. About three years ago, he says researchers in Australia and Eastern Canada produced evidence to the contrary.

 Parts of the  crab and shrimp stomach and the eye stocks are retained through the molt and my be retained through the lifetime. And if you process those structures into very thin sections and look at them under a microscope and shine light through them, there are band patterns present in those structures similar to rings in a tree, or similar to otoliths or scales used to age fish.”

Webb says researchers are always trying to determine how many crabs are dying of natural causes, like old age, because that death rate is factored in to fishing quotas.

 “It’s a key parameter – plus when you know how big an organism is and what age it is, you know fast it grows. So those two things – the growth rates and mortality rates are key pieces of information for fisheries management and stock assessments.”

Fish and Game has funded a study to apply the aging technique with red king crab, Tanner crab and spot shrimp from Southeast Alaska. Preliminary evidence is showing promising results. it might be three to five years before the aging process transfers to the fisheries, but Webb says it will be transformative.

 “It’s a phenomenal thing because the availability of age information is transformative for what we know about how these organism grow and survive. Those are two key pieces of uncertainty as to how we currently manage and assess these populations and set our harvest rates. The availability of accurate information would shift the paradigm in what we know.”

Researchers estimate it takes king and Tanner crabs five to six years before they are big enough for harvest. Soon, they’ll know for sure.

Fish Radio is also brought to you by Ocean Beauty Seafoods. Ocean Beauty has contributed over 10 million meals to the U.S. Food Bank network, and is committed to ending hunger in America. www.oceanbeauty.com   In Kodiak, I’m Laine Welch.

 

 

Becoming A Fisheries Tech is as Easy as Logging On-line

June 29, 2015
 
This is Fish Radio. I’m Stephanie Mangini. Becoming a fisheries technician is as easy as logging on-line.  Learn more after this…
 
Alaskan Quota and Permits in Petersburg works hard for fishermen so they can do what they do best – fish!  Visit Olivia at www.alaskabroker.com
 
Want great seafood recipes, from fast and easy to gourmet feasts? Find hundreds of heart healthy recipes from the Alaska Seafood Marketing Institute atwww.alaskaseafood.org .
 
Alaska is currently experiencing a shortage of fisheries technicians and fisheries biologists – a trend predicted to continue for at least the next 10 years. The University of Alaska Southeast fisheries technician program is providing anyone interested in getting in to the field to start studying from the comfort of their home to a remote job site thanks to their online accessibility.
 
“You can go online and log into the class while it is running in Sitka and participate via the internet during the class as its going on.”
 
Ashley Burns in Kodiak is one of six outreach coordinators for UAS. The fish tech program is headquartered in Sitka, but there are partner campuses located in Bethel, Valdez, Petersburg, Homer, and Dillingham.
 
“It gives our students the opportunity to take an in depth study of the fishing industry in Alaska, and gives them flexibility to do it on their own terms that is convenient for their schedule.”
 
The program has been around for over ten years, but since making its move to Sitka they have made huge technological advances. This fall they are offering a fully loaded Ipad so students can start training anywhere, even without wireless connection.  
 
“The entire course would be available to you, which is the fish tech 120. It is our introduction to fisheries of Alaska.”
 
Burns says, “It is the perfect class for fishermen at sea, coast guard, seasonal employees and or those who are working at remote sites and for those who need maximum flexibility.”  
  
“You don’t need consistent accessibility to the internet because it is all preloaded on the Ipad. So you would be able to be at sea and still have access to your classes.”
 
Students finish with an associates degree in fisheries technology.
 
“When they have completed their courses they are going to be employees who know not just the book knowledge of what they need to do, but they’ve actually experienced it.”  
 
To sign up for a career in fisheries go to www.uas.edu.
 
“Our program works heavily with the industry to make sure that our classes that are being offered to our students are exactly what they are looking for in potential employees.”
 

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 Fish Radio is also brought to you by Ocean Beauty Seafoods – who salutes and says thanks to the men and women fishing across Alaska for their hard work and dedication. (www.oceanbeauty.com) In Kodiak, I’m Stephanie Mangini.