EXSC 2122 Lecture Notes - Lecture 5: Maximum Sustainable Yield, Fisheries Management, Bycatch
12 Oct 2016
School
Department
Course
Professor
Document Summary
Average american eats 15 pounds of seafood per year: most common: shrimp, canned tuna, salmon. Fish is a good source of protein and omega-3 fatty acids. Environmental health: sustainability of wild- capture fishing, water pollution from aquaculture operations. Human health: mercury, other chemical contaminants, radiation, microbiological safety. Wild caught or capture fishery: fish caught in their natural habitat. Aquaculture: farm-raising fish, crustaceans, shellfish, or aquatic plants, either inland in lakes or ponds, or in enclosures in lakes, rivers or oceans. Aquaponics: a food production system that combines conventional aquaculture with hydroponics (cultivating plants in water) in a symbiotic environment. Wild: sustainability of stocks, avoiding overfishing, minimizing bycatch and other environmental impacts. Infections, parasites: type of feed used, additives (including antibiotics, coloring agents, general health of the fish due to confinement, discharge of waste from pens into waterways, escaped fish cross-breeding with wild fish stocks. Overfishing: the annual rate of catch is too high. Overfished: the population size is too small.
