In the News

Fish Talk in the News – Friday, April 13

Clouds of reef fish and corals in the Papahānaumokuākea Marine National Monument in the Northwestern Hawaiian Islands - a recent study details the methods ancient Hawaiians used to keep their fisheries healthy and productive. (Photo credit: Papahānaumokuākea Marine National Monument)

Clouds of reef fish and corals in the Papahānaumokuākea Marine National Monument in the Northwestern Hawaiian Islands - a recent study details the methods ancient Hawaiians used to keep their fisheries healthy and productive. (Photo credit: Papahānaumokuākea Marine National Monument)

  • A few weeks ago, Legal Sea Foods and New England food distributor Agar Supply announced that they are partnering to create a new label for Agar’s seafood that will have a bar code on each package to tell consumers about the fish they are purchasing. Details will include “when the seafood was caught, the name of the boat and captain, the region where the fish was caught, and when it was prepared for packaging,” according to the Boston Globe.
  • According to a recent analysis, due to the loss of income from fisheries and tourism and the negative impacts of sea-level rise and storms, climate change could reduce the economic value of the services the ocean provides by as much as $2 trillion per year by the year 2100 under a high emissions scenario and $612 billion per year under a lower emissions scenario.
  • NPR’s food blog, The Salt, delves into the history of why Catholics eat fish on Fridays and the effects that changes to this custom – from Henry VIII’s break with the Catholic Church to the Vatican’s relaxing of the rule in the 1960s – have had on global fish markets and consumption.
  • A new study found that ancient Hawaiians caught as much fish or more than modern fishermen do. Fish stocks were kept healthy through a system in which local rulers would declare fishing on certain stocks forbidden (or “kapu”) if they were in danger of being overfished.

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