Sushi or Fish Fingers? Seafood Diversity, Collapsing Fish Stocks, and Multispecies Fishery Management*

Sushi or Fish Fingers? [2ex] How preferences for diversity affect the sustainability of fisheries

Abstract. We consider consumers’ preferences for food fish diversity in a multispecies fishery model. Studying both the long-run equilibria and the transitional dynamics of an open-access fishery we conclude that the outcome is generally less sustainable the stronger preferences for diversity are. We show that even without biological interactions the optimal landing fees for the different stock...

Fish tapeworm and sushi.

A variety of parasitic infections might be acquired by ingesting raw or undercooked fin fish (Table 1).1-3 Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.4 While cases in previously endemic areas have decreased, like...

Management of evolving fish stocks

Today, fishing is the major source of mortality in many harvested fish stocks. The new high fishing mortality regime may induce evolutionary change in the harvested population, because the currently observed life-history patterns in fish stocks presumably reflect adaptation to past mortality regimes. Changes in these life-history patterns are likely to have an influence on, for example, the sus...

From Fishing to Fish Processing: Separation of Fish from Crustaceans in the Norway Lobster-Directed Multispecies Trawl Fishery Improves Seafood Quality

Fishing gears have negative impacts on seafood quality, especially on fish in the mixed trawl fishery targeting Norway lobster (Nephrops norvegicus). In this fishery, which is worth about €80 millions in Denmark alone, the quality of fish can be significantly improved by simple gear changes. A trawl codend divided into an upper and lower codend was designed to separate fish from Norway lobster ...

Seafood allergies: Fish and shellfish