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Jun

12

2007
 
 

Six degrees of separation



Anchovy and sardine populations take turns to collapse: it’s a temperature thing where's the fish?Anchovy and sardine fisheries are famous for their dramatic collapses, but a new study suggests the cause isn’t overexploitation. Writing in the Canadian Journal of Fisheries and Aquatic Sciences, three Japanese biologists led by Akinori Takasuka at the National Research Institute of Fisheries Science, Yokohama, show that the optimal temperatures for anchovy Engraulis japonicus and sardine Sardinops melanostictus larvae differ by around six degrees centigrade. When climate-induced oceanic regime shifts warm the seas, anchovies do well but sardines collapse. At a distinctly chillier 16.2 degrees, the boot is on the other foot, giving sardines the edge. However, the fish harvest is important in allowing stocks to recover as part of their natural 50-year basin-wide ups and downs. Source: Takasuka A, Oozeki Y & Aoki I (2007) Optimal growth temperature hypothesis: why do anchovy flourish and sardine collapse or vice versa under the same ocean regime? Canadian Journal of Fisheries and Aquatic Sciences DOI: 10.1139/F07-052 Related story in Conservation magazine: Point of No Return Image © Robert Kyllo

Filed Under Climate change, Economics and conservation, Marine, Monitoring, Restoration, Socio-political issues | 

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