Written by Linc Bedrosian
Populations of Atlantic salmon have a surprisingly good capacity to adjust to warmer temperatures that are being seen with climate change, a group of scientists at the University of Oslo and University of British Columbia have discovered. The finding about Atlantic species adds to recent UBC-supported research on heat tolerance of Pacific salmon.
The new study, a collaboration between Norwegian and Canadian researchers, was recently published in Nature Communications. Funded by the Norwegian Research Council, it addressed questions around how climate change might affect salmon species distribution and abundance.
UBC authors of the study include Katja Anttila, a postdoctoral fellow who now works at the University of Turku in Finland, and Tony Farrell, Chair in Sustainable Aquaculture.
Scientists studied wild salmon from two European rivers. They compared a cold-water population from Norway's northern Alta River, where water temperatures have not exceeded 18 C for 30 years, with warm-water populations from France's Dordogne River, located 3,000 kilometers south, where annual water temperatures regularly exceed 20 C.
Eggs from both populations were hatched at the University of Oslo, where they were raised at 12 C or 20 C. Despite substantially different natural environments, both populations had remarkably similar capabilities when warmed.
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National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.