Marine Life & Conservation

Sharks… we need them

Published

9 years ago

February 12, 2016

Sharks have been dealt a poor hand. They are demonised by the media and film industry because that’s what sells papers and movies. It doesn’t help that most species aren’t particularly cute (case and point: the false catshark, Pseudotriakis microdon caught in Scottish waters in October 2015) so we can’t humanise them like we do with dolphins and other charming marine animals. However, sharks are absolutely vital for the health of our oceans, and in turn, the future of our planet.

Overfishing, finning, shark fishing tournaments, bycatch and longlining are all massively reducing our shark populations. Fishing practices like those encouraged by SSACN, pole and line fishing, should be the only methods used. Trawling is very destructive and unselective as the nets haul every life encountered. With longlining, boats spool out hundreds of feet of fishing line with up to 2,000 baited hooks spread along its length. With both these methods, a vast number of marine species, known as ‘bycatch’ are caught and thrown overboard dead or dying, including those listed as vulnerable, threatened or endangered. It was recently reported that thousands of spurdog are discarded into the sea dead annually in the UK. They get caught and crushed in the nets by trawlers pulling up massive catches from the depths. Bycatch amounts to up to 90% of a trawl’s haul and many of these are sharks due to their predatory nature. Global catches have increased by 300%, but much is unreported & unregulated so this figure is likely to be a lot higher. It would be great to see Scotland and the UK set an example with a drastic overhaul of fishing methods and quotas to ensure a sustainable future for UK seas.

Education among the angling community is also crucial and organisations like SSACN are not only valuable resources for information, but are proactive in encouraging best practices for sustainable fishing. With a recent report showing horrifying pictures of 40 dead cat sharks discarded on Chesil beach, by suspected anglers, angling conservation organisations need as much support as they can get to continue their positive messages to change these practices.

The most recent and accurate report states that up to 273 million sharks are killed each year. Sharks just cannot reproduce quickly enough to keep up with the demand and the only way to stop shark extinction is to stop the trades.

To envisage the vital role sharks play in our oceans, think about a fish tank and what needs to happen if one of the fish in that tank contracts a disease. You need to remove that fish from the tank before the disease spreads. Sharks prey on the diseased, the mutated, the injured and the weak, keeping the balance of our ocean’s ecosystem in check.

Sharks are at the top of the ocean food chain and their prey includes species that eat vegetation where the majority of the ocean’s carbon is stored, within seagrass, saltmarsh and mangrove. These blue carbon ecosystems, as they are called, capture and store carbon 40 times faster than rainforests and can store the carbon for thousands of years. Removing sharks from this ecosystem allows these vegetation eaters number’s to increase and results in a release of these ancient carbons and means that less carbon can be stored.

The oceans produce more oxygen than all the rainforests combined, provide a third of the world with food, remove half of the atmosphere’s greenhouse gases, and control our planet’s temperature and weather. Sharks and the oceans desperately need our help.

For individuals, other than ensuring best practice is used when fishing, there are easy ways to help save sharks:

Never buy make-up or health goods containing shark liver oil, known as squalene
Never buy products made of shagreen or shark leather
Never buy fresh shark teeth or jaws
Always ask what type of fish is being used for your fish and chips as restaurants / takeaways sometimes use shark a.k.a. rock salmon, rock eel, flake, huss or white fish
Never eat shark fin soup or support a restaurant that sells it

As a Scot living in South Africa working in shark conservation, I have a lot of work to do to change public misconception and fishing practices used here. I recently started a campaign called Keep Fin Alive featuring Fin, a hand-puppet shark on a mission to be photographed with as many people as possible holding a sign that says “I hugged a shark and I liked it… Keep Fin Alive”. He’s already been photographed with well-known actors, singers, chefs, photographers and scientists, including John Hannah, Adam Handling and Jamie Scott. The ultimate goal of the campaign is to take a light-hearted approach to help change the common misconception of sharks and drive more attention to the issues facing sharks.

Esther Jacobs Overbeeke

Shark Conservationist

Founder: Keep Fin Alive

www.facebook.com/keepfinalive
www.twitter.com/FinHugger

Marine Life & Conservation

Paul Watson Released as Denmark Blocks Japan’s Extradition Bid

Published

2 days ago

December 17, 2024

Team Scubaverse

Renowned anti-whaling activist Paul Watson has been released from custody in Greenland after spending five months in detention. Denmark’s Justice Ministry rejected Japan’s request for his extradition, citing insufficient guarantees that his time already served in custody would be credited against any potential sentence.

The 74-year-old Canadian-American was arrested on July 21 in Nuuk, Greenland’s capital, when his ship docked to refuel. His arrest was based on a 2012 Japanese warrant related to a 2010 encounter in Antarctic waters. Japan alleged Watson obstructed operations and caused damage to a whaling research ship during efforts to disrupt illegal whaling. Watson has consistently denied these claims, maintaining his commitment to marine conservation.

Denmark, which oversees extradition matters for Greenland, concluded that while the legal conditions for extradition were met, the lack of assurances from Japan regarding time-served credit made extradition untenable.

In a video shared by his foundation, Watson expressed gratitude and relief, saying, “After five months, it’s good to be out… and good to know they’re not sending me to Japan.” He added that the most difficult part of his time in custody was being separated from his two young sons.

Watson is a pioneering figure in marine conservation, known for founding the Captain Paul Watson Foundation in 2022 after decades of activism with the Sea Shepherd Conservation Society. His bold efforts to defend marine life have earned him widespread support, including from celebrities and conservationists. His work has also been featured in the acclaimed reality TV series Whale Wars.

Watson’s lawyer, Jonas Christoffersen, praised the decision, stating, “We are happy and relieved that Paul Watson is now free.” He added that Watson is eager to reunite with his family and continue his vital work.

The arrest occurred while Watson’s vessel, the M/Y John Paul DeJoria, was en route to the North Pacific with a team of 26 volunteers to intercept a Japanese whaling ship. His foundation described the arrest as politically motivated and emphasized that Watson’s actions were focused on ending illegal whaling practices.

Japan resumed commercial whaling in 2019 after leaving the International Whaling Commission, asserting that whale meat is a cultural tradition. Conservationists, however, continue to challenge these practices, highlighting their impact on marine ecosystems.

Despite the challenges, Watson remains steadfast in his mission to protect marine life and bring attention to whaling practices. His dedication to ocean conservation has made him a globally respected advocate for the environment.

Marine Life & Conservation

12 Days of Zero-Waste Fish-mas

Published

2 weeks ago

December 3, 2024

Team Scubaverse

This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.

Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.

The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:

Buy whole fish instead of fillets

Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.

Make fish stock

Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.

Make your own fish pâté

Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.

The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.

Buy frozen

By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.

Fish pie

If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.

Use the head

Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.

By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.

Boxing Day brunch

Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.

For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.

Zero-waste storage

A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.

Crisp up the skin

Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.

Anchovies two ways

Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.

The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.

Fishcakes

For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.

Pickled mussels

Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.

Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.

Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.

Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”

The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.

Zero-waste gift idea

Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.

Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.