Fisheries & Aquaculture

Tuna: A Love Story

Know Your Tuna

• Tuna is the most popular food fish in the world. It is eaten raw, cooked, in sandwiches, in salads, and in catfood.
• The total worldwide tuna harvest is four million tons.
• In the past, tuna fishermen in the eastern tropical Pacific set their nets around dolphins, which resulted in the deaths of tens of millions of dolphins.
• There are many kinds of tuna, but the most popular for the Japanese sashimi market is the bluefin, one of the largest of all fishes.
• The largest bluefin tuna ever caught weighed 1,496 pounds.
• The most expensive bluefin tuna was a 440-pounder that sold at the Tsukiji fishmarket in Tokyo for $173,600.
• Almost all of the bluefin tuna caught by commercial fishermen goes to Japan.
• The Japanese import 800,000 tons of tuna every year. (ThatÂ’s right: eight hundred thousand tons.)
• At the Tsukiji fishmarket in Tokyo, an estimated 1,000 bluefin tunas are auctioned off every day.
• Is there mercury in tuna? Yes. Is it at levels dangerous to humans? Not unless you eat tuna three meals a day.
• Many scientists consider the tuna the most highly-evolved fish in the world.
• Bluefin tunas, along with mako and great white sharks, are the only "warm-blooded" fishes; they can elevate their body temperature as much as 25 degrees above the water they swim in. This makes them particularly effective as predators.
• Bluefin tuna can swim 55 miles an hour. They can migrate across the Pacific and Atlantic Oceans, then turn around and do it again.
• MIT scientists built a robot tuna in an attempt to replicate the incredibly efficient swimming performance of the living fish. They failed.
• The bluefin tuna, and to a lesser extent, the yellowfin, are among the most sought-after of big-game fishes. Celebrated anglers like Zane Grey, Ernest Hemingway, and Phillip Wylie wrote ecstatically about their pursuit of giant tuna.
• Aquaculture ("fish farming") now accounts for 40% of the worldÂ’s fish consumption.
• Tuna ranching now takes place in every country on and in the Mediterranean, and in Australia and Mexico as well. It is scheduled to begin in Hawaii and Alaska.
• Because of commercial overfishing, almost exclusively to feed the insatiable Japanese sashimi market, all populations of bluefin tuna are endangered.
• Overfishing in the Mediterranean has caused such a drop in the bluefin tuna population that the World Wildlife Fund has called for a complete halt to all tuna-fishing there.
• If we cannot learn to breed bluefin tuna in captivity, the great fish will become extinct, writing finis to commercial and recreational tuna fishing--and to the consumption of maguro sashimi in Japan.
• In March, 2008, an Australian company called "Clean Seas" succeeded in getting captive bluefin tuna to spawn. If they can raise them to market size (200-300 pounds), it may relieve the pressure on wild-caught fish.

The author of The Book of Sharks, Imagining Atlantis, and Encyclopedia of the Sea turns his gaze to the tuna—one of the biggest, fastest, and most highly evolved marine animals and the source of some of the world’s most popular delicacies—now hovering on the brink of extinction. In recent years, the tuna’s place on our palates has come under scrutiny, as we grow increasingly aware of our own health and the health of our planet. Here, Ellis explains how a fish that was once able to thrive has become a commodity, in a book that shows how the natural world and the global economy converge on our plates.

The longest migrator of any fish species, an Atlantic northern bluefin can travel from New England to the Mediterranean, then turn around and swim back; in the Pacific, the northern bluefin can make a round-trip journey from California to Japan. The fish can weigh in at 1,500 pounds and, in an instant, pick up speed to fifty-five miles per hour.

But today the fish is the target of the insatiable sushi market, particularly in Japan, where an individual piece can go for seventy-five dollars. Ellis introduces us to the high-stakes world of “tuna ranches,” where large schools of half-grown tuna are caught in floating corrals and held in pens before being fattened, killed, gutted, frozen, and shipped to the Asian market. Once on the brink of bankruptcy, the world’s tuna ranches—in Australia, Spain, France, Italy, Greece, Turkey, and North Africa—have become multimillion-dollar enterprises. Experts warn that the fish are dying out and environmentalists lobby for stricter controls, while entire coastal ecosystems are under threat. The extinction of the tuna would mean not only the end of several species but dangerous consequences for the earth as a whole.

In the tradition of Mark Kurlansky’s Cod, John Cole’s Striper, John Hersey’s Blues—and of course, Ellis’s own Great White Shark—this book will forever change the way we think about fish and fishing.

The Last Fish Tale: The Fate of the Atlantic and Survival in Gloucester, America's Oldest Fishing Port and Most Original Town

The bestselling author of Cod, Salt, and The Big Oyster has enthralled readers with his incisive blend of culinary, cultural, and social history. Now, in his most colorful, personal, and important book to date, Mark Kurlansky turns his attention to a disappearing way of life: fishing–how it has thrived in and defined one particular town for centuries, and what its imperiled future means for the rest of the world.

The culture of fishing is vanishing, and consequently, coastal societies are changing in unprecedented ways. The once thriving fishing communities of Rockport, Nantucket, Newport, Mystic, and many other coastal towns from Newfoundland to Florida and along the West Coast have been forced to abandon their roots and become tourist destinations instead. Gloucester, Massachusetts, however, is a rare survivor. The livelihood of America’s oldest fishing port has always been rooted in the life and culture of commercial fishing.

The Gloucester story began in 1004 with the arrival of the Vikings. Six hundred years later, Captain John Smith championed the bountiful waters off the coast of Gloucester, convincing new settlers to come to the area and start a new way of life. Gloucester became the most productive fishery in New England, its people prospering from the seemingly endless supply of cod and halibut. With the introduction of a faster fishing boat–the schooner–the industry flourished. In the twentieth century, the arrival of Portuguese, Jews, and Sicilians turned the bustling center into a melting pot. Artists and writers such as Edward Hopper, Winslow Homer, and T. S. Eliot came to the fishing town and found inspiration.

But the vital life of Gloucester was being threatened. Ominous signs were seen with the development of engine-powered net-dragging vessels in the first decade of the twentieth century. As early as 1911, Gloucester fishermen warned of the dire consequences of this new technology. Since then, these vessels have become even larger and more efficient, and today the resulting overfishing, along with climate change and pollution, portends the extinction of the very species that fishermen depend on to survive, and of a way of life special not only to Gloucester but to coastal cities all over the world. And yet, according to Kurlansky, it doesn’t have to be this way. Scientists, government regulators, and fishermen are trying to work out complex formulas to keep fishing alive.

Engagingly written and filled with rich history, delicious anecdotes, colorful characters, and local recipes, The Last Fish Tale is Kurlansky’s most urgent story, a heartfelt tribute to what he calls “socio-diversity” and a lament that “each culture, each way of life that vanishes, diminishes the richness of civilization.”

The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean (P.S.)

In this intimate portrait of an island lobstering community and an eccentric band of renegade biologists, journalist Trevor Corson escorts the reader onto the slippery decks of fishing boats, through danger-filled scuba dives, and deep into the churning currents of the Gulf of Maine to learn about the secret undersea lives of lobsters.

Manual of Fish Health: Everything You Need to Know About Aquarium Fish, Their Environment and Disease Prevention

A comprehensive guide for fish hobbyists.

A healthy environment is crucial for all aquariums. It is often a challenge to understand what fish need to survive apart from a tank of water and a daily sprinkle of fish food.

The Manual of Fish Health is a fully illustrated and highly informative guide covering:

• Maintaining a healthy aquatic environment
• Recognizing and coping with pests, diseases, parasites and bacteria
• Water chemistry and how to achieve the correct balance for your fish

This book explores vital aspects of health care for all types of fish including freshwater and saltwater, tropical and temperate, and pond and aquarium.

The clear and concise text is abundantly illustrated with underwater photography, charts, and diagrams.

Red Summer: The Danger, Madness, and Exaltation of Salmon Fishing in a Remote Alaskan Village

A vivid, unforgettable account of the danger, pain, and joy of working on a salmon fishing boat and living in a small village on the farthest edge of Alaska

Set in the tiny Native village of Egegik on the shores of Alaska's Bristol Bay, Bill Carter's Red Summer is the thrilling story of one man's journey from novice to seasoned fisherman over the course of four beautiful, brutal summers in one of the earth's few remaining wild places. As millions of salmon race toward their annual spawning grounds, Carter learns the ancient, backbreaking trade of the set net fisherman, one of the most exhilarating and dangerous jobs in the world.

Housed in a dilapidated shack with no hot water and boarded-up windows that keep the bears at bay, Carter spends his days battling the elements on the river and his nights drinking whiskey with a memorable group of hardworking, hard-living characters. There's Sharon, the tough, charismatic woman who runs Carter's fishing crew; Carl, her stoic but warmhearted colleague; and a half-dozen local fishermen, many born and raised in this unforgiving place. Their stories -- harrowing, touching, full of humor -- all underscore the credo of the village's fishermen: Do the work or leave.

Carter's crew is imperiled a number of times as tides rise, nets are snagged, and the weight of too many fish threatens to sink their boat. Written with gusto and honesty, Red Summer brims with astonishing human experience and joins the grand tradition of books written by great American outdoorsmen-writers such as Ernest Hemingway, Edward Abbey, Peter Matthiessen, and Sebastian Junger. Red Summer will appeal not only to fishermen, naturalists, adventurers, and armchair anthropologists alike but also to anyone who has ever yearned, however privately, to escape the bonds of modern civilization.

Discus Fish (Complete Pet Owner's Manual)

Freshwater aquarium hobbyists will find all the information they need regarding purchasing, feeding, and maintaining this delicately-hued tropical fish. Heavily illustrated with vivid color photos and instructive line art, Barron’s Complete Pet Owner’s Manuals show and inform pet owners regarding proper care of dogs, cats, birds, fish, reptiles, amphibians, small caged animals—virtually every creature that is kept as a pet. The books give advice on purchasing and otherwise acquiring a pet, feeding it nutritiously, keeping it in good health, and where applicable, grooming and training it. Each book in this large series is individually written by a specialist, and though the information is authoritative, the text is clear and straightforward, easy for every pet owner to understand.

The Fisheries of Raritan Bay

The book is full of detailed and useful information on traditional fishing techniques woven into a narrative that is interesting in its own right. MacKenzie concludes his book with descriptions of trips he has taken with contemporary fishermen in which he vividly relates the day-to-day existence of the people who still pursue their livelihood on the water.

Setting up a Tropical Aquarium Week by Week

A week-by-week practical guide to setting up and maintaining a superb living environment

As fishkeeping continues to grow in popularity, hobbyists are looking for authoritative advice and more sophisticated results.

Setting Up a Tropical Aquarium Week-by-Week is an encyclopedic reference that takes a fresh look at setting up and maintaining a tropical freshwater aquarium. New hobbyists are quite often impatient to set up their aquarium and want to add their expensive fish as soon as possible. This common misstep can have disastrous results that may discourage beginners from ever trying again.

To curb such enthusiastic impatience, this book presents clear step-by-step practical advice in a convenient week-by-week progression. The book uses detailed photographic sequences to follow each stage of setting up a warm water freshwater tropical aquarium in real-time over a period of ten weeks.

The set-up procedure starts with the first day, when the substrate and life-support systems are installed and progresses to the point at which the first fish are added - two weeks later. The book then follows the aquarium's development during the next eight weeks as the tank turns from an artificial environment into a living eco-system.

Alongside the main aquarium set-up sequence are photographs that show how to create two different aquascape designs based on a cube and a bow-front tank.

Profile sections show fifty aquarium plants and one hundred popular warm water freshwater aquarium fish at relevant stages of the set-up process. Throughout, the book explains the natural processes that occur so that fishkeepers can ensure ongoing success.

Combining clear text and simple-to-follow illustrations, Setting Up a Tropical Aquarium Week-by-Week is a crucial reference for tropical freshwater fish hobbyists.

The Sushi Economy: Globalization and the Making of a Modern Delicacy

From the sea to your plate, the first international tour of sushiÂ’s journey in the global marketplace

One generation ago, sushiÂ’s narrow reach ensured that sports fishermen who caught tuna in most of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planetÂ’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the worldÂ’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food.

A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalizationÂ’s dynamics, journalist Sasha Issenberg traces sushiÂ’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of TokyoÂ’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushiÂ’s evolution in America, exploring how it became LAÂ’s favorite food. YouÂ’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market.

Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. After traversing the pages of THE SUSHI ECONOMY, you’ll never see the food on your plate — or the world around you — quite the same way again.

Working on the Edge: Surviving In the World's Most Dangerous Profession: King Crab Fishing on Alaska's HighSeas