Saving Seafood

UMaine-led research team making new frozen foods from squid fins

January 13, 2024 — Squid has become a staple menu item and ingredient in many seafood restaurants, whether it’s fried, baked, grilled or served raw. In North American markets, however, only about half of each squid is used for culinary applications.

To reduce food waste and open new markets, a University of Maine-led team of researchers and students will devise new frozen food products that can be created from squid fins, one of their byproducts. The project is supported by $229,376 from the NOAA Fisheries Saltonstall-Kennedy Competitive Grants Program.

The group, led by UMaine professor of food science Denise Skonberg, will devise and develop several frozen food prototypes at the Dr. Matthew Highlands Food Pilot Plant in Hitchner Hall using processed fins from North Atlantic longfin and shortfin squid. Possible goods, which will be designed for preparation at home or in restaurants, may include frozen appetizers, entrees, nuggets and sliders. Researchers will recruit people to sample their prototype food products at the UMaine Sensory Testing Center and evaluate them based on appearance, texture, aroma and flavor.

As part of their initial work, UMaine researchers recently invited local chefs to prepare various dishes with squid fins, some of which they may be able to freeze. Those dishes included meatballs, egg rolls and dumplings, all made from squid fins.

Read the full article at Bangor Daily News

Squid a possible culprit in Gulf of Maine shrimp’s demise

October 14, 2021 — Maine’s shrimp fishery has been closed for nearly a decade since the stock’s collapse in 2013. Scientists are now saying a species of squid that came into the Gulf of Maine during a historic ocean heatwave the year before may have been a “major player” in the shrimp’s downturn.

In 2012, the Gulf of Maine experienced some of its warmest temperatures in decades. Within a couple of years, the cold-water-loving northern shrimp had rapidly declined and the fishery, a small but valued source of income for fishermen in the offseason, closed.

Anne Richards, a biologist at the Northeast Fisheries Science Center in Woods Hole, Massachusetts, and Margaret Hunter, a biologist with the Maine Department of Marine Resources, studied the collapse and found that it coincided with an influx of longfin squid, a major shrimp predator.

The squid is a “voracious and opportunistic” predator that Richards and Hunter believe expanded in the gulf during the heatwave at the same time the shrimp population was struggling because of warmer water temperatures.

Read the full story at the Portland Press Herald

 

Scientists think they’ve found the reason for Maine’s prized shrimp fishery collapse. They point to longfin squid

October 1, 2021 — Scientists think they’ve found the chief culprit in the collapse of Maine’s prized shrimp fishery. They’re pointing the finger at a voracious species of squid that rode in on warming waters almost ten years ago.

Maine shrimp were long a regional delicacy fishermen and diners alike looked forward to each fall, with 10 million pounds and more harvested annually earlier in this century. While they’re small compared to other commercially-harvested shrimp, fans say they are sweeter too.

But in 2012, their population collapsed, federal regulators closed the fishery, and they haven’t recovered since.

Their latin name is Pandalus borealis, which gives a nod to their preference for cold arctic waters. Maine was always at the southern edge of their range, and the crash coincided with an extreme marine heat wave that warmed the Gulf of Maine’s waters to the highest temperatures since the 1950s.

But some thought there had to be more to the shrimp’s disappearance than just heat-sensitivity.

“After I saw this I remembered a fisherman saying to me ‘it’s the damn squid.’ He was saying there had been squid all over the place that spring,” Richards said.

Read the full story at Maine Public

Northern Shrimp Population Collapse Linked to Warming Ocean Temperatures, Squid Predation

September 29, 2021 — An extreme heatwave in the Gulf of Maine in 2012 resulted in the warmest ocean temperatures in the region in decades. By 2013, the Atlantic northern shrimp population in the gulf had experienced a stock “collapse.” That is what fishery scientists call a rapid decrease in numbers that is not a natural fluctuation in stock size. Scientists studying the collapse have found that during this time, warmer temperatures were linked to increases in longfin squid, a major shrimp predator. They arrived in the Gulf of Maine sooner than usual and in more areas where shrimp occur.

”Our results suggest that longfin squid may have been a major player in the collapse of Gulf of Maine northern shrimp during an extreme heat wave event,” said Anne Richards, a biologist at the Northeast Fisheries Science Center’s laboratory in Woods Hole, Massachusetts.

Richards co-authored the study with Margaret Hunter from the Maine Department of Marine Resources Division of Biological Monitoring and Assessment. They recently published their conclusions in the online journal PLOS ONE.

Read the full story from NOAA

USA Continues to be a Leader in Sustainable Squid

June 30, 2020 — The following was released by the Marine Stewardship Council:

Longfin squid (Doryteuthis (Amerigo) pealeii), also known as loligo, and Northern shortfin squid (Illex illecebrosus) caught by Seafreeze Limited and Sea Fresh USA off the U.S. East Coast achieved Marine Stewardship Council (MSC) certification today. The accomplishment firmly places the USA as a global leader in the production of certified squid, as the only two MSC-certified sustainably managed fisheries occur in U.S. Atlantic waters. Certification was granted by independent certifier SCS Global Services based on the MSC sustainable fisheries standard following a 10 month assessment, and will remain certified through 2025. The fishery will undergo annual audits during that timeframe to ensure the MSC standard continues to be met.

“The U.S. being a leader in certified sustainable squid is a testament to the hard work by the fishermen and shows important leadership by the companies,” said Brian Perkins, regional director for the Americas at the Marine Stewardship Council. “Congratulations to Seafreeze Limited and Sea Fresh on achieving MSC certification and demonstrating their commitment to sustainability, helping ensure squid are available and the ecosystem is healthy for generations to come. With more certified sustainable squid products easily available around the world, customers can feel good about the squid they’re sourcing and selling.”

The majority of U.S. Illex squid products have historically been sold as bait for other fisheries such as crab, cod and swordfish. In more recent years, Illex has been produced for food service and distributed around the U.S., Europe, and Asia, whereas longfin squid has predominantly served a domestic food service market.

“MSC certification of longfin and Illex squid from the NW Atlantic is something that customers here in the US and overseas have been eager to see in our New England fishery for some time. We are excited to be able to offer MSC certified squid of both species to existing and future customers,” said Chris Lee, Director, Sea Fresh USA, Inc. “Adding the MSC certification confirms, for customers near and far, that they are purchasing from a sustainably harvested resource. As demands on the world’s natural resources intensify, it is important for our customer base to understand what we already knew, that these fisheries are sustainable, well managed US Fisheries.”

Chris Joy of Seafreeze Limited said, “Earning MSC certification for our Atlantic squid harvests is an important milestone for Seafreeze. We have always been committed to providing the highest quality, most responsibly harvested squid available to our customers. This certification is a result of that focus on quality and will be a great benefit for our customers worldwide. The certification of our U.S. Atlantic squid, along with the global reach in squid of our parent company, Profand, and U.S. partner Stavis Seafoods, allows us to offer our customers one of the industry’s most diverse squid inventories. Our goal is to be the industry leader in the species, and the MSC certification is a great step in that direction. ”

When a fishery is successfully certified against the MSC fisheries Standard, its certified catch can be sold with the MSC blue fish label if the entire supply chain is also certified, indicating to customers that it comes from a sustainable, traceable source.

The MSC fishery standards are based on three core principles that every fishery must meet:

  • Sustainable fish stocks: Fishing activity must be at a level which ensures it can continue indefinitely.
  • Minimizing environmental impact: Fishing operations must be managed to maintain the structure, productivity, function, and diversity of the ecosystem.
  • Effective Management: The fishery must comply with relevant laws and have a managementsystem that is responsive to changing circumstances.

The first-ever squid fishery to achieve MSC certification came in 2017, with a second species following in 2019

Lots of longfin squid, but markets locked up

May 6, 2020 — “Business has fallen off a cliff, for squid, and for every market that deals with restaurants,” says Chris Lee, of Sea Fresh USA, a supplier and processor in North Kingstown, R.I. “Every dockside processor is talking about coronavirus.”

While the year-round Northeast longfin squid fishery commercial harvest is used to fluctuation, the covid-19 pandemic is unparalleled.

“There’s always lots of uncertainty with squid availability and international demand/supply price effects. My understanding is that coronavirus-related restaurant shutdowns have had extreme immediate negative effects on domestic demand, and negative effects for exports are expected as well,” says Jason Didden of the Mid-Atlantic Fishery Management Council.

In the past decade, says Lee, most of his squid was sold domestically. But now, he says, “we haven’t just lost the U.S. market. I have containers of squid on the water that were going to Europe. Customers are already trying to renegotiate because those markets in Europe are not open, all their restaurants are closed.” If there is an upside right now, Lee adds, it’s China, where some markets are looking as if they are starting to reopen.

Read the full story at National Fisherman

New Study: Squid fishery responsible for over 2,500 jobs, $240 million in economic impact

May 6, 2020 — The following was released by the Science Center for Marine Fisheries (SCEMFIS):

Fishing for longfin squid brings in tens of millions of dollars in annual revenue and supports thousands of full-time jobs, according to a new study from the Science Center for Marine Fisheries (SCEMFIS). The study finds that the fishery is responsible each year for over $30 million in direct revenue, over $99 million in total income, over 2,500 full-time jobs, and $243 million in total economic output in New England and the Mid-Atlantic region.

The study comes as the squid fishery faces new challenges, and was performed primarily to address potential conflicts with the growth of offshore wind energy, with many proposed developments interfering with important fishing grounds.  Like many fishing communities across the country, squid fishermen are also dealing with the effects of the ongoing COVID-19 crisis, with demand for squid products like calamari crippled by the closure of restaurants across the country.

Accurately measuring the value of the fishery—and the many jobs that it supports—is crucial not only for managing the future of the fishery from competing ocean development, but also for helping fishing communities understand the value of the fishery lost as a result of the current economic shutdown.

“Loligo squid is a significant part of our business and is also a Marine Stewardship Council-certified, sustainable fishery with its products in demand in the U.S., Europe and Asia,” said Jeff Kaelin, Director of Sustainability and Government Relations for Lund’s Fisheries, in Cape May, New Jersey. “This study shows the extent to which our fishery has grown in size and economic importance, which needs to be considered by both fishery and wind-energy regulators making decisions impacting our future.”

Despite its importance as an East Coast fishery, there have been few attempts to quantify the squid fishery’s total economic impact. The study, from Dr. Andrew M. Scheld at the Virginia Institute of Marine Science, relies on data collected from seafood processors and independent vessels, combined with well-established economic impact models to determine the fishery’s employment, revenue, and overall economic contributions.

“The squid fishery has long been an important fishery for us in New Jersey, and for fishing communities across the region,” said Greg DiDomenico, Chairman of the SCEMFIS Industry Advisory Board. “It’s important, especially as we look for ways to support the industry during these current challenges, to know what’s at stake, how many people depend on this fishery, and its economic impact, from the boats to the table.”

According to the study, fishing for longfin squid occurs primarily in Rhode Island, New York, and New Jersey, with most of the employment impact coming from the restaurant and seafood harvesting sectors. The study found that longfin squid has a significant international and domestic market; it represents 21 percent of the volume and 78 of the value of U.S. market squid landings.

SCEMFIS is part of the National Science Foundation’s Industry-University Cooperative Research Centers Program, supporting fisheries research improving the future of finfish and shellfish productivity, from the Gulf of Mexico to the Gulf of Maine. Lund’s Fisheries and the Garden State Seafood Association are original members of the Center’s Industry Advisory Board.

Underwater pile driving noise causes alarm responses in squid

December 17, 2019 — Exposure to underwater pile driving noise, which can be associated with the construction of docks, piers, and offshore wind farms, causes squid to exhibit strong alarm behaviors, according to a study by Woods Hole Oceanographic Institution (WHOI) researchers published Dec. 16, 2019, in the journal Marine Pollution Bulletin.

“This study is the first to report behavioral effects of pile driving noise on any cephalopod, a group including squid, cuttlefish, and octopuses,” says lead author Ian Jones, a student in the Massachusetts Institute of Technology-Woods Hole Oceanographic Institution Joint Program in Oceanography.

Squid use natural alarm and defense behaviors like inking, jetting, and changing color and patterns on their skin for communication and also for survival when they’re trying to avoid capture. Squids’ changeable skin gives them the ability to create extraordinary camouflage, enabling them to blend into the background and avoid becoming a meal.

Jones and his colleagues in the Sensory Ecology and Bioacoustics Lab at WHOI exposed longfin squid (Doryteuthis pealeii) to pile driving sounds originally recorded near the construction site of the Block Island Wind Farm in Rhode Island. The squid exhibited the same types of natural alarm and defense behaviors when they were exposed to the noises, but it’s what they did next that surprised the researcher team.

“The alarm behaviors occurred within the first several noise impulses, but they diminished quickly within the first minute of playback,” Jones says. “That suggests a learned lack of response to the noise, as the squid perceive the noise stimulus may not pose an immediate threat, unlike the imminent threat of a nearby predator. This phenomenon is called habituation.”

Read the full story at Science Daily

Reminder: Longfin Squid Incidental Catch Permit Application

December 12, 2019 — The following was released by NOAA Fisheries:

We approved Amendment 20 to the Atlantic Mackerel, Squid, and Butterfish Fishery Management Plan on October 22, 2018. This action created a new Tier 3 longfin squid incidental moratorium permit.

How Do I Qualify for a Longfin Squid Moratorium Tier 3 Permit (SMB1C)?

To qualify for an SMB1C longfin squid permit, a vessel must have been issued an open access SMB3 permit and landed at least 5,000 lb of longfin squid in any year during 1997-2013. We will use available dealer landings data to determine whether a vessel qualifies for a SMB1C permit. To be issued the new Tier 3 longfin squid incidental permit, vessel owners must apply for this new permit by February 29, 2020.

Where Do I Get an Application?

The application form is available online and will also be mailed to you. For more information see our bulletin.

NOAA Fisheries Proposes Squid and Butterfish Quotas for the 2019 Fishing Year

May 1, 2019 — The following was published by NOAA Fisheries:

Based on updated information, we are proposing an 8-percent increase in the 2019 commercial Illex squid quota. The previously approved 2019 annual quotas for longfin squid and butterfish would be maintained and would not be changed by this action.

The increased 2019 Illex quota is based on an evaluation that similar historic catch has not harmed the stock. As new information becomes available, we may revise the proposed quotas for future fishing years.

Read the proposed rule as published today in the Federal Register.

Comments on this rule must be received by 5 pm on May 31, 2019.

To submit comments, please use the Federal e-rulemaking portal, or send comments by regular mail to:

Michael Pentony
Regional Administrator
National Marine Fisheries Service
55 Great Republic Drive
Gloucester, MA, 01930

Please mark the outside of the envelope, “Comments on the Proposed Rule for 2019 Squid and Butterfish Specifications.”

Questions?

Fishermen: Contact Alyson Pitts, Sustainable Fisheries Division, 978-281-9352
Media: Contact Jennifer Goebel, Regional Office, 978-281-9175