I’m sure you have all heard about the amazing abilities of Paul the Octopus. He had the uncanny ability to accurately predict the outcome of the outcomes of the games of the world cup.. Well, now he can hang up his tentacles and sit back in his tank in Oberhausen, however, a village in Spain is vying to give him a new home.

This begs the question… How did he do it? It all started when someone, possibly as a joke, decided to place a single mussel in two different tanks with the different flags representing the teams, and supposedly he would select the mussel from the winning teams’ tank. This process worked rather well in 2008, where Paul only made one blunder, Germany didn’t win. However, this time around for the World Cup he had a 100% success rate!

No one can quite figure out why Paul has this uncanny ability, but there are many theories as to why he picked what he picked. Some say it could be based on a favorite color, and others say it might be based on smell. However he did it, he managed to be spot on with all his “predictions” for the world cup, warming the hearts, and sometimes the wallets, of fans around the world!

You would think Spain would be more appreciative of this amazing creature, considering he predicted their team would win.. However a small village has offered 30,000 Euro, to scoop up Paul, and not for his uncanny ability to predict the outcomes of games. They want to feature him in their Octopus food dish festival! How’s that for gratitude? Luckily for Paul, the citizens of Oberhausen will have none of that, and he’ll remain safely in his tank for the remainder of his retirement.

whale meat

If you have your tongue set on eating some whale meat tonight, you may consider heading off to Ulsan. There has been a sharp increase in the number of local restaurants in this major city over the past year, they now tally over 100, the city government reported this past Sunday.

The number of restaurants has climbed nearly four hundred percent since last year, and the it is the city with the most since the International Whaling commission placed a worldwide halt on commercial whaling back in 1986.

The officials of the city have said that minke whale is the hottest item on the menu. However, hunting whales for commercial purposes is outlawed around the globe, that is of course unless they are caught “accidentally” in fishermens’ nets.

Korea specifically is one of the countries in the world which is the most strict when it comes to the enforcement of the laws which protect endangered species.

Nonetheless, a lot of “accidents” occur, and whale meat continues to be a traditional local delicacy in the city. These whales will sell for anywhere from 25 million won ($21,000) and up, when the supplies are low and the demand is high. On the black market, an illegally caught whale will go for somewhere in the 16 million won ($14,000) range.

The illegal trading of these endangered species is the main reason these restaurants can give you those delectable whale dishes on their menus. Many environmental groups are crying foul, and are pushing for more monitoring and higher penalties for illegal hunting of whales.

That being the case, you can expect to see many more “accidental” catches, and many more dishes to come.

Lionfish photo by Jens Petersen

Steps are finally being taken to help get rid of the invasive lionfish, but not the steps that you would think. TCI restaurants are going to be putting lionfish on their menus, to help cull them from the TCI waters. It actually wasn’t the restaurants’ idea, the staff at the department of Environment and Coastal Resources proposed the delicious scheme.

The first restaurant to put the lionfish on the grill was Mother’s Pizza in Downtown Providenciales, whipping up a unique lionfish pizza.

Justin Bates, of Mother’s Pizza, has said that he was behind the effort 100%, and that it’s about time something was done about the invasive species.

He stated that seafood is very affordable, tastes good, and there is no limit to the number of ways you can prepare it. He hopes that by having the unique lionfish pizza on the menu it will encourage other restaurants to start serving up the fish.

On Monday, the director of the Department for Environment and Coastal Resources, Wesley Clerveaux, spoke out about their “Wanted Dead or Alive” lionfish campaign. Wesley has said that he was ecstatic to see the fish on the menus of the local restaurant, and is encouraging people to try the different dishes they come up with.

He went on to say that it is a common mistake people make to think that the lionfish is poisonous. It is actually only the fins which are hazardous to the health, the rest of the meat is perfectly safe to eat.

A genetically manipulated salmon, which has been tweaked to grow twice as fast as normal, is set to become the first genetically modified animal which will be approved for us to eat.

Food regulators, such as the FDA in the United States, are still deliberating whether the product, known as AquaAdvantage salmon, is even safe for human consumption, and also safe for the environment. They have managed to sign off on 5 of the 7 criteria needed for the product to hit the shelves.

The salmon contains a special type of growth hormone which would allow it to grow to a sifficient size in only 18 months, rather than 3 years, which is standard for this kind of fish.

AquaBounty, the Massachusetts company which came out with the fish, is insisting that it is safe, both for human consumption, as well as for the environment. They are hoping to be able to get approval for the product to go on sale within a few short months.

Ronald Stotish, the chief executive of the company, has said that it’s not that the fish will come out bigger than normal, it will just grow to full size within half the time. If approved, AquaBounty would sell fish eggs to fish farms.

Tiger Prawn

The boys in white lab coats over at CSIRO and in the prawn industry have managed to breed and improve upon Black Tiger Prawn, and they are producing bumper crops in aquaculture farms and have been winning awards.

These prawns are so good in fact, that they have even won FIVE gold medals at the Sydney Royal Easter Show for the past two years running, including “Champion of Show” which happens to be the most decorated award possible.

The boys in white over at CSIRO’s Food Futures Flagship have tweaked the Black Tiger Prawn DNA, to make sure that the breeding program they have running captures the elite of the group and boost performance of their stocks every breeding season.

For the past several years, about fifty percent of all the prawns sold in Australia were imported from other countries such as Vietnam and China, so developing a local prawn which breeds in captivity is an extraordinary gain for both the local prawn industry and hungry consumers wanting to buy local seafood.

Dr. Nigel Preston, leader of the CSIRO Food Futures Flagship, had this to say about this exquisite prawn. “The new prawn’s yield has exceeded all our expectations. The average industry productivity for farmed prawns is only five tones per hectare, so this year’s average yield of 17.5 tones per hectare is a major leap forward, these huge yields can be replicated year after year which means consistent supply of a reliable and high quality product – all vital factors for the long-term growth and prosperity of the Australian prawn farming industry.”

Aquaculture has yielded approximately 17.5 tones per hectare, more than double the average production in the industry, all thanks to Dr. Preston’s super prawn. Several of the ponds produced 20 tones per hectare, and one even produced a record breaking yield of 24.2 tones per hectare.

Theorists say that if the rest of the Australian Black Tiger Prawn industry followed suit, and adopted this new DNA tweaking technology, Australia’s production could more than double, adding a $120 million boost to the annual value of the industry by the year 2020.

Mr. Nick Moore, general manager of Gold Coast Marine Aquaculture, had this to say about this revolutionary new prawn, and about Dr. Preston’s work.. “Thanks to outstanding work by the staff here, aided by close collaboration with our partners at CSIRO, we have just finished a prawn breeding season that can only be described as staggering, not only have we achieved national and international yield records with no reduction in quality or taste, these prawns are grown in a specially designed, environmentally sustainable production system. This production system and the new breeds have produced a perfect prawn with beautifully textured meat, rich color, robust size and a great taste. The awards (Sydney Royal Easter Show) are professionally judged on many criteria including size, color, taste and texture, so the results speak for themselves.”

With predictable output, and supped up prawn.. Australia is set to make its mark on the prawn industry.

The Monterey Bay Aquarium has launched a national campaign asking top U.S. chefs and culinary decision makers to take a “Save Our Seafood” pledge not to serve items listed in the “avoid” section of the Monterey Bay Aquarium Seafood Watch List.

Seafood Watch is one of the best known sustainable seafood advisory lists, compiled by the Monterey Bay Aquarium. The origin of the list can be traced back to the “Fishing for Solutions” exhibit which ran at the Monterey Bay Aquarium from 1997 to 1999.

The list consists of an avoid list and a good-alternative list and is updated twice a year. The website (http://www.montereybayaquarium.org/cr/seafoodwatch.aspx ) is updated even more frequently.

“Ocean life is still in decline and we clearly need to take urgent action to turn things around,” said aquarium Executive Director Julie Packard. “The good news is that we know what it will take, and that key players are working more closely than ever to solve the problems. I’m confident that we can and will create a future with healthy oceans.”

So far, about two dozen top culinary professionals from across the nation have agreed to adhere to the list, including Susan Spicer (Bayona, New Orleans), Rick Bayless (Frontera Grill/Topolobampo, Chicago), Suzanne Goin (Lucques, Los Angeles), Mary Sue Milliken and Susan Feniger (Border Grill/Ciudad, Los Angeles), Fedele Bauccio (Bon Appetit Management Co., Palo Alto), Rick Moonen (rm seafood, Las Vegas), Michelle Bernstein

(Michy’s, Miami), Alton Brown (Be Square Productions, Atlanta), and Michel Nischan (The Dressing Room, Westport, Conn.).

Monterey Bay Aquarium is also working with 14 nonprofit organizations across the United States and Canada as part of the Conservation Alliance for Seafood Solutions (www.solutionsforseafood.org). Participating organizations have crafted a Common Vision for Environmentally Sustainable Seafood to help seafood buyers and suppliers develop comprehensive, corporate policies on sustainable seafood. Since the debut of the Common Vision in 2008, more than 20 major companies across North America have pledged their support.

The invasive kelp Undaria pinnatifida is has now spread from Los Angeles to San Francisco Bay, despite eradication efforts.

Earlier, the northward spread of this sea weed – which can grow an inch a day and forms dense underwater forests – was believed to have been stopped at Monterey Bay, but this assumption turned out to be wrong when a biologist at the Smithsonian Environmental Research Center happened to notice a six-foot long piece of kelp attached to a boat in a yacht harbor in San Francisco Bay.

“I was walking in San Francisco Marina, and that’s when I saw the kelp attached to a boat,” said Chela Zabin, biologist at the Smithsonian Environmental Research Center in Tiburon, California. “It was six-foot long, and there is nothing here in the bay that gets to that size. I didn’t want to believe what it was, it’s depressing.”

Further investigation showed U. pinnatifida clinging not only to boat hulls in the marina but to docks and pier pilings as well.

U. pinnatifida was discovered in Los Angeles Harbour in 2000 and within a year reports of its presence had arrived from Catalina Island and Monterey Bay. A federal eradication program was put in place, but the funding dried up last year. Since then, volunteer divers have been the only ones combating the kelp.

Five quick facts about Undaria pinnatifida

• Undaria pinnatifida is a fast growing kelp native to the waters of Japan, China and South and North Korea.

• Within its native range it is an appreciate source of food and if you’ve ever tasted miso soup, this is what you were eating. The Japanese name for this species is wakame.

• U. pinnatifida has managed to establish itself in many different regions outside its native range, such as the Atlantic coast of Europe, the Mediterranean Sea, and the Argentinean coast. By attaching itself to vessel hulls it can hitchhike across the globe in search of new suitable habitats. This kelp can also enter ecosystems via imported oysters, and some people deliberately or accidently introduce U. pinnatifida to local ecosystems by cultivating it for cooking purposes.

• When U. pinnatifida spread to ecosystems not used to its presence, it can grow uncontrolled and prevent native kelp species from getting any sunlight. This can disturb the entire ecosystem.

• U. pinnatifida has been nominated to the list “100 worst invasive species in the world”.

A rare orange-and-yellow lobster has been found off the coast of Prince Edward Island in Canada. Instead of the drab colours normally sported by lobsters, this female specimen boosts a spotted orange-and-yellow pattern. According to specialists, she’s one in about 30 million.

The colourful lobster is currently housed with roughly 100 other lobsters at Arnold’s Lobster and Clam Bar in Eastham, whose owner Nathan “Nick” Nickerson has named her “Fiona” after his girlfriend’s granddaughter. Getting a name is not the only special treatment she’s been awarded; unlike the other inhabitants of the tank her claws are not bound with rubber bands and she can therefore keep her house mates at bay. Lobsters can be cannibalistic, especially in crowded environments, but Nickerson says Fiona is “not very aggressive.”
Arnold’s Lobster and Clam Bar has not put the rare orange-and-yellow lobster on the menu.

“Gosh no!” Nickerson said. “That would be like steaming a Rembrandt.”

Instead, Fiona has gotten used to fine dining at Arnold’s – she’s kept on a diet of Yellowfin tuna of sushi quality while the other lobsters have to make do with cod fish. Nickerson plans on continuing to pamper her for a while before donating her to the Cape Cod Museum of Natural History in Brewster or to the New England Aquarium.

Nickerson received Fiona as a gift from his fried Michael R. Gagne, sales manager at Ipswich Shellfish Company Inc. who says Fiona is a “once-in-a-lifetime lobster”.

1According to Michael F. Tlusty, director of research at the New England Aquarium, Fiona’s distinctive coloration is caused by a rare genetic mutation. He estimated she might be 7 years old based on her weight, but how she managed to survive for so many years in her eye-catching garb is a true mystery.

“If you’re swimming over a muddy bottom, it would be much easier to see a yellow lobster than a normal-colored lobster,” said Tlusty, who has been studying lobsters for 10 years.

“Why was she able to survive with her coloration?” Tlusty asked. “That’s something we’re not quite sure of.”

The elusive Megamouth shark (Megachasma pelagios) is such an uncommon sight that only 42 confirmed reports of this fish exists since the species was first scientifically described in 1976.

The most recent report, the 42nd one, comes from a group of Philippine fishermen from the city of Donsol who accidently caught a four-metre long specimen while trawling for mackerel.

Mega mouth shark exhibited at the Aburatsubo Marine

Worldwide Fund for Nature project manager Elson Aca examined the fish and identified it as a megamouth shark. The shark weighed an estimated 500 kg and was captured at a depth of 200 metres off the eastern coast of Burias Isle. This wasn’t the shark’s first encounter with fishing gear; it had scars on its face from gill nets.

Soon after being landed at Barangay Dancalan in Donsol, the shark died. Aca entreated the fishermen not to butcher the shark, but the fishermen had a more traditional than scientific approach to caught fish and promptly cooked it with coconut milk, malunggay leaves and chilli to make a Philipine dish known as kinunot.

According to Aca, the the Donsol-Masbate region deserve more attention from conversationalists.

“The presence of two of the world’s three filter feeding sharks warrants special attention for the Donsol-Masbate region”, Aca said. “Whale and megamouth sharks, manta rays, dolphins and other charismatic giants indicate that the region’s ecosystem is still relatively healthy. By protecting megafauna, we help maintain the dynamic balance of our seas, and ensure the entire ecosystem’s resilience and natural productivity.”

In a world first, the Australian company Clean Seas Tuna has managed to successfully rear Southern bluefin tuna (Thunnus maccoyii) in captivity. This breakthrough opens up the way for the development of an alternative to wild-caught tuna.

Clean Seas Tuna announced on April 20 that their tuna broodstock had spawned continuously during a 35-day period from March 12 to April 16, and that the company now had succeeded in raising 28-day-old 2.5 cm tuna fingerlings. During the breeding period, over 50 million fertilised eggs and 30 million larvae were produced by the captive held tunas.

“This is equal to Armstrong walking on the moon,” says an elated Hagen Stehr, chairman of Clean Seas Tuna. Clean Seas Tuna now hope to breed tuna in their facilities off Port Lincoln. “The achievements are world firsts and major stepping stones to present the world with a sustainable tuna resource for the future. There are a number of other hurdles to overcome, but Australia can now achieve total sustainability in tuna.“

According to Fisheries Research and Development Corporation executive director Dr Patrick Hone, farm raised tuna can be a solution to the problem of falling world-wide fish stocks and increased seafood consumption.

“Australia uses 450,000 tonnes of fish a year of which 70 per cent is imported,” says Dr Hone. “Our goal is to lift farmed finfish production from about 50,000 tonnes to 100,000 tonnes annually by 2015.”

Large-scale commercial fish farming is however not a completely unproblematic endeavour from an ecological point of view and farmers will be forced to find solutions for sustainable water management, run-off handling, and food procurement if they truly wish to make farmed tuna an environmentally friendly alternative to wild caught fish.  It is however no doubt that it could provide the wild tuna population with a well needed chance to recover.