Blue Ocean Institute

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Seafood


Aug 13th
2013

Vanished Menus Tell Of Vanquished Banquets

A group of scientists, led by Kyle Van Houtan with the National Oceanic and Atmospheric Administration, asked “what did ocean ecosystems look like in the past?” Specifically the scientists wanted to know what the ocean ecosystem around the Hawaiian Islands was like in the past. And what long-term changes had occurred.

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Posted in:   Seafood


Aug 4th
2013

Restricted Supply, Tepid Demand: the New Recipe for Shark Fin Soup?

Chapman takes a DNA sample from a nearly 15-ft blunt nose six-gill shark in the Bahamas. Photo by Sean Williams, Cape Eleuthera Institute.

Dr. Chapman takes a DNA sample from a nearly 15-ft blunt nose six-gill shark in the Bahamas. Photo by Sean Williams, Cape Eleuthera Institute. Blog by Dr. Demian Chapman, shark geneticist and Blue Ocean Fellow: When I first started studying sharks in the mid 1990s, they were already in serious trouble and there was no reprieve in sight. The Chinese economy was booming and with this boom had grown a new middle class with an insatiable demand for luxury products. One such product was shark fin soup, a $100-a-bowl appetizer served at special events like weddings, banquets and business dinners.

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