ment, experiments, problems and im- 

 provements of artificial seaweed in the 

 past 25 years. 



For your coDy, write Sea Grant. Ask 

 for UNC-SG-WP-86-4. The cost is $1. 



When 99.9 percent of the bloater fish 

 larvae died in Lake Michigan, most 

 fisheries biologists studied the reasons 

 why. But two North Carolina Sea Grant 

 researchers and a scientist from the 

 University of Wisconsin decided to take 

 a different approach. They examined the 

 .1 percent of larvae that lived to find 

 clues to their survival. 



For their research, zoologists James 

 Rice and Larry Crowder of North Caro- 

 lina State University, and Mark Holey 

 of Wisconsin, received an award from 

 the American Fisheries Society at the 

 annual meeting Sept. 14 in Toronto. 

 Plaques were given for publishing the 

 "most significant paper" in the 1987 

 volume of the Transactions of the 

 American Fisheries Society. 



The team studied growth rings in the 

 inner ear of this commercially important 

 fish and found that the fish's size or 

 growth rate influenced survival. They 

 also identified a direct correlation be- 

 tween bloater populations and its main 

 predator, the alewife. 



"The concept they're working on is at 

 the forefront of science," says UNC Sea 

 Grant Director B.J. Copeland. Under- 

 standing the relationship between size 

 and survival is crucial to fisheries 

 management, he adds. Rice and Crowd- 

 er have transferred their findings to a 

 companion Sea Grant study in North 

 Carolina using spot and flounder. 



©Coast to coast, recrea- 

 tional fishermen spend 

 millions of dollars every 

 year on saltwater fishing 

 tournaments. And these 

 tournaments are no long- 

 er small contests among 

 friends. They have grown into large 

 money-making businesses, with the 

 same headaches of publicity, money 

 management and legal decisions as any 

 other commercial venture. 



But for every tournament that suc- 

 ceeds, another falls by the wayside. Now, 

 there's a book that explains the compli- 

 cated process of organizing a tourna- 

 ment and gives tips for making them 

 more successful. 

 Tackling Tournaments, published by 



Texas A&M Sea Grant College Program, 

 provides an outline for organizing, fi- 

 nancing, publicizing, managing and 

 evaluating a saltwater fishing tourna- 

 ment. The guidebook provides helpful 

 hints to directors who are old hands at 

 staging tournaments, as well as to those 

 who are just getting their feet wet. 



UNC Sea Grant Marine Advisory 

 Director Jim Murray and agent Jim 

 Bahen provided a chapter on organizing 

 tournaments for underutilized species. 



For a copy of Tackling Tournaments, 

 write Marine Information Service, Tex- 

 as Sea Grant College Program, Texas 

 A&M Univeristy, College Station, TX 

 77843-4115. Ask for publication number 

 TAMU-SG-88-603. The cost is $15. 



Sashimi isn't just for 

 the Japanese. These thin 

 slices of raw finfish are 

 popular in the United 

 States now, too. Sashimi is 

 commonly served molded 

 over rice and called sushi. 

 But even though it's increasing in 

 popularity, some folks are concerned 

 about the possible presence of parasites 

 in the raw fish. 



Doris Hicks, Delaware seafood tech- 

 nologist, reports that these live worms 

 can only be transferred to people who 

 eat raw or insufficiently cooked fish. 

 And even then, the parasites are usual- 

 ly digested with no ill effects. 



Hicks adds that fewer than 30 cases 

 of illnesses resulting from the presence 

 of parasites in sushi or sashimi were 

 reported in the United States in 1986. 

 And most of those cases were reported 

 on the West Coast where more fish are 

 infected with parasites. 



Adequate freezing or cooking will 

 eliminate possible infection from 

 parasites, Hicks says. But in a home 

 freezer, it can take up to five days to kill 

 all the parasites, especially in large fish. 

 The fish is also safe when it's been 

 cooked and it has reached an internal 

 temperature of 145 F for five minutes. 



If you do eat raw seafood, Hicks 

 recommends that you hold the fillet in 

 front of a light so that any parasites can 

 be seen and removed. The parasite is 

 usually a tightly coiled, clear worm im- 

 bedded in the flesh. Simply cut off the 

 affected portion. 



For more information on parasites, 

 write: Delaware Sea Grant College Pro- 

 gram, University of Delaware, 263 E. 

 Main St., Newark, Del. 19716. Ask for 

 a two-page flyer, "Eating Raw Finfish: 

 What Are the Risks, the Benefits?" 

 Single copies are free. 



Sea Grant Marine Advisory Service 

 Director Jim Murray has received a 

 grant from the National Marine 

 Fisheries Service to survey artificial 

 reef users. 



Continued on next page 



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