Featured Books & eBooks - Fisheries & Aquaculture
Vanishing Fish: Shifting Baselines and the Future of Global Fisheries by Call Number: http://union.discover.flvc.org/permalink.jsp?53edsgcl.586831494ISBN: 9781771643986Publication Date: 2019The world's fisheries are in crisis. Their catches are declining and the stocks of key species, such as cod and bluefin tuna, are but a small fraction of their previous abundance. Meanwhile others have been overfished almost to extinction. The oceans are depleted and the commercial fishing industry increasingly depends on subsidies to remain afloat. In these essays, award-winning biologist Dr. Daniel Pauly offers a thought-provoking look at the state of today's global fisheries—and a radical way to turn it around.
All the Boats on the Ocean: How Government Subsidies Led to Global Overfishing by Call Number: eBookISBN: 9780226443379Publication Date: 2017Most current fishing practices are neither economically nor biologically sustainable. Every year the world spends $80 billion buying fish that cost $105 billion to catch, even as overfishing places growing pressure on struggling stocks. How have we developed an industry that is so wasteful, and why has it been so difficult to alter the trajectory toward species extinction? In this transnational, interdisciplinary history, Carmel Finley answers these questions and more as she explores how government subsidies propelled the expansion of fishing from a coastal, in-shore activity into a global industry.
Overfishing: What Everyone Needs to Know by Call Number: SH329.O94 H55ISBN: 9780199798131Publication Date: 2012Navigating the scientific, political, economic, and ethical issues associated with harvesting fish from the ocean, this text provides answers to questions about which fisheries are sustainably managed and which are not. Ray and Ulrike Hilborn address topics including historical overfishing, high seas fisheries, recreational fisheries, illegal fishing, climate and fisheries, trawling, economic and biological overfishing, and marine protected areas.
Quicklist
Smith, Andrew. American Tuna: The Rise and Fall of an Improbable Food. (2012) - TX385.S65
DeSombre,Elizabeth & J. Samuel Barkin. Fish. (2011) - SH327.7 .D47
Ellis, Richard. Tuna: A Love Story. (2008) - QL638.S35 E45
Web Resources
Security & Sustainability Forum. Global Atlas of Marine Fisheries – What is Happening with Marine Life? (2017)
Fishing Lessons: Artisanal Fisheries and the Future of Our Oceans by Call Number: http://union.discover.flvc.org/permalink.jsp?53SC003269365ISBN: 9780226307459Publication Date: 2018Fish bones in the caves of East Timor reveal that humans have systematically fished the seas for at least 42,000 years. But in recent centuries our ancient, vital relationship with the oceans has changed faster than the tides. As boats and fishing technology have evolved, traditional fishermen have been challenged both at sea and in the marketplace by large-scale fishing companies whose lower overhead and greater efficiency guarantee lower prices. In Fishing Lessons, Kevin M. Bailey captains a voyage through the deep history and present course of this sea change—a change that has seen species depleted and ecosystems devastated. He shares stories of decline and success as told by those at the ends of the long lines and hand lines, and reveals the sustainability issues they face—both fiscal and ecological.
Fish Population Dynamics, Monitoring, and Management: Sustainable Fisheries in the Eternal Ocean by ISBN: 9784431566199Publication Date: 2018Fishery resources are variable, uncertain, and finite, and thus optimizing their use presents an urgent problem if we’re to sustain the world’s marine-ecosystems and biodiversity. This book offers readers a broad understanding of the current methods and theory for sustainable exploitation of fisheries resources, and introduces recent findings and technological developments.
Making Seafood Sustainable: American Experiences in Global Perspectives by Call Number: SH136.S88 B53ISBN: 9780812243932Publication Date: 2012Following a fourfold increase in wild fish catch from 1950 to 2000, many fish stocks around the world collapsed, sending us into a genuine global overfishing crisis. Making Seafood Sustainable analyzes the ramifications of overfishing for the United States by investigating how fishers, seafood processors, retailers, government officials, and others have worked together to respond to the crisis.
Quicklist
Cox, Anthony. Financial Support to Fisheries: Implications for Sustainable Development. (2006) - eBook
Hannesson, Rögnvaldur; Manuel Barange; & Samuel F. Herrick Jr. Climate Change & the Economics of the World's Fisheries: Examples of Small Pelagic Stocks. (2006) - eBook
Organization for Economic Cooperation & Development (OECD). Fishing for Coherence: Proceedings of the Workshop on Policy Coherence for Development in Fisheries. (2006) - eBook
Organization for Economic Cooperation & Development (OECD). Fishing for Coherence: Fisheries and Development Policies. (2006) - eBook
Aquaculture: Farming Aquatic Animals and Plants (3rd Ed) by ISBN: 9781119230861Publication Date: 2019Aquaculture: Farming Aquatic Animals and Plants details key aspects of the culture of fish, shellfish, and algae in freshwater and marine environments and clearly illustrates the important role of aquaculture in supporting food security, livelihoods, and economic development around the world. This latest edition describes the multitude of in-field developments from the last 15 years and shares coverage by a broader international authorship.
Four Fish: The Future of the Last Wild Food by Call Number: SH167.S17 G74ISBN: 9781594202568Publication Date: 2010Whereas three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. There is a distinct possibility that our children's children will never eat a wild fish that has swum freely in the sea. In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus—salmon, sea bass, cod and tuna—and examining where each stands at this critical moment in time.
Quicklist
Molyneaux, Paul. Swimming in Circles: Aquaculture & the End of Wild Oceans. (2007) - SH334 .M55
Pillay, T. V. R. Aquaculture: Principles & Practices. (2005) - SH135 .P545
Dunham, Rex A. Aquaculture and Fisheries Biotechnology: Genetic Approaches. (2004) - eBook
Eat Like a Fish by ISBN: 9780451494542Publication Date: 2019-05-14In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean.
Slime: How Algae Created Us, Plague Us, and Just Might Save Us by ISBN: 9780544432932Publication Date: 2019Say "algae" and most people think of pond scum. What they don't know is that without algae, none of us would exist. From the oxygen we breathe to the oceans we fish—even the crude oil we burn as fuel—algal influences abound in our society. In Slime, we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market.
Seaweed Sustainability: Food and Non-Food Applications by ISBN: 9780124186972Publication Date: 2015Seaweed Sustainability provides an evidence-based discussion of the myriad applications of seaweed, including its use as a sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties.
Seaweeds by Call Number: QK570.2 .M6813ISBN: 9780226044361Publication Date: 2013Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Drawing on his fascination with and enthusiasm for Japanese cuisine, celebrated scientist Ole G. Mouritsen champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.
