Relationships between environmental variables and spatial and temporal distribution of jack mackerel (Trachurus japonicus) in the Beibu Gulf, South China Sea

The jack mackerel (Trachurus japonicus) is both a dominant pelagic fish species and an important fishing target in the Beibu Gulf, South China Sea. However, the resource status of this species fluctuates dramatically, and it has recently been added to a “red list” of threatened species of the International Union for Conservation of Nature (IUCN). Despite its economic importance and decreasing population status, limited research on its spatiotemporal distribution has been undertaken over the last decades. In order to evaluate the most crucial factors that influence the spatiotemporal variability of T. japonicus and to determine GAM performance and predictability, we analyze catch per unit effort (CPUE) of T. japonicus from Beibu Gulf over four seasons (months) from 2013 to 2014. A generalized additive model (GAMs) is populated with water depth and remotely sensed sea surface temperature (SST), sea surface salinity (SSS), sea surface chlorophyll-a concentration (Chl-a) and sea level anomaly (SLA). The CPUE of T. japonicus varies seasonally, with higher CPUE in summer and autumn than in spring and winter, and the highest CPUE in summer. GAM results explain 57% of the deviation explained in CPUE, with the most important variables being SLA, Month, Depth, SSS, and SST , each explaining 21.2%, 18.7%, 10.7%, 5.1%, and 1.3% of the variation in CPUE, respectively. This species occurs mainly between 50 and 75 m depth, SSS values 32.3–33.5 PSU and SST 25–30.5 °C. High CPUE sites occur near SLA ≤ 0 m, on the edge of cold eddies, and there is a certain catch near the sea surface with SLA ≥ 0 m. The spatial and temporal distribution of T. japonicus is affected by the season and the marine hydrological environment. This study might contribute to a better understanding of the distributional patterns of T. japonicus as well as provide a basis for sustainable management in the Beibu Gulf.

Fish allergy tolerance 16 months after diagnosis

Fish allergy is generally thought to be persistent, and approximately 80% of patients with fish allergies do not develop tolerance even 10 years after diagnosis. There have been no reports of rapid tolerance development in patients with severe fish allergies. We report the development of tolerance 16 months after the diagnosis of fish allergies. A 13-month-old boywas diagnosed with rosefish allergy (Sebastes matsubarae) and Japanese jack mackerel allergy (Trachurus japonicus). To find out which species of fish he could consume safely, he underwentseveral oral food challenge (OFC) tests. It was determined that he could consume tuna, salmon, cod, sardine, chub mackerel (Scomber japonicus), and Japanese amberjack (Seriola quinqueradiata) without eliciting signs of allergy. He continued to eat the fish that did not produce allergic reactions three to four times a week. The titer of serum allergen-specific immunoglobulin E (IgE) to fish had decreased in a subsequent ImmunoCAP®-specific IgE bloodtest performed 16 months after the diagnosis of the rosefish allergy. Following this test result, he underwent OFCs with rosefish and Japanese jack mackerel, both of which turned out to be negative, and it was determined that he had developed tolerance to fish. In this case, the repeated OFCs were useful in identifying fish species that were safe for consumption. In addition, the decrease in allergen-specific IgE was useful in predicting the development of tolerance. We hypothesize that proactive consumption of available fish species may lead to this rapid induction of tolerance to fish allergens

Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products

We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, Trachurus picturatus; black seabream, Spondyliosoma cantharus; and piper gurnard, Trigla lyra) and of two unexploited species (comber, Serranus cabrilla and boarfish, Capros aper) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região de Lisboa e Vale do Tejo (Center of Portugal) was conducted to assess fish consumption, the applicability of fish product innovation, and the importance of valorizing discarded fish. Five products (black seabream ceviche, smoked blue jack mackerel pâté, dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most important descriptors were identified for each product (texture, flavor, color, and appearance). Comber pastries had the highest purchase intention (88%), followed by black seabream ceviche (85%) and blue jack mackerel pâté (76%). Sensory evaluations showed a clear tendency of consumers to accept reformulated products, with the introduction of the low-value and unexploited species under study.