Martin Syvret’s Post

The art of price formation goes beyond pure economic aspects, socio-cultural dynamics are decisive for understanding fisheries economy and markets that might inform bioeconomic modelling. Local fish markets play a crucial role in meeting local and regional demand for seafood. However, the underlying social and local processes determining price formation in these markets still need to be clarified. Through ethnographic research of an artisanal fishing community in central Chile focused on the common hake catching (Merluccius gayi gayi), we found that mutual observation and negotiation are the two key social processes of the local economic order. These processes produce two local structures: (a) the fishers’ maritime cliques in the sea and (b) the chain structure in the cove, which combines commercial and community relationships to determine market prices. Would you like to know more? Have a look at Miro's paper 👇 https://lnkd.in/di_DGZkD

Building a Salmon Stock in Laxá á Keldum In the upper reaches of Eystri Rangá, above Tungufoss, an exciting project is underway to establish a thriving salmon stock in the river Laxá á Keldum. Although the river is currently impassable for fish, efforts through egg planting and fry releases have successfully laid the groundwork for a healthy salmon population in the area, with promising early results already emerging! The next step will be to construct a fish ladder, allowing salmon to return to their original spawning grounds, where the eggs were hatched and the young fish were released. Ongoing research is conducted every year to monitor the results, ensuring that each step contributes to a sustainable salmon population in this unique area. Once the fish ladder is complete, Laxá á Keldum will become a remarkable fly-fishing river, offering anglers a truly unique experience. We look forward to watching this project progress and to seeing the salmon flourish in their restored habitat. https://laxakeldum.is #LaxááKeldum #Conservation #SalmonStockRestoration #FlyFishing #Fishing #Ecosystem

NATURE: ‘Cocaine of the seas’ — how a luxury food is wreaking ecological mayhem. A surging market for ‘fish maw’ is pushing threatened species to the brink. Researchers are trying to limit the damage. Zoologist Yolarnie Amepou heard whispers about the #fish frenzy when she made her first trip to the Kikori River Delta in the remote reaches of southern Papua New Guinea. It was January 2012, and Amepou was traveling down the delta by dinghy, from village to village, as part of a research project on the vulnerable pig-nosed turtle (Carettochelys insculpta). Amepou heard talk of outsiders appearing across the region offering staggering amounts of cash for swim bladders—an organ cut from some of the delta’s large fish species that helps them to control buoyancy. Consumers in Asia, particularly southern China, know this commodity as fish maw and covet it as a culinary delicacy, a traditional medicine, and a symbol of prosperity. The global maw trade has been growing rapidly over the past 25 years, and market prices now far exceed those of similar dried seafood luxuries such as shark fin and sea cucumber, which are also prized in China. In some low- and middle-income countries where demand for maw is very high, it is sometimes called the cocaine of the seas because it is so lucrative and attracts organized crime interests. Papua New Guinea has become the source of some of the most sought-after maw. In the years since Amepou’s first visit, she’s watched the fish-maw industry in the Kikori delta explode, “like a fisheries gold rush.”. Fishermen replaced their paddle canoes, lines, and hooks with outboard-powered dinghies and commercial nets. The price being offered to delta fishers for dried maw from one prized species — the scaly croaker (Nibea squamosa) — has been recorded at up to US$15,615 per kilogram — potentially the highest price offered to fishers for maw in the world, according to a study by Amepou and her colleagues published earlier this year. https://lnkd.in/djWxr_f3 #aquaculture #fisheries #fish

Oysters: Nature's Unsung Heroes and a Taste of Place Here at Peeko, we see firsthand how oysters are more than a delicacy—they’re environmental powerhouses, cultural touchstones, and a key to resilient coastal ecosystems. Reading about Lowcountry Oyster Co.’s operations in South Carolina reminds us how shared these truths are across regions. From “baby oysters” no bigger than coffee grounds to fully-grown shellfish with rich merroir, every step of oyster farming is a testament to the intricate balance of nature and innovation. Like wine’s terroir, oysters take on the unique flavors of their waters, and for us, Peconic Bay lends our oysters a distinctive brininess and sweetness that we’re proud to share. Oyster farming is also a vital environmental practice. As filter feeders, oysters improve water quality and create habitats for other forms of marine life. Their reefs protect shorelines from erosion and help ecosystems rebound after storms—true guardians of the coast. We’re inspired by how Lowcountry has brought their process to life through sharing the magic of oyster farming with their visitors. It’s a reminder of the importance of connecting people to the source of their food and the ecosystems that sustain it. At Peeko, we’re dedicated to cultivating oysters that are as good for the environment as they are for your plate. Whether it’s enjoying our oysters at a local restaurant or visiting us for a tour, we invite you to experience the story behind every shell. Read more about Lowcountry and the magic of oyster farming in the article below: https://lnkd.in/es6JgsfN #OysterFarming #Sustainability #LongIslandOysters #Aquaculture #Merroir

Oysters are vital to a healthy economy. Seventy percent of the oysters caught in the US are from the Gulf Coast. In Mississippi, it is estimated that the oyster industry generates about 562 jobs each year and an annual income of $9 million. In Louisiana alone, the commercial oyster industry accounts for almost 4,000 jobs and has an estimated impact of $317 million annually. Oysters filter water. One oyster can filter up to 50 gallons a day providing important habitat making oysters and reefs a critical component of a healthy ecosystem. The TNC Mississippi oyster recycling program, Save Our Shells (SOS), highlights the impact that collecting oyster shells from local restaurants can have on restoring oyster reef habitat and a once thriving industry along the Gulf Coast. Get involved in our efforts to recycle oysters. Email us at: saveourshells@tnc.org https://lnkd.in/gqMy4Y-a

✔️ Mother Reefs ready in tanks ✔️ Broodstock produced millions of oyster larvae  ✔️ Larvae were added to tanks ✔️ Oyster spats settled on Mother Reefs ✔️ Oysters growing in a controlled environment Next step, coming soon… oysters thriving on the sea! 🦪 #OysterRestoration #MotherReefs #OceanConservation #NatureBasedSolutions #BlueEconomy #Sustainability

The Incredible Comeback of New York's Oysters! Did you know that New York’s iconic oysters have been making a major comeback after nearly vanishing from the Hudson River? Over the last decade, the Billion Oyster Project has planted over 150 million larvae, helping restore the city’s coastal ecosystem. Talk about an oyster renaissance! New York’s oysters were crucial to both the city's economy and infrastructure. But overharvesting and pollution wiped out most of them by the 1920s. Yet, thanks to efforts like the Billion Oyster Project, we’re seeing an exciting resurgence. Through a unique collaboration between schools, restaurants, and local businesses, millions of oysters are being reintroduced to clean up our waterways and boost marine biodiversity. Oysters aren't just a treat for the table — they’re natural water filters, helping to improve water quality and create habitats for all kinds of sea life. As our oysters continue to grow, so does the connection between New Yorkers and their surrounding waters. It’s not just about restoration — it’s about reconnecting people with nature and reminding us all that we are islanders at heart. So, next time you see an oyster, remember: they’re not just a delicacy, they’re heroes of our harbor! Read more about the Billion Oyster Project and their amazing work here: https://lnkd.in/g9Nz6mVX

Since the Thames Blackwater herring became the first UK fishery to boast the MSC ecolabel in 2000, we’ve driven almost 150 positive changes to fishing practices. As a result, a fifth of all seafood landings in the UK and Ireland are now from the 579 vessels operating in 19 certified fisheries. The selection of certified seafood is increasingly diverse with mussels, crab, sardines, brown shrimp and hake just five of the available options. As well as healthier stocks of the fisheries’ target species – Cornish hake numbers have doubled – new practices mean other vulnerable species like spurdog and harbour porpoises are safeguarded too. Building on the success of the last two decades, our target for 2030 is for a third of the UK and Ireland’s catch to carry the blue ecolabel, satisfying ever increasing consumer demand for sustainable seafood and providing fishing communities with a secure future. Find out more about how we helped this happen and our ambitious plans for the next decade in our State of the Water report: https://bit.ly/4bDHlmP. #ukfisheries #irishfisheries #fisheriesmanagement #sustainablefishing #sustainableseafood #bluefoodsrevolution #bluefoods

🦞🌊 Papua New Guinea's free-diving rock lobster fishers harvest their catch by hand. Their traditional, selective technique has helped their fishery to become the island nation’s first small-scale fishery to achieve certification for sustainability. Hailing from Daru Island, the fishery is a small enterprise comprised of just seven boats, each with around six fishers onboard. The fishers dive into the waters of the Torres Strait, holding their breath or using hookahs that supply surface air via a hose. The fishery’s artisanal approach ensured it scored highly when assessed for sustainability against the MSC Fisheries Standard in late 2023. As the fishers hand-select each lobster, they can identify and leave enough mature lobsters to replenish the stock, ensuring sustainable practices that honor the deep connection between the people and the sea. Learn More: https://bit.ly/4cEMcUM #Freedive #Sustainablefishing #MSCBlueFishTick

While the world is focused on two terrible wars there is another war to be fought that will impact the food chain and all of humanity if limitations are not imposed on international fishing fleets. This is one of many examples.