Coleman, M.A., Butcherine, P.,
Kelaher, B.P., Broadhurst, M.K.,
March, D.T., Provost, E.J., David, J.
and Benkendorff
2019
"Climate change
does not affect
the seafood quality
of a commonly
targeted fish"
Global Change Biology 25: 699-707.
NOTE:
Many studies examined
growth-related impacts
of climate change
on marine fish.
Very few examined
its potential influence
on fish quality.
Coleman et al. (2019)
investigated the influence
of rising ocean temperatures
and acidification on the growth,
health and quality of yellowfin bream
(Acanthopagrus australis),
a commercially and recreationally
important fish that inhabits waters
throughout south-eastern Australia.
SUMMARY:
There was a positive
temperature-induced
growth response,
coupled with
no observed influence
from elevated pCO2
(ocean acidification).
That led Coleman et al.
to conclude that
"yellowfin bream
appear to be
highly resilient
to predicted
near-future ocean
climate change."
They add that
"an increase
in growth,
but little change
in tissue quality,
suggests that
near-future
ocean conditions
will benefit fisheries
and fishers that target
yellowfin bream."
The researchers proclaim
this marine species to be a
"climate winner,"
where its
increased growth rates
"are likely to be positive
in terms of life history
(Curley et al., 2013)
and may translate
to greater absolute
productivity
in coming years."
Great news for commercial
and recreational fishers
of this marine species.
DETAILS:
The investigation was performed
in aquaria of the National Marine
Science Center, Coffs Harbor,
Australia.
A. australis specimens were
subjected to seawater conditions
of either ambient (22°C)
or elevated (25°C) temperature
and either ambient (430 ppm)
or elevated (960 ppm,
i.e., ocean acidification) pCO2
for a period of 40 days.
The eight
Australian
scientists
report that:
"growth of yellowfin bream
significantly increased
under near-future temperature
conditions (but not acidification),
with little change in health
(blood glucose and haematocrit)
or tissue biochemistry
and nutritional properties
(fatty acids, lipids,
macro- and micronutrients,
moisture, ash and total N)."
Elevated temperatures
increased fish weight
by approximately 10 g
and fish length by 4 mm
after 40 days.
