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Basically, I agree with you, Mike, that estimating the amount of removals (i.e. fishing mortality) is not the sole factor that should be considered when evaluating the health of a fishery.
Another factor that should be considered is whether the biomass is above or below the target. For scallops, the 2004 biomass level is about 50% higher than the target and projections do not indicate that biomass will decline below the target.
As far as overfishing, legally it is defined as an estimate that is calculated to produce maximum yield. For a species with high resilience, like scallops, it doesn't necessarily mean that the stock is in danger of imminent collapse, particularly when the biomass is above the target.
It does mean, however, that continued fishing at current levels will (presuming our calculations are correct) cause a decline in biomass and may not be achieving maximum yield over the long term.
Andrew Applegate
-----Original Message-----
From: Scientific forum on fish and fisheries [mailto:[log in to unmask]] On Behalf Of Mike Flaherty
Sent: Thursday, May 26, 2005 9:05 AM
To: [log in to unmask]
Subject: Is overfishing a scientific or legal term?
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An article titled, "Scallops overfished for past 2 years, official says",
appeared on the front page of today's New Bedford Standard Times.
http://www.southcoasttoday.com/daily/05-05/05-26-05/a01lo102.htm
There was one excerpt in it which gave me pause...
===============================
"Overfishing is a legal term, not a scientific term, and is therefore not an
accurate way to evaluate the health of the scallop fishery, Dr. Kenchington
said."
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As I roughly understand things, "overfishing" is defined as a point beyond
which harvest/mortality levels exceed sustainable levels in a fishery. It
is further my understanding that the thresholds for sustainability are
arrived at scientifically. If this is true, then isn't overfishing truly a
scientific term? More importantly, is it a reasonably accurate way to
evaluate the health of a fishery?
Thanks,
Mike Flaherty
Wareham, MA
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