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Hi all,
here's my 2 cent (and quite in agreement with previous list-members).
My SCA stuff dates back to the late 90s (and was based in Italy): this means that Health & Safety regulations were pretty lax (bit like watching a movie from the 80s, where people smoke in airplanes: a teenager wouldn't think it is realistic!).
Formalin is the BEST! dump your little fishies in a jar with 5% formalin solution and everything is fixed for eternity! if the fishes are bigger, cut them open under the belly to allow the deadly juice to penetrate.
Use gloves all the time and possibly a little face mask. Do not sniff!
I remember I could identify copepod orders from juveniles about 20mm long.
Of course formalin prevents you almost certainly to do any DNA stuff.
Stf.
----- Original Message -----
From: Chris Harrod <[log in to unmask]>
Date: Tuesday, November 22, 2011 12:15 pm
Subject: Re: Herring stomach analysis
To: [log in to unmask]
> As Zach said, freshness is indeed the key to reliable SCA.
>
> If you can't get the fish straight onto/into ice, an alternative
> is to inject a preservative into the stomach/body cavity. People
> have used formalin in the past, but you might have fun getting
> it past the Health and Safety people.
>
> If you really want to know whats in the gloop, you could take a
> DNA based approach. Alternatively, use isotopes on the fish?
>
> Good luck
> Chris
>
> ________________________________
> From: Zachary Whitener
> Sent: Tue, Nov 22, 2011 8:36 AM
> To: [log in to unmask]
> CC:
> Subject: Re: Herring stomach analysis
>
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> Good morning,
>
> How are you getting these herring? How long after capture
> do they get to
> you? I have worked with both Atlantic herring and Alewives
> and have
> learned that freshness is paramount since digestion continues
> even after
> the fish is dead. The best scenarios are to cut them from
> the fish and get
> them either on ice or in ethanol (the better option) as soon as
> possible to
> halt further digestion. The prey items are so small that
> any further
> digestion renders identification almost impossible. I hope
> this helps.
>
> Zach Whitener
>
> On Tue, Nov 22, 2011 at 7:15 AM, Mareike Volkenandt
> <[log in to unmask]>wrote:
> > ><> ><> ><> ><>
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> >
> > Hello everyone!
> >
> > I just started with my PhD-thesis. Between other things, I
> would like to
> > look at the stomach content of Herring from different size
> classes. It's
> > the
> > first time, that I'm doing such an analysis. We weight the
> stomachs and
> > visually estimate level of fullness. We also want to identify
> prey species.
> > In a test run, I had difficulties recognizing any prey species
> or groups in
> > the stomach. It was only a big, brownish, digested mix of
> something...>
> > Do you have any advise on a best method or way of handling?
> > Could you recommend me any identification keys or literature
> references> that
> > were helpful for your work?
> >
> > Thank you in advance.
> >
> > Mareike
> >
> >
> > ---------------------------------------------------------------
> ----------------------------
> > Mareike Volkenandt
> > MARES Phd student
> >
> > Marine Biodiversity Research Group
> > Marine & Freshwater Research Center
> > Galway - Mayo Institute of Technology
> > Dublin Rd
> > Galway, Ireland
> >
> > Phone: +353(0)9174 2502
> > [log in to unmask]
> >
> > About MARES: http://www.mares-eu.org/
> >
> > ---------------------------------------------------------------
> ---------------------------
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________________________________________
Dr Stefano Mariani
MARine Biodiversity, Ecology & Evolution
UCD School of Biology & Environmental Science
Science and Education Research Centre (West)
University College Dublin
Belfield
Dublin 4
Republic of Ireland
tel. +353.1.716.2347
fax. +353.1.716.1153
http://www.ucd.ie/marbee/stefano_mariani.html
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