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Thank you for your comments!

Some fish were frozen directly on board, for others I could take the stomach out on board and then freeze it directly after. That is now about 4 weeks ago, but samples stayed frozen for the whole period.

We will look at stable isotopes of some individuals as well, but it would be too expensive to analyze all the samples.

Mareike



-------- Original-Nachricht --------
> Datum: Tue, 22 Nov 2011 12:13:46 +0000
> Von: Chris Harrod <[log in to unmask]>
> An: [log in to unmask]
> Betreff: Re: [FISH-SCI] Herring stomach analysis

> 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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>            REPLIES WILL BE SENT TO THE FISH-SCI LIST
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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
> 
>

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