Fish Flow: following fisheries from spawning to supper

Fish Flow: following fisheries from spawning to supper
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鱼流:跟踪从产卵到晚餐的渔业过程

DOI:
10.1002/fee.2449
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发表时间:
2022
影响因子:
10.3
通讯作者:
Toonen, Robert J
Toonen, Robert J
中科院分区:
环境科学与生态学1区
文献类型:
--
作者:
Hixon, Mark A;Bowen, Brian W;Coleman, Richard R;Counsell, Chelsie W;Donahue, Megan J;Franklin, Erik C;Kittinger, John N;McManus, Margaret A;Toonen, Robert J

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现在,新的方法使跟踪海产品物种从繁殖到人类消费的完整地理运动成为可能。这样做将更好地为消费者提供信息,并协助资源管理者将渔业和养护政策与自然边界和路径(包括种群边界、海洋保护区网络和渔业管理区)相匹配。这种测绘需要前所未有的自然科学和社会科学的综合,包括对成年鱼类种群丰度和运动、卵产量、幼虫扩散、幼鱼和成鱼栖息地招募的知识,以及渔业种群评估、捕获和通过人类社会网络分配的知识。挑战在于将海洋学、种群遗传学、生态学、社会科学与渔业生物学充分结合起来,揭示从产卵到晚餐的“鱼流”模式和机制。作为代表这五个学科的从业者,我们相信鱼流分析将促进可持续渔业管理和海洋保护工作,并可能促进公众知识,明智的海鲜选择,以及对涉及渔业的社会生态相互关系的认识。
Novel methodologies now make it possible to track the complete geographical movements of seafood species from reproduction to human consumption. Doing so will better inform consumers and assist resource managers in matching fisheries and conservation policies with natural borders and pathways, including stock boundaries, networks of marine protected areas, and fisheries management areas. Such mapping necessitates an unprecedented synthesis of natural and social sciences, including knowledge of adult fish population abundance and movements, egg output, larval dispersal, and recruitment to juvenile and adult habitats, as well as fisheries stock assessment, capture, and distribution through human social networks. The challenge is to fully integrate oceanography, population genetics, ecology, and social sciences with fisheries biology to reveal the patterns and mechanisms of “Fish Flow” from spawning to supper. As practitioners representing all five of these disciplines, we believe that Fish Flow analyses will promote sustainable fisheries management and marine conservation efforts, and may foster public knowledge, wise seafood choices, and appreciation of social–ecological interconnections involving fisheries.
DOI: 10.1016/j.cub.2013.03.006
发表时间: 2013-04-08
期刊: CURRENT BIOLOGY
影响因子: 9.2
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期刊: CORAL REEFS
影响因子: 3.5
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