Local, regional and global markets: what drives the tuna fisheries?

Guillotreau, Patrice; Squires, Dale; Sun, Jenny; Compean, G.A

doi:10.1007/s11160-016-9456-8

Cited by 37 publications

(19 citation statements)

References 31 publications

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“…The demand for seafood continues to increase worldwide [ 1 ]. Some of the most widely traded seafood products are tunas (Perciformes, Scombridae, Thunnini), accounting for ~10% of the international seafood market [ 2 , 3 ]. Tunas are mostly caught by industrial pelagic fisheries, and in 2014 their global landings peaked at 7.7 million metric tons [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas

Pecoraro

Crobe

Ferrari

et al. 2020

Foods

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Canned tuna is one of the most widely traded seafood products internationally and is of growing demand. There is an increasing concern over the vulnerability of canned tuna supply chains to species mislabelling and fraud. Extensive processing conditions in canning operations can lead to the degradation and fragmentation of DNA, complicating product traceability. We here employed a forensically validated DNA barcoding tool (cytochrome b partial sequences) to assess the effects of canning processes on DNA degradation and the identification of four tropical tuna species (yellowfin, bigeye, skipjack and longtail tuna) collected on a global scale, along their commercial chains. Each species was studied under five different canning processes i.e., freezing, defrosting, cooking, and canning in oil and brine, in order to investigate how these affect DNA-based species identification and traceability. The highest percentage of nucleotide substitutions were observed after brine-canning operations and were greatest for yellowfin and skipjack tuna. Overall, we found that DNA degradation significantly increased along the tuna canning process for most specimens. Consequently, most of the specimens canned in oil or brine were misidentified due to the high rate of nucleotide substitution in diagnostic sequences.

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Section: Introductionmentioning

confidence: 99%

Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas

Pecoraro

Crobe

Ferrari

et al. 2020

Foods

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“…The estimated value of the fishery across gears was US $2.98 billion in 2017. About 80% of skipjack go to canneries (Guillotreau, Squires, Sun, & Compeán, 2017).…”

Section: Fishery Overviewmentioning

confidence: 99%

“…Large yellowfin command a price premium, resulting in longline and handline catch value per tonne greatly exceeding that of the small individuals caught by purse seine or surface fisheries, which are close to the per tonne value of skipjack. These smaller individuals are more likely to go to canneries, which take about 50% of the yellowfin catch (Guillotreau et al, 2017), while larger individuals are sold for higher-price sashimi.…”

Section: Fishery Overviewmentioning

confidence: 99%

Tuna trade‐offs: Balancing profit and social benefits in one of the world’s largest fisheries

Willis

Bailey

2020

Fish and Fisheries

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The western and central Pacific Ocean (WCPO) tuna fishery is one of the world's largest fisheries in terms of both catch volume and value, providing nearly 80% of the total Pacific Ocean tuna catch and over half of global tuna catch with a landed value of US $5.84 billion in 2017 (Williams & Reid, 2018). The major species fished are skipjack (Katsuwonus pelamis, Scombridae), yellowfin (Thunnus albacares, Scombridae) and bigeye (T. obesus, Scombridae), with small amounts of albacore (T. alalonga, Scombridae) and Pacific Bluefin (T. orientalis, Scombridae) also caught. The three main species' stocks overlap geographically and are caught by both large-and small-scale fisheries (LSF and SSF, respectively) at different life stages. LSF are typically from Pacific-based domestic fleets or from foreign fleets of developed countries, with their catch and effort being well documented. In the WCPO, they fish both in exclusive economic zones (EEZs) of coastal states (e.g. waters of Pacific nations) and international waters (high seas). SSF are typically from poorly documented domestic coastal fleets, often from

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“…In Portugal, the most consumed fish species are cod (Gadus morhua), hake (Merluccius merluccius) [1], and canned tuna (made with some species from the Scombridae family) [5,6]. On the other hand, in Europe the top five consumed species, which accounted for 44% of the total volume in 2017, were tuna, cod, salmon, Alaska pollock, and shrimp [7].…”

Section: Introductionmentioning

confidence: 99%

Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products

Silva

Duarte

Borges

et al. 2020

Foods

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We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, Trachurus picturatus; black seabream, Spondyliosoma cantharus; and piper gurnard, Trigla lyra) and of two unexploited species (comber, Serranus cabrilla and boarfish, Capros aper) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região de Lisboa e Vale do Tejo (Center of Portugal) was conducted to assess fish consumption, the applicability of fish product innovation, and the importance of valorizing discarded fish. Five products (black seabream ceviche, smoked blue jack mackerel pâté, dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most important descriptors were identified for each product (texture, flavor, color, and appearance). Comber pastries had the highest purchase intention (88%), followed by black seabream ceviche (85%) and blue jack mackerel pâté (76%). Sensory evaluations showed a clear tendency of consumers to accept reformulated products, with the introduction of the low-value and unexploited species under study.

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Local, regional and global markets: what drives the tuna fisheries?

Cited by 37 publications

References 31 publications

Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas

Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas

Tuna trade‐offs: Balancing profit and social benefits in one of the world’s largest fisheries

Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products

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