
(I didn't have my camera on me. I know, shocking. Thanks to Larissa for this shot. Madeline is confused, as we all were, by the net. Chilaco looks on, helping a bit.)
Trawling is the practice of dragging a net behind a boat that catches a lot of fish/shrimp, but also catches anything else in its path--turtles, dolphins, other fish... (Remember at the end of Finding Nemo? The SWIM DOWN scene? That's trawling. Nemo and Dory were almost bycatch.) Anyways, bottom trawling, which is usually used for shrimp, involves dragging the net along the ocean floor, destroying habitats, corals, and anything else that happens to be in its way. And it's a LOT easier than the art of using a cast net. It's important for people trying to manage fisheries to really have a complete understanding of that fishery in order to make policies and regulations that are actually realistic. Otherwise people will just ignore them....
Though we caught nothing at all on Wednesday, we were a bit more successful scallop fishing on Friday. Scallops are a fishery with absolutely no bycatch, despite other problems with overfishing and habitat loss. We put on our wetsuits and snorkel gear and jumped into the water with mesh bags, quadrats (squares of PVC pipe), and slates. The bags were for collection. The quadrats and slates were for determining the abundance of scallops in the area. We dove down, picking up scallops and writing down how many were inside the quadrat we threw randomly through the waves. Each pair of us came back to the campus wet lab with 10 scallops, which we weighed, measured, and dissected. Those of you who eat scallops probably know this, but the edible part of a scallop is the abductor muscle that holds the two shells together. In order to open them, we wedge a knife between the blades and cut the ligament (or something) that connects them. The scallop is still alive at this point, and is trying to squeeze you out, but we won every time, and those of us who aren't kosher/vegetarians had fresh scallop snacks. (Only after weighing the muscle to see what percentage of the total scallop weight is actually marketable.)
Our third and final adventure as fisherwomen (and man) was Saturday, when we went out to pull up blue crab traps used by one of the directed research groups. The traps at the first site were suspiciously empty, and we only managed to pull in 6 crabs from 5 traps. Someone had snagged our traps first. That's the way it goes here, especially because the school operates with research permits and doesn't exactly have the same respect from fishermen as they give each other. We were more successful at the second site, and by the end of the morning we had a cooler full of wiggling crabs in mesh bags.
A brief stint in the freezer did little to subdue them, and after lunch we were faced with weighing, measuring, and then opening up 20-something live crabs. We had a discussion about the prospect of ripping the shells off of the crabs to kill them, rather then letting them go into to a coma in the freezer--the really cold freezer in the lab is full of chemicals, so if we killed them that way, which may or may not have worked in the time we had, they wouldn't be able to be eaten, and would go to waste. If we put them in our kitchen freezer for the period of lunchtime, they wouldn't really go numb before we killed them, but they wouldn't go to waste. Anyways, it was a bit odd to rip the shells off of the living, moving crabs in our hands, but crab insides are kind of interesting. We were looking at them to determine their stages of gonadal development (to help determine management sizes--you don't want to harvest all of the crabs that haven't reproduced yet!) As we poked around inside the crab, taking out the gooey pink gonads and also removing all of the other guts that aren't edible, we'd occasionally hit nerves that would send the crab legs wiggling again. The first time I did this, I had a momentary panic that I was poking my tweezers around in a live crab. Then I realized what was going on and could see how cool it actually was. I'd stick the tweezers in one part of muscle and the crabs legs on that side would thrash in the same was as they did when it was alive. It felt kind of like playing with a very sick marionette doll.... The crabs die instantly when you rip their shells of, just so you know. (Antonio, one of our research interns, also pointed out that the gonads look pretty much exactly like grapefruit. You're welcome.)
As I was one of the few vegetarians ripping open and poking around in crabs, a couple of people asked me if, given that I'd fished, killed, and gutted these crabs, I would eat them. Thinking about it (and putting almost 21 years of keeping kosher aside) I decided that in theory, philosophically, these crabs (and the scallops, and the pen shell that some fishermen gave us while we were out getting out crab traps) were fair game for me to eat--they're local, were going to die anyways, and while they didn't exactly come from a sustainable fishery; they actually died to help figure out what a sustainable fishery would look like. So yeah, in theory I'd eat them. But almost a decade of vegetarianism and 2 of keeping kosher, plus the fact that shellfish is just kind of gooey in general, kept me from satisfying my curiosity.
The semester has FLOWN by--I can't believe that I've already been here for 2 months and that April is just a few days away. Before I know it I'll be back in Boston... well, probably back at Colby, and fishing for scallops will be just a memory.
Love and hugs!
~Emma