cod

Cod’s Feeling the Heat

/ Organikos / Leave a comment
Zach Whitener, research associate at the Gulf of Maine Research Institute, holds a cod while collecting samples for a study. PHOTO: Gulf of Maine Research Institute

Zach Whitener, research associate at the Gulf of Maine Research Institute, holds a cod while collecting samples for a study. PHOTO: Gulf of Maine Research Institute

As climate change has warmed the Earth, oceans have responded more slowly than land environments. But scientific research is finding that marine ecosystems can be far more sensitive to even the most modest temperature change. A telling effect of rising temperatures is the problems fishing is plagued by.

Cod was once so plentiful in New England that legend had it you could walk across the local waters by stepping on the backs of the fish. Now, though, this tasty species is in such trouble there that cod fishing is practically shut down. And scientists say it looks like rapid warming in the Gulf of Maine explains why regulators’ recent efforts to help the cod while allowing fishing were a failure.

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The Gadus Commons

/ Seth Inman / 23 Comments

William Bradford, governor of Plymouth Colony in Massachusetts for much of the first half of the 1600s, from whom North Americans  have inherited the notion of  communal Thanksgiving (and incidentally my grandfather 26 generations removed) noted:

The major part [of the Pilgrims] inclined to go to Plymouth chiefly for the hope of present profit to be made by the fish that was found in that country (Cod; 67).

Fast forward a few centuries.  Bottom trawling, longlining, and gillnetting during the 19th and 20th Centuries were probably the most responsible for cod’s population decline in North America. Faced with the same great abundance that had helped bring settlers to Cape Cod, huge fishing companies acted rationally to maximize their own gain, taking advantage of the bountiful commons, and this led to ruin. With the near disappearance of cod came the absence of herring, capelin, humpback whales, and squid. Continue reading →