Virus Spreads to More Fish & Waters

A disease that’s killing fish in the Great Lakes region is spreading;
and, as Richie Duchon reports, it’s infecting more and more species:

Transcript

A disease that’s killing fish in the Great Lakes region is spreading;
and, as Richie Duchon reports, it’s infecting more and more species:


The disease is called Viral Hemorrhagic Septicemia, or VHS. It weakens
fish immune systems, and they often die of organ failure and internal
bleeding.


Gary Whelan is with the Michigan Department of Natural Resources. He
says the disease is here to stay:


“We cannot stop the disease. That’s very unlikely. It will continue
to spread. But we certainly can try to keep it out of sensitive fish
populations and out of inland lakes to our best that we can.”


Whelan says that includes not moving fish or water from lake to lake.
Just last month, VHS was confirmed in two popular sport fish in Lake
Huron.


Whelan says the virus could make it to Lakes Michigan and Superior this
year.


For the Environment Report, I’m Richie Duchon.

Related Links

Biologists Help Prehistoric Fish Make a Comeback

  • Sturgeon like this adult used to be common in the Great Lakes. Today biologists are trying to restore populations of the ancient fish. (Photo courtesy of the USFWS)

Biologists with the U.S. Geological Survey are trying to bring Lake Sturgeon back to the Detroit River. The giant fish once spawned in the riverbed every spring before moving on to Lake Erie… now, the sturgeon are rapidly disappearing. The Great Lakes Radio Consortium’s Celeste Headlee reports:

Transcript

Biologists with the U.S. Geological Survey are trying to bring Lake Sturgeon
back to the Detroit River. The giant fish once spawned in the riverbed every spring before
moving on to Lake Erie. Now, the sturgeon are rapidly disappearing. The Great Lakes Radio Consortium’s Celeste Headlee reports:


Sturgeon are the largest fish in the Great Lakes. The grayish brown creatures can grow up to
seven feet long, and weigh more than 200 pounds. Sturgeon have been on Earth for 100 million
years – 40 million years before the dinosaurs – and they have remained essentially
unchanged in all that time. Instead of scales, the fish have an almost leathery skin and five rows
of bony plates running along their torpedo-shaped bodies.


Fish biologist Bruce Manny says sturgeon were once abundant in the Great Lakes. Back in 1880,
in one month’s time, fishermen pulled four thousand of them from the Detroit River.


“They tore holes in their nets when they were fishing for other fish that they cared about. So
when they found a sturgeon in their nets, they would kill them, bring them to the shore, pile them
up on shore, dry them out and use them for fuel in the steamships. Burn them up.”


People didn’t eat a lot of sturgeon, but the creatures were caught and killed while fisherman
angled for more valuable fish. Scientists estimate that over-fishing has caused sturgeon
populations in all of the Great Lakes to dwindle to less than one percent of their
former number. The state of Michigan closed the Detroit River to all sturgeon fishing years ago.
Bruce Manny says he decided to check on the sturgeon and see if the fish population had started
to recover.


Manny assembled a team of biologists from the U.S. Geological Survey. They started trapping
and then tracking sturgeon with electronic transmitters. Manny says he was surprised when his
team caught only 86 fish over course of four years. Manny says he realized the sturgeon
were in serious trouble and he obtained grants to investigate further. USGS scientists followed
the tagged fish for two years, and their patience was eventually rewarded. Manny found the first
known spawning site ever documented in Detroit River in modern times.


“We were excited all right. Eureka moment. I mean, this is like a very, very great coincidence
that we were able to find these spawning ready males, and they were able to find a female. When
there are only 86 fish caught in four years out here, there aren’t that many around. So to find
somebody to spawn with, so to speak, is a real challenge, I would say.”


The area where the sturgeon mated lies close to a sewer discharge pipe. There are limp, brown
grasses bordering grey, mucky water. Manny sent divers down and discovered the fish had
actually produced fertilized eggs. Manny says this was a major step forward for his project.


Sturgeon are pretty picky about their nesting sites. They need a fast moving current and several
layers of rock where the eggs rest safely. The problem is a lot of the gravel has been mined out of
the Detroit River for use in construction.


Another problem is the sturgeons’ longevity. Fish biologist Ron Bruch is in Wisconsin. He
oversees sturgeon populations in Wisconsin’s Winnebago River system. He says female
sturgeons live more than 100 years and they don’t spawn until they are at least 20 years old.


“Their life history works well for a long-lived species, but it doesn’t work well for a species that’s
exploited heavily. So, sturgeon can only tolerate very low exploitation rates, and when the
exploitation is high the populations collapse.”


Wisconsin was the first state in the U.S. to create a sturgeon management program, more than
100 years ago, and the fish are abundant there.


Bruch says that’s why many other states have come to him for advice on how to strengthen their
sturgeon populations. He helped build the first man-made Lake Sturgeon spawning site and he
thinks a program started in Michigan has a good chance to succeed.


Bruce Manny plans to build three sites, using limestone, coal cinders and gravel. He’ll monitor
them closely to determine which kind of rock the fish prefer. Manny says he doesn’t mind
spending so much time with sturgeon. He says he admires the fish, and imagines that
each of them has a distinct personality.


“I wish they could talk to me and they do in some ways, because some of them have scars and
evidence of propeller hits which show that they’ve managed to take that sort of punishment and
survive it spite of it all. You know, they’re long-lived, they’re survivors, they’re
tough, and they’re successful.”


Ron Bruch it’ll be 100 years before fisherman will reel in these huge fish. He says many
generations of biologists will have come and gone before the sturgeon population is firmly
reestablished in the Great Lakes. And biologists, he says, will have to create a lot more
spawning sites like the ones in the Detroit River.


“In and of itself, it’s not going to restore all of Lake Erie or all the Great Lakes, but it’s a shining
example of what can be done in many areas around the Great Lakes to help produce Lake
Sturgeon spawning habitat and rehabilitate the Lake Sturgeon population.”


It’ll cost about half a million dollars to build the three fish nesting sites. Officials say they’ll be
ready in time for the sturgeon’s spawning season next May. If the project is successful in the
Detroit River, biologists hope to expand the program into other areas of the Great Lakes where
sturgeon were once abundant.


For the Great Lakes Radio Consortium, I’m Celeste Headlee.

Related Links

Asian Food Stores Adding to Carp Problem?

  • An Illinois Natural History Survey intern shows off her catch (a bighead carp). Officials are concerned that human behavior may help the invasive fish get around the barrier on the Chicago River. (Photo by Mark Pegg, INHS)

Over time, invasive species have upset the natural balance of the Great Lakes. Now, officials are working frantically to stop a new threat, the Asian carp. The carp lives in tributaries connected to the Great Lakes. But there may be another route into the water system – through Asian food stores. As the Great Lakes Radio Consortium’s Karen Kelly reports, live carp can be purchased in many cities throughout the region:

Transcript

Over time, invasive species have upset the natural balance of the Great Lakes. Now, officials are
working frantically to stop a new threat, the Asian carp. The carp lives in tributaries connected to
the Great Lakes. But there may be another route into the water system – through Asian food
stores. As the Great Lakes Radio Consortium’s Karen Kelly reports, live carp can be purchased
in many cities throughout the region:


“This one in Chinese, layoo. This one in Chinese…”


York Alooah stands in front of a crowded fish tank at the 168 Market in Ottawa, Canada’s capital.
He points to the fat, foot and a half-long bighead carp swimming behind the glass.


The fish are brought to his store by truck from Toronto. They originate at farms in the southern
U.S.


Speaking through an interpreter, Alooah says it’s unlikely that a carp could escape during
delivery.


“They use a big truck and have the fish tank inside.”


Alooah says the fish can’t jump out because the tanks are covered. Still, the live sale of these fish
has many people worried. That’s why states like Indiana, Michigan, Minnesota and Ohio have
banned the possession of live Asian carp.


Several states are also asking the federal government to add these carp to a list of invasive species
considered harmful. That listing would make it illegal to possess them alive.


In Canada, there aren’t laws like that on the looks. But officials say they’re considering action.


Nick Mandrack is a research scientist with the Canadian Department of Fisheries and Oceans. He
says Canadian researchers are keeping an eye on an Asian carp population that’s moving north up
the Mississippi River. They worry that the fish will migrate through a manmade canal into the
Great Lakes.


“If they were to become established, either through dispersal up from the Mississippi or
unauthorized release as a result of the live food trade, they could have enormous impacts on the
Great Lakes ecosystem, which would likely result in a dramatic decline in the biomass of game
fishes.”


That’s because two species of Asian carp eat the same food as small forage fishes. And those
forage fishes are what the larger gamefish rely on. The Asian carp are too big for the gamefish to
eat.


Researchers are also worried about two other species. The black carp could wipe out endangered
mussels that live in the lakes. And the grass carp destroys aquatic plants where native fishes live.


Mandrack has seen both the bighead and the grass carp sold live in Asian food stores. He and
others say that poses one of the greatest threats to the Great Lakes fish population.


(sound of fish scaling)


Back at the 168 market in Ottawa, York Alooah uses a long knife to butcher and scale a fish he’s
pulled out of a tank. He laughs when an interpreter asks if people ever leave his store with live
carp.


“When people buy, it’s not alive. He clean and kill and clean everything.” Is it never alive?”
“Never.”


In fact, the city of Chicago is hoping to guarantee that doesn’t happen. Officials want stores that
sell live carp to operate under permits. And the fish would have to be killed before it left the
store.


But not all fish is bought for consumption. There’s also concern about a Buddhist practice in
which captive animals are released into the wild.


Tookdun Chudrin is a nun with the MidAmerica Buddhist Association. She says the carp sold in
food stores are not likely candidates for release.


“I think that people would not buy such a large fish for liberation because they tend to get very
small animals and very often will put them in a pond at a temple.


And Chudrin says, Buddhists would want to know if the religious practice was harming other
animals.


“I think definitely if there were a sign saying that said putting these fish in the lakes could be
detrimental to other species, I think people for sure would heed that if this was going to endanger
others and the people knew it, I don’t think they’d do that.”


So far, only two Asian carp have been found – in the Canadian waters of the Great Lakes.
Another was released in a fountain in Toronto, just a few blocks from Lake Ontario.


Whether from pranks, or acts of kindness, some fear it’s only a matter of time before more carp
get into the water. They say the Great Lakes could become a giant carp pond, and many of the
species we’ve come to know would disappear.


For the Great Lakes Radio Consortium, I’m Karen Kelly.

Chefs Serve Up Fish Conservation

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some restauranteurs are looking at the effect they’re having on the world’s ecology, and as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some restaurateurs are looking at the effect they’re having on the world’s ecology. And as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

It’s the middle of the week and there’s already more than an hour wait to get a table at this trendy Chicago restaurant. The Frontera Grill is the domain of executive chef and owner Rick Bayless. Bayless is known for several things: a television show on public TV, redefining Mexican cuisine, and co-founding a group that’s concerned about the impact chefs’ decisions have on the environment. The group Chefs Collaborative is especially concerned about what it calls “ecologically responsible seafood procurement.” It’s calling on chefs to learn about which fish species are over-fished, to ask questions of fish providers about the size and quantity of the catch, and to think about what they can do about taking pressure off of depleted fish supplies. The problem is that many of the world’s more popular fish species have been in such high demand; they’re being fished nearly out of existence.

Chef Bayless says restaurants and their chefs play a major role in fish consumption. By making a particular type of fish popular to eat, chefs also help decide what people eat at home or demand from other restaurants. So a chef can make a difference. Bayless says instead of using a popular fish that’s seen its numbers decline due to over-fishing, the chef can substitute another kind of fish, or if necessary take it off the menu.

“I would say that we have taken off – we used to do Chilean sea bass; we no longer do it. We used to do a lot of blue fin tuna; we don’t do hardly any of that anymore. We rarely serve snapper because that’s become a pretty heavily fished species. There’s a lot of things we don’t do that we used to because we realize that diversity is going to be the answer to not over-fishing.”

But the effort to get chefs to think about the ecological consequences of their decisions isn’t embraced by everyone. Many chefs take pride in serving only the very best regardless of the financial or environmental cost. So, some chefs are not willing to take a popular fish off the menu. Bayless says they’ll keep using an over-fished species even though they know the fish’s population is being depleted.

“There’s some great chefs in this country that have more or less made their reputations on dishes that involve Chilean sea bass. And they’re going to be the last ones to change because they think of these dishes as their signatures, so a lot of those guys will shy away from these kinds of discussions.”

And if the chefs demand a fish at any price, there will always be some commercial fishers who will provide it if they can.

Peter Jarvis operates Triar Seafood in Hollywood, Florida. He supplies fish to chefs across the nation. Jarvis says some of his chefs are concerned about over-fishing. They know that certain ocean fish have dropped in numbers and have dropped in size in the past. But sometimes their information is out-dated. Back in the 1980s the Reagan administration pushed the international boundary waters out to 200 miles off the coast.
Then federal agencies closed or restricted fishing for certain species. Some of those populations have rebounded. So, Jarvis says it’s important that chefs talk to their providers rather than make decisions on old information. But Jarvis says it’s a different story farther out in international waters, and along the coasts of other nations. There, he says, little is done to check over-harvesting.

“We don’t seem to have a very good handle on the over-fishing situation outside of our own borders. You know, you go two-hundred miles off into international waters and it’s all renegades out there with very large vessels that are just pillaging the waters.”

And some chefs resort to buying fish from those sources or from countries with weak conservation laws. Even more bothersome to Jarvis are huge trawlers taking tons of fish for fish sticks and fast food fish sandwiches. But Jarvis says the more sophisticated consumer, the kind who frequents upscale restaurants, seems to be willing to put up with some changes on the menu. Chefs tell him that many of their patrons are willing to be flexible.

At the Frontera Grill, the patrons we talked to seemed to agree. We asked Lyn Schroth how she would feel if her favorite restaurant dropped a dish from the menu because that fish was being over-harvested.

“I’d be very happy with them because I wouldn’t want to eat anything that – you know, I’m a big animal lover, okay? And, most the time I don’t know what’s endangered and what’s not. And, the restaurant takes it off the menu, I’m proud of them.”

While restaurant patrons might be willing to make changes for the sake of the environment, getting the message to chefs is harder. Chef Rick Bayless says the culinary schools aren’t talking about the source of foods or the pressure on stocks in the ocean or on the ground with their student chefs.

“I think that’s the biggest disservice this country is making to the next generation of chefs. They’re teaching young chefs mostly to say ‘I’m demanding the best quality,’ but they should be demanding the products that are going to ensure that we have a future. And, they’re not doing that. They’re not teaching them that kind of stuff, about how to be responsible.”

But, Bayless says that some of the young chefs are learning that responsibility on their own through professional organizations such as the Chefs Collaborative and talking with fellow-chefs who are concerned about the environment. And Bayless adds they’re also learning from consumers who put pressure on the restaurants to think about the ecological impact of what they put on the menu.

For the Great Lakes Radio Consortium, this is Lester Graham.

Related Links

CHEFS SERVE UP FISH CONSERVATION (Short Version)

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Some celebrity chefs from across the nation are working together to stress the importance of conserving fish species. Several fish have been over-harvested and the chefs are calling on their colleagues and consumers to be more ecologically responsible. Rick Bayless is a chef in Chicago and has a television show on public TV. He says his restaurants and chefs have tried to keep informed about the fish they use.

“And then as we hear that certain things are stressed populations or if, for instance, tuna is not coming in as big as it used to be or marlin from Florida is getting smaller and smaller. And we can see that. And then we’ll all sort of get together and go ‘I think we should really not do this anymore because this doesn’t look very good.”

Bayless and other chefs involved in conservation programs are urging people to use fish in a way that doesn’t continue to cause pressure on the fish populations that are disappearing due to over-harvesting.

For the Great Lakes Radio Consortium, this is Lester Graham.

Related Links

The End of Fishtown?

Jim Carlson’s family has been fishing the waters of Lake Michigan for more than a century. While there used to be thousands of fishing operations like Carlson’s in the Great Lakes, that number has dwindled over the years. It’s estimated there may be only a few hundred left. Carlson says he could soon join that trend, if a year-old fishing treaty between the State of Michigan and five Native American tribes brings his family business to ruin. And that has his neighbors worried, too. That’s because on Michigan’s Leelanau Peninsula, fishing and tourism rely on each other for survival. And the demise of Carlson’s business could have a profound impact on the local economy. The Great Lakes Radio Consortium’s Rick Pluta has the story:

New Project Studies Immigrant Health

Researchers from five universities will study the effects pollutants have had on children in immigrant communities. The study is the main focus of a new children’s environmental health center. The Great Lakes Radio Consortium’s Tom Rogers has more:

Transcript

Researchers from five universities will study the effects two pollutants have had on children in immigrant communities. The
study is the main focus of a new children’s environmental health center. The Great Lakes Radio Consortium’s Tom Rogers reports.


Experts have long worried about PCB and mercury levels in fish caught in the Fox River, around Appleton and Green Bay, Wisconsin. The fish is a staple for Laotian and Hmong refugees in the area.


University of Illinois veterinary biologist Susan Schantz will head up a new project that will go beyond studying the health effects.


“We will also be working with the families to try to reduce exposure to the contaminants, be using educational tools to inform them about where it’s safe to fish, what types of fish are safe to eat, and even how they can prepare the fish when they’re cooking it to reduce their exposure to the chemicals in the fish.”


The Friends Environmental Health Center is one of four new children’s health research centers to be funded by the US Environmental Protection Agency.

Reviving an Ancient Fish

Sturgeon are one of the oldest vertebrates on earth. The giant fish have survived for more than 150 million years. But encroachment by humans, and in some cases poaching, have decimated the fish in many areas, including the Great Lakes. Now the sturgeon is on the brink of extinction. That’s why hundreds of scientists from around the world came to Oshkosh, Wisconsin recently. As the Great Lakes Radio Consortium’s Patty Murray reports, they came to witness a sturgeon success story:

Transcript

Sturgeon are one of the oldest vertebrates on earth. The giant fish have survived for more than one hundred fifty million years. But encroachments by humans, and in some cases, poaching, have decimated the fish in many areas including the Great Lakes. Now the sturgeon is near the brink of extinction. That’s why hundreds of scientists from around the world came to Oshkosh, Wisconsin recently. As the Great Lakes Radio Consortium’s Patty Murray reports, they came to witness a sturgeon success story.


The sturgeon is a really big fish. It can grow six feet long and weigh as much as two hundred pounds. Because of its size it faces few challenges from any other animal, except says Ron Bruch, from humans. Bruch is a fishery biologist with the Wisconsin Department of Natural Resources. He says most of the twenty-five species of sturgeon found around the world are in trouble, including those living in the lakes here. Years ago, he says the Great Lakes used to be full of sturgeon, but European settlers didn’t like them because they tore up fishing nets.


“Nets were very expensive back then they didn’t have the fancy nylon twine and all the other equipment we have today. So these big fish would get into the nets and rip them up so they didn’t like sturgeon. So they’d just kill the sturgeon, stack them up just to get rid of them. Then they found out the fish had caviar and there was a market for caviar.”


And that meant the sturgeon began facing another threat. Today, a pint of caviar can bring as much as six hundred dollars. That’s enough money to bring out poachers.


(Sound of boat on river)


So with the sturgeon population in rapid decline, scientists are eager to find ways to save those fish that remain. That’s why many of them came to Wisconsin this summer. While most of the sturgeon population in the Great Lakes has long since disappeared, some of the fish still survive here. So scientists gathered on the banks of the Wolf River to watch as DNR wardens plucked a few of the big fish out of the water.


(Natural sounds)


Wisconsin’s Lake sturgeon population is considered to be the healthiest on earth. Sturgeon experts’ say that is because of a strong, two-pronged effort by state officials. First, they have a monitoring program. Many of the sturgeon are fitted with radio monitoring chips to keep track of how each fish is growing and where it is living.


(Sound of measuring, checking for chips)


Then, to make sure the fish remain safe, game wardens regularly patrol for poachers, and volunteers guard riverbanks during spawning season. That’s when the fish are the most vulnerable because they float close to the surface and can be easily speared. But despite these efforts, the state’s sturgeon population still holds a threatened status. Most of the fish live in the Wisconsin’s inland lakes and rivers, while very few remain in Lake Michigan, and it’s that fact which prompted a very unusual donation. An Italian count recently visited Wisconsin and learned of the fish’s decline, so he has donated two thousand dollars to study how to strengthen the population. The count’s money will pay researchers to go into Lake Michigan and Green Bay to see how many fish are left. They’ll also look at what obstacles may block restocking efforts.


Scientists hope what they learn in Lake Michigan can be applied to the rest of the Great Lakes. The money may also help fish elsewhere in the world. The count sent a team of Italian scientists to spend a week shadowing Wisconsin researchers. Darren McKenzie is an English scientist working with the Italians on preserving sturgeon in the Po River.


“Well I hope we can learn a few things about the techniques they use particularly with radio tracking and population issues. Because probably the Wisconsin lake sturgeon rehabilitation management thing, whatever it is called, is one of the best in the world for monitoring sturgeon population.”


For many of the foreign scientists, the importance of the sturgeon was brought home by a visit to a Northern Wisconsin Indian Reservation.


“Welcome to the Menominee tribal reservation. The way we look at it you’re people of the sturgeon just like we are-concerned about the sturgeon.”


For the Menominee, the sturgeon is more than just unusual looking and good tasting. The tribe’s relationship with the sturgeon goes back ten thousand years to the Menominee creation story. Before European settlers came along, the tribe relied on the fish for food and fuel. Then, in the 1890’s a dam went up downstream that stopped the sturgeon from swimming to a traditional spawning ground on Menominee land. Back then, tribal historian David Grignon says, the federal government would not let the Indians go off the reservation to spear sturgeon.


“It was denying us of a resource that we’d had for centuries. You know it was probably like the buffalo to the plains…. a way of life was gone, wouldn’t return anymore.”


But the fish are returning, since they can’t swim to the reservation anymore, the tribe is trucking them in. It is a long-term project. Sturgeon don’t mate until they’re at least twenty-five years old, so some tribal members won’t live long enough to know if their efforts have paid off. But if the tribe’s project and others like it are successful, then humans may claim credit for saving the fish once almost pushed to extinction. For the Great Lakes Radio Consortium, I’m Patty Murray in Green Bay, Wisconsin.