Oceanic sharks worldwide at serious risk from high-seas fishing, rising demand for shark products
- 28 Mar 2008Important management progress has been made in recent years, with more than 20 countries and 9 regional fishery organizations banning the wasteful practice of finning (slicing off the fins and returning the carcass to the sea). “These finning bans are a great first step if properly implemented,” said Dr. Merry Camhi. “But as this synthesis of the available status and management information demonstrates, recovery of already depleted oceanic shark populations will demand precautionary catch limits and other measures at both the domestic and international level to reduce fishing mortality.”
Shark populations can recover from overexploitation, Dr. Babcock said, pointing to a 1991 United Nations ban on high seas driftnet fisheries that probably allowed salmon sharks in the North Pacific to rebuild, and current domestic management measures that appear to be keeping the population stable.
Sharks and rays of the open ocean remain among the least studied predators, said Dr. Pikitch, and this book is a critical contribution to the body of knowledge. “My hope is that this book will accelerate understanding of the role sharks play, and hasten the implementation of research and conservation measures needed to protect them,” Dr. Pikitch said. “Sharks of the open ocean can recover if we give them with a chance with decisive management action.”
The mission of the Pew Institute for Ocean Science is to advance ocean conservation through science. Established by a generous multi-year grant from the Pew Charitable Trusts, the Pew Institute is a major program of the University of Miami's Rosenstiel School of Marine and Atmospheric Science and has offices in Miami and New York.
*Book is available today in the United Kingdom and March 28 in the United States. Pre-order at http://search.barnesandnoble.com/Sharks-of-the-Open-Ocean/Ellen-K-Pikitch/e/9780632059959/?itm=1 and www.blackwellpublishing.com/book.asp?ref=9780632059959&site .






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