Terms: crustaceans
Matches: 3    Displayed: 3

Categories

• Science > Ecology > Oceans > Threatened Oceans
• Science > Biology > Fish and Ocean Creatures > Whales
• Health PE > Nutrition > Recipes > Vegetarian

Specific Results

1. Protecting the Oceans: The Problem (Oceana.org)
   "The U.N. Food and Agriculture Organization says that at least 75 percent of seafood species are overexploited, fully exploited or recovering from depletion and need more effective and precautionary management."
   
   "Destructive fishing practices that include driftnets, longlines and bottom trawls are ruining ocean ecosystems by indiscriminately killing fish and other wildlife, including seabirds and marine mammals. Each year, more than 16 billion pounds of bycatch are thrown overboard thanks to wasteful fishing techniques."
   
   "Bottom trawls drag heavily weighted nets along the ocean floor in search of fish or crustaceans in a practice akin to clearcutting a forest in order to catch a rabbit. Centuries-old habitats such as coral gardens are destroyed in an instant by bottom trawls, pulverized into barren plains. Endangered sea turtles drown on longline hooks while sharks have their fins sliced from their bodies, which are then tossed overboard."
   
   Editor's Note: Also try Threatened Oceans. 12-11

2. Whales, Bowhead (University of Alaska Fairbanks)
   "The bowhead whale is second only in size to the mighty blue whale. Its enormous bow-shaped mouth, the largest mouth of any animal, contains a baleen measuring three metres. The 300 plates filter out the tiny crustaceans from the water which make up its diet. Discoveries of ancient ivory and stone harpoon heads in the flesh of individuals suggest bowhead whales may live for more than 100 years, possibly up to 200 years. This would make them the longest lived mammal known." 04-12

3. Do Crabs Feel Pain? (Time.com)
   "Do lobsters, crabs and other crustaceans feel pain? We certainly act as if they don’t, cramming them in tanks with their claws wired shut, tossing them as if they were a football. And then there’s the cooking itself—most chefs, professional and amateur, cook lobsters and crabs alive, usually by dumping them in boiling water." 01-13