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Applying a new ensemble approach to estimating stock status of marine fisheries around the world

Citation

Rosenberg, AA and Kleisner, KM and Afflerbach, J and Anderson, SC and Dickey-Collas, M and Cooper, AB and Fogarty, MJ and Fulton, EA and Gutierrez, NL and Hyde, KJW and Jardim, E and Jensen, OP and Kristiansen, T and Longo, C and Minte-Vera, CV and Minto, C and Mosqueira, I and Osio, GC and Ovando, D and Selig, ER and Thorson, JT and Walsh, JC and Ye, Y, Applying a new ensemble approach to estimating stock status of marine fisheries around the world, Conservation Letters, 11, (1) Article e12363. ISSN 1755-263X (2017) [Refereed Article]


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Copyright 2017 the Author. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

DOI: doi:10.1111/conl.12363

Abstract

The exploitation status of marine fisheries stocks worldwide is of critical importance for food security, ecosystem conservation, and fishery sustainability. Applying a suite of data-limited methods to global catch data, combined through an ensemble modeling approach, we provide quantitative estimates of exploitation status for 785 fish stocks. Fifty-three percent (414 stocks) are below BMSY and of these, 265 are estimated to be below 80% of the BMSY level. While the 149 stocks above 80% of BMSY are conventionally considered "fully exploited," stocks staying at this level for many years, forego substantial yield. Our results enable managers to consider more detailed information than simply a categorization of stocks as "fully" or "over" exploited. Our approach is reproducible, allows consistent application to a broad range of stocks, and can be easily updated as new data become available. Applied on an ongoing basis, this approach can provide critical, more detailed information for resource management for more exploited fish stocks than currently available.

Item Details

Item Type:Refereed Article
Keywords:stock status, fisheries, sustainability, food security
Research Division:Engineering
Research Group:Food Sciences
Research Field:Wine Chemistry and Wine Sensory Science
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Beverages (excl. Fruit Juices)
UTAS Author:Fulton, EA (Dr Elizabeth Fulton)
ID Code:123742
Year Published:2017
Web of Science® Times Cited:19
Deposited By:Fisheries and Aquaculture
Deposited On:2018-01-23
Last Modified:2018-11-27
Downloads:63 View Download Statistics

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