IN

I

Little Critters, Big Impacts page 1by Paul C. Focazio

Two If By Sea Grant page 6by Barbara A. Branca

Unknown Parasite Is Hard page 7on Clamsby Antoinette Clemetson

CoastWatch: page 8Shifting Sandsby Barbara A. Branca

Keeping Seafood Safe – Listeria page 10by Barbara A. Branca and Ken Gall

Currents page 12NYSG Receives Hudson EstuaryProgram Grantby Barbara A. Branca

Great Lakes Anglers Meet page 12by Kara Lynn Dunn

Great Lakes Underwater 2004by Paul C. Focazio page 13

Bay Scallop Bowl 2004by Barbara A. Branca page 13

A Winning Team forLobster Outreach page 14by Jack Mattice

NYSG Welcomes Shana Millerby Robert Kent page 14

Continued on page 4

Spring ‘04 A Publication of the New York Sea Grant Institute Vol.33/No.1

Little Critters, Big ImpactsIt came to America on cargo ships, in ballast

tanks below. Made its way through the GreatLakes in bait buckets and the bilge water of

boats. It is being carried in fishermen’s gear from

ports along Lake Ontario and the Finger Lakes.

While not all exotics are successful in theirintroduction to a new environment, the nearly

microscopic fishhook water flea (pictured

above) has successfully colonized LakesOntario, Erie and Michigan, as well as the

Finger Lakes.

Before SUNY Brockport Joe Makarewicz’slate ‘90s study of this native of the Caspian

and Aral Seas, little was known aboutCercopagis – what it eats, how it behaves,

how it reproduces and its impacts on

Lake Ontario’s food web. “This

research provides the first availablebasic information on the biology and

ecology of Cercopagis in North

America,” says Makarewicz.

New York

2

New YorkDirectorJack MatticeAssociate DirectorDale BakerAssistant DirectorCornelia SchlenkCOASTLINESVol. 33, No. 1, Spring 2004EditorBarbara A. BrancaBarbara.Branca@stonybrook.edu

Contributing WritersKara Lynn Dunn,Antoinette Clemetson,Ken Gall, Robert KentPaul C. FocazioPaul.Focazio@stonybrook.edu

DesignL.C. GraphicsLayoutSharon O’DonovanProduction AssistantSusan Hamill

Coastlines is a product of NYSG’sproject C/PC-7 funded under awardNA16RG1645 granted to SUNY’sResearch Fdn. on behalf of NYSG fromthe National Sea Grant College Programof the US Dept. of Commerce’s NOAA.NYSG is a joint program of SUNY andCornell. Sea Grant is a national networkof 30 university-based programs workingwith coastal communities. Its researchand outreach programs promote betterunderstanding, conservation and use ofAmerica’s coastal resources.Copyright © 2004 NYSG. Text andimages in this publication and itselectronic form may be used, reproducedor transmitted for educational purposes,giving credit to NYSG. Contact NYSG’sCommunications (631.632.9124,nyseagrant@stonybrook.edu) for a freesubscription or to obtain permissionfrom the originators of all photos andartwork prior to use in any otherpublication or Web site. This newsletteris also available at: www.nyseagrant.org.

New York Sea Grant Institute121 Discover y Hall, Stony Brook UniversityStony Brook, NY 11794-5001631.632.6905

New York Sea Grant Extension Offices:Administration Office340 Roberts HallCornell UniversityIthaca, NY 14853-5905607.255.2832

Great Lakes District OfficeNew York Sea GrantSUNY College at OswegoOswego, NY 13126-3599315.312.3042

Marine District OfficeNew York Sea GrantCornell University Research andExtension Center3059 Sound AvenueRiverhead, NY 11901-1098631.727.3910

From the DirectorThe “big oaks from little acorns grow”analogy in the title of the cover article couldbe the theme of this entire Coastlinesissue. QPX, Listeria, Cercopagis, and evenmovements of sand grains all make majorchanges in their environments whether theyare clam beds, smoked fish plants, LakeOntario or homes along shorelines. I’mreminded of some of my own work on smallorganisms with big impacts – zebra mus-sels, the Asian clam, Legionnaire’s Diseasebacteria – and expect that this issue ofCoastlines will raise memories for morethan just me.

Another parallel title to this issue could be“How small contributions can add up to bigeffects.” I’d like to call attention to severalawards to NYSG. The first was by theNortheast Sea Grant Region to our exten-sion and communications team that workedwith Connecticut Sea Grant to support andextend information for the Long IslandSound Lobster Research Initiative. Thesecond was by the NYS EnvironmentalProtection Fund to our Hudson Riverextension specialist to help boaters on theHudson River appreciate and protect theirresource. Finally, the US Department of

Agriculture funded our seafood safetyspecialist and his collaborators to furthertheir work to help smoked seafood produc-ers fight Listeria invasions of their plants.

As a Coastlines reader, you, too, can makean individual comment that will add up to abig effect. Note the short survey oppositeon page 3. It will take a short time toanswer the questions, but your responsecan make a big difference to us at NYSG. Itis extremely important to us to stay in touchwith you and focus on issues that areimportant to you. We think that we do agood job, but only you can be the judge ofthat. We need you to tell us whether we aredealing with YOUR primary coastal resourceissues and if there are issues that areimportant to you that we are not including inour strategic plan. Such advice is the“Recipe for Success” of NYSG.

Please help us by responding.

You’re never too “little” to start learning about our beachenvironment. Some very engaged youngsters get a lessonfrom Suffolk County Historical Society’s outreach educatorSusan Sanfilippo at the exhibit Shifting Sands: Long Island’sOcean Beaches. Story on page 8.Photo by Paul Focazio

On the cover:Under the microscope,eyespots of about 400fishhook water fleas are inview under 8x magnification.The critter’s s-shaped hookis seen in the insert image,under 40x mag.Courtesy of Kim Schulz

3

Recipe forSuccess

The New York Sea Grant ProgramServing New Yorkers Since 1971

Method

Mix in all the ingredients thoughtfully andthoroughly. Blend well.

Optional: Include new ingredients that may bubble upfrom grass roots or trickle down from national trends.

Preparation time: VariableYield: An informed citizenry that is empowered tomake wise choices about New York’s coastal resources.

Ingredients

◗ 1 Empire State with its thousands of miles of ocean, lake, and river coastlines along with its millions of residents who are the stewards of its coastal resources

◗ 1 List of challenges that face the future of those coastal resources

◗ 1 Coastal organization whose dedicated research, outreach and management staff’s mission is to provide science-based information essential for informed coastal decision making

◗ 1 Primary source of funding from the federal government with other sources coming from state, regional, agency, private and industry partners

Get Into The Mix

Please take a moment to complete these three questionsto our survey, either as a written note or an email. Fromwhat you know about New York Sea Grant’s program:

1. Please list the “top 3 or more” things you think NYSG does particularly well. Providing details would be helpful.2. Please list the “top 3 or more” things you think NYSG is not doing particularly well. Tell us how we might improve those aspects of our program.3. Are we hitting those coastal issues that are a high priority for you? If not, what topics would you suggest that we address?

E-mail replies to nyseagrant@stonybrook.edu or mail orfax hard copy replies to our Stony Brook office (seeopposite page). Please note that later this year there willbe a separate survey just about Coastlines.

We Listen

It’s because of your response to our foodweb illustrations from our Summer ‘03Coastlines that we now have posters of ourGreat Lakes and marine bay artwork. SeePage 15 for details.

4

Little Critters,continued from page 1

Makarewicz and his researchteam used genetic analysistechniques to track theinvasion route of Cercopagis.“Identifying the travel courseand entrance location ofCercopagis will help toprevent new introductionsand perhaps provide someunderstanding on how toreduce the spread ofestablished populations,”says Makarewicz.

In other studies, differenceswere identified between theinvader’s populations in LakeOntario and the Caspian,Baltic and Black Seas.Cercopagis in the Caspian

Sea are genetically distinct from all otherpopulations, deeming the basin an unlikelysource of either Baltic Sea or Great Lakespopulations. While populations are geneticallyrelated, Cercopagis from the Baltic Sea mayhave originated from the Black Sea. And, finally,fishhook water fleas found in Lake Ontario aregenetically identical to those in the Baltic Sea,thus making it the likely source of the NorthAmerican invasion.

While the team’s findings confirmed that only asingle species of the Eurasian water flea(Cercopagis pengoi) exists, sampling has shown

a second form exists. Named Cercopagis(Apagis) ossiani, this form is found only duringthe early spring and most likely representshatchlings of C. pengoi’s resting egg generation.These eggs, which can withstand extremeenvironmental conditions, are how the specieshas been able to successfully spread itself inthe Great Lakes and other regions. “Our resultswill lead to changes in how Cercopagis isclassified in a taxonomical sense,” saysMakarewicz.

“Based on our work, we also now know thatwe’re dealing with an epilimnetic species,meaning that it does not migrate out of thelake’s upper layer. What’s more, we’ve collecteda baseline of information on Cercopagis’productivity, birth rates, and seasonal abun-dance and biomass relative to the otherzooplankton species.”

Since its invasion nearly seven yearsago,”Cercopagis has become a primary contribu-tor to declines in the abundance of severaldominant zooplankton in Lake Ontario’soffshore waters – Daphnia retrocurva, Bosminalongirostris – and Diacyclops thomasi. Thismakes it a viable competitor with fish relying onthese species as a food source, such as alewifeand rainbow smelt. “If Cercopagis adds an extrastep in the lake’s food web, energy loss througha longer food chain could be substantial,” saysMakarewicz. “This could result in a significantbottleneck to productivity of the fish community

Alewives are the catchof the day for SeaGrant scholar BetsyDamaske and CoreyLaxson. Diets ofalewife and rainbowsmelt were examinedbefore and afterCercopagis wasdiscovered in LakeOntario. The invaderwas absent in both fishstomachs andzooplankton samples in1997, but by August1998 its distributionwas lake-wide andspines of the Eurasianwater flea werepresent in stomachs ofboth fish species.

All photos courtesy ofJoe Makarewicz

While it may be too late to prevent the spreadof Cercopagis in the Great Lakes, NYSG’s

fisheries specialist Dave Mac Neillrecommends certain proce-dures to help reduce its reach.

“It is important for anglersand boaters to realize thereare a number of measuresthey can take to reducethe risk of transportingCercopagis from onewater body to the next.”

The most environmental friendly controlmeasures are air drying the boat andequipment for at least 24 hours (but up to 5days for other species such as zebra andquagga mussels). Rinsing with boiling wateror steam cleaning is also suggested.

Other effective but more environmentallydamaging treatments, such as boat cleanser,vinegar and salt water can be used incombination, but away from the water.

Despite it being highly effective in destroyingCercopagis resting eggs, chlorine beach

How to get unhooked

5

Big Impactsand, ultimately lead to a reduction in stocking.”

So far, the high abundance of Cercopagis andlower numbers of other zooplankton have notdone much to drive down populations of alewife,rainbow smelt, and other planktivorous (plank-ton-eating) fish. Makarewicz has several non-exclusive explanations as to how Cercopagishas been able to maintain high densitiesdespite predation pressure.

First, the establishment of Cercopagis in 1998coincided with the lowest overall abundance ofplanktivorous alewife in Lake Ontario in 20years. Makarewicz adds, “The high productivityrates of Cercopagis may allow its populationgrowth to outpace consumption by predatoryfish.” Also, with studies showing the invader tobe most abundant in the late summer, it maynot be around in full force earlier in the seasonwhen alewife and smelt are in peak predationmode. The flea’s characteristic s-shaped hook,which can be as large as five times its approxi-mately 2 mm body length, make it low on themenu preference for alewife, smelt, and otherprey species. “Our studies show that while bothalewife and smelt are known to prey on theinvader,“Cercopagis consumption by young-of-year and adult alewife is rather low,” saysMakarewicz.

“The extent to which alewife and rainbow smeltprey on Cercopagis has important ecologicalimplications for Lake Ontario and, as our

NYSG-funded researcherJoe Makarewicz (picturedhere with Sea GrantScholar Betsy Damaske)says his team’s results area benchmark in studies onthe invader Cercopagis.“Basically, we now have abetter understanding ofthe impact, thoughpotentially minimal, androle of this exotic in LakeOntario and other waterbodies.”

studies have shown, may vary between age,size classes and species,” says Makarewicz.Because of its consistent presence and, attimes, high abundance, Cercopagis maydecrease food available for the plankton-eatingfish. This shift is possible if the invader’sconsumption of zooplankton substantially lowersthe density of this food source for the fish and ifit does not serve as a suitable alternate prey.

“We know that in the Baltic Sea, the entireplanktivore food web was impacted by theinvasion of Cercopagis,” says Makarewicz. “But,aside from the potential for this organism tospread quickly and far, much less is still knownabout the invader’s impact on Lake Ontario orother invaded ecosystems.”

— Paul C. Focazio

“Cercopagis is one in a number ofballast water-borne species that

have invaded the Great Lakes inthe past century,” says HughMacIsaac, a co-principalinvestigator on a NYSG-fundedstudy headed by SUNYBrockportís Joe Makarewicz.“Its introduction into LakeOntario is attributed to therelease of water taken on by

ships in foreign waters forstability.”

should not be used for disinfection near any lakeeither. It has toxic effects on aquatic life and canalso damage boat equipment and gear.

Bait and bait water should be dumped on dry land(not back into the water) before transporting a boatand gear to another aquatic location.

Examine the boat, anchor lines, fishing lines, trailer,and gear. Remove all mud and plant fragments fromthe boat and equipment.

Drain and clean the boat motor. Disinfect bilge,transom and live wells, bait buckets and fishingapparatus and gear.

6

Two If By Sea Grant

New York Sea Grant has not one, but two fellows selectedfor the Dean John A. Knauss Marine Policy Fellowship Classof 2004.

Mike Snyder is a dual-degree student who has received aMasters of Public Administration degree (MPA) from theMaxwell School of Syracuse University and expects tocomplete the requirements for a MS in Ecology at the SUNYCollege of Environmental Science and Forestry in the springof 2004. Mike has been placed in the Senate Committeeon Commerce, Science & Transportation, on the Subcommit-tee on Oceans, Fisheries and Coast Guard. He is a formerNYSG Scholar who worked on NYSG’s applied researchproject to develop a Cercopagis interdiction and preventionprotocol with NYSG fisheries specialist Dave MacNeill andresearchers Kim Schulz of SUNY ESF and Joe Makarewiczat SUNY Brockport. This team is creating a brochure basedon NYSG-funded research to better inform Lake Ontarioboaters and fishers of aquatic invader Cercopagis. Becauseresting eggs of the fishhook water flea can be transportedfrom lake to lake even on dried out boat lines, “We’relooking at a variety of ways to track Cercopagis and reducetheir further spread,” says MacNeill.

Before his Congressional appointment starts, Mike isworking in Washington, DC at the headquarters of theNational Oceanic and Atmospheric Administration (NOAA,the parent organization of Sea Grant in the federal govern-ment) as part of the Research Participation Programadministered by the Oak Ridge Institute for Science andEducation. Through his current appointment at NOAA’s

Office of Education and Sustainable Development, he ishelping to establish an agency-wide education program that willpromote environmental literacy of ocean and coastal sciences.

Says Mike, “I’m both extremely excited about my placementand grateful to NYSG for their continued support. Sea Granthas earned the respect and admiration of people who areinvolved in coastal research and stewardship efforts throughoutthe country. It’s an honor to be part of its rich tradition. TheKnauss fellowship is recognized by those who work on oceanpolicy as an outstanding opportunity, and I can’t wait to begin.”

Brian Weitz received a BA in environmental biology fromColumbia University, and then an MPA in environmental policyfrom Columbia University’s School of International and PublicAffairs. For his MPA, Brian worked as a consultant to the OceanConservancy, helping to develop their position on potentialchanges to the Magnuson-Stevens Act. Brian also did researchon the Salmon Planning Act which has yet to pass in Congress,but calls for the removal of four dams on the Salmon River tohelp restore salmon in the Pacific northwest.

Says Brian, “Given the recent release of the Pew Commissionsreport on the oceans and the expected release of the USOceans Commission report, I cannot think of a better time tobegin this fellowship. Hopefully this next year will see marineissues pushed to the front of public awareness, and there willbe a tremendous amount of momentum and enthusiasm inCongress to accomplish what needs to be done.”

Like Mike, Brian is assigned to the same Senate subcommit-tee. Each will be working for a different political party, so theyshould have a very interesting, and hopefully productive year.Both Fellows are eager to get their feet wet in the program thatbegan February 1.

The Knauss Fellowship, established in 1979, provides a uniqueeducational experience to students who have an interest inocean, coastal and Great Lakes resources and in the nationalpolicy decisions affecting those resources. The programmatches qualified graduate students with hosts in the legisla-tive and executive branches located in the Washington, D.C.area, for a one year paid fellowship. The program is named inhonor of one of Sea Grant’s founders, former NOAA Administra-tor, John A. Knauss.

— Barbara A. Branca

Retired Navy Vice Adm. Conrad C. Lautenbacher, Ph.D.,Undersecretary of Commerce for Oceans and Atmosphere andNOAA administrator (l.) congratulates NYSG’s new KnaussFellows Brian Weitz (c.) and Mike Snyder (r.).Photography Services: Office of the US Sec’y of Commerce

7

Unknown ParasiteIs Hard on ClamsThe clam industry has suffered the ill-effects of brown tide, a phenomenonattributable to a large population of a tinyphytoplankton. However, a new disease thatis caused by an unidentified single-celledmicroscopic parasite has been threateningthe fishery. This disease, Quahog ParasiteUnknown or “QPX disease,” is caused by aparasite that infests northern hard clams(Mercenaria mercenaria) only.

The disease does not pose any risk tohuman health but it is causing serious harmto the clam industry. The first reports of aQPX-like organism were in dead and dyingclams in New Brunswick, Canada in 1959but it wasn’t until the 1990s that QPXdisease began to be associated with clamdie-offs in the Northeast and Mid-Atlantic.Gross signs of the disease vary in theareas investigated to date but clamstypically have an intense inflammatoryresponse to the parasite.

Clamming is almost second nature to nativeLong Islanders and this unique fishery ismonitored closely to safeguard publichealth. Commercial clammers need alicense to fish in NY waters, and areas thatfall below a certain water quality standardare off-limits to everyone. One of thelargest programs being administered byNYS Department of Environmental Conser-vation is the Raritan Bay Shellfish Trans-plant Program, which works together withcertified clammers to harvest shellfish fromthe polluted waters in Raritan Bay. Clamsare transported to designated areas inPeconic Bay and held for three weeks to

purge themselves of pollutants and toxi-cants before they are sold on the market tothe general public.

It isn’t known with certainty whether or notNew York’s hard clams were infected withQPX prior to 2002. Large numbers of deadand dying clams were reported in RaritanBay off the coast of Staten Island in 2002,resulting in a loss of between $4-$5 millionin the dockside value of the clam resource.QPX organism was subsequently identifiedin these clams and this diagnosis resultedin the suspension of the Raritan BayShellfish Transplant Program for 2003. Anunacceptable high level of QPX was foundand the disease is most prevalent in thecenter of the most productive part of thefishing ground.

Research into QPX is continuing and Drs.Bassem Allam and Alistair Dove, StonyBrook University Marine Disease Pathology& Research Consortium Laboratory hope toresearch the organism’s genetic make upand determine if clams from differentpopulations have higher disease toleranceto the QPX organism. This research willhelp to develop new tools to monitor QPX inNew York and prevent the spread of thedisease.

For additional information contact631.727.3910 to request the brochure QPXDisease in Hard Clams – Quahog ParasiteUnknown.

— Antoinette ClemetsonFisheries Specialist

Photo courtesy ofAntoinette Clemetson

Photo (left) courtesy ofNew York State Department ofEnvironmental Conservation

8

CoastShana Miller, NYSGTechnical Outreach

specialist for the PeconicEstuary Program, visits the

Shifting Sands exhibit onview at the Suffolk County

Historical Society untilOctober 2004.

Photo by Paul C. Focazio

A snowy afternoon in February isn’t your usualday to pack up the kids and head to the beach.But that’s exactly what some families did whenthey came to the Suffolk County HistoricalSociety and visited the exhibit Shifting Sands:Long Island’s Ocean Beaches. This exhibitculminates three years of work on the part ofthe Historical Society’s staff with the help of NYState Council on the Arts planning and installa-tion grants.

Shifting Sands combines the societal with thescientific. Through historical photos andartifacts, video and sound bytes, the exhibitbrings to life the natural forces that shape anddiminish Long Island’s barrierbeaches and the cultural, economicand historical trends that havemolded human interactions with them.

Working with the exhibit curatorMarsha Hamilton, NYSG coastalprocesses specialist Jay Tanskihelped to develop the Shifting Sandsexhibit by blending more objective,science-based information with thehistorical perspective. Says Mr.Tanski,“Long Island’s coast is a dynamicenvironment, constantly changing inresponse to natural processes andhuman activities. Proper manage-

ment of this important resource requires a goodunderstanding of the factors controlling erosionand the impacts they can have on differentcoastal areas.”

The exhibit also provides the casual viewer withsnapshots of how people have long interactedwith Long Island’s beaches and been affectedby its patterns of erosion. Historical photosshow us what it was like to be a clammer or abeachgoer a hundred years ago. An old clamrake and the woolen bathing “costumes” wornby women and men make that era come alive.More recent photos show us property damagecaused by winter storm erosion. A video

The Suffolk CountyHistorical Society,

300 West Main Street,Riverhead, NY

(631.727.2881), is aprivate, not-for-profit

organization and anauthorized agency of the

county that receives partialfunding from Suffolk County.

The Shifting Sands Exhibitwas made possible with

funding from the NY StateCouncil on the Arts.

Jeannette Ott of Flanders,her son Collin and friend

Marissa Russo watch avideo of the1993 breach in

the Westhampton barrierisland that created Little

Pike’s Inlet that wassubsequently closed. New

inlets formed during stormsare a major concern

because they may causechanges in the bay and

mainland areas, as well asalong the ocean shore.

Photo by Paul C. Focazio

9

Watchanimation (made available by Fred Mushacke ofthe NYSDEC) speeds up the process of a stormbreaking through a barrier island and formingLittle Pike’s Inlet. Audio recordings (provided byGeorge Maul of The Werkshop) let us hear bothsides of the beach nourishment issue – whetheror not to add sand to beaches that have beeneroded by storms.

Said Wallace Broege, Director of the SuffolkCounty Historical Society, “Shifting Sands is anexhibit that tells the story of our changing viewof the natural world and the complex interactionbetween people and the environment, over time.Our actions have an effect on the natural world,just as the natural world affects us. Many ofthe issues and problems we face today, alongour south shore, are not new and are a directresult of our actions or inaction.”

Tanski informs us that like all coasts, LongIsland’s beaches depend on four major factors:the supply of sand available for beach building;the energy of waves and currents that impingeon the coast – especially during storms; short

and long-term changes in sea level; and finally,those human activities in the coastal zone that

alter or disrupt natural processes orsand transport.

It’s those human activities, such asbuilding houses, protective seawallsand groins along the beach thathave escalated in recent years andare the subject of some controversy.This exhibit gives visitors somesound scientific facts as LongIslanders seek to balance theenvironmental, social and economiccosts of conserving the barrierislands, protecting private property,and ensuring public access to

beaches. The scientific and social factorsinteract in complex ways and are differentalong each particular stretch of coast.

Tanski tells us that the diverse nature ofdevelopment along New York’s ocean shorelinerequires a variety of approaches to erosionmanagement. Structures, such as the breakwa-ter and groins at Coney Island (pictured), alongwith beach nourishment have helped slowerosion and preserve the beach since the1920’s in this heavily developed area. If suchstructures are used improperly, however, theycan disrupt the natural flow of sand and causeerosion problems on adjacent shorelines,usually to the west on Long Island’s south shore.

Says Broege, “Understanding the history of thecontemporary problems of beach erosion and itspossible solutions will help to equip LongIslanders to make informed decisions for thepresent and the future.”

— Barbara A. Branca

In the fall, Jay Tanski (right)was honored with a SpecialDistinctions Award inNatural ResourcesProgramming, one of justtwo people so honored in2003 from the Associationof Natural ResourcesExtension Professionals(ANREP), New YorkChapter. At left, RobertKent, NYSG Marine DistrictExtension Coordinator,congratulates him. Tanskiwas recognized for work onstorm surge awareness.Photo by Barbara A. Branca

Erosion control structures and beachnourishment have helped slow down erosion andpreserve the beach in front of the heavily-developed Coney Island shoreline.Photo courtesy of Jay Tanski

10

On the Forefront ofListeria Control

Smoked salmon on theassembly line.Photos courtesy ofKen Gall

What do savorysmoked salmon inNew York, spicyCajun popcorn inNew Orleans or

succulent Dungeness crab cocktail in Seattle have incommon? All may be purchased as ready-to-eatseafood delicacies that are prepared in seafoodprocessing plants under strict regulation. The qualityof ready-to-eat (RTE) food – food that won’t be cookedbefore it is consumed – is safeguarded by the U.S.government’s current regulatory policy of not allowingany Listeria monocytogenes in such food. Listeriamonocytogenes is a bacterial pathogen that iswidespread in the environment; it can cause severeillness and death in high-risk consumers. Processingplants that produce RTE foods face significantchallenges in preventing product contaminationbecause bacteria is constantly being brought into theplant environment and can be difficult to eliminate.Smoked seafood and other ready-to-eat processorshave experienced numerous and costly product recallswhen contamination is found.

Ken Gall, New York Sea Grant’s seafood specialist,and Martin Wiedmann, food science professor fromCornell University, served as co-investigators for athree-year integrated research and outreach projectdesigned to help processors of RTE seafood productscontrol Listeria. The project team included seafoodspecialists from several Sea Grant programs, studentsand faculty at Cornell University, the National FisheriesInstitute (NFI), the National Food Processors Associa-tion (NFPA) and from ten seafood processing plantsfrom around the country.

Delivering Results of TwoConcurrent Projects

This coordinated research and outreach effortinvolved several parts. One research project involvedusing molecular DNA fingerprinting proceduresavailable at Cornell to characterize specific Listeriacontamination profiles for each of the ten participatingprocessing plants. These research results were thenused to help each plant develop, implement, andevaluate specific control strategies to reduce thepotential for Listeria contamination of finished ready-to-eat products.

A concurrent effort undertaken by some of the projectcollaborators was the development of a 60-pagehandbook, Listeria monocytogenes Control Manualfor Smoked Seafood Processors. The book describesin detail the elements and procedures needed tominimize the potential for finished product contamina-tion. In 2003, this manual was adopted as a referencefor the Model Code for Cured, Salted and Smoked FishGood Manufacturing Practices produced by theNational Association of Food and Drug Officials. Thismodel code is designed to provide guidance to stateregulatory agencies to help them develop appropriateregulations for the production of smoked and curedseafood products.

In 2003, the results and experiences learned fromthese two concurrent projects were delivered toprocessors of RTE seafood products in the U.S. in aseries of five workshops held in Louisiana, Virginia,New York City, Seattle and Chicago. Of the 175individuals who attended these workshops, almost

Listeria (in green) is one toughlittle critter. Here shown in aphotomicrograph of an animalcell, Listeria is a harmfulpathogen occasionally found inready-to-eat foods such as softcheeses and smoked fish.Photo courtesy of MartinWiedmann, Cornell University.

Salmon coming out of thesmoking room (left) andgetting sliced by hand(below) at a smoked fishprocessing plant.Photo courtesy ofBarbara Branca

11

Spreading theWord AboutListeria Control

Results of these far-reachingprojects are being sharedthrough numerous publica-tions including peer-reviewedscientific journals. Fourresearch papers (2 published,1 in press, and 1 submitted)are or will be published in theJournal of Food Protection.Four additional paperssummarizing the elements ofthe Listeria Control Manualfor Smoked Seafood Proces-sors are in preparation forsubmission to the otherjournal of the InternationalAssociation for Food Protec-tion, Food Protection Trends.The first paper in this seriesentitled “ImplementingTargeted Good ManufacturingPractices (GMPs) andSanitation Procedures toMinimize Listeria Contamina-tion of Smoked SeafoodProducts,” written by NYSG’sKen Gall in collaboration withDr. Martin Wiedmann, JennyScott from the National FoodProcessors Association, BobCollette from the NationalFisheries Institute, DorisHicks from Delaware SeaGrant and Mike Jahncke ofVirginia Tech, has beenaccepted for publication andwill appear in the May 2004issue of Food ProtectionTrends.

—Ken Gall, NYSG SeafoodSpecialist

60% were from seafood businesses, one third werefrom regulatory or other agencies, and 7% were fromtrade associations or academia. All of the firms whohad implemented some Listeria controls in their plantsreported that they were planning to modify or enhancethese controls after attending the workshop. Of thosewho had not implemented any Listeria controls, 18 of20 indicated that they were planning to startimplementing some or all of the controls presented inthe workshops.

And just how much impact have the workshops had ingetting controls implemented? The results from theindustry show unequivocally the importance of theworkshops. In a follow-up evaluation sent to workshopparticipants who mainly process smoked fish, crab,crawfish and shrimp, 80% reported that they hadimplemented new Listeria controls or enhanced theirexisting controls. Employee training is considered anessential part of a complete Listeria control program,and the follow-up evaluation revealed that a total of 33in-plant employee training programs were conductedby plant management since the Listeria workshopsand half of these programs used the training materialsdeveloped for the Cornell/USDA project. Over 80% ofthe firms reported that they had changed or imple-mented new sanitation procedures critical to Listeriacontrol, and half of the firms had modified theirprocess, upgraded equipment or processing areas,and initiated a new Listeria testing program ormodified their existing testing program.

Investing in Control PreventsCostly Recalls

Eleven firms provided information on the amount oftime and money devoted to Listeria controls sinceattending the workshops. The average expenditure onListeria controls was almost $20,000 with reportedexpenditures ranging from $1,200 to $75,000. Follow-up evaluation respondents also reported that theirestimated monthly cost for Listeria controls was

approximately $2,100 per month or almost$25,000 per year with a range from $6,000 to$84,000 per year depending on the size of theplant and the volume of products produced. Butwith better controls in place, such RTE seafoodprocessing businesses are better ensuredagainst the sting of costly recalls.

This research and outreach effort to helpprocessors of RTE seafood and other foodproducts implement effective Listeria controlswill continue. Dr. Wiedmann, Ken Gall, andcollaborators from Cornell, Penn State Universityand the University of Vermont received a second$500K grant from the USDA in 2003 to developa mathematical model to help firms interpretplant environmental testing results for Listeriaand take appropriate actions to prevent finishedproduct contamination. This effort will includesmoked seafood processors as well asprocessors of RTE meat and dairy products.Thus techniques of control developed for theRTE smoked seafood industry will be spread toother segments of the multibillion dollar RTEindustries, providing an ever-widening circle ofprotection against Listeria contamination anddiminishing the potential for expensive recalls.

— Barbara A. Brancaand Ken Gall

12

NYSG ReceivesHudson EstuaryProgram Grant

New York Sea Grant will receive funds of nearly$13,000 to place new signs at marinas toincrease boater awareness, understanding, andstewardship of the Hudson River Estuary. Thegrant, one of 36 such awards for projects thatprotect and enhance the natural, cultural andhistorical resources of the river, is from NY’sHudson River Estuary Grants Program fundedunder the State’s Environmental ProtectionFund and is part of Governor George E. Pataki’smillion-dollar plan.

In partnership with the Hudson Valley MarineTrades Association and Hudson River recre-ational boating associations, NYSG’s “Hudson

Estuary Interpretive Signs for Marinas” projectwill produce a series of interpretive signs to beposted at Hudson River marinas and yacht clubsthat highlight the ecological, biological, physicaland cultural aspects of the estuary.

“While excellent interpretive centers andsignage either exists or is planned for many ofthe valley waterfront locations, there are nopermanent interpretive signs located at themost common points of access for thousands ofHudson anglers and recreational boaters – theregion’s marinas and yacht and boat clubs,”says Nordica Holochuck, NYSG’s HudsonEstuary Specialist. Holochuck will work withpartners and marina personnel to select signcontent and materials early in 2004.

— Barbara A. Branca

Great Lakes Anglers MeetNew York Sea Grant’s fall 2003 Great LakesFisheries Leadership Institute workshops helpedanglers learn the latest science on the fisheriesof Lakes Erie and Ontario. NYSG’s coastaleducation specialist Helen Domske and fisheriesspecialist Dave MacNeill organized programscovering fisheries management, fish ecology, theGreat Lakes food webs, and invasive species.

A participant in the Lake Erie workshop, TomMarks of the Southtowns Walleye Association,has been using what he learned to makepresentations on exotic species to angling andcommunity groups throughout Western New York.

After attending the Lake Ontario workshop, EdSander, a Monroe County Fisheries AdvisoryBoard member and Great Lakes FisheriesCommission advisor, commented, “In addition tothe habitat and ecology information, I willemphasize (to fisheries groups, sportfishingclubs and charter boat associations) the uncer-tainty of the fisheries and the role of invasive

species.” Dave MacNeill’s presentation on thehistory of what the fishery once was and what ithas become helps groups think about how andwhere they fish. “MacNeill’s words may alsolead such groups to think why a conservativeapproach to stocking is more timely now than inthe past when the forage base was stronger andthe bottom of the food web was different,”added Sander, a NOAA 2002 EnvironmentalHero of the Year.

— Kara Dunn

Nordica Holochuck and the Hudson.Photo courtesy of Nordica Holochuck

artwork by Jan Porinchak

13

GLU 2004 “Covers the Lakes”

Joe Zarzynski, pictured along Lake Ontario at anearlier Great Lakes Underwater, returned todiscuss underwater preserves and diving sites inLake George. Photo by Barbara Branca

On Saturday, March 6, shipwreck explorers, scientists andeducators shared a stage at SUNY Oswego for Great LakesUnderwater. Hosted by Oswego Maritime Foundation (OMF)and NYSG, this eighth annual event included adventurousunderwater tales and discussions on existing divingpreserves and sites in Lakes Ontario, Erie, Champlain,George and the St. Lawrence River. After almost adecade, interest in the event continues to build. “Wehave a built-in appeal to divers and non-divers alike,”says Philip Church, director of OMF’s submerged culturalresources program. “Whether you’re a history buff or justsomeone who enjoys true stories of adventure andexploration, we offer a wide range of professionalpresentations, exhibits, and displays to take pleasure in.”

NYSG’s Great Lakes Program Coordinator Dave Whitediscussed “Diving the Seaway Trail.” The 504-mileSeaway Trail is part of the federally-designated“America’s Byway” noted for great American road trips.

New York’s portion of the trail parallels 454 miles of the St.Lawrence River, Lake Ontario, Niagara River and Lake Erieshorelines and connects with 50 miles of byway alongPennsylvania’s Lake Erie coast.

Ed Scollon, a NYS trooper and member of their scuba team andthe Lake Champlain Boat Patrol, outlined Lake Champlain’s Valcour

Bay Research Project(VBRP). Since 1999, when aRevolutionary War cannonwas discovered in the bay,VBRP has evolved into a full-scale archeologicalinvestigation of thissubmerged battle site.

Pennsylvania Sea Grant’sAnne Danielski introducedthe audience of nearly 130to the wrecks beingexplored under the LakeErie Underwater PreserveProject. As PASG’s Educationand Maritime Specialist,Danielski focused on

outreach initiatives such as an interactive CD program on the impor-tance of local maritime history. Other efforts include a scuba divingtraining workshop held for teachers who expressed interest increating lesson plans on Lake Erie’s underwater cultural resources.

— Paul C. Focazio

Nearly 100 high school students from 19 high schoolsacross the region participated in the Bay Scallop OceanSciences Bowl on Saturday, February 28 at Stony BrookUniversity. The competition featured Q&A “buzzer” roundsand team challenge questions that tested the students’understanding in all the sciences related to the ocean.“Getting young people interested in marine issues isessential to fulfilling the goals that have been identified bythe Oceans Commission,” said Jack Mattice, Director ofNew York Sea Grant, one of the Bowl’s cosponsors. “It is theirgeneration that will decide how to recover, develop, maintain orconserve sustainable ocean resources for the future.”

David Conover, Dean and Director of SBU’s MarineSciences Research Center, another cosponsor said “Weneed to attract the brightest young minds to a career inoceanography to help us find solutions to the decline inhealth of our marine environment.”

This year’s bowl proved to be very competitive. Said coach

Andy Matthews whose Mt. Sinai High School team captured theBay Scallop Bowl title in both 2002 and 2003, “This year’s teamworked pretty hard, but there were a lot of great teams compet-ing.” Mt. Sinai placed third in the competition. High schoolteacher Matthews, a former NYSG Scholar and MSRC graduatewas featured in Coastlines in 2003.

Another dedicated coach is Karl Biedlingmaier who brought twoteams on the seven-hour trip from Churchville-Chili High School inupstate New York to the Bowl for the third year in a row. His Ateam made a strong showing against most of the suburban LIteams, but facing off against teams from Bronx High School ofScience and Saint Ann’s School in Brooklyn proved challenging.And a new wild card was added into the mix this year. A team fromState College area in Pennsylvania took home the number 2 spot.

So it’s the winning team from Bronx High School of Science thatwill go on to compete against 23 other regional champions fromaround the country in the 7th Annual National Ocean SciencesBowl on April 24th in Charleston, SC. Nationally, the NOSB®is’sponsored by the Consortium for Oceanographic Research &Education in Washington, D.C.

— Barbara A. Branca

14

A Winning Team for Lobster Outreach

Accepting their awards for outstanding outreachrelated to the Long Island Sound Lobster HealthInitiative are (from l. to r.) from CT SG: NancyBalcom, Extension Program Leader and PegVanPatten, Communications Director; from NYSG:Antoinette Clemetson, Lobster OutreachSpecialist; Barbara Branca, CommunicationsManager and Paul Focazio, Web Developer.Photo courtesy of Sea Grant

Directors Jack Mattice of NYSG and Ed Monahan of CTSG areproud to announce that NYSG’s Antoinette Clemetson, BarbaraBranca and Paul Focazio along with CTSG’s Nancy Balcom andPeg Van Patten, received the Group Outreach Award at the mid-January Northeast Sea Grant Regional Meeting in Durham, NewHampshire. The award was for their efforts to support the LISound Lobster Health Initiative, including arranging andconducting researcher and public meetings, preparing publica-tions including the Lobster Health News, and maintaining theWeb site www.seagrant.sunysb.edu/LILobsters.

Emory Anderson of the National Sea Grant Office and chair ofthe LI Sound Lobster Research Initiative Steering Committee,told the winners, “We on the steering committee are extremelygrateful for all of your hard work. Without your efforts, all thathas been accomplished would have been impossible.”

Anthony Calabrese of the National Marine Fisheries Servicesaid, “As former Chair of the Steering Committee it was myprivilege to have worked with you. Your hard work and profession-alism most certainly made my job as Chair go more smoothly. Ithank you for your help over the last few years.”

Said Nick Crismale, president of the CT-based Long IslandSound Lobstermen’s Association, “I speak for all the Soundlobstermen in telling you how appreciative we are for all yourefforts in the LIS research initiative. It is because of people likeyou and your efforts to coordinate research projects thathopefully will produce the knowledge to bring back the healthylobster resource we once enjoyed.”

This multiprogram, integrated extension and communica-tions effort has contributed heavily to the currentprogress under the LI Sound Lobster Health Initiative andprovides an excellent template for scientific, industry andpublic outreach for a very complex initiative conductedwithin a cloud of litigation.

Congratulations to the team for its excellent, and nowaward-winning, outreach program.

— Jack MatticeNew York Sea GrantWelcomes Shana MillerShana Miller joined the Marine District Extension staffin January 2004 as the Technical Outreach Specialistfor the Peconic Estuary Program. The Peconic Estuary,located in eastern Long Island, is part of the NationalEstuary Program (NEP) whose mission is to identify,restore, and protect the nation’s significant estuaries.The program is coordinated by the EnvironmentalProtection Agency. Ms. Miller joins two other NYSGstaffers who are also involved in outreach educationwith the NEP. Kimberly Zimmer has long served theLong Island Sound Study and Laura Bartovics conductsoutreach and education for the New York/New JerseyHarbor Estuary Program.

Ms.Miller received her BA from Cornell in biology andher MS in marine biology from Stanford University.Welcome aboard!

—Robert Kent

New Peconic Estuary technical outreach specialistShana Miller (l.) and NYSG CommunicationsManager Barbara A. Branca at the Shifting Sandsexhibit.Photo by Paul Focazio

New York Sea GrantBoard of Governors

Dr. Kraig AdlerVice Provost for Life Sciences,Cornell University

Dr. David O. ConoverDean and Director,Marine SciencesResearch CenterStony Brook University

Dr. Daniel DeckerAssociate Dean,College of Agriculture andLife SciencesCornell University

Dr. Helene DillardDirector, CornellCooperative ExtensionCornell University

Dr. Anne HuotAssociate Provost for DoctoralGranting InstitutionsSUNY Albany

Dr. Teresa E. JordonChair, Dept. of Earth andAtmospheric SciencesCornell University

Dr. Jack Y. NarayanDean of GraduateStudies & Research,SUNY College at Oswego

Dr. H. Lorraine OakAssociate Dean forResearch Administration,SUNY at Buffalo

Dr. Max J. PfefferChair of Boardof Governors;Professor and Associate DirectorCornell University AgriculturalExperiment Station,Cornell University

Dr. John J. SpagnoliOrchard Park, NY

Dr. William TullyVice President forAcademic Affairs,SUNY College ofEnvironmental Scienceand Forestry

Mr. Michael E. White, Esq.Vice Chair of Boardof Governors,Garden City, NY

Ex Officio MembersMr. Gordon ColvinRepresenting Erin Crotty,Commissioner,NYS Dept. of EnvironmentalConservation

Mr. Robert CrowderRepresenting Charles Gargano,Commissioner,NYS Department ofEconomic Development

Ordering PublicationsPlease send requests for the following publications along with aself-addressed label and check payable to:

New York Sea Grant Communications121 Discovery Hall/Stony Brook University/Stony Brook, NY 11794-5001/631.632.9124

15

Journal ReprintsA transient bloom of ostreococcus (chlorophyta, prasinophyceae) in WestNeck Bay, Long Island. O’Kelly, C.J., M.E. Sieracki, et al. 2003. Journal ofPhycology. 39:850-854. Free

Cercopagis pengoi as a new prey item for Alewife (Alosa pseudoharengus) andrainbow smelt (Osmerus mordax) in Lake Ontario. Bushnoe, T.M., D.M. Warner,et al. 2003. Journal Great Lakes Research. 29(2):205-212. Free

Effects of the non-indigenous cladoceran Cercopagis pengoi on the lower foodweb of Lake Ontario. Laxson, C.L., K.N. McPhedran, et al. Freshwater Biology.48:2094-2106. Free

Importance of Lake Ontario embayments and nearshore habitats as nurseriesfor larval fishes with emphasis on alewife (Alosa pseudoharengus). Klumb,R.A., L.G. Rudstam, et al. 2003. Journal of Great Lakes Research 29(1):181-198. Free

Distribution, fecundity and genetics of Cercopagis pengoi (Ostroumov)(Crustacea, Cladocera) in Lake Ontario. Makarewicz, J.C., I.G. Grigovich, et al.2001. Journal of Great Lakes Res. 27: 19-32. Free

Trend analysis reveals a recent reduction in mirex concentrations in coho(Oncorhynchus kisutch) and chinook (O. tshawytscha) salmon from LakeOntario. Makarewicz, J. C., E. Damaske, et al. 2003. Environmental Scienceand Technology. 37:1521-1527. Free

Sea Grant PublicationsBotulism in Lake Erie Workshop Proceedings. NY, Ohio and Pennsylvania SeaGrants. April 2003. $2.00. Available upon request: NY Sea Grant, 229 JarvisHall, SUNY at Buffalo, Buffalo, NY 14260-4400; ph: (716) 645-3610.

Great Lakes and Long Island Bays food web posters. Two separate 24" X 36" full-color illustrated posters with identification keys (as seen on page 3). Individualposter: $5; one of each: $8. Posters shipped in mailing tube. CD with both images(pdf) to print out 11" x 17": $8. CD and both posters: $15. Call 631.632.9124 fordiscounts on multiple posters. Available May 1, 2004.

Spend some time thisspring with us atnyseagrant.organd discover:

◗ The status of botulismin Lakes Erie and Ontario -Download the proceedingsfrom last spring’s workshopread up on late-March 2004’sfourth event in the series

◗ What we know and whatwe’d like to learn aboutshell disease. The secondissue of Lobster Health Newsalso includes articles on thethe effects of pesticides inLong Island Sound as well asan update on monitoringefforts of lobster populations.

◗ Details on our newly-funded2-year $2.4 million suite ofprojects. The award fundsan additional 11 researchinvestigations and numerouseducation and commuicationsefforts, as well as an extensionprogram serving the state’scoastal communities from NY’stwo Great Lakes to the HudsonValley, the greater NY metroarea and Long Island.

Peter Martin, winner of GreatLakes and Long Island Bayschallenge receives framedartwork by Jan Porinchak.Photo by Barbara Branca

SeafoodCorner

New York Sea Grant121 Discovery HallStony Brook UniversityStony Brook, New York11794-5001

http://www.nyseagrant.org

ADDRESS CORRECTION REQUIRED

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UNIVERSITY AT

STONY BROOK

Ingredients

Mackerel Puttanesca

Method

New York

New York Sea Grantprovides equal opportunitiesin employment andprogramming. Coastlines isprinted on recycled paperand may be made availablein an alternative format.

BringingScience tothe Shore

An original recipe by Chef Stanley KramerDocks Oyster Bar & Seafood Grill, New York City

MackerelDid you know that “mackerelsky” describes the silveryclouds that often precede astorm? Fishermen say thatmackerel will bite at anythingbefore a storm.

The most common species ofmackerel found in fresh seafoodmarkets in NY are the Atlanticor northern, Spanish, and King.The Atlantic mackerel, the mostcommon in NY, is a small,bullet-shaped fish with dark,wavy stripes on its back and asilvery metallic color. Atlanticmackerel are usually availablefrom fall to spring with peakharvests from February throughApril. Adult Atlantic mackerelrun about 1 to 2 pounds andare usually sold whole.

All mackerel are delicate fishthat should be handled properlyand kept as cold as possiblefrom the time they are caughtuntil they are eaten. Thefreshest fish have a characteris-tic bright metallic color and amild neutral odor reminiscent ofan ocean breeze. Freshmackerel is one of the tastiest,cheapest, most versatile, andmost plentiful fish availablefrom fall to spring.

Though mackerel is fatty withmore than 10% fat content andover 50% of its calories fromfat, it is also a rich source ofheart healthy omega-3 fattyacids. Because of its high fatcontent, mackerel is oftengrilled or smoked, but it canalso be pan-fried, baked orbroiled. Mackerel is rich-flavored, moist and oftencooked with acidic flavoringssuch as lemon or tomato.Cooked Atlantic mackerel tendsto have a softer texture thanSpanish or King mackerel.

—NY Seafood Council

Season fish with salt and pepper. Dust with flourand shake off excess. Saute fillets in olive oil,flesh side first for 2-3 minutes. Turn fillets overand cook other side for an additional 2-3minutes until flesh turns opaque. Remove filletsand keep warm. Save oil.

Saute onion and garlic in the oil that the filletswere cooked in. Cook until soft but not brown(about 5 minutes). Add capers, anchovies,pepperoncini, olives, basil and oregano. Cook forseveral minutes. Add canned tomato juice orpuree. Mix well and add diced plum tomatoes.Simmer approximately 5 more minutes. Salt andpepper to taste. Pour sauce over mackerel fillets.Sprinkle with chopped parsley. Serve with orzo(rice shaped pasta) or rice pilaf.

This dish can also be made with other fullflavored fish such as bluefish.

Preparation time: 20 minutes. Serves 2-4

2 large (10 ounce or more) or 4 small(6-8 ounce) mackerel fillets with skin onflour for dusting2 tablespoons olive oil1 teaspoon onion (diced fine)1 teaspoon garlic (chopped)2 teaspoons small capers6 anchovy fillets (diced)4 pepperoncini or Tuscan peppers (diced)8 black nicoise olives (pitted & halved)1 teaspoon chopped fresh basil1 teaspoon chopped fresh oregano2 tablespoons tomato puree (or juicefrom canned tomatoes)6 plum tomatoes (diced)1 teaspoon chopped fresh parsleysalt & pepper to taste

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