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Daily Fishing and Outdoor Report

Thursday, August 01, 2019: Well, the ocean water warmth is returning to the beachline, as predicted ...

This has an odd LBI feel to it ... 

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Below are two same-area lightning strikes (yesterday) from Ocean County Scanner News www.ocsn.news

The top one demonstrates a cloud-to-ground lightning strike that a beachgoer might survive. The second bolt could wipe out an entire group on the beach. 

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Thursday, August 01, 2019: Well, the ocean water warmth is returning to the beachline, as predicted. In fact, light winds for days to come – clear into next week -- should push the surf well into the 70s.

On LBI, we’ll likely assume a land/sea breeze setup by Saturday. This can mean winds somewhat brisk out of the southeast as the day goes on, but not enough to upwell cold water. In fact, during the night, winds will die off and come light west. All of this is infinitely better than those earlier forecasts showing us being on the fringe of a tropical system far to the south.

It was brought to my attention that the fishing near Oyster Creek(s) power plant has been dead. Something to do with the plant shutting down? Impossible. There was no thermal shock involved with the shutdown. There’s now nothing but natural tidal ebb and flow, though the south creek originates deep in the Pines and has been loosing tons of fresh (tannin acid) water into the nearby bay, thanks to cloudbursts. That could cripple fishing. It should be noted that summer heated waters are also a fish turnoff. Overall, the area will slowly return to the way it was, back in the Sixties.

On the fun side of bay things, there is a fine showing of seahorses this summer. While having them out there in goodly numbers is a fun thing in its own right, they also tend to indicate a healthy bay and biosystem. Important: seahorses are not easy to keep alive. Don’t bring them home to simply plop into a fish tank unless you know the truly tricky art of saltwater aquarium keeping, which includes maintaining highly challenging filtering systems. Take it from a once-expert: Keeping a saltwater aquarium is brutal. I once grew one of summer butterfly fish to the size of a bluegill sunfish. I ended up giving it to a pro aquarist in Clementon who kept alive for years on end. And, yes, we get all sorts of mainly young-of-year tropical fish – a slew of butterfly fish -- in and around out bayside eelgrass beds. Some get big enough to be taken in crab traps.

Jim Hutchinson Sr.

The captains of the Beach haven Charter Fishing Association are finding action steadily improving as August arrives. Besides the usual bottom fishing action, semi-tropical fish are arriving and some unexpected large weakfish in the bay. 

Captain John Lewis had the Smith party aboard the “Insatiable” and with a multitude of shorts and a 23-inch beauty of a fluke.  The Campbell party boated 16 bluefish and a pair of Spanish mackerel besides some fluke and black sea bass. The Kort party had blues and fluke up to 22-inches. The Beery party had a mix of fluke and sea bass as did the Kounitz party. The Millerline party shined with 25 sea bass with 5 keepers along with a pair of ling, a bonito, and other fish for a total of 47 fish for just two anglers. The Visco party boated 24 fish including a ling, sea bass and fluke with 3 topping the 20-inch mark.

Captain Alex Majewski of the “Debbie M” of Lighthouse Sportfishing reports the warmer ocean water has brought in some interesting catches. One day saw a big mahi just a few miles outside the inlet along with some smaller ones. He also saw flying fishing around the Barnegat Ridge and tons of small bonito.  In the bay he says blowfishing is still strong along with tons of small fluke. In addition, small blues are still present around the inlet.  Captain Alex says the bay waters seem the clearest and cleanest he has seen in quite a few years.

The “Starfish” with Captains Carl Sheppard and Vic Bertotti had the Angelo family out for a day of black sea bass, sea robins, and some fluke. Most of the fluke caught recently have been throwbacks, but there seem to be keepers every trip. Another family trip with Captain Carl started with trolling for bluefish in the inlet where they caught over 100 bluefish. They moved into the bay waters where young Emma and Brendan each caught their own weakfish. 

Captain Brett Taylor of Reel Reaction Sportfishing has been doing well bay fishing at the north end of Long Beach Island. Most trips result average 3 keeper fluke out of 30-40 fish brought to the boat. His biggest fish was a 9-pound doormat in Barnegat Bay on an S&S bigeye bucktail tipped with fresh bait. He had Rick Carlucci and sons out releasing over 35 fluke while boxing 7  keepers to 22-inches. Captain Brett attributes much of his current success to his new trolling motor which helps him zero in on the fish. He is also catching large numbers of blowfish for clients who want plenty of fish for dinner. 

Additional information on the Beach Haven Charter Fishing Association can be found at www.BHCFA.com

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Ric Anastasi
Hi last for this evening, this was pretty cool, the fisherman not too far from our area you can see Atlantic City in the background was not expecting that or even ready to hook into a brown shark, but he did and these are the guys who show up and say hi to us lately on a regular basis. So totally cool to see them in the water. And they’re actually easier to catch in the back bays to hook into them than you would imagine. I’ll finish up the evening with saying With how much Love sharks, I love seeing them, I enjoy swimming with them, and what we have them here they are so harmless to us, the more I see the healthier our environment is. Please don’t be afraid of our sand sharks and a brown sharks, it’s great to see them alive and well in the bay
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Jean Deery Schaum
13 mins · 

First day of blackfish and my man delivers!!

Image may contain: 1 person, standing
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Frank Ruczynski

When these things get crazy in your kayak, it’s like someone is swinging a baseball bat on your lap.

No photo description available.
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Climate Change Will Spark a Blue Crab Baby Boom. Then Predators Will Relocate and Eat Them


Copyright © 2019 The Washington Post
By Darryl Fears
August 1, 2019

Beleaguered blue crabs are poised to start living their best lives in the warming waters of the Chesapeake Bay.

Over the years leading to 2100, a study says, the bay will probably experience a blue crab baby boom as climate change shaves weeks of the winter season. Bay crabs ride out winter by burrowing in mud when the cold sets in, but juvenile crabs are more prone to starve as the season wears on because they eat less than adults do.

By the turn of the century, though, winters will decrease from an average of 117 days to about 90, based on the study's conservative estimate of temperature changes. A liberal estimate cut the season by half, to fewer than 60 days. The study's analysis relied on 100 years of reported temperatures from gauges near the University of Maryland Center for Environmental Studies near Cambridge.

As a result, Maryland's waters are expected to become as warm as those in Newport News and possibly Morehead City, N.C., where blue crabs don't need to burrow during winter. About 75 percent of juvenile crabs survive the bay's winter waters. If the study's findings are accurate, that number will approach 100 percent, said Hillary L. Glandon, a researcher at the University of North Carolina at Wilmington, one of the three authors.

The study published Thursday in PLOS One has major implications for management of the bay's wavering blue crab population, which supports a fishery worth hundreds of millions of dollars each year. Fishery managers in Maryland and Virginia have each placed limits on commercial crabbing to protect the animal in the hopes of boosting their struggling population.

In this year's annual bay-wide winter survey, the overall population nearly hit 600 million, a positive step for the crustacean, whose numbers fell to a critical low of 251 million about 12 years ago. But historical numbers were significantly higher before water quality, disease and relentless fishing imperiled the stock.

A quarter-century has passed since the survey estimate last reached 800 million. In one brief shining moment early this decade, the juvenile population alone nearly matched this year's overall population. It fell below a paltry 200 million last year before bouncing back up to around 300 million this year.

Blue crabs will be "a climate change winner," said study co-author Tom Miller, a professor at the U-Md. center, "because they are a more tropical species." Blue crabs range along the coastal Atlantic from Argentina, across the Caribbean Sea, all the way to New England up to Cape Cod.

According to Miller, it was one of the rare positive impacts from climate change. "We always hear about those species that are going to struggle or move. Blue crabs are going to do better."

Except that there's a but, and it's a big one, said Anson Hines, director of the Smithsonian Environmental Research Center in Edgewater, Md., along the bay.

Hines said the study does a good job tracking the changing climate and showing the unsurprising finding that a tropical species would flourish in warmer waters. But he emphasized another finding of the research, which shows that "things are not so simple."

A warming climate could lure more southern predators that enjoy snacking on blue crabs to the Chesapeake. On top of that, "warmer temperatures may have negative impacts on resources that are good for crabs," Hines said. That includes underwater grasses in which they hide from predators, along with their own major food source, Baltic clams, that might not survive the warmth.

"An added interested aspect of this paper is that warming may also prolong the fishing season, which could add more difficulty in managing a fishery that has a history of … intense pressure," Hines said. And humans are the crabs' top predator.

It's not the first time researchers peered into the future and saw good news for crabs. In a 2013 study, a marine geologist at the University of North Carolina's Aquarium Research Center said crabs will bulk up on carbon pollution and supersize their growth in the next 75 to 100 years. That was great news for crabs and bad news for the oysters they bang open with their huge claws to eat.

Glandon said researchers embarked on the new study to provide useful information to fishery managers about the future of the crab fishery. "We know what will probably happen in five years, but not much beyond that," she said.

Managers can expect to start seeing a significant shortening of winters and a blue crab population spike in 20 years, Glandon said. She was reluctant to make predictions because weather analysis isn't always precise. "This is the tricky thing about modeling; it's only as good as the data you put in it."

Glandon was thankful to have data from bay gauges dating back more than 90 years. "Can you believe, in 1938, someone said let's measure water temperature every day?"

The most eye-opening findings were that winter would grow shorter and more crabs would live. "There will be a winter time, but not long enough to cause mortality in crabs. I found that surprising," Glandon said.

New sharks could be visiting the Jersey Shore thanks to climate change



Lori M. Nichols | NJ Advance Media for NJ.com

Sandbar shark, or brown shark, (Carcharhinus plumbeus) at Adventure Aquarium in Camden, N.J. on Friday, Aug. 17, 2018. (Lori M. Nichols | NJ Advance Media for NJ.com)


While sharks off the Jersey Shore are nothing new, experts who study the ocean predators say New Jersey’s waters are becoming an increasingly popular destination for unlikely species of sharks.

Ocean-warming climate change is already bringing sharks typically found in southern waters, like bull sharks and blacktip sharks, to New Jersey on a more frequent basis said Thomas Grothues, an associate research professor at Rutgers who studies sharks. 

As the planet continues to warm, this trend is likely to continue, Grothues said.

But that doesn’t mean there are going to be more sharks in the state’s oceans.

“I think the most apparent effects are going to be how early or how late we see things, rather than if we see more of them,” Grothues said.

Laura McDonnell, a Ph.D. student who studies sharks at the University of Miami’s Rosenstiel School of Marine and Atmospheric Science, said it is expected that future sharks will move to seek out more habitable waters.

A recent study of bull sharks in North Carolina, for example, found that the sharks have in recent years been spending more time in estuarine waters, compared to historic observations dating back to the 1970s.

The study, conducted at East Carolina University and published in April 2018 in the journal Scientific Reports, concluded that the bull sharks had begun using the brackish Pamlico Sound as a nursery after being attracted by increasing water temperatures and salinity.

Sea level rise, caused by climate change, could be the driver for the increased salinity.

Sharks aren’t the only fish seeking new homes as the ocean warms. Rutgers researcher Malin Pinksy has found that heavily targeted fish are shifting where they live to stay in the water temperatures that they prefer.

McDonnell said it would make sense that sharks would follow their prey into new waters. So as new kinds of fish become common off of New Jersey, it is likely that the sharks that hunt them will follow.

All of this is a developing science. Both Grothues and McDonnell stressed that there is a lack of data on shark species compared to what is known about heavily fished species like cod. That problem is compounded by the fact that sharks are highly migratory, so it is more difficult to find shifting patterns in population distribution.

Sea Chips’ Founder on Innovation and a Vegan Seafood Jerky in the Pipeline


Copyright © 2019 William Reed Business Media
By Oliver Morrison
July 31, 2019

The company behind the world's first salmon skin crisps is planning to launch the world’s first vegan seafood jerky.

"We're working on creating a world-first vegan seafood jerky ,” Sea Chips’ founder Daniel Pawson told FoodNavigator. “There’s not really a release date for that but it’s something we’re working on.”

Giving meat names for plant-based or vegetarian alternatives is a contentious issue in the food industry at present.

The EU is proposing a clampdown on the use of meaty descriptors on vegetarian and vegan food packaging, which some believe misleads consumers. Others, including a recent House of Lords investigatory committee in the UK, conclude there is no harm in the practice.

Meanwhile, the meat substitute market is poised to reach global revenues of $7.5bn by 2025, with a compound annual growth rate forecast at 7.7%, according to Allied Market Research. Europe dominated the alt-meat market in 2017, accounting for nearly 40% of global revenue.

Pawson is aware of the hullabaloo surrounding the topic.

"You get some people who are against the whole kind of calling burgers meatless burgers ,” he said. “But I have no problem with it.”

Society in general is under pressure currently “to stop eating so much beef ”, he continued. So calling a plant-based patty a vegan burger gives people that “easy way of knowing ‘this is just as nutritional as burger but it’s vegan’. It’s the same thing with this jerky .”

People will know the new jerky product is a seafood snack, he pointed out. But as it contains no seafood he expects people will be drawn to the product’s sustainability credentials. “I quite like the linking it back to the actual meat fill products ,” he said.

‘Being ahead of the curve is really important’

Sea Chips has further innovations up its sleeve. It plans to capitalise on the circular economy trend as it looks to become a fully sustainable food company. It aims to launch a conventional smoked salmon range in ethical biodegradable packaging. The labelling will state that the salmon skins have gone on to become Sea Chips’ crisps.

What’s more, from 2021 the company will only use salmon skins from fish bred on onshore farms.

The company has also spotted a pet food premiumisation trend. It plans to turn the ‘dark bits’ of the salmon skins that some customers don’t enjoy into a separate pet snack. This will allow the Sea Chips crisps to be the same consistent colour. The move may also mean Sea Chips becomes the first ever company to offer a ‘human’ and ‘pet’ version of the same product.

Pawson, then, clearly believes these trends have legs. And as a trend spotter, Pawson has form. The story behind Sea Chips’ salmon skins is now well known. Pawson was a chef. After seeing the huge amounts of fish skins being wasted in restaurants, he decided to crisp them up and serve them as garnishes. Customers loved them and the rest is history.

As a private chef to the rich and famous, he explained, he was always way ahead of trends. “When pork belly got popular I knew that was going to happen two years before because I was cooking it for celebrities who tend to be these people who start the trends."

Sea Chips have launched in UKL supermarkets Sainsbury's and Ocado©www.weareclay.com

Sea Chips, the Next Marmite?

Last year, Sea Chips secured financial support from Jonathan Brown, the former owner of US-based McKnight Food Group known for pioneering a number of own-label smoked salmon brands.

Brown’s backing helped Sea Chips secure a new a state-of-the-art production 930m2 facility in Maryport in Cumbria, UK, as well as connections for bigger clients and retailers.

In June, Sea Chips secured a listing in 70 Sainsbury’s stores in the UK for its three salmon skin crisp flavours. It is set to launch in the US, Singapore and Hong Kong.

But a challenge for the company, admits Pawson, is the “divisive ” flavour. Take his appearance on Dragons’ Den, where Pawson turned down an offer for £30,000 for 35% of the business from Touker Suleyman. "I love salmon, yet I don't like this product ," said the Den’s Peter Jones. "I really like them ,” replied rival investor Deborah. “This is just personal."

Pawson hopes to exploit this love/hate reaction among consumers and become “the new Marmite .”

Why does the product cause this extreme reaction? “It’s because it's fish-based ,” said Pawson. “In the UK we're fussy about fish, but other places have no issue about eating fish. In Asia they won't think twice about it because they’ve got similar products [to Sea Chips] .”

Meanwhile, the divided opinions only assist Sea Chips’ marketing.

“It gets people talking, so does a lot of promoting for us. Whether you like them or not you're going to tell someone about us. So we've found that one of the best tools to get the word out .

"We're not trying to please everyone. We're launching a snack into a category which is very fast growing. It's an innovative product which is good for you and good for the planet.”

Pawson expanded on the product’s health benefits. "Nutritionally speaking it is literally like eating a fillet of fish. You get high Omega 3 and high protein. It's a nice quick way of getting that nutrition in and in the UK one of the main nutrients that we are deficient in is Omega 3."

All this means Sea Chips can appeal to a wide range of customers. As a health snack they appeal to people on certain diets - from paleo to ketogenic. “We're also a really good salty savoury snack. Like a healthy pork scratching that’s great with a beer ,” added Pawson.

“We're not saying we're going to go into pubs and challenge pork scratchings, but at your higher end craft beer pubs and wine and champagne bars we fit really nicely .”

‘Get Your Story and Brand Right and Develop it From There’

As a young successful entrepreneur, what’s his advice for others in the food industry with an innovative product? "I think at the start it's really important to build your story,” he said.

“We focused probably more on our story and what we were trying to achieve rather than the taste of the product. The taste of the product over a year ago wasn't great. But we knew we were onto something.

“A lot of people take years to develop something and then launch it and by that point they’ve spent hundreds of thousands. I would say get the product out there, get some feedback and make sure you’ve got a really strong brand that people can relate to and that's relevant. So get your story and brand right and develop it from there."

Research Shows That Eating Chocolate Cake For Breakfast Is Good For The Brain And The Waistline?


As it turns out, chocolate cake is useful for our physique and brain function. So, now we no longer have to feel guilty for eating that much cake. Besides, there is nothing quite like a nice delicious piece of chocolate cake.

Many of us feel tempted to eat a piece of cake for breakfast. In fact, ever since we were children, we wanted to eat chocolate cake for breakfast. Well, now it seems that science has finally made our lives easier.

According to a study, that took place at Syracuse University, chocolate cake can be great for the waistline and brain. To prove these findings, scientists reviewed 968 participants from 23 to 98 years old.

They observed the participant’s dietary habits without changing them during the study.

As the results claim, eating chocolate regularly can increase the cognitive performance, boost abstract thinking and memory.

Chocolate and Losing Weight

A different study at Tel Aviv University also studied the effects of chocolate. Their study, however, revealed something quite interesting. They concluded that eating chocolate cake for breakfast can help a person be more productive and work.

Furthermore, it can help someone lose weight.

Dr. Daniela Jakubowicz claims that the brain needs an adequate amount of energy to wake up in the morning immediately. Since the body converts the energy and food very efficiently in the morning, it is less likely for the cake to end up in the waistline.

In fact, the study claims that the only way to obtain these results is only if you eat the chocolate before 9 am.

According to the results, people who consumed carbohydrates, protein, and 600 calorie-desserts, lost slightly more weight than the ones who ate a 300 calorie-breakfast later than 9 am.

What Makes Chocolate So Good?

One of the main reasons why chocolate is great for the health is the cocoa beans. Cocoa beans contain flavonoids which can be great for the overall health. Here is why you should eat chocolate.

1. Boosts Circulation

Since chocolate can restore the flexibility to the arteries, it can prevent the white blood cells from sticking to the wall of the blood vessels. In other words, it prevents clogging.

2. Good for the Heart

According to research, chocolate can reduce the risk of stroke by a shocking 17%. Therefore, consuming chocolate can make the heart stronger and less prone to disease.

3. Rich in Minerals

This tasty treat contains plenty of minerals. Like potassium, selenium, iron, zinc, and selenium. In fact, 100g of chocolate that is 70% cocoa, contains an amazing 67% of the recommended daily amount of iron.

That is a lot of iron!

4. It is Good for the Skin

The flavonols in chocolate can protect the skin from damage, especially sun damage. However, you shouldn’t replace sun creams with chocolate.

5. It Makes You Feel Great

This delicious treat contains phenylethylamine, which is the same chemical that our brain creates when we fall in love. In other words, chocolate encourages the brain to release these amazing emotions that will make us feel great.

Now that you know how good chocolate cake is, you no longer have to stress over eating it for breakfast. After all, life is too short to stress over the little things.

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