Forage fish, like anchovies and sardines, are a dietary staple for seabirds. Around the globe, seabirds have adapted in order to cope with natural changes in the availability of these prey fish. However, increased fishing pressure on these forage species is thought to be altering this predator-prey relationship in an adverse way for seabird populations. The natural ability of seabirds to cope with changes in prey abundance makes it difficult for researchers to determine if they are responding to natural processes or to human fishing practices. 

The region north of Greenland and the Canadian Arctic has been termed the Last Ice Area, where sea ice will remain the longest in summertime, providing a refuge for ice-dependent Arctic species. But conditions last summer show that parts of this region are already experiencing less summer ice due to climate change.

A new paper by Katherine Pearson Maslenikov published in Ichthyology and Herpetology outlines the history of the UW Fish Collection and its long partnership with NOAA and other state and federal agencies.

Silvana González, a PhD student at the University of Washington School of Aquatic and Fishery Sciences, uses acoustic techniques to collect data in otherwise inaccessible locations. In high-latitude marine ecosystems, like the Chukchi Sea, traditional vessel-based sampling for fish and zooplankton is only possible in seasons without sea ice. This limiting factor results in an incomplete picture of the life history of these species and the ecosystem as a whole. By utilizing remote acoustic measurements recorded throughout the year and under the sea ice, González is able to piece together a more complete picture of arctic marine life.

The adage “you are what you eat” generally turns out to be true. Foods we ingest are broken down into amino acids and absorbed into our bodies, leaving trace elements in our bones. In turn, these amino acids can be traced back to their source like a biological receipt, revealing information about the environment. Using this knowledge, researchers are conducting isotope analysis of amino acids in harbor seal skulls to determine the composition of historical marine food webs.

Capstone research projects provide an exciting opportunity for students to put classroom learning into practice—and sometimes even publish their work. These senior projects are the culmination of the undergraduate experience here at SAFS.
Emily McFarland (BS 2020) published her capstone, “A new species of Chromis damselfish from the tropical western Atlantic (Teleostei, Pomacentridae),” this past December. The new species—Chromis vanbebberae —was revealed through phylogenetic analyses to be distinct from Chromis enchrysurus, commonly known as the Yellowtail Reeffish. 

Thanks to 20 years of observations from thousands of citizen scientists, University of Washington researchers have discovered distinct patterns in the mass strandings of by-the-wind sailor jellies. Specifically, large strandings happened simultaneously from the northwest tip of Washington south to the Mendocino coast in California, and in years when winters were warmer than usual.

Herring that spawn at different times of the year are genetically distinct from one another, according to a new paper published Feb 24th in the Proceedings of the Royal Society B. The study, led by Eleni Petrou and Lorenz Hauser from the University of Washington School of Aquatic and Fishery Sciences, shows that populations of Pacific herring along the US west coast are genetically structured based on when they spawn and secondarily, where they spawn.

Affiliate faculty Usha Varanasi recently published an article as part of the ICES Journal of Marine Science (ICES JMS) Food for Thought: Luminaries Collection, a curated collection of articles written by distinguished luminaries in the field of Marine Science. 

When it comes to things that give us the heebie-jeebies, parasites reign supreme. However, they are a necessary part of our ecosystems. SAFS assistant professor Chelsea Wood joins Bill Nye on his “Science Rules!” podcast to explain what makes parasites so creepy, how to prevent them from killing us, and why she keeps digging around in decades-old cans of salmon.