Info from Oregon State University
Hatfield Marine Science Center
OSU Hatfield Marine Science Center to host “Science on Tap” at Twisted Snout Brewery in Toledo
Dr. David Noakes of Oregon State University will be the next speaker of the Hatfield Marine Science Center’s 2012 “Science on Tap” series. The event will take place on Monday, June 4, 2012 at Twisted Snout Brewery/Pigfeathers BBQ in Toledo. Doors open at 5:30pm, and the presentation will begin at 6pm. The family-friendly event is free and open to the public. Food and beverage will be available for purchase from the regular menu.
In his talk, “Slime bags, smolts and other salmon stories”, Noakes will present current research at the Oregon Hatchery Research Center in Alsea, which is managed jointly by ODFW and the Fisheries and Wildlife Department of OSU. Noakes is an internationally known fish biologist who came to OSU in 2005 as a Professor of Fisheries and Wildlife and Senior Scientist with the Oregon Hatchery Research Center.
Hatcheries around the North Pacific Ocean produce about 5 billion salmon and steelhead each year, and both Alaska and Russia are planning to increase that number. Noakes urges caution, and cites a need for a thoughtful, well-designed research agenda to understand the mechanisms that might produce differences between wild and hatchery fish. He sees a need for scientists to better understand foraging and breeding competition with wild fish; influence of disease and parasites; constraints by habitat in fresh water and marine environments; growth and survival rates; influence of predation; and freshwater and saltwater life cycles and the timing of migration.
“If we are to address how we can best utilize hatchery fish as a management tool,” Noakes said, “we need to design a platform of scientifically based research to answer a series of questions. And we need to carefully define just what those questions are.” Noakes has edited a recent special edition of the professional journal Environmental Biology, “Ecological Interactions of Hatchery and Wild Salmon” that provides some of the latest findings on the topic.