{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Tagging tuna to track numbers' data-url='/boclips/videos/5c54bbdfd8eafeecae128613' data-video-url='/boclips/videos/5c54bbdfd8eafeecae128613' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTagging tuna to track numbers\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionRoses, Spain - July 14-15, 20111. Wide pan of Roses port2. Close of fishing boat with Catalan flags3. Wide of WWF ship Columbus preparing to leave4. Mid of WWF ship Columbus in port5. Mid of WWF ship being prepared to leave...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eRoses, Spain - July 14-15, 2011\u003cbr/\u003e1. Wide pan of Roses port\u003cbr/\u003e2. Close of fishing boat with Catalan flags\u003cbr/\u003e3. Wide of WWF ship Columbus preparing to leave\u003cbr/\u003e4. Mid of WWF ship Columbus in port\u003cbr/\u003e5. Mid of WWF ship being prepared to leave port\u003cbr/\u003e6. Wide of WWF ship at the port\u003cbr/\u003e7. Mid of WWF ship leaving dock\u003cbr/\u003e8.  Wide of preparation aboard ship as it leaves port\u003cbr/\u003e9.  Wide of WWF main sail on board of Columbus\u003cbr/\u003e10. Various shots of dolphins\u003cbr/\u003e11. Various shots of scientists preparing operation table for tuna\u003cbr/\u003e12. Set up of Susana Saenz Trapaga, WWF fisheries official\u003cbr/\u003e13. Various of fisherman hooking fish and handling it to scientists who perform insertion of sensor.\u003cbr/\u003e14. SOUNDBITE: (Spanish) Susana Saenz Trapaga, WWF fisheries official\u003cbr/\u003e\"Fishing has been very intensive in the Mediterranean Sea. Especially since the 1990's. The situation of overfishing has been brutal particularly because of the development of red tuna farms and I would say that since 2006 the management measures have restricted a little - overfishing - the situation is critical and we need to re strengthen these measures.\"\u003cbr/\u003e15. Close of sensor\u003cbr/\u003e16. Wide of Columbus ship\u003cbr/\u003e17. Close of fishing tackle\u003cbr/\u003e18. SOUNDBITE: (Spanish) Gemma Aquiles , WWF fisheries official\u003cbr/\u003e\"These two models register all sorts of parameters. This one is put in the belly of the fish and we need to recapture the fish to be able to download the data that has been registered.\"\u003cbr/\u003e19. Close of sensor\u003cbr/\u003e20. SOUNDBITE: (Spanish) Gemma Aquiles, WWF fisheries official\u003cbr/\u003e\"This one is put on the dorsal fin of the fish it registers all the data and we prepare it so that a certain day it is released and when it released it goes onto the surface and from the surface it begins to transmit data via satellite.\"\u003cbr/\u003e21. Wide of fishing boats at Roses port\u003cbr/\u003e22. Wide of fishing vessels\u003cbr/\u003e23. Mid of fisherman preparing flags on board of fishing boat\u003cbr/\u003e24. SOUNDBITE: (Catalan) Manel Noguera, fisherman\u003cbr/\u003e\"We notice that as time goes by we spot more and more of them. Now they jump a lot on the surface and before it was a rare sight.  And after all these years of fishing bans we notice the increase. For us who use trawlers to fish, this is very bad because tuna eats all of our fish. It is a predator and eats all the fish we usually catch.\"\u003cbr/\u003e25. Wide of Mar y Sol restaurant\u003cbr/\u003e26. Close of sign displaying \"fish and seafood from the bay\"\u003cbr/\u003e27. Various of people eating inside restaurant\u003cbr/\u003e28. Various of chef preparing bluefin tuna dish\u003cbr/\u003e29. SOUNDBITE: (Spanish) Juan Ayaht, chef\u003cbr/\u003e\"They also say it so they can charge more for it. Because it is a highly demanded favourite fish. It is a world popular dish. They say this isn't fished a lot and so they don't sell it to you so they can charge more for it.\"\u003cbr/\u003e30. Close of tuna dish\u003cbr/\u003e31. Various of people being served tuna dish and eating it\u003cbr/\u003eExcessive fishing of bluefin tuna in the Mediterranean has brought the species to the brink of extinction.\u003cbr/\u003eBut since 2008 the UN's World Wide Fund for Nature (WWF) has been engaged in a three-year scientific project aimed at tracking the migratory patterns of the blue fin tuna in the Mediterranean with the aim of conserving stocks. \u003cbr/\u003eAcross Mediterranean ports, like here at Roses in Spain, bluefin tuna has been one of the pillars upon which civilisations have depended over the centuries.\u003cbr/\u003eBut in past decades fishing has increased so dramatically that according to the WWF the adult population of blue fin tuna has decreased by 80 percent in the past 20 years.\u003cbr/\u003eBlue fin tuna is a large predatory fish, found in the western and eastern Atlantic and its surrounding seas.\u003cbr/\u003eMost of the catch is taken from the Mediterranean Seam, which stands as the world's most important bluefin tuna fishery.\u003cbr/\u003eThe demand for blue fin tuna continues to rise, largely due to demand from Japan for sushi and sashimi.\u003cbr/\u003eThe price of a kilogram of blue fin tuna can reach in Tokyo as much as USD $33.\u003cbr/\u003eAccording to the WWF a 342kg (754lb) fish fetched a record price of USD $370,000 in January 2011 - with prices for tuna rising even higher following the tsunami.\u003cbr/\u003eIn response, the EU has set a maximum fishing quota of bluefin tuna in the Mediterranean and eastern Atlantic to 11,400 tons in 2011; down from 13,500 tons in 2010. Spain was set an annual limit in 2010 of 2,523 tons, according to the country's Environment Ministry. \u003cbr/\u003eIn January 2008 the WWF began a bluefin tuna tagging project funded by Prince Albert II of Monaco Foundation.\u003cbr/\u003eThe project aims to gather information on the migratory patterns of juvenile and adult blue fin tuna as well as to test whether populations of this fish in some specific part of the Mediterranean are isolated from the rest of the species' migratory routes.\u003cbr/\u003eThis project involves catching live specimens of bluefin tuna and inserting inside them two kinds of tags that will record depth, temperature and additional data.\u003cbr/\u003eSusana Saenz Trapaga, the WWF fisheries official, says: \"Fishing has been very intensive in the Mediterranean Sea. Especially since the 1990's. The situation of overfishing has been brutal particularly because of the development of red tuna farms and I would say that since 2006 the management measures have restricted a little - overfishing - the situation is critical and we need to re strengthen these measures.\"\u003cbr/\u003eArchival tags will remain inside the fish until it gets caught by fishermen in the coming years.\u003cbr/\u003eThe tag has a label that offers a 500 euro reward to any person bringing the tag to WWF offices in the Spanish city of Barcelona.\u003cbr/\u003eHolding one of the tags Gemma Aquiles, another WWF fisheries official, explains: \"These two models register all sorts of parameters. This one is put in the belly of the fish and we need to recuperate the fish to be able to download the data that has been registered.\"\u003cbr/\u003ePop-up tags are designed to release themselves from the fish when it reaches maturity and once it reaches the surface of the water it sends information via satellite.\u003cbr/\u003eAquiles adds: \"This one is put on the dorsal fin of the fish it registers all the data and we prepare it so that a certain day it is released and when it released it goes onto the surface and from the surface it begins to transmit data via satellite.\"\u003cbr/\u003eArchival tags cost USD $2,200 whereas the pop up variety are valued at USD $3,000.\u003cbr/\u003eThe procedure of attaching the tag to the fish involves hauling the fish onboard, cutting a small incision on the underside of the fish, inserting the tag, and stitching up the wound. \u003cbr/\u003eThe entire procedure from capture to release should take no more than one-and-a-half minutes.\u003cbr/\u003eThe tagging process is carried out by two scientists from WWF.\u003cbr/\u003eFrom the moment the fish is taken out of the sea a race against the clock takes place on board the Columbus.\u003cbr/\u003eBecause of the small size of the fish in this instance the scientists use an archival tag.\u003cbr/\u003eSince 2008 a total of 66 bluefin tuna have been tagged. None of them have ever left the Mediterranean Sea.\u003cbr/\u003eThe WWF has asked the European Union, whose member nations do most of the fishing, to close bluefin tuna fisheries as an interim measure. \u003cbr/\u003eIt estimates that quotas are being violated by about 50 percent and that real catches of bluefin tuna are around 50,000 tons. \u003cbr/\u003eCatalonia, as well as the rest of Spain, conducts a very strict policy towards controlling the total amount of blue fin tuna fished in the Mediterranean.\u003cbr/\u003eAll bluefin tuna fishing boats go out to the sea carrying an official inspector on board who controls the number of fish catch by that boat.\u003cbr/\u003eManel Noguera owns a trawling fishing boat in the port of Roses.\u003cbr/\u003eHe says that ever since restrictions on bluefin tuna fishing were established its number has increased and as this species is a voracious predator stock of smaller fish has decreased, resulting in less profit for trawler fishermen like himself.\u003cbr/\u003eHe says: \"We notice that as time goes by we spot more and more of them. Now they jump a lot on the surface and before it was a rare sight.  And after all these years of fishing bans we notice the increase. For us who use trawlers to fish this is very bad because tuna eats all of our fish. It is a predator and eats all the fish we usually catch.\"\u003cbr/\u003eRestaurant Mar y Sol is one of Roses' most popular seafood restaurants and depends on the quality of its catch.\u003cbr/\u003eIts chef Juan Ayaht is preparing bluefin tuna tataki, one of the restaurant's signature dishes. \u003cbr/\u003eBut the raw material - tuna - is expensive and the restaurant has seen the rising prices and quotas reduce.\u003cbr/\u003eAyaht says: \"They also say it so they can charge more for it. Because it is a highly demanded favourite fish. It is world popular dish. They say this isn't fished a lot and so they don't sell it to you so they can charge more for it.\"\u003cbr/\u003eThese hungry diners enjoy bluefin tuna today but for how much longer?\u003cbr/\u003eThe WWF believes if tuna stocks are not managed more responsibly, it could soon be a dish only the super-rich can afford to indulge in .\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details 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