In fact, almost all of the deep ocean, which represents 95% of the living space on the planet, remains unexplored.
We already know of some of the creatures of the deep – such as the translucent northern comb jelly, the faintly horrifying fangtooth and the widely derided blobfish – where the pressure is up to 120 times greater than the surface. Yet only an estimated 0.0001% of the deep ocean has been explored.
“Every time we look in the deep sea, we find a lot of new species,” said Alex Rogers, an Oxford University biologist who has previously found a new species of lobster in the deep Indian Ocean and huge hydrothermal vents off Antarctica. “Deep sea research needs to be funded at a similar scale to space research. It’s as simple as that,” said Rogers. “We want to get more people engaged in the deep seas, to feel inspired and care more about them. Hopefully, people will then start to demand they are managed properly.”
Gloucester, MA’s Sustainable Groundfish Association has achieved Marine Stewardship Council certification for its Acadian redfish, haddock and pollock fisheries. “MSC certification allows … confidence that the fisheries will continue to be operated and managed in a sustainable manner,” said Gloucester’s Kristian Kristensen. “We are committed to preserving a way of life for commercial fishermen and their families while minimizing ecosystem impact to insure these fisheries are sustainable for generations to come.”
The current issue of DC Refined includes an excellent article about Sea to Table and some of our chef partners around the nation’s capital. And last week S2T’s Michael Dimin was a guest on National Public Radio’s The Takeaway with John Hockenberry, discussing the importance of knowing who caught your fish. Take a quick listen.
All the best,
from the Dimin Family and the Sea to Table team