Shellfish management, poaching a WDFW priority

By Jonathan Glover of the Leader | 0 comments

Shellfish poaching is an expensive problem. In a two-hour tide, a poacher can make anywhere from $200 to $800 and sell their take at a reduced price, edging out legitimate businesses. Even worse, Washington Department of Fish and Wildlife (WDFW) enforcement are in constant pursuit and they can't catch every offender.

This and other findings were shared with a group of about 30 people in a presentation by the WDFW's Rich Childers and Mike Cenci at the Jefferson County Chamber of Commerce member lunch meeting Monday, July 13.

The pair outlined the well-being of Puget Sound shellfish and how it seems to be in flux as recreational fishing is increasing, biotoxins are spreading farther south than ever before and poaching is prevalent and increasing.

“The incentive to poach is of course on the buying end,” said Cenci, the WDFW deputy chief of enforcement. “There is a propensity to buy illegal shellfish because it’s cheap. People like to have a good deal.”

Cenci estimated about 60,000 pounds of crab can go unreported by one vessel alone. Worse yet, geoduck poaching sees millions of pounds extracted illegally every year. Cenci said ever since China developed a taste for it around 2006, demand has skyrocketed and poaching has been there to match it.

In one case involving Richard Finch of G&R Quality Seafoods, an estimated $5 million in oysters and $200,000 in clams was stolen from Puget Sound. He is currently serving 66 months in prison and 17 other people connected to the case are on schedule to go to trial, Cenci said.

Cenci said cases of poaching – either on a large scale or smaller – are on the rise. Things like jurisdictional complexity, not enough law enforcement staff and more sophisticated poaching techniques all play a factor.

“We need some help from the Legislature,” Cenci said. “That’s the bottom line.”

He said people can help their efforts by reporting suspicious activity to WDFW.

SHELLFISH MANAGEMENT

In 1994, a federal district court reaffirmed a prior treaty agreement between Washington and native tribes that allotted tribes 50 percent of shellfish harvest.

As the shellfish manager for Puget Sound, Childers said navigating these agreements proved difficult at times, which no doubt contributes to how poachers are able to hide between jurisdictions.

“We have us – the Department of Fish and Wildlife – the Department of Natural Resources, Department of Health, State Parks and 14 treaty tribes,” Childers said. “Each one of those treaty tribes, they don’t come to the table as a collective, they come as individual governments.”

Childers outlined recreational harvest between the different shellfishes. As no surprise, crab is one of the most popular in the Puget Sound area, especially around Hood Canal where “on the Saturday when the [crabbing] season opens, there are 2,000 boats,” Childers said.

Childers said that last year 104,000 pounds of crab were extracted from Hood Canal over the four days recreational crabbing season was open. The quota is five crab per person, per day.

Tribes share the recreational quota with citizens. For Discovery Bay, the quota is 530,000 pounds, half of which goes to recreational harvest, the other half commercial. This means the public and tribes split 265,000 pounds – 132,5000 each.

Childers said tribes are allowed to fish for sustenance year round.

BIOTOXINS

According to Childers, closures in Puget Sound shellfish harvesting due to biotoxin levels are the worst he’s seen in years. Biotoxins are absorbed by shellfish as part of their filter feeding and are undetectable by smell or taste and can lead to sickness and even death. Algae and other organisms contribute to biotoxin levels in shellfish.

The Department of Health has a map of shellfish health status throughout Washington State. As of July 14, closures for all shellfish species blankets many parts of Puget Sound with areas in the southern part of Hood Canal being some of the worst.

“We’ve never had it this bad in Hood Canal before,” Childers said. “It’s pretty scary.”

He said WDFW is unsure why the biotoxin levels are so high, though it could have something to do with ocean acidity. According to an EPA study, as carbon dioxide levels in the atmosphere rise, ocean pH becomes more acidic meaning warmer climate could play a factor.

“Something is going on, that’s for sure,” Childers said. “There are more biotoxin closures now than ever before.”

He wasn't confident in giving a date of when overall levels of toxicity might improve.

To check out the shellfish health status map, go to 1.usa.gov/1QmdXoF.

Olympic Stewardship Foundation Annual Meeting

MYSTERY BAY AND KILISUT HARBOR CLOSED DUE TO MARINE BIOTOXINS

Shellfish samples from Mystery Bay have been found to contain elevated levels of marine biotoxins that cause Paralytic Shellfish Poisoning (PSP). As a result, the Washington State Department of Health (DOH) has closed Mystery Bay and Kilisut Harbor for recreational shellfish harvest. The closed area includes all of Kilisut Harbor up to the southern edge of Fort Flagler State Park. Mystery Bay was previously under a seasonal closure. A danger sign has been posted at Mystery Bay, warning people not to consume shellfish from this area.

Shellfish harvested commercially are tested for toxins prior to distribution and should be safe to eat. The closure includes clams, oysters, mussels, scallops and other species of molluscan shellfish. This closure does not apply to shrimp. Crabmeat is not known to contain the biotoxin but the guts can contain unsafe levels. To be safe, clean crab thoroughly and discard the guts (also known as the “butter”).

Marine biotoxins are not destroyed by cooking or freezing. People can become ill from eating shellfish contaminated with the naturally occurring marine algae containing toxins harmful to humans. Symptoms of PSP can appear within minutes or hours and usually begins with tingling lips and tongue, moving to the hands and feet, followed by difficulty breathing, and potentially death. Anyone experiencing these symptoms should contact a health care provider immediately. For extreme reactions call 911.

In most cases the algae that contain the toxins cannot be seen, and must be detected using laboratory testing. Therefore, recreational shellfish harvesters should check the DOH Shellfish Safety Map at doh.wa.gov/ShellfishSafety.htm or call the DOH Biotoxin Hotline at 1-800-562-5632 before harvesting shellfish anywhere in Washington State. Recreational harvesters should also check Fish and Wildlife regulations and seasons at wdfw.wa.gov/fishing/shellfish or call the Shellfish Rule Change Hotline 1-866-880-5431.

Home sales sizzling around Western Washington, with volumes reaching 10-year high

Burn ban on recreational campfires is local & statewide

By Leader Staff | 0 comments

Jefferson County Department of Emergency Management (DEM) cautions all county residents to be mindful of the updated Burn Ban issued by Washington State Department of Natural Resources (DNR) on June 26.

The heightened ban states, in part, “. . .outdoor burning, including campfires in fire pits and the use of charcoal briquettes is banned on all forest lands within the State of Washington under DNR’s fire protection through Sept. 30, 2015.”

The same emergency rule banning fires in recreational firepits, using wood or charcoal, applies locally.

The Jefferson County Fire Chief's Association, which includes District 1 (East Jefferson Fire Rescue), District 2 (Quilcene Fire Rescue), District 3 (Port Ludlow Fire Rescue), District 4 (Brinnon Fire Department) and District 5 (Discovery Bay) have issued burn bans that include recreational fires, wood or charcoal.

“There is growing concern about wildland-interface fires occurring in neighborhoods in the county with our current high temperatures and dry conditions,” said Bob Hamlin on July 2, Jefferson County Emergency Management director.

“Additionally, current conditions are a bit windy on the peninsula and Fourth of July celebrations are ahead of us,” Hamlin stated.

Here is a wrap on local and regional burn bans:

OLYMPIC NATIONAL PARK

With the July Fourth holiday weekend approaching, Olympic National Park officials remind the public that there a ban on open fires in the park’s wilderness backcountry, including all locations along the coast.

Campfires are permitted only in established fire grates at established front country campgrounds. Camp stoves may still be used in the park's wilderness backcountry, but should be operated well away from flammable vegetation and forest litter.

OLYMPIC NATIONAL FOREST

Olympic National Forest has implemented fire restrictions: no building, maintaining, attending or using a fire or campfire, unless the fire is in an established fireplace approved or constructed by a public agency and located within a developed recreation area. Briquette fires are not allowed in the restricted areas.

Campfires, including wood or charcoal fires, are allowed only in developed campgrounds within fire rings. Campfires are not allowed in the following campgrounds due to the extreme fire potential: Lena Lake and Elkhorn campgrounds on the Hood Canal Ranger District; Campbell Tree Grove and Littleton Horse Camp campgrounds on the Pacific Ranger District. (These campground rules are subject to change.)

Stove fires are allowed. Stove fires are fires built inside an enclosed stove or grill, a portable brazier or a pressurized liquid gas stove; these include space-heating devices. Pressurized liquid gas stoves are still allowed.

STATE DNR LAND

The state Department of Natural Resources has banned all fires on state land it manages through Sept. 30, 2015. This burn ban prohibits campfires in state forests, state parks and anywhere else on the 13 million acres of Washington forestlands DNR protects from wildfire.

The expanded statewide ban prohibits all fires, including wood and charcoal fires in designated campground fire pits or campfire rings. Gas and propane cook stoves are allowed.

The DNR burn ban does not cover federal lands such as national forests, national parks, national wildlife refuges or other areas administered by federal agencies.

JEFFERSON COUNTY/PORT TOWNSEND

Effective June 29, no outdoor burning in Jefferson County is allowed, including campfires in county parks. This total burn ban includes all outdoor fires and wood or charcoal briquette barbeque grills. The only barbeque grills currently allowed are gas-fired.

The City of Port Townsend also has year-round rules against outdoor burning.

POPE RESOURCES

Some companies have implemented bans of their own. Olympic Resource Management, a Pope Resources company, announced in a press release that it is temporarily closing all general public access to its Hood Canal Tree Farm properties in Jefferson, Kitsap and Mason counties on June 26.

These properties include access to the recreation areas of Sandy Shore, Horseshoe and Ludlow lakes near Port Ludlow. Pope Resources did, however, say that access to Tarboo Lake would still be open since it is on a county road, although timberland and trails to each side are closed.

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NO FIREWORKS

Fireworks and incendiary devices, such as exploding targets, sky lanterns, or tracer ammunition, are always illegal on all DNR-protected forestlands, including state parks.

All fireworks are banned from national forests, national parks, state parks and county parks.

The City of Port Townsend has a fireworks ban.

Emergency responders urge that people who do use legal fireworks, where they are allowed, use them carefully with the "Three B's" in mind: Be Prepared with water nearby and pets indoors; Be safe - only adults should light fireworks; and Be responsible - fully extinguish and clean up fireworks debris.

In terms of reporting problems with fireworks, it is important to remember that calling 911 should be reserved for: injuries, fires, and the in-progress use or presence of illegal (explosive) fireworks. Non-emergency calls or questions about fireworks are best made to local law enforcement or fire districts, not the emergency 911 number, according to the Washington State Fire Marshal's Office.

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Happy 4th Of July From The Munn Brothers

Happy 4th Of July From The Munn Brothers !!

Biotoxins at large, shellfish harvest closures in Hood Canal continue

By Viviann Kuehl Contributor 

Concerns about shellfish safety, an age-old problem in Puget Sound and Hood Canal waters, are growing along with the microscopic algae that produce them. Summer closures for recreational shellfish are coming sooner, and in more areas.

As of June 19, for example, almost all Hood Canal recreational shellfish beaches are under some type of closure or advisory. The most recent closure came June 17 along the Jefferson County shore from the Hood Canal Bridge to Brown’s Point on the Toandos Peninsula. There are also recurring shellfish closure issues for Discovery Bay.

At a meeting earlier this month in Quilcene, members of the public asked a state Department of Health official what could be done to prevent or counter the issues leading to closure. The answer: nothing, because it is a naturally occurring problem.

NOTHING NEW

Biotoxin issues are not new.

A sailor named John Carter, 24, died at 1:30 p.m. on June 15, a victim of paralytic shellfish poisoning. At 8 a.m., Carter ate some roasted mussels as part of his breakfast, along with some of his work crew, their usual practice when finding shellfish on the beach.

Soon after they left the cove where they had breakfasted, several of the crew experienced numbness in their faces and extremities, quickly extending to their whole bodies, accompanied by sickness and giddiness, reported supervisor Robert Barrie.

Carter’s pulse gradually grew weaker until he died, when his lips turned black, his hands, face and neck considerably swollen. Three others who were stricken survived.

The cause of affliction was not in the number of mussels eaten, but in their location, said Barrie, who had eaten as many as any in the party and was not the least affected by them. Mussels gathered on the sand were lethal, but not those taken from the rocks, he reported.

This account, from English Capt. George Vancouver’s 1793 journal, could have happened today.

SHELLFISH TOXICITY

Levels of shellfish toxicity vary enormously from place to place, among species, and across time, both seasonally and through the centuries, for a variety of reasons.

Mussels, clams, oysters and other hinged shellfish are filter feeders, taking in nutrients from the water surrounding them and in the process, cleaning the water.

During this process, marine biotoxins produced by certain kinds of microscopic algae, naturally present in marine waters, are taken in by shellfish, which remain unaffected. Normally, the levels of biotoxin are too low to affect those who eat them, but when algae growth increases, so does the level of biotoxins taken in by shellfish.

The higher the concentration of biotoxins in shellfish, the larger the effect on humans and other mammals eating them. Death can come as quickly as 15 minutes after consumption.

Unfortunately, toxin levels are undetectable by taste or visual inspection, and cannot be neutralized by cooking or freezing. The same shellfish on a beach can be safe or not, depending on their food source, without any change in appearance or taste.

The toxin levels increase, as algae reproduce quickly in warm temperatures, sunlight and nutrient-rich waters, a state called a bloom. This has been called a red tide, but the toxin levels are not indicated by the color of the water: Clear water may be in a bloom, and murky water may be toxin-free. Studies have shown that biotoxins are not related to water pollution.

The Washington State Department of Health uses laboratory testing, and has been operating a testing program since 1957. The operation was scaled up in 1991 with the Sentinel Mussel Monitoring Program.

CAGED MUSSELS

Functioning much like canaries in coal mines, caged mussels are checked regularly at 72 sites, with frequency increasing when toxins are present. Different types of shellfish absorb, and eject, the toxin at different rates, and mussels are one of the quickest.

“They take it in quickly and they can flush it quickly,” said Clara Hard of Washington State Department of Health’s Office of Environmental Health and Safety, who spoke at a public meeting in Quilcene in early June.

Patterns of biotoxin presence can change quickly. “Toxins can be very spotty,” noted Hard. “It does seem earlier in the year and toxin levels are increasing. In 10 days, we saw razor clams go from nothing to three times our limit.”

Commercial shellfish are regularly tested to ensure purity, but recreational shellfishing occurs in broad areas.

“We don’t have the lab capacity to test for all beaches. I wish we could,” said Hard. “We use the data to close the smallest area possible.”

Sites must have two consecutive clear tests to be reopened.

There are three known types of biotoxins transmitted by eating shellfish.

PSP

Paralytic shellfish poisoning (PSP) affects the nervous system, causing a tingling of the lips and tongue that may progress to tingling of the fingers and toes, then loss of control of the arms and legs, and, finally, paralysis of the muscles of the chest and abdomen, causing death by respiratory arrest. Onset may be from five minutes to 10 hours after ingestion.

ASP/DSP

Amnesic shellfish poisoning (ASP) is a result of domoic acid biotoxin, which was first detected in Washington in 1991. It causes vomiting, nausea, diarrhea and abdominal cramps in the first 24 hours. Neurological symptoms of dizziness and confusion develop within 48 hours in more severe cases. Short-term memory loss can be permanent; death is the most extreme outcome.

There was a sharp increase in domoic acid this spring.

“It doubled in almost two days, which is very scary,” said Hard.

Prior to this year, the last closure in Jefferson County was in 2006.

Diarrhetic shellfish poisoning (DSP), caused by okadaic acid biotoxins, produces diarrhea, vomiting and intestinal discomfort, but is not lethal. Complete recovery in three to four days is the norm, but there is some concern that the toxins may promote tumors long-term.

There is no antidote for marine biotoxins. Patients simply have to wait for the toxins to naturally flush from their bodies. In severe cases, victims can be placed on life support until effects subside. The last death caused by toxic shellfish in Washington was contracted at Sekiu Point in 1942. However, there were nine confirmed illnesses in 2012.

In September 2012, a woman in Kingston, in nearby Kitsap County, experienced tingling shortly after eating some oysters. She called the friend who had supplied them to her; he advised her to go to the hospital. She called 911, was airlifted to Harborview Medical Center in Seattle, where she was on life support for two days. She emerged from her coma to recover, but had she been slower in reporting, she would have died, according to medical officials.

Recreational shellfishers are advised to check for shellfish safety on the intended harvest day, since conditions can change quickly. Check online at

doh.wa.gov/shellfishsafety.htm, call 800-562-5632 toll-free, or contact the local health department; for Jefferson County, call 385-9444.

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