Species Profiles: Life Histories and Environmental Requirements of Coastal Fishes and Invertebrates (South Atlantic). Brown Shrimp

• Main Authors: Larson, Scott C., Van Den Avyle, Michael J., Bozeman, Jr, Earl L.
• Other Authors: GEORGIA COOPERATIVE FISHERY AND WILDLIFE RESEARCH UNIT ATHENS
• Format: Text
• Language: English
• Published: 1989
• Subjects: Biology; *LIFE(BIOLOGY); *ENVIRONMENTAL IMPACT; *SHRIMP; ENVIRONMENTS; PRODUCTION; SUBSTRATES; SURVIVAL(GENERAL); REGIONS; REDUCTION; PROFILES; DOCUMENTS; HISTORY; ADVERSE CONDITIONS; DISPOSAL; SALINITY; INVERTEBRATES; NORTH CAROLINA; DREDGED MATERIALS; FLORIDA; FISHES; ESTUARIES; DITCHING; SOUTH ATLANTIC OCEAN; COASTAL REGIONS; CRUSTACEA; REQUIREMENTS; TEMPERATURE; South Atlantic Ocean
• Online Access: http://www.dtic.mil/docs/citations/ADA206070; http://oai.dtic.mil/oai/oai?&verb=getRecord&metadataPrefix=html&identifier=ADA206070

Species profiles are literature summaries of the life history, distribution, and environmental requirements of coastal fishes and invertebrates. Profiles are prepared to assist with environmental impact assessment. Brown shrimp (Penaeus aztecus) account for about one-third of the commercial shrimp harvest in the South Atlantic Region; the landings were worth $20 million in 1982. In the South Atlantic Region, commercially important brown shrimp fishing grounds extend from Fort Pierce, Florida, to Pamlico Sound and Ocracoke Inlet, North Carolina. Most of the commercial harvest is taken inside the 10-fathom contour. Brown shrimp are omnivorous and eat food items ranging from detritus to small invertebrates and fishes. Many predators, including fishes and crustaceans, feed on brown shrimp. Brown shrimp survival is reduced by adverse temperature or salinities. Intertidal vegetation is an important characteristic of brown shrimp nursery areas. The suitability of some estuaries as nursery areas may be reduced by bulkheading, ditching, disposal of dredged materials, and drainage from agricultural and silvicultural areas. Existing estuarine areas must be preserved to ensure the continued production of brown shrimp. Keywords: Temperature requirements; Salinity requirements; Substrate use.