| Summary: | Ghost fishing, the continued catch of fishes and invertebrates by lost fishing gear, represents an animal welfare issue as well as a waste of both potential food and ecosystem resources. Fishing gear is lost by both commercial and recreational fishers, and management authorities often lack an overview of gear loss and subsequently potential impact on coastal populations. To investigate the hazard and catch composition of lost fishing gear along the Norwegian coast , recreational divers in collaboration with scientists conducted systematic reporting of retrieved lost fishing gear. Through this citizen science project, a total of 12,101 gear items were retrieved and reported, including traps, gillnets and fyke nets. Combining both data on the catch ratio of the gear and its relative quantity, we identified the five most hazardous gear types to be parlor traps, gillnets, fyke nets, wrasse traps and square collapsible traps. The parlour trap was the most hazardous trap, due to high catchability and quantity. The correct classification of gear type could not be confirmed in 2.8 – 6.1 % of the pictures taken by divers, depending on reporting format, and divers reported the wrong gear type in 1.4 % of the reports. Brown crab ( Cancer pagurus ) was the species most often found in retrieved gear. Furthermore, the vulnerable species European lobster ( Homarus gammarus ) and Atlantic cod ( Gadus morhua ) were also common. These results can inform future clean up-initiatives and management responses to ghost fishing, including preventive measures against gear loss and gear restrictions and customization. All data files are text files. Gear and trap type, time, depth, coordinates This dataset contains data on all gear retrieved by divers where the gear type could be verified. The coordinates are given in decimal degrees. They have been reported in different formats and transformed. Rope, buoy, bottom conditions and slope This dataset contains data on presence of rope, buoy, bottom conditions and slope by gear type. The ...
|
|---|