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ENVIRONMENT

Melting Arctic ice draws killer whales further north into Norwegian waters

Orcas found further north in Norwegian waters and elsewhere may be a sign of global warming changing the hunting grounds of killer whales.

Pictured is a killer whale.
The Arctic is warming three times faster than the rest of the planet. Pictured is a killer whale. Photo by Olivier Morin/ AFP

In the pale winter darkness of northern Norway, a huge flock of seagulls circles above an Arctic fjord, signifying the presence of a group of unusual predators in the water below.

With Arctic sea ice shrinking at record levels due to global warming, killer whales are expanding their hunting grounds further north and spending more time in polar waters, US scientists say.

But the giant mammals, also known as orcas and which are at the top of the food chain, risk creating an “ecological imbalance” in the Arctic by preying on endangered species, warned a University of Washington study this month.

When AFP visited the vast Skjervoy fjord in the Arctic Ocean, 70 to 80 killer whales could be seen gathering in family clans of about 10, including calves under a year old.

Increasingly frequent and northerly sightings suggest that the iconic black and white member of the dolphin family, whose males can grow up to eight metres (26 feet) long and weigh six tonnes, is learning to adapt to the newly melted waters of the Arctic Ocean.

“Through acoustic surveys, we have detected orcas in the Barents Sea in November between Svalbard and Franz Josef Land, so they are clearly following the edge of the ice,” Marie-Anne Blanchet of the Norwegian Polar Institute told AFP.

READ ALSO: Climate change may have altered the diet of Norwegian polar bears

The killer whale, which with a global population estimated at 50,000 is found in almost all of the world’s seas, feeds on Arctic prey such as the beluga whale and, most likely, some species of seal, the specialist said.

Conflict with humans

The whales’ changing migration patterns are also linked to the fact that their food of choice, herring, is also moving further north, for reasons that are still unclear.

“They are predators with a great capacity to adapt, so they are opportunistic,” Blanchet said.

The new hunting grounds are also leading to unprecedented conflict with humans.

In the waters off Greenland’s capital Nuuk, four orcas, considered an unwelcome competitor by local fishermen and hunters, were killed at the end of November, an act permissible under Greenlandic law.

A University of Washington study presented at the beginning of December found that the increased migration of super predators is a consequence of the increasingly long season when the Arctic Ocean is free of ice.

“It’s not necessarily that killer whales haven’t been reported in these areas before, but that they appear to be remaining in the area for longer periods of time,” co-author Brynn Kimber wrote.

The Arctic is warming three times faster than the rest of the planet, impacting the extent of the ice pack and the ecosystems that depend on it. Arctic sea ice, which is also getting thinner, has shrunk on average by more than 13 percent per decade over the past 40 years.

By the end of the summer of 2012, it had reached its lowest level on record, at 3.4 million square kilometres (1.4 million square miles), almost half the size it was during the 1980s.

Analysing eight years of acoustic readings, Kimber’s team also detected killer whales in the Chukchi Sea between Alaska and Russia during the months when it used to be frozen, as well as with greater frequency during the summer.

The study warned that the hunter, which also chases after prey in packs, is increasingly attacking the endangered bowhead whale, a species left exposed by the retreating ice pack.

These attacks are “likely to increase due to longer open water seasons,” the researchers said.

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BUSINESS

Dying salmon worry Norway’s giant fish-farm industry

They are hailed for their omega-3 fatty acids and micronutrients, but Norway's salmon are not in the best of health themselves at the fish farms where they are bred.

Dying salmon worry Norway's giant fish-farm industry

Almost 63 million salmon — a record — died prematurely last year in the large underwater sea pens that dot the fjords of Norway, the world’s biggest producer of Atlantic salmon.

That represents a mortality rate of 16.7 percent, also a record high and a number that has gradually risen over the years — posing an economic and an ethical problem to producers.

The salmon succumb to illnesses of the pancreas, gills or heart, or to injuries suffered during the removal of sea lice parasites.

“The death of animals is a waste of life and resources,” Edgar Brun, director of Aquatic Animal Health and Welfare at the Norwegian Veterinary Institute, told AFP. “We also have a moral and ethical responsibility to guarantee them the best possible conditions.”

Norway’s salmon exports exceeded $11 billion last year, with the 1.2 million tonnes sold representing the equivalent of 16 million meals per day.

The 63 million prematurely dead salmon represent almost $2 billion in lost income for the industry.

Not so appetising

Salmon that die prematurely are usually turned into animal feed or biofuel.

But according to Norwegian media, some fish that are in dire health at the time of slaughter, or even already dead, do sometimes end up on dinner plates, occasionally even sent off with a label marked “superior”.

“I see fish on sale that I myself would not eat,” a former head of quality control at a salmon slaughterhouse, Laila Sele Navikauskas, told public broadcaster NRK in November.

Eating those salmon poses no danger to human health, experts say.

“The pathogens that cause these illnesses in the salmon cannot be passed on to humans,” Brun explained.

But the revelations damage the salmon’s precious image.

“If you buy meat in a store, you expect it to come from an animal that was slaughtered in line with regulations and not one that was lying dead outside the barn,” said Trygve Poppe, a specialist in fish health. “Otherwise, as a consumer you feel tricked.”

The Norwegian Food Safety Authority said it observed anomalies at half of the fish farms inspected last year, noting that, among other things, injured or deformed fish had been exported in violation of Norwegian regulations.

In order to maintain its strong reputation, only salmon of ordinary or superior quality is authorised for export.

The lower quality fish — which accounts for a growing share of stocks, up to a third last winter — can only be sold abroad after it has been transformed, into fillets for example.

Matter of trust

Robert Eriksson, head of the Norwegian Seafood Association which represents small producers — generally considered less at fault — said the irregularities reported at some breeders were “totally unacceptable”.

“We live off of trust,” he said.

Taking shortcuts means “you get punished by the market and the economic impact is much bigger than the few extra kilos you sold.”

The Norwegian Seafood Federation — representing the biggest fish farming companies, those most often singled out over quality — insists it is addressing the matter but says more time is needed.

“On average, it takes three years to breed a salmon,” said the body’s director, Geir Ove Ystmark.

“So it’s very difficult to see immediate results today, even though we have launched a series of initiatives and measures.”

It is precisely the speed at which the fish are bred that is the problem, according to fish health specialist Poppe, who criticised the “terribly bad animal conditions” and who has stopped eating farmed salmon.

“The salmon are subjected to stress their entire lives, from the time they hatch in fresh water until their slaughter,” said Poppe.

“For example, during the first phase in fresh water, the light and temperature is manipulated so they’ll grow as quickly as possible,” he explained.

“In the wild, this phase takes two to six years. When they’re bred, it takes six months to a year.”

New technology

Truls Gulowsen, head of Friends of the Earth Norway, said recent years’ higher mortality rates were the result of aggressive industrialisation.

“We have bred a farmed fish that has poor chances of survival and which is dying from a combination of stress and bad genes because it’s been bred to grow as fast as possible and subjected to a major change in diet.”

The Norwegian Seafood Association aims to halve the mortality rate by 2030, and industry giant Salmar has allocated $45 million to tackle the issue.

Among the frequently mentioned possibilities are greater spacing between fish farms, and new technology, including so-called closed facilities.

The latter, where sea water is filtered, would help prevent sea lice but are more costly.

The government insists it is up to fish farms to respect the rules.

“Not all producers have the same mortality rates, so it is possible to reduce them,” said Even Tronstad Sagebakken, a state secretary at the fisheries ministry.

In the meantime, the Norwegian Food Safety Authority says it has not yet received any reports of salmon not fit for export being sold abroad.

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