THE FISHERY EXPLOITATION OF ACOUPA WEAKFISH OFF SÃO PAULO COAST, SOUTHEASTERN BRAZIL

Authors

  • Rodrigo Silvestre MARTINS Universidade Federal de São Paulo, Campus Baixada Santista, Instituto do Mar, Laboratório de Ciências da Pesca (LabPESCA)
  • Julia Garcia ALVARES Universidade Federal de São Paulo, Campus Baixada Santista, Instituto do Mar, Laboratório de Ciências da Pesca (LabPESCA)
  • Bruno Leite MOURATO Universidade Federal de São Paulo, Campus Baixada Santista, Instituto do Mar, Laboratório de Ciências da Pesca (LabPESCA)
  • Antônio Olinto Ávila da SILVA Instituto de Pesca, APTA/SSA, Centro Avançado APTA do Pescado Marinho, http://orcid.org/0000-0001-6864-5778
  • Gastão César Cyrino BASTOS Instituto de Pesca, APTA/SSA, Centro Avançado APTA do Pescado Marinho,

DOI:

https://doi.org/10.20950/1678-2305.2019.45.3.489

Keywords:

demersal resources, LPUE, fishery, fishing gears, fishing yields, Sciaenidae

Abstract

The Acoupa weakfish Cynoscion acoupa (Lacepí­¨de, 1801) is a large inshore sciaenid of commercial and social importance found along the entire Brazilian coast. In spite of this, there is few information on the species, both in terms of biological aspects and fishery yields, particularly off southeastern Brazil. Within this context, this study aimed to an evaluation of Acoupa weakfish fishery production off São Paulo coast (23°22’í 25°18’S) based on publicly available statistical data collected between 1998 and 2016. Acoupa weakfish fishery in this State takes place on both industrial and artisanal scales, and employs at least 22 different fishing gears. The pair-trawling fishery was the most important Acoupa weakfish producer during the period surveyed, with a sharp decline in the catches from 2007 onward due to the establishment of Marine Protected Areas off São Paulo coast, which banned trawling in depths shallower than 26 meters. Acoupa weakfish yields were relatively low in São Paulo when compared with other demersal fishes exploited, despite the high retail prices commanded by the species in regional markets and restaurants.

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Published

2019-09-02