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2018 AOTY/DOTY Entry

Topic: CDFW Lifts Commercial Spiny Lobster Fishery Closure around Anacapa Island  (Read 67 times)

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  • Manatee
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  • Location: Fremont, CA
  • Date Registered: Feb 2007
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November 3, 2017

Today the California Department of Fish and Wildlife (CDFW) Director Charlton H. Bonham lifted a portion of the commercial fishery closure around Anacapa Island east of 11930.000' W. longitude and north of 3400.000' N. latitude as recommended by state health agencies. According to the notice from the Director of the Office of Environmental Health Hazard Assessments (OEHHA), sampling of spiny lobster and analysis of samples by California Department of Public Health (CDPH) laboratories indicates that consumption of spiny lobster taken from this area no longer poses a significant threat for domoic acid exposure.
On October 24, 2017 State health agencies determined that spiny lobster near Anacapa Island, Ventura County and the east end of Santa Cruz Island, Santa Barbara County had unhealthy levels of domoic acid and recommended closure of the commercial fishery in this area.
Except for state waters east of 11930.000' W. longitude and north of 3400.000' N. latitude, the commercial closure remains in effect in all state waters around Santa Cruz and Anacapa Islands east of 11940.000' W. longitude, and west of 11920.000' W. longitude. State waters extends three nautical miles beyond outermost islands, reefs and rocks. The recreational fishery for spiny lobster remains open statewide with a warning from CDPH to recreational anglers to avoid consuming the viscera (tomalley) of spiny lobster taken from the closed area.
This closure shall remain in effect until the Director of OEHHA, in consultation with the State Public Health Officer at CDPH, determines that domoic acid no longer poses a significant risk to public health and recommends the fishery be open in this area. CDFW will continue to coordinate with CDPH and OEHHA to determine when the fishery can safely be opened in the closed area.
Domoic acid is a potent neurotoxin produced by a naturally occurring marine alga, whose levels can be increased under certain ocean conditions. State and federal laws prohibit the commercial distribution of seafood products that contain domoic acid levels above the federal action level, which is 20 parts per million in the viscera of spiny lobster.