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Going Green plants of light to photosyn- thesize," says Balch. A surge of lower-salinity, fresh water into the salty Gulf can also disrupt the flow of nutrient-rich water "Whether or not it's a cyclical change or something that's longer-term and the forcing of climate change, we don't know yet." — Jeffrey Runge, biological oceanographer, Gulf of Maine Research Insitute from the Northeast Channel — entering just northeast of Georges Bank and the only influx of deep, outside water into the enclosed Gulf. "If that truly stopped the inflow of water through the Northeast Channel," says Balch, "you'd be essentially stopping the inflow of nutri- ents. If you take away light and nutrients from plants, they won't be able to grow." Te drop in productivity looks to be across the Gulf, says Balch. "When you start talking about dropping pro- ductivity that much in a short amount of time, it can't help but have ramifications for organisms higher up in the food chain." But where? Atlantic herring are cur- rently healthy and robust, says the National Marine Fisheries Service. Te 2008 year-class was estimated to be the largest on record. Gulf of Maine lobsters are also abundant, says Rick Wahle, a research associate professor at the University of Maine's School of Marine Sciences. "Trends in lobster abundance in the GOM are running counter to the trends in primary productiv- ity Balch reports," says Wah- le. "By all indications we are seeing an increase in lobster abundance in the Gulf of Maine that is strongly corre- lated with the decline in the abundance of large preda- tory groundfish." Before Balch's paper was published, Runge was already worried about how calanus would fare in a warming climate, as a Eu- ropean scientist recently predicted that the species would disappear from the Gulf of Maine in the next few decades. Also, the Gulf is the southern range for calanus and water tempera- tures in the Gulf are rising. Balch's findings are another reason for concern about cala- nus — and the Gulf of Maine ecosystem, says Runge. "Tis is one more study period of change in the Gulf of Maine, whether or not it's a cyclical change or some- thing that's longer-term and the forcing of climate change, we don't know yet," says Runge. Contributing Editor Lisa that indicates we're in a Duchene lives in Bellefonte, Pa. Automatic shrimp peeler peels faster, better, cheaper! Jonsson's proven Model 41 Shrimp Peeling and Deveining Machine makes automatic peeling more cost effective than ever for restaurants and other food service operations. Here's why: 10 times faster than hand peeling. Provides unsurpassed unifor- mity and product quality. Less handling —cleaner peeled shrimp. Reduces labor costs. Cuts lead time so you serve fresher product. Peels any size—from 10 to 90 count. Peels any style—tail-off or tail-on; choose round, butterfly, western style or EZ peel. Peels any kind—all warm-water shrimp, wild or pond-raised, fresh or thawed. Learn how you can peel smarter. Contact us today. 13822 LAUREL DRIVE LAKE FOREST, IL 60045 PHONE: 847.247.4200 FAX: 847.247.4272 WEB: www.jonsson.com E MAIL: sales@jonsson.com Visit us online at www.seafoodbusiness.com September 2012 SeaFood Business 33