Rey Anthony Chiu
Bureau of Fisheries and Aquatic Resources (BFAR) has raised an alarm against gathering and eating shellfish from the tide flats of
Tagbilaran City bay following a suspected case of red tide.
BFAR Bohol head Cresencio Pahamutang, on radio interviews explained that their alarm is based on a algal bloom, which is what causes the red coloration in the water (red tide) which witnesses observed on the sea below Matig-a Lodge along Burgos Street.
He said BFAR confirms the reports based at the latest results from their ten monitoring stations set up at specific points between Dauis Bridge in Junction Mansasa to Maribojoc Bay.
Algal bloom happens when an unusually large concentration of aquatic micro-organisms amass in a coastal area, often causing discoloration, states Wikipedia.
When the algae is present in high concentrations, water can be discolored from murky, to purple to pink or red, thus, its common name the red tide, continues Wikipedia.
According to the Pahamutang, a worker at the Matig-a Lodge reported the unusual discoloration in the water, prompting the BFAR to investigate by going to their monitoring stations.
From their tests, Pahamutang shared that, from the usual three cells per liter average yield in the collecting stations, they noticed around 1,475 to 1,365 cells per liter.
A total ban and alarm against shellfish gathering and eating is issued when the mirco-organisms monitored reach 10,000 units per liter, he explained.
With the noticed unusually high concentration of algal micro-organisms in the Tagbilaran Strait, the BFAR said they have coordinated with the Provincial Fisheries and Aquatic Resources Management Council as well as Poblacion 1 Barangay Chairman Arlene Karaan to spread the advise to stop harvesting shellfish from mentioned areas.
Pahamutang said these algae, also called dinoflagellates have toxins that are usually absorbed by bottom feeding shellfish, making them unfit for human consumption.
For fishes from the area, the BFAR chief said as long as the fish is properly prepared before cooking, it may not be affected as much.
By proper preparation, Pahamutang said taking off the gills and the innards can be good enough.
While some ascribe to the harmful algal bloom as caused by natural phenomenon, many also believe that increased nutrient loading in the water as a result of human activity could somehow trigger the bloom.
Linkback:
https://tubagbohol.mikeligalig.com/index.php?topic=52312.0