Characterisation and a length-based assessment model for scampi (Metanephrops challengeri) on the Mernoo Bank (SCI 3)

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dc.contributor.author Tuck, Ian en
dc.date.accessioned 2017-08-22T02:54:48Z en
dc.date.issued 2016-10 en
dc.identifier.citation Oct 2016. Ministry for Primary Industries, Wellington. 1179-5352. 222 pages en
dc.identifier.isbn 978-1-77665-405-5 en
dc.identifier.issn 1179-5352 en
dc.identifier.uri http://hdl.handle.net/2292/35271 en
dc.description.abstract A fishery characterisation and stock assessment have been undertaken and accepted for SCI 3. A three stock model was developed, based on previous studies. Models excluding trawl or photo surveys were examined. Both approaches suggest SSB is currently around 54–60% SSB0. Models excluding trawl surveys suggest stock status would improve to 70% SSB0 by 2020 with future catches at the TACC, while models excluding the photo survey stock status would decline to 42% SSB0 en
dc.publisher Ministry for Primary Industries en
dc.relation.ispartofseries New Zealand Fisheries Assessment Report en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Characterisation and a length-based assessment model for scampi (Metanephrops challengeri) on the Mernoo Bank (SCI 3) en
dc.type Report en
pubs.volume 2016 en
dc.rights.holder Copyright: Crown Copyright - Ministry for Primary Industries en
pubs.author-url http://fs.fish.govt.nz/Page.aspx?pk=113&dk=24200 en
pubs.commissioning-body Ministry for Primary Industries en
pubs.place-of-publication Wellington en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Commissioned Report en
pubs.elements-id 632182 en
pubs.org-id Faculty of Science en
pubs.org-id Statistics en
pubs.number 55 en
pubs.record-created-at-source-date 2017-06-23 en


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