SD Dojavi Slobodna Dalmacija
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Caulerpa taxifolia je invazivna alga koja je prije 40 godina kod Monaca, nebrigom i nemarom, iz akvarija, dospjela u otvoreno more Mediterana.

A onda se otkrila i Caulerpa racemosa, jednako invazivna alga za koju se ne može sa sigurnošću reći kao je dospjela u naše more.

Sumnja se na prijenos nepažljivim sidrenjem i balastnim vodama.

No bez obzira na način dospijeća u Jadran, obe su alge nezaustavljivo počele prekrivati morsko dno prijeteći tako istrebljenjem svih drugih biljnih vrsta.

Alarmi su bili jaki i uistinu velikih razmjera tako da su broje ronilačke ekspedicije kretale u borbu protiv ovih invazivnih algi svim sredstvima, od fizičkog uklanjanja pojedinačnih biljki preko usisavanja, tretmana solima i bakrom pa do prekrivanja dna svjetlonepropusnim crnim folijama.

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Caulerpa taxifolia

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Ove dvije alge u našem moru nisu imale prirodnih neprijatelja tako da je njihova invazivnost tim više bila problematični.

Znalo se da su jedini zabilježeni prirodni neprijatelji ovih vrsta sredozemni puževi Oxynoe olivacea i Lobiger serradifalci koji se hrane ovim algama, ali je to bila informacija koja i nije budila tko zna koliko veliku nadu u ozdravljenje našeg podmorja.

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Caulerpa racemosa

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A onda je polako priča o caulerpama došla u drugi, pa u treći,  pa i u sasvim pozadinski plan tako da te alge danas malo tko i spominje.

A razlog zbog kojeg se o ovim algama priča u ovom prilogu zapravo nisu one već šarag, riba koja je mnogim ribolovcima i gurmanima donedavno bila u samom vrhu gastronomske ljestvice popularnosti.

Premda je šarag po svemu naizgled isti kao što je bio, nakon što se ispeče, postaje tvrd i neukusan, potpuno suprotno od svega onoga što ga je kao kulinarski specijalitet oduvijek držalo u vrhu.

Taj je paradoks primijećen još prije više desetaka godina u Mediteranu, dok je kod nas postao aktualan u posljednjih par godina.

Prva istraživanja na tu temu su nažalost pošla u pogrešnom pravcu jer su znanstvenici pokušali uzrok tražiti u zagađenju bakrom koji u more dopijeva preko antifouling premaza kojima se plovila štite od obraštaja.

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Šarag više nije tako ukusan kao što je bio

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No ta su istraživanja, podbacila, odnosno nisu potvrdila tu teoriju.

A onda se prošle godine grupa talijanskih stručnjaka okupila i nakon pomnog istraživanja donijela zaključak koji je iznenadio mnoge poznavaoce života u podmorju.

Prema njihovim zaključcima, do lošeg okusa i tvrdog mesa kod šarga dolazi zbog nakupljanja kaulerpina, sekundarnih metabolita alge Caluerpae cylindraceae u jetri, mišićima i epitelnom tkivu ribe.

Tako se usput otkrilo da Caulerpa ipak ima prirodnog neprijatelja, ali i da šteta koju ova invazivna alga nanosi nije ograničena samo na podmorje već i na naše tanjure.

A je li ovaj posljedični pad kvalitete mesa šarga, slučajan ili namjeran tek se treba ustanoviti.

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Naime, dobro je poznato da se mnoge životinjske vrste namjerno intoksiciraju tvarima iz drugih organizama koje skladište u nekim dijelovima svog organizma upravo zato da bi same bile manje poželjan plijen brojnim drugim predatorima.

Inače se u Mediteranu šarag lovi u većim količinama te je kao lovina dio svakodnevne ponude, dok se na našim ribarnicama ne nalazi tako često, i to ponajprije zato jer profesionalni ribari svojim alatima rijetko kada uspijevaju uloviti ovu podozrivu vrstu.

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Doznajte sve o ribolovnim tehnikama, ribolovnoj opremi i priboru. Što je spinning, a što sabiki i tataki? Kako loviti mušičarenjem, kako panulom, a kako kančanicom? Koje varalice, lignjariće i peškafonda odabrati i kako nabaviti i ispravno staviti mamac za ribolov na udicu? Sve to doznajte na portalu Otvoreno more. 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Do toga dolazi zbog nakupljanja kaulerpina, u jetri, mišićima i epitelnom tkivu ribe... 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Otkriven uzrok pada kvalitete mesa šaraga

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Otkriven uzrok pada kvalitete mesa šaraga

 Boris Bulić ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/04/08/26908397.jpg [title] => ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/04/08/26908398.jpg [title] =>

Caulerpa racemosa

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Caulerpa taxifolia

 ) [4] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/04/08/26908400.jpg [title] =>

Šarag više nije tako ukusan kao što je bio

 ) [5] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/04/08/26908401.jpg [title] =>

Šarag ima zubalo koja ga definira kao omnivora

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Šarag je čest plijen podvodnih riboloavca koji su prvi primijetili da nešto nije u redu

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Caulerpa taxifolia je invazivna alga koja je prije 40 godina kod Monaca, nebrigom i nemarom, iz akvarija, dospjela u otvoreno more Mediterana.

A onda se otkrila i Caulerpa racemosa, jednako invazivna alga za koju se ne može sa sigurnošću reći kao je dospjela u naše more.

Sumnja se na prijenos nepažljivim sidrenjem i balastnim vodama.

No bez obzira na način dospijeća u Jadran, obe su alge nezaustavljivo počele prekrivati morsko dno prijeteći tako istrebljenjem svih drugih biljnih vrsta.

Alarmi su bili jaki i uistinu velikih razmjera tako da su broje ronilačke ekspedicije kretale u borbu protiv ovih invazivnih algi svim sredstvima, od fizičkog uklanjanja pojedinačnih biljki preko usisavanja, tretmana solima i bakrom pa do prekrivanja dna svjetlonepropusnim crnim folijama.

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image

Caulerpa taxifolia

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Ove dvije alge u našem moru nisu imale prirodnih neprijatelja tako da je njihova invazivnost tim više bila problematični.

Znalo se da su jedini zabilježeni prirodni neprijatelji ovih vrsta sredozemni puževi Oxynoe olivacea i Lobiger serradifalci koji se hrane ovim algama, ali je to bila informacija koja i nije budila tko zna koliko veliku nadu u ozdravljenje našeg podmorja.

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image

Caulerpa racemosa

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A onda je polako priča o caulerpama došla u drugi, pa u treći,  pa i u sasvim pozadinski plan tako da te alge danas malo tko i spominje.

A razlog zbog kojeg se o ovim algama priča u ovom prilogu zapravo nisu one već šarag, riba koja je mnogim ribolovcima i gurmanima donedavno bila u samom vrhu gastronomske ljestvice popularnosti.

Premda je šarag po svemu naizgled isti kao što je bio, nakon što se ispeče, postaje tvrd i neukusan, potpuno suprotno od svega onoga što ga je kao kulinarski specijalitet oduvijek držalo u vrhu.

Taj je paradoks primijećen još prije više desetaka godina u Mediteranu, dok je kod nas postao aktualan u posljednjih par godina.

Prva istraživanja na tu temu su nažalost pošla u pogrešnom pravcu jer su znanstvenici pokušali uzrok tražiti u zagađenju bakrom koji u more dopijeva preko antifouling premaza kojima se plovila štite od obraštaja.

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image

Šarag više nije tako ukusan kao što je bio

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No ta su istraživanja, podbacila, odnosno nisu potvrdila tu teoriju.

A onda se prošle godine grupa talijanskih stručnjaka okupila i nakon pomnog istraživanja donijela zaključak koji je iznenadio mnoge poznavaoce života u podmorju.

Prema njihovim zaključcima, do lošeg okusa i tvrdog mesa kod šarga dolazi zbog nakupljanja kaulerpina, sekundarnih metabolita alge Caluerpae cylindraceae u jetri, mišićima i epitelnom tkivu ribe.

Tako se usput otkrilo da Caulerpa ipak ima prirodnog neprijatelja, ali i da šteta koju ova invazivna alga nanosi nije ograničena samo na podmorje već i na naše tanjure.

A je li ovaj posljedični pad kvalitete mesa šarga, slučajan ili namjeran tek se treba ustanoviti.

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image
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Naime, dobro je poznato da se mnoge životinjske vrste namjerno intoksiciraju tvarima iz drugih organizama koje skladište u nekim dijelovima svog organizma upravo zato da bi same bile manje poželjan plijen brojnim drugim predatorima.

Inače se u Mediteranu šarag lovi u većim količinama te je kao lovina dio svakodnevne ponude, dok se na našim ribarnicama ne nalazi tako često, i to ponajprije zato jer profesionalni ribari svojim alatima rijetko kada uspijevaju uloviti ovu podozrivu vrstu.

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Boris Bulić
Boris Bulić

Otkriven uzrok pada kvalitete mesa šaraga


Caulerpa racemosa

Caulerpa taxifolia

Šarag više nije tako ukusan kao što je bio

Šarag ima zubalo koja ga definira kao omnivora

Šarag je čest plijen podvodnih riboloavca koji su prvi primijetili da nešto nije u redu
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StoryEditorOCM
Ribolov

loš okusCaulerpa je kriva! Evo zašto meso šaraga kad se ispeče postaje tvrdo i neukusno

Piše Boris Bulić/MAX FISHING
8. travnja 2024. - 08:37
&lt;p&gt;Otkriven uzrok pada kvalitete mesa šaraga&lt;/p&gt;
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Otkriven uzrok pada kvalitete mesa šaragaBoris Bulić

Caulerpa taxifolia je invazivna alga koja je prije 40 godina kod Monaca, nebrigom i nemarom, iz akvarija, dospjela u otvoreno more Mediterana.

A onda se otkrila i Caulerpa racemosa, jednako invazivna alga za koju se ne može sa sigurnošću reći kao je dospjela u naše more.

Sumnja se na prijenos nepažljivim sidrenjem i balastnim vodama.

No bez obzira na način dospijeća u Jadran, obe su alge nezaustavljivo počele prekrivati morsko dno prijeteći tako istrebljenjem svih drugih biljnih vrsta.

Alarmi su bili jaki i uistinu velikih razmjera tako da su broje ronilačke ekspedicije kretale u borbu protiv ovih invazivnih algi svim sredstvima, od fizičkog uklanjanja pojedinačnih biljki preko usisavanja, tretmana solima i bakrom pa do prekrivanja dna svjetlonepropusnim crnim folijama.

...
#SARAG#LOŠ OKUS#LOŠ OKUS MESA#KVALITETA MESA#CAULERPA TAXIFOLIA #CAULERPA RACEMOSA#BORIS BULIĆ
11. svibanj 2024 20:31