DIETARY OMEGA-3 FATTY ACIDS TAILORED TO PROTECT AGAINST THREAT OF HYPOTHERMAL FISH AND SHELLFISH MORTALITY

Episodes of high fish and shellfish mortality are often preceded by atmospheric cold waves which cause water temperatures to plummet within a short period of time (Figures 1 and 2).  Documented incidences of fishkills of this nature, commonly known as hypothermic mortality, number in the hundreds over the past few decades.  Sadly, many recent investigations into high fish and shellfish mortality that have followed plummeting water temperature are not attributed to hypothermia; especially when the temperature decrease is bracketed within what would qualitatively be considered "warm water," above 12˚ (Figure 3). There is evidence to suggest that farmed fish maintained in the natural environment may also be vulnerable to hypothermic mortality.

The author has identified 2 dietary fatty acids, EPA and DHA, that, when administered selectively and in proper proportion prior to anticipated cold fronts, may serve as a powerful safeguard against hypothermal mortality.  Several examples of these dietary attributes associated with variable hypothermic mortality will be presented.