>> TONIGHT, WE BEGIN WITH A LOOK AT THE RAPIDLY CHANGING ECOSYSTEM IN OUR OWN NARAGANNSETT BAY AND WHAT IT MEANS FOR HOWELL AND WHAT WE EAT.

>> OVER THE LAST FEW MONTHS, OUR TEAM HAS PARTNERED WITH ECORI NEWS TO INVESTIGATE THE STATE OF THE BAY.

WE HAVE ALSO TALKED TO THOSE FINDING NEW WAYS TO COPE WITH THE CHANGES.

MIKE STANTON HAS THIS REPORT, PART OF OUR CONTINUING GREEN SEEKER SERIES.

>> ONE SUMMER MORNING ON NARAGANNSETT BAY, JOHN H CHAFEE SETS OUT FROM JAMESTOWN.

WE ARE HEADING FOR A SPOT OFF SCARBOROUGH BEACH.

THE CREW SETS THEIR NETS FOR 100 FEET DOWN.

BUT THESE ARE NOT YOUR TYPICAL FISHERMEN.

>> I HAVE BEEN DOING IT FOR A WHILE AND YOU NEVER KNOW WHAT IT IS GOING TO BE.

>> CHRIS PARKINS IS CHIEF BIOLOGIST FOR THE RHODE ISLAND DEPARTMENT OF ENVIRONMENTAL MANAGEMENT.

THEY HAVE BEEN SURVEYING THE AREAS FISH SINCE 1979.

>> THE LONGER YOU DO THE SAME THING, YOU WILL NOTICE TRENDS AND CHANGES OVER TIME.

THAT IS WHAT WE ARE OUT DOING.

.

WE ARE LOOKING FOR THOSE CHANGES.

SPECIES DIVERSITY, THE SIZE OF THE SPECIES, WHEN THEY ARRIVE, WHEN THEY LEAVE.

THINGS LIKE THAT.

>> THIS IS A BUTTER FISH.

ALL OF THESE LITTLE SILVER DOLLAR LOOKING THINGS.

THIS IS OUR LONG THIN SQUID.

WE PICK A BUCKET.

BUT THEM IN THAT BUCKET.

SAME THING WITH SQUID.

SEPARATE EVERYTHING BY SPECIES.

>> THAT SEPARATION HAS PROVIDED A WINDOW ON SOMETHING THAT LOOMS LARGE, CLIMATE CHANGE.

AN EARLY WARNING SIGN THE BAY WAS CHANGING CAME IN THE 1990'S WITH A POPULAR WINTER FLOUNDER WHEN INTO SHARP DECLINE.

TODAY THE SPIRIT HAS BECOME A POSTER CHILD OF SORTS FOR HOW WARMING WATERS AFFECT COLD WATER FISH.

>> WINTER FUNDER ARE INTERESTING BECAUSE THEIR LIFE HISTORY AS THEY COME INTO THE BAY IN THE WINTERTIME, HENCE THE NAME, WHEN MOST OF THE OTHER FISH LEAVE SO THEY HAVE THE BETA THEMSELVES.

WITH THE EXCESS FISHING AND CLIMATE CHANGE, THEY HAVE STRUGGLED TO RECOVER.

>> CLIMATE CHANGE PRODUCES WINNERS AND LOSERS.

THE WINNERS, WARMER WATER SPECIES WHICH ARE SWIMMING UP FROM THE SOUTH IN GREATER NUMBERS.

WHEN YOU SEE THE CHANGES WITH WARMING WATERS AND THE CLIMATE, WHAT WORRIES YOU?

>> IT IS THE RATE AT WHICH IT IS HAPPENING.

THE OCEAN IS NOTORIOUS FOR BEING ABLE TO ADAPT TO CHANGE THROUGH SOME PRETTY SIGNIFICANT EVENTS IN THE HISTORY OF EARTH.

WE CEASE BASES HAVE SURVIVED ASTEROIDS AND THINGS LIKE THAT.

CLIMATE CHANGE IS HAPPENING AT SUCH A RAPID RATE IT IS PUSHING A LOT OF SPECIES OUT QUICKLY AND THE SPECIES TAKING THEIR PLACE ARE CHANGING THE STRUCTURE OF THE ECOSYSTEM.

IN THE NORTHEASTERN U.S., IT IS ONE OF THE FASTEST WARMING AREAS ON THE GLOBE.

THERE IS CAUSE FOR CONCERN.

>> THE CHIEF OF THE MARINE FISHERIES CALLS NARAGANNSETT BAY AN ESSENTIAL NURSERY FOR SEA LIFE.

ACCORDING TO A STUDY PUBLISHED LAST WINTER IN THE JOURNAL CLIMATE, THE BAY ALSO LIES IN ONE OF THE FASTEST WARMING AREAS ON THE PLANET.

>> HOW DO WE AS A SOCIETY IN ECOSYSTEM ADAPT TO THE CHANGES?

IT HAS IS ASKING QUESTIONS FOR THE SPECIES THAT ARE MAYBE CLIMATE CHANGE LOSERS CALVIN HOW DO WE BUILD MANAGEMENT PLANS TO EITHER HELP REBUILD OR MAINTAIN POPULATIONS THAT HAVE DECLINED OVER TIME?

>> THAT HAS BEEN THE CASE ANY NARAGANNSETT BAY WHERE TEMPERATURES HAVE RISEN ALMOST THREE DEGREES FAHRENHEIT IN THE LAST 60 YEARS.

>> THAT CAN BE THE DIFFERENCE OF WHETHER A SPECIES IS ABLE TO THRIVE IN AN ENVIRONMENT THAT USED TO NOT BE ABLE TO OR A SPECIES NOT BEING ABLE TO SPAWN OR REPRODUCE OR SURVIVE IN AN AREA THEY ONCE WERE ABLE TO.

>> THE DAY WE WENT OUT, FISHERMEN SCOOPED UP A LOT OF DIFFERENT THINGS.

CRABS, BUTTER FISH.

THE RHODE ISLAND STATE APPETIZER, LONG THIN SQUID, A.K.A., CALAMARI.

THE BIGGEST CATCH IS A FISH SOME HAD NEVER HEARD OF.

>> THE TOTAL WEIGHT IS 11.4 723.

21.

>> ALSO KNOWN AS C BREAM, IT IS A FISH THAT HAS BEEN AROUND FOR CENTURIES.

ROGER WILLIAMS REFERRED TO IT ITS NARRAGANSETT NAME.

TODAY WHILE MORE PLENTIFUL THANKS TO WARMING WATERS, MANY RHODE ISLANDERS HAVE NEVER GIVEN IT A TRY.

>> I MADE POLKE BOWLS BUT IT ALSO MAKES A GOOD FISH TACO.

>> KATE IS A DIRECTOR OF A NONPROFIT CALLED EATING WITH THE ECOSYSTEM.

YOU SAY YOU CONNECT THE TWO FOOD SYSTEMS AND THE FISHERY ECOLOGY.

CAN YOU TELL US WHAT YOU MEAN BY THAT?

>> FOOD SYSTEMS AND SCIENCE HAPPENS IN DIFFERENT SILOS.

THERE IS THE FISHERY SCIENCE THAT LOOKS AT THE POPULATIONS OF THEY ARE REPRODUCING AND THEN THERE IS THE FOOD SYSTEM SIDE.

LOOKING AT HOW TO FEED PEOPLE IN CREATING FOOD PLANS FOR THE DIFFERENT STATES.

A LOT OF TIMES THOSE ARE NOT LINKED UP.

>> RHODE ISLAND FISHERMEN CAUGHT MORE THAN 4 MILLION POUNDS OF SCUPPER LAST YEAR MAKING IT THE TOP CATCH AMONG FISH.

MOST ARE EXPORTED TO BIG CITIES LIKE NEW YORK, PHILADELPHIA AND CHICAGO WITH LARGE IMMIGRANT COMMUNITIES THAT FAVORITE.

IN RHODE ISLAND THE DEMAND IS LOW.

JOHN, THE SEAFORD BUYER FOR DAVE SUPERMARKETS, IS TRYING TO CHANGE THAT.

>>>> IT SHOULD BE A STAPLE ESPECIALLY IN THE NEW ENGLAND NORTHEAST AREA AND IT IS NOT.

IT IS DEFINITELY UNDERUTILIZED.

>> ONE REASON FOR THAT HE SAYS IS MANY PEOPLE ARE INTIMIDATED BY HAVING TO COOK A WHOLE FISH BONES AND ALL.

>> YOU HAVE TO TAKE THAT ELEMENT OUT OF IT TO MAKE SURE WE HAVE A FILET AND THE FEEDBACK IS USUALLY WONDERFUL.

ONCE PEOPLE TRY IT, IT COMES BACK AS A POSITIVE.

I THOUGHT IT WAS GOING TO BE A LOT STRONGER.

IT WAS MILD.

MY CHILDREN LIKED IT.

WE USED IN THIS DISH OR THAT -- AND IT BECOMES FAMILY-FRIENDLY, CHILDREN FRIENDLY.

I DO A BOILED WITH ONIONS AND TOMATOES AND I ALSO DO FISH TACOS WITH IT.

WHEN I HAVE COMPANY OVER, THEY NEVER ASK WHAT THE FISH IS.

I SAY BELIEVE IT OR NOT IT WAS SCUP.

>> IN THE DOZEN OR SO YEARS DAVE HAS CARRIED IT, SALES HAVE CLIMBED FROM PONY ONE POUNDS TO SEVERAL HUNDRED POUNDS A WEEK.

IT IS ALSO ON THE MENU AT ONE OF RHODE ISLAND'S FINEST RESTAURANTS.

BEN IS THE CHEF OF OVERLAND IN PROVIDENCE.

HIS DOWNTOWN RESTAURANT HAS NATIONAL CLINIC -- NATIONAL ACCLAIM FOR LOCALLY SOURCED SEAFOOD AND A CRITIC WROTE THAT IT WAS HIS NEW FAVORITE FISH.

>> TONIGHT'S PREPARATION WILL BE RAW.

SALT, LEMON AND THIS OLIVE OIL.

IT IS A NICE DEGREE SPANISH ORGANIC OLIVE OIL WE ALWAYS PAIR WITH ALMOST ALL OF OUR FISH.

>> HE HAS BEEN SERVING FISH FOR 15 YEARS.

TO MAKE IT SOUND MORE APPETIZING, HE USED TO CALL IT SILVER BASS.

>> GET THE OLD SALTY ONES.

THEY USED TO CATCH THIS FISH AND USE IT FOR BAIT OR THROW IT BACK RIGHT AWAY.

THE MORE WE KEEP DOING IT THE MORE IT SEEMS IT IS BECOMING WHAT PEOPLE WANT.

>> IS IT A SUSTAINABLE MODEL TO KEEP EATING SEAFOOD CAUGHT FAR AWAY WHEN WE HAVE THIS ABUNDANCE OF UNDERUTILIZED FISH IN OUR BACK BAY?

>> I PERSONALLY DON'T THINK SO.

FROM WHEN YOU ARE EATING LOCAL, YOU ARE NOT ONLY SUPPORTING LOCAL FISHING COMMUNITY AND NOT JUST THE FISHING COMMUNITY BUT THE SUPPLY CHAIN OF PEOPLE INVOLVED IN THAT BUT YOUR FOOD IS TRAVELING LESS FAR BEFORE IT REACHES YOUR PLATE WHICH IS HELPING IN TERMS OF CARBON EMISSIONS.

>> SINCE THE PANDEMIC, THE RHODE ISLAND SEAFOOD COALITION HAVE WORKED TO CONNECT LOCAL FISHERMEN TO POOR COMMUNITIES.

THEY CREATED A PROGRAM THAT HAS HANDED OUT MORE THAN 210,000 POUNDS OF SEAFOOD.

>> IN 2021, RHODE ISLAND HARVESTED 99 DIFFERENT SPECIES ALONE.

WE GOT THIS HUGE SELECTION OF DIFFERENT LOCAL SEAFOOD SPECIES BUT THERE IS NOT AS MUCH OF A MARKET FOR IT HERE BECAUSE CONSUMERS ARE NOT DEMANDING IT.

>> SOME IMMIGRANT GROUPS ARE.

THEY SAY WE CAN LEARN A LOT FROM PEOPLE FROM FAR AWAY ABOUT HOW TO EAT LOCAL.

>> I THINK THERE IS A LOT WE CAN LEARN FROM THEM ABOUT ADAPTING OUR DIET TO WHAT IS BEING PRODUCED IN OUR LOCAL WATERS.

BEYOND THAT, I THINK WE CAN LOOK TO THEM FOR HOW TO UTILIZE SOME OF THESE SPECIES AND PREPARE THEM IN DELICIOUS WAYS.

>> THAT HAS BEEN TRUE FOR LIBERIAN IMMIGRANTS, MICHAEL AND HIS WIFE NESTOR WHO ARE BENEFICIARIES OF THE PROGRAM.

TO THEM IT OFFERS A TASTE OF AFRICA.

IS THIS A FISH YOU WOULD EAT AT HOME IN LIBERIA?

>> YEAH, WE HAVE THE BLACK SNAPPER.

WE ARE SURROUNDED BY WATER LIKE RHODE ISLAND.

WE HAVE A PLACE CALLED PROVIDENCE ISLAND.

THEY GOT THE FISHERMEN IN.

WE GO THERE AND BUY THE FISH.

>> THEN IT WAS TIME TO TASTE THE SCUP WHICH IS SMOTHERED IN SAUCE OF ONIONS, FRESH TOMATOES AND GARLIC.

I HOLD THE TAIL TO GET A LITTLE BIT OF THE SAUCE HERE.

LOOK HOW NICE AND WHITE AND FLAKY IT IS.

THIS SCUP WAS SWIMMING IN THE NARAGANNSETT BAY A FEUD DAYS AGO.

-- A FEW DAYS AGO.

>> SPICY.

>> IT IS REALLY GOOD.

>> AND SPICY.

>> I COULD EAT THIS WHOLE FISH.

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