California anchovy

The fatty acid profile specific to each food item appears in the tissues of the predator whatever food is consumed (Lasker and Theilacker, 1962 Brenner et al., 1963 De Witt, 1963 Kayama et al., 1963 Lovem, 1964 Saddler et al., 1966 Addison etal., 1968 Ratnayake and Ackman, 1979 Bolgova, 1993 and others). The profound influence of food has been demonstrated in many species of marine fish California sardine (Lasker and Theilacker, 1962), Pacific anchovy (Hayashi and Takagi, 1978), Adantic herring (Lovem, 1937, 1964 Ackman and Eaton, 1966, 1976 Henderson and Almater, 1989), Pacific sardine (Takahashi et al.,... 

Comparative surveys covering only 3-4 years do not yield firm conclusions, although Shatunovsky (1980) and Siderov (1983) have analysed data from such short-term studies.There are more extensive studies by Lasker (1962, 1970) on the Pacific sardine off California over the period 1932-1956, and comparable long-term work by Smith and Eppley (1982) on the anchovy from the same region, Engraulis ringens. 

Smith, P.E. and Eppley, R.W. (1982). Primary production and the anchovy population in the southern California Bight comparison of time series. Limnology and Oceanography 27,1-17. 

Lefebvre, K.A. et al.. Detection of domoic acid in Northern anchovies and California sea lions associated with an unusual mortality event, Nat. Tox., 7, 85, 1999. 

TABLE II Geometric Mean Residues of DDE in Anchovies Off the Southern California Coast ... 

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