Argentina catches nearly 50,000 tons of squid in the seventh week of the fishing season

Published 2025년 3월 4일

Tridge summary

Between January and the beginning of the report, 72 fishing vessels successfully caught 48,178 tons of squid, marking a 13% increase from the same period in 2024. These vessels completed 120 trips and logged a total of 1,756 fishing days. The fishing activity was primarily focused in area 4560 in the southern management area adjacent to the Exclusive Economic Zone (EEZ), with 300 longline vessels in operation during the initial weeks. Starting in week 5, fishing operations also expanded into the disputed area 4961, with 76 vessels participating by week 6. The first catch of the season, consisting of 780 tons, was made in area 4966 south of 49oS. Subsequent catches, totaling over 35,000 tons, were made in the mid-shelf waters between 45o and 48oS and west of 62oO. Analysis of squid samples revealed that they were small but in the mature reproductive stage, aligning with summer spawning populations.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

A total of 72 fishing vessels caught 48,178 tons of squid, an average of 27 tons per day, which is a 13% increase compared to the same period in 2024. As of the reporting date, 72 longline vessels have completed 120 trips and a total of 1,756 fishing days. During weeks 1-6, up to 300 longline vessels operated in the southern management area adjacent to the EEZ, mainly concentrated in area 4560. Starting in week 5, vessels entered area 4961 in the disputed EEZ to fish, and by week 6, the number of vessels in this area had reached 76. The fishing season started in January The first catch, from January 2 to 7, started in area 4966 south of 49oS, where 780 tons were caught (average 15 tons per day). The fishing activity was then concentrated in the mid-shelf waters between 45o and 48oS and west of 62oO, and moved southwest. There, 68 vessels caught more than 35,000 tons of ...
Source: Foodmate

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