News
Scientists investigate global spread of stinging jellyfish
“Get it off of me! Get it off of me!” shrieked Mary Carman, a marine ecologist at Woods Hole Oceanographic Institution (WHOI) as she flailed knee deep in the bath-like water of Farm Pond on Martha’s Vineyard.
She was observing tunicates (also known as sea squirts) in the quiet coastal pond, garbed in a full wetsuit and snorkeling gear as she hovered through the shallow grassy water. She was well covered except for parts of her face, including her lips which became a landing spot for a clinging, stinging jelly.
“The sting was one of the most painful things I’ve experienced in my life—I liken it to being injected by five hypodermic needles simultaneously,” she said.
Despite the ensuing pain and “two days of nausea,” Carman has been back in Farm Pond on several occasions. But instead of looking at tunicates, she’s been collecting samples of the toxic jellies, scientifically known as Gonionemus sp. In the past several years, she, along with WHOI biologist Annette Govindarajan and their colleagues, has been tracking these clinging jellyfish which, according to a new study, appear to be expanding throughout the Cape and Islands region.
Secret hitchhikers
The toxic invader looks like a clear, medium-sized coat button collared with several dozen threadlike tentacles. The tentacles sport adhesive-like pads that allow the animal to stick to eelgrass, seaweeds—and yes, lips too—before emitting venomous neurotoxins that can cause extreme pain, breathing difficulties, and blisters. Their origin is unclear. The jellyfish were abundant in a few New England locations, including Eel Pond in Woods Hole, Mass. in the late 1800s until about 1930, when they all but disappeared after a slime mold decimated most of the region’s eelgrass. Carman and Govindarajan are unaware of any regional reports of stings during this period, although stings had been reported from the Sea of Japan.
The jellies resurged on Cape Cod in the 1990s, with the first documented sting report occurring in 1990 in Waquoit Bay. The first documented Martha’s Vineyard sting occurred in 2006 and it appears that the population has been expanding there ever since. According to the study, in one of the newly colonized sites (Edgartown Great Pond), jellyfish were clustered in a cove with a public boat ramp, suggesting that transport on boat hulls could be promoting their distribution around the island. “The jellyfish have life cycle stages that can be less than a millimeter in size and that adhere to surfaces, so they could very easily be hitchhiking on boats without being seen,” said Govindarajan.
The study points to another factor possibly contributing to the spread: cloning. This particular species is known to have the ability to make multiple copies of itself during various stages of asexual reproduction. “As we analyzed the sex ratio of our samples, we discovered that all of the jellies collected at Edgartown Great Pond were male,” said Govindarajan. “This is consistent with the possibility that this particular population is clonal, and that asexual reproduction is contributing to their spread. But we need more information on the dynamics of these stages, such as how long they can persist and what factors trigger them to produce jellyfish.”
Across the pond
According to the researchers, the toxic jelly outbreak isn’t just a local phenomenon: the animals have been found along the coasts of Russia, Japan, China, the Mediterranean, Argentina, and most recently, along Sweden’s rocky west coast, where just last summer, a number of bathers were stung. That outbreak was documented in another study in which Govindarajan and colleagues from Sweden compared DNA sequences of clinging jellies collected at the site with those found along the US East Coast and other parts of the world, and discovered some genetic similarities.
“We found some common genetic variants occurring in disparate locations where stings have been reported,” said Govindarajan. “We’re not sure what’s triggering these toxic outbreaks – multiple factors may be at play, but human-mediated transport of the tiny, cryptic life stages may have a role globally as well as locally.”
Björn Källström, a marine biologist at Gothenburg Marine Biological Laboratory and co-author of the study, says underwater photographers have observed clinging jellies in Sweden in the past, but last summer marked the first time that people there reported being stung.
“One factor may have been the really hot and dry summer we had last year, which caused water temperatures at the site to surge 3°C above seasonal averages,” he said. “Previous studies have suggested that when ocean temperatures are warmer, clinging jellyfish production is triggered. And when they increase in numbers, more people are likely to encounter and get stung by them.”
Avoiding hot spots
With a host of possible factors at play—anthropogenic transport, warmer ocean temperatures, and the comeback of eelgrass—Govindarajan, Carman, and their international colleagues plan to continue studying the stinging creatures to better understand the intricacies of the spread.
Källström feels that in the near term, the research can help bathers avoid areas where the jellies are likely to disperse.
“Climatologist have predicted another hot, dry summer in Sweden, which means that we could see another outbreak over the next few months,” he said. “And this time, we suspect it may spread to other locations along the coast. So, we’ll be developing models to help predict where the jellies may go, so people know which areas to stay away from.”
Govindarajan agrees. “The more we can learn about how they’re expanding and the types of conditions the jellies are thriving in, the more we’ll be able to identify where the hot spots are and educate the public.”
Gonvindarajan says the community can also help the monitoring effort by reporting sightings of clinging jellies to jellyfish@whoi.edu—although she cautions people to be careful, and to not handle the jellies.
For more information about the work of WHOI please visit their website by clicking here.
News
Dive into Adventure: Limited Space Available for January Socorro Liveaboard Trip with Oyster Diving
Socorro Giant Mantas, Sharks and Dolphins – 8-16th January 2025
Oyster Diving is offering an unforgettable opportunity to experience one of the world’s most extraordinary dive destinations – Socorro Island. With only one male space left for this January’s liveaboard adventure, divers are invited to join an exclusive trip to explore the waters of Socorro, renowned for its remarkable marine life and incredible dive experiences.
Unmatched Diving in Socorro
Socorro is home to a unique population of giant oceanic mantas that actively seek interaction with divers and snorkelers, making it one of the best places in the world to encounter these majestic creatures. But the adventure doesn’t stop there – the waters surrounding Socorro are also teeming with marine life, including schooling hammerheads and silky sharks, over 10 other species of sharks, playful bottlenose dolphins that love to interact with divers, large schools of pelagic fish, and, during the season, humpback whales.
Luxury Aboard the Nautilus Belle Amie
Diving in such an extraordinary location is made even more special by the Nautilus Belle Amie. Launched in 2015, this modern, spacious liveaboard yacht is designed with divers in mind, ensuring comfort and luxury throughout the trip. The boat offers various suite options, including twin rooms and superior double suites, all with the ambiance of a boutique hotel. Divers will spend 8 days aboard the Belle Amie, with all meals, guided dives, and soft drinks included.
Pricing and Availability
This exclusive Socorro liveaboard trip is available for the following prices:
- Twin Room (2 people sharing a Stateroom): £3360 per person
- Superior Double Suite (2 people sharing): £3860 per person
Both prices include Socorro Island fees. A port fee of $35 is payable upon arrival.
Additional Costs:
- Return economy flights: Approx. £1,000 – £1,300 per person (prices confirmed prior to booking)
- One night hotel B&B accommodation before the liveaboard: Approx. £100 per person
Book Now
With only one spot left, this opportunity to explore Socorro’s spectacular underwater world is sure to fill up fast. Interested divers are encouraged to get in touch with Oyster Diving Holidays to secure their place today.
For more information and bookings, please contact:
Oyster Diving Holidays
Phone: 0800 699 0243
Email: info@oysterdiving.com
Don’t miss your chance to dive with mantas, sharks, dolphins, and humpbacks in one of the world’s most pristine marine environments!
This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.
Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.
The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:
Buy whole fish instead of fillets
Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.
Make fish stock
Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.
Make your own fish pâté
Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.
The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.
Buy frozen
By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.
Fish pie
If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.
Use the head
Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.
By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.
Boxing Day brunch
Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.
For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.
Zero-waste storage
A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.
Crisp up the skin
Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.
Anchovies two ways
Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.
The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.
Fishcakes
For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.
Pickled mussels
Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.
Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.
Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.
Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”
The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.
Zero-waste gift idea
Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.
Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.
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