75% of the external or "new" N loading, much of it attributable to agricultural activities (NC Dept. , toxic and food web disrupting) dinoflagellate and cyanobacterial blooms (Christian et al. Within this time frame, the NRE has experienced trophic, biogeochemical and water quality decline, exemplified by proliferating nuisance ( i.e. 1994) that have nearly doubled in the past 3 decades (Stanley 1988, Dodd et al. Primary production in the NRE is controlled by N inputs (Paerl 1987, Rudek et al. Its physical, chemical and biological characteristics have been intensively monitored, and are the focus of modeling studies described at (Luettich et al. This estuary is approximately 100 km long from its fresh headwaters to the mesohaline (15-25 psu) waters of Pamlico Sound (Figure 5). It drains a rapidly growing urban, industrial, and agricultural watershed, and illustrates the plight of many coastal river systems. The NRE is a tributary of North Carolina’s Albemarle-Pamlico Estuarine System (APES), the US’s 2 nd largest estuarine complex. By the way, the Shad are running! Come join me for an outing.HYPOXIA DYNAMICS IN THE NEUSE RIVER ESTUARY, NORTH CAROLINA, USA Now I see them flicking and cutting in the trees like 20 years ago, enough that we target them on Fly, light tackle and even catch em’ while I’m in pursuit of Shad. The past few years have certainly reversed that. I’ve watched Herring decline to the point I didn’t catch them on hook and line. Some are positive some I think back to the good ole days. After guiding on the system professionally for 20 years combined with another 15 years of play, I can say I’ve witnessed a few changes. They used to be thick enough to dip from the waters edge. All this brings new life giving direction for teaming Shad and Striper runs. Some anglers know all about the rivers response to longer days, increasing temp and increased flows. I know as the days get longer, Mother Nature will respond with change. Each outing, I launch the boat turning on the electronics as my eyes glance to the surface temp.
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