and so fish, of course eat fish but fish also eat seaweed. if they are not there, the seaweed grows 10 times faster, 100 times faster in the corals. it grows over the corals smothers them, and kills them. narrator: the absence of fish that allows for this overgrowth of seaweed and the destruction of the coral is an example of how removing one part of the food web completely changes an ecosystem from one that is healthy and diverse to one that is only attractive to a limited number of organisms. it's what jackson calls the rise of slime. dr. jackson: what i call the rise of slime is the introduction of excessive amounts of nutrients that allows the microscopic plants in the water and also the seaweeds on the bottom to grow at extraordinarily rapid rates. if it gets out of control, there's far more microscopic plants and seaweeds than the grazers can possibly eat. the stuff just builds up and builds up. it dies before anything eats it. it falls to the bottom. it rots. the process of rotting consumes all the oxygen. so all the animals that norma

fish oil -- you have no idea where the fish came from, and when you're swallowing something, you should care what you're putting in your body. a great deal of the fish oil comes from some of the dirtiest waters in the world -- from around the world -- and when they bring these fish in, they don't take the fillet and give that to the fish-oil products. the fillet, many times, goes to different restaurants and other types of foods. they take what's remaining of the fish -- probably 49% to 50% are the head, the bones, the tail -- grind it all up, and that's what goes in the majority of fish oil on the shelf today. who wants to swallow that? here, with omega xl, you're taking a green-lipped mussel that's grown on vines, suspended in the purest waters in the world, never touched the ocean floor. no heavy metals -- you don't have the lead, the zinc, the mercury, and all the heavy metals that are found in fish oil. and when they bake fish oil and try to make it -- to get rid of all those heavy metals, they bake most of the benefits of the omega-3 out of it, where omega xl is pure, powerful pot

ice for the fish and so on. now you take tourists out and you earnings are safe without risk. and most importantly, we're keeping fish stocks stable. >> there are 18 national parks lining the gulf of california. areas that aren't protected are still over-fished. marine biologist volker koch from the german development agency giz is helping the local national park service establish new conservation areas. >> it's often complicated because the general public often thinks that they can't do anything in these areas any more. it can take a while to explain to them that what's been happening so far is unsustainable but that they can follow the example of the people here in cabo pulmo, for example. ecotourism makes the most of the local biodiversity much more than fishing does. >> the gulf of california is a biologically rich region. the largest animals in the world, blue whales, spend the winters further north in loreto bay. they breed and calve in the temperate zones off baja california before heading off to the arct

they are eaten by small fish, the small fish eaten by larger fish and we talk about fish that peoplee you and i may eat. >> the gulf of mexico is an important american fishery. tops of food comes out of it. does that explain some of the reluctance you found on the part of fisher folk to talk about the deformed life you are seeing? >> there's no question about it. when you talk to fishermen on the gulf. they will point to the fact that they have fished these waters for years. in some cases generations of families fished for hundreds of years, and they would say we are not seeing the fash stocks. when you push harder they'll tell you that they are seeing unusual traits. some fish are swollen. they are missing their tails. they don't tell you that it is happening with a lot of fishermen. what they are doing is protecting their livelihood. they don't want it out there that there's a lot of fish that may be wrong. >> michael oku thank you for joining me. with me is hannah mckinnon, a senior campaigner for oil change international, an environmental group looking to speed up the transition

we brought some fish oil capsules. are the standard fish oil capsules with a thousand milligram. >> anybody who takes a fish oil product knows this product. >> exactly. or you can take the small omega xl capsule which... one of these is equivalent to 10 of these. let me pour 10 in your hand, larry. you'd have to take all 10 of these to get the benefits of one small omega xl capsule. so women and children and men, nobody wants to swallow 10 minivans, if you will. >> well, how can you get all this in this? >> well, i think the doctor can answer that, why it's such a unique formulation. >> the difference in the quality of the oil is the extraction process gives us something called a free fatty acid, which is the type of fatty acid that your body can utilize. whereas in this fish oil capsule, the reason it has to be so big is that this is the triglyceride form, which means that it's bound and your body can't utilize it readily. when you take this... this is just fatty acids that can go directly into your system and they ca

will you farm the fish? >> eventually we will. we'll farm and sell the fish.had some success selling fish to local restaurants, and as our scale grows and we have more fish to sell. we hope to sell to supermarkets as well. >> this is thai baseill, it has a different flavour. feel free to try. it's my favourite, actually. it smells different than italian baseill, doesn't it. >> yes. >> right now, there are only a handful of commercial indoor vertical farms in the united states, like farms here and green sense farms. the professor says he gets calls from growers wondering if they should jump in. >> on a commercial scale, where going. >> it's an expansion. these are niche markets. is there a limit to it. what about the traditional crops, like corn and saya beans and rice. >> all can be grown with l.e.d.s. what becomes important is the economics of the grope. so it makes more incidence to grow high value crops in a controlled environment than a field crop. >> traditional farming for commodity crops will be there for a long, long time. you have to look at the econo

we approach donald's favorite fishing spot. after the spill this area was covered by oil. >> all but 15 feet on the bank here. >> 15 feet on the bank? >> at least 15 feet, it killed ought that marsh grass and that's 15 feet that went away. >> reporter: losing 19losing 15 feet of grasslands may not seem a lot but you get an idea how much vital fish habitat has been lost throughout the gulf. >> all on the bank it killed all the grass. >> reporter: that's not all that worries the dardars since the bp spill they say they've been catching deformed fish. this is a picture of one. swollen red and missing scales. >> i quit shrimping with them because i wasn't eating it. i wasn't going to put something on the market that i wasn't eating. >> you fell showf you felt somehow you were putting something out on the market that you didn't think would be safe? >> yes i didn't want to shrimp are anymore. >> federal officials say the fish is safe to eat. but it has caused severe illness in other animals. damage to tuna trout and red snapper, all

we approach what was donnel's favorite fishing spots. this area was covered by oil. >> 15 feet on the bank here. >> 15 feet on the bank? >> at least 15 feet that went away. >> reporter: losing 15 feet of grasslands at this spot may not sound like a big deal but multiply that by the hundreds of miles of shore line polluted by oil, you get a sense of how much vital fish habitat may have been lost. >> all the bank, kill all the grass. >> reporter: that's not all that worried the dar dares, since the bye-bye spill they say fish. this is a picture of one, swollen red and missing scales. >> i quit shrimping with them. i wasn't going to put something on the market that i wasn't eating. >> reporter: you felt that you didn't want to put something in the market that wouldn't be safe. >> so i didn't go shrimping anymore. >> federal standards say gulf seafood is safe to eat. nonetheless, the government has documented severe illness in other animals, damage to tuna trout and red snapper. all important specious for fishermen. >> bethany says the dar d

as fish stocks decline, the pressure grows. that leads to ever greater conflicts with the fishermen from the mainland. they even encroach on the totally protected areas to go fishing. just outside the park, there are many more gill-nets than there used to be. it's hardly possible for any fish to escape, and now they're declining. >> but what alternatives do the fishermen have for their livelihoods? tourism? maybe. andrea marshall and her team have invited ten park rangers and their new superior to take part in training. it's the first professional training many of them have ever had. >> this is such an exciting day for me, we have been anticipating doing an event like this for government for a national park for a very long time. for me being a researcher here in mozambique i have been stuck for many years as i 've been trying to find out how to work better with government how to help try and build capacity more. >> park director ricardina matusse is relatively new. for the first time they been working closly now. on a map, the

members of the group turtle island restoration network are trapping fish. >> so we are counting the fishmigrating back to the ocean. >> the idea is take an ecological snapshot of the fish that travel this watery highway. >> we're monitoring the population. we scoop out the fish count them measure them weigh them. 61.75. >> so far this year the trap is turning up lots of endangered steelhead trout. >> that's almost full size. >> plenty of strange eel-like lamprey. >> seven years in the stream as juveniles. >> what researchers aren't finding much of is the main target. >> is here is our coho. yeah. >> this watershed is one of the state's last spawning grounds for coho salmon. >> most streams have gone extinkt. this is one of the last for these fish. >> according to fed ra data the watershed once held 4,000 coho but scientist todd steiner says the numbers have fallen to an alarming level. >> we're down to the last couple hundred fish in one of the best streams in the state. >> over years the evidence from this annual fish count has become more and more dire. >> this is the worst season ever

fish and wildlife service counted over 33 million americans fishing annually and spent nearly $42 billionthat audience that helps river monsters reel in animal planet's most-watched premiere in network history last year. >> that shark took that herring right in front of my face. >> reporter: wade says the program appeals to surf and turf lovers alike. >> it's not really about the fishing. the fishing is the process the means to an end. give it a bit more of a vigorous twitch. >> reporter: back on the chesapeake, jeremy is teaching me a thing or two about my form. i'm riding a wave of beginner's luck. >> all right! >> reporter: striped bass. not exactly the jaws of the chesapeake bay. but much of jeremy's work does put him in what could be harm's way. amongst unpredictable creatures and uncharted waters. >> do you have fear in your work? >> absolutely, yeah. i mean, people do say -- some people do say that i am fearless but i would say one of the themes of the program is fear. >> reporter: perhaps it's that fear, the mystery of the unknown, that keeps audiences on the hook. >> without real

but these are the fish, fish that are native to the western pacific. found off the coastal waters of japan. that is why marine biology gists believe that this particular fishing vessel, a commercial fishing vessel was indeed from the tsunami. in fact, marine biologists believe that the ship was damaged in the tsunami and set afloat across the pacific ocean and traveled nearly 8,000 kilometers eastward from japan to the west coast of the united states. let's explain why this is possible. we've got several small currents that make up a larger current pattern. one being the california current, the north equatorial current. and the kuroshio current. this is basically a large system of smaller currents formed by global wind patterns, even helped by the forces of the earth rotating. this is also the location of the great pacific garbage patch. it's about 20 million square kilometers of garbage that's kind of centralized itself over the north and central pacific ocean. this is amazing, this huge conglomerate of debris and things like plastic bottles, even che

my gold fish don't have any thickness.the depth and feel. >> perfecting this intricate illusion takes years of painstaking trial and error. >> there would be pieces where i had spent months to make and just as i put in the last layer, it would get destroyed. for each layer of resin, my heart is contracting little by little making sure that no air is getting in sweating while doing it. >> don't blink. these 100 gold fish swimming through rippled water are actually part of his 2011 exhibit called gold fish salvation in london's icm gallery. >> this is the curator and director of the exhibit that posts his largest resin creation. the inside of a wooden pail more than four feet in diameter. >> it has such power. i really love it. people have never seen anything like this before. it's a skill only possessed by him. a skill created by him. the fact that they appear to be alive inside the wooden pail speaks to his skills, technique, and his thoughts. >> translator: i realized if i didn't include an air ventilation that they would

this fish with a body like a a species known as cubed snail fish.his fish live about 200 meters down and only come close to shore in the spring. it's another fish that can only be seen late at night. >> translator: i was so impressed. i'm glad i came here. >> translator: night diving here is such a great experience. and now we can get up to this spot really fast thanks to the new shinkansen. >> translator: we managed to see many of the creatures unique to toyama bay and it seemed like everyone enjoyed the experience. i really hope that many divers start coming here. >> reporter: a new diving destination is opening up in japan. keisuke aishashi, nhk world. >>> it's time for a check of the weather about mai shoji. mai, good morning. people in the russian region of hicasia in southern siberia are dealing with deadly wildfires. hundreds of homes have been destroyed. what is the latest? >> yes, you said it all. we want to show you a picture coming out from the area first of all to show you the condition that people are dealing with. what started out as a

we scoop out the fish count them measure and weigh them. the weight 68.715. >> reporter: the trap is turning up lots of endangered steelhead trout and plenty of strange eel-like lamprey. >> spend seven years in the stream as juveniles. >> reporter: they're not finding their main target. the water shed is one of the state's last spawning grounds for critically endangered salmon. >> most streams in california the salmon have gone extinct. this is one of the last remaining strongholds for these fish. >> reporter: according to federal data the water shed once held 4,000 of these fish but apparently the numbers have fallen to an alarming level. >> we're down to less than a couple hundred fish in one of the best streams in the state. >> reporter: over recentiers evidence from the annual fish count has become more dire. >> this is the worst season ever maybe, for cojo. >> number one. good condition. >> reporter: steiner believes housing development along the creek is a factor in the decline and so is the drought. >> as the drought happens these fi

they've caught more regular fish than jellyfish.work together with the fishermen and their families. in the last three years, there's been an enormous influx of new species of jellyfish. and they're breeding fast. >> if we end up with this many jellyfish in our nets, we have to shake everything out in order for there to be any fish left over. the jellyfish burn us. they sting. you get a burning sensation in your eyes and everywhere. >> close to the capital, tunis, the scientists and fishermen are trying to catch the offending jellyfish. but today, the creatures are hiding. when it's windy, jellyfish submerge in deeper waters. that forces the fishermen further out to sea. luckily, they're familiar with the area. but with more and more jellyfish in these waters, is the answer to just get used to them? >> the solution is either to reduce the fish catch or to assign a value to the jellyfish. that's why we founded a laboratory where we can extract collagen from them. >> jellyfish can in fact be used to produce collagen as an ingredient i

members of the group turtle island restoration network are trapping fish. >> so we are counting the fish that are migrating back to the ocean. >> reporter: the idea is to take an ecological snapshot of the fish that travel this watery highway. >> reporter: we're monitoring the population and we just scoop out the fish count them measure them weigh them. 61.75. >> reporter: so far this year the trap is turning up lots of endangered seal head trout. >> 172. >> that is almost full sized. >> they look like eels. spent seven years in the stream here as juveniles. >> reporter: what researchers aren't finding much of is their main target. >> yeah. >> this is one of the state's last spawning grounds. this is one of the last remaining strongholds for the fish. >> reporter: according to federal data the watershed once held 40,000 but scientist todd steiner says the numbers have fallen to an alarming level. we're down to the last couple hundred fish. >> reporter: evidence has become more and more dire. >> this is the worst season ever maybe. >> number one, good condition. >> reporter: they believe

the fish was so fresh. it was right out of the ocean. >> the freshest fish, there is no taste. think, oh, freshest should be good. but it wasn't. >> yasuda's menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo's central fish market, where nearly 3,000 tons of the world's best seafood arrives every day. but unlike most others at his level who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the bluefin tuna that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss, removing every bit of sinew from what would otherwise be a difficult piece of meat. in total, it's, well, perfect. and he cures the results. actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer where it will stay for a w