Category Archives: Special Events

Keynotes from the 2014 Sharks International Conference

All four keynote addresses from the 2014 Sharks International conference in
Durban, South Africa are now online. Learn about sustainable shark
fisheries, using population genetics for shark conservation, stable isotope
analysis as a tool for feeding ecology, and why scientists and
conservationists need to focus on the less charismatic shark species.

Watch the Keynotes here.

Check out the New Aquarium Science Program Facebook Page!!

The Aquarium Science (AQS) Program now has a Facebook page. Check in frequently for an update on our students’ activities, current classes and summer workshops jointly sponsored by the Aquarium Science Program and the Aquatic Animal Health Program.

Chris Spaulding, The AQS program director, just posted some great picks of some of the current cohorts term projects.

Dr. Tim

Come visit the Amazon with us



Looking for something different to do on January 25 – February 8th, 2014?
Here is an exciting opportunity to visit the natural habitats of many South American ornamental fish, and meet fishermen who collect these fish for the pet trade in a sustainable manner. The New England Aquarium would like to share with you the opportunity to travel with Project Piaba to the heart of the Amazon, Brazil’s Rio Negro. The expedition will be part of Project Piaba’s long term study on the Amazon fishery for the global home aquarium fish trade.


CanoegroupsunsetJR copy

Join Dr Tim Miller-Morgan (Aquatic Animal Health Program, Oregon Sea Grant, OSU College of Veterinary Medicine), Dr Scott Dowd (New England Aquarium) and Dr. Nick Saint-Erne (Pet Quality Veterinarian, PetSmart, Inc.) on the adventure of a lifetime. We will be examining the development & implementation of Best Handling Practices with the goal of maximizing animal welfare, minimizing stress and trauma at capture and handling by intermediaries and also pre-export conditioning for maximizing market value and competitiveness.
The overall objective of the trip will be the continuation of the assessment of trade barriers and strategic planning to preserve and enhance the ornamental fishery and it’s benefits to the environment and local people.

Also, we’ll be spending a few days visiting an ornamental fishing community that we won’t be able to reach on the live-aboard boat. We’ll get there by motor canoe, and stay with the community for a couple nights.

Here is a link with some details about the trip:

or Project Piaba’s facebook page:!/pages/Project-Piaba/332179033504804

One last link – a very nice article in Discover Magazine on the project:

Here is the cost breakdown for the trip:

Dates: January 25, – Feb. 8 2015

Costs: US $2,500 for the two weeks on the boat


accommodations in a double occupancy cabin. En suite, air conditioned

All meals, mineral water, coffee/tea, juices

all program activities, guides, etc

Local transportation in Brazil; airport pickup, & drop off

Not included:

airfare (rendezvous in Manaus, Brazil or Miami)

Guide/boat crew tips

Alcoholic and carbonated beverages – there is a well stocked bar on the
boat and a tab is settled up at the end of the trip

Continuing Education Credits will be available for participating veterinarians

For additional information, please contact:

Scott Dowd
New England Aquarium
Boston, MA
(781) 626-3138


Timothy J. Miller-Morgan, DVM, CertAqV
Aquatic Animal Health Program – Oregon Sea Grant,
College of Veterinary Medicine
Hatfield Marine Science Center, Oregon State University
2030 Marine Science Drive
Newport, OR 97365
(541) 867-0265 (office)
(541) 867-0320 (fax)
Skype Name: h20doc

What Fish!!! The 47th Annual ZNA show in Kobe, Japan

Spent the morning at the ZNA show at Merikan Park in Kobe. We saw some very impressive fish.

The grand champion was a very impressive Kohaku.

From the standpoint of biosecurity there have been a few changes over the years. THe tanks are separated by at least 3 feet to reduce the risk of cross contamination via splash. Each owner has his/her own tank for their fish but the fish are not judged in the tanks. They are laid out in their plastic transport bags on a blue tarp ( see picture above) and sorted by variety and size. These bags have a very high optical quality to allow for excellent viewing of the fish. They are judged here and then moved to their respective owners tanks after the outer surfaces of the bags are disinfected. This is an elegant combination of the old Japanese style show and the English style show. The judges are able to judge all the fish of the same size and variety together ( old Japanese approach)  while still maintaining separation of the fish by owner ( English style). This is an excellent approach that reduces the risks to the fish but allows for an optimal judging environment. Of course, all other biosecurity practices must be maintained especially related to equipment used for cleaning the tanks but all-in-all an elegant solution.

Oyster Cloyster 2012: Good Food, Beautiful Location and Great Cause

Save the Date, November 3, 2012. If you are local or nearly local plan to attend the 12th Annual Oyster Cloyster at the Oregon Coast Aquarium. This is the Annual Fundraiser for the Aquarium Science Program at the Oregon Coast Community College. Over the past 12 years we have been able to raise over $300,000 to support AQS students and the program.


Here’s a bit more information about the upcoming event:

The 12th Annual Oyster Cloyster Festival on the Oregon Coast will be held on Saturday, November 3.  Once again, the event will appropriately be hosted at the Oregon Coast Aquarium.This is a not to be missed culinary extravaganza“, said Wayne Tapp, event chairman.  “ We have many loyal fans who come back year after year to see what new and exciting taste temptations the chefs have created from one of Oregon’s freshest products: oysters!”

The Oyster Cloyster chefs will be prepared to serve over 7,000 oysters to oyster lovers. Thirteen chefs are confirmed to participate in the unique event aimed to please the most discriminating palate. Last year’s Top Chef winner from Rogue Ales, Second Place winner from the Oregon Coast Culinary Institute, Third Place winner from the Shilo Inn and People’s Choice winer from Local Ocean will all be returning to keep or beat their titles.  Also hoping to be in the competition this year are chefs from Angell Job Corp, Chinook Winds Casino Resort, Drift Inn, Gracie’s Sea Hag, La Maison, Luna Sea, Mist at Surftides, Ocean Bleu @ Gino’s, Pelican Pub & Brewery, Spirit Mountain Casino and Starfish Grill at Agate Beach Best Western.

Pati D’Elisio, chef coordinator for the event said, “It’s wonderful to have so many chefs wanting to be a part of our event. It shows how popular the Oyster Cloyster has become when the chefs are eager to participate and really want to win one of the elegant one-of a kind glass blown trophies created by Ryan Bledsoe owner of the Edge Art Gallery.”

The chefs are encouraged to use oysters from the Oregon Oyster Farm on the Yaquina Bay and most do.  The only rule, however, for the completion is that the entry must feature the oyster in all its glory. Oysters can be served raw or they can be cooked in a variety of tempting ways.  Chef Erik Machuca, last year’s Top Chef won with his raw entry called Oyster on the Half Shell with Bacon Champagne Mignonette and Blood Orange Gelatin. Chef Charlie Branford, the People’s Choice winner, won with his entry Oysters Lambardinis, a fried oyster served on a bed of Bacon and Wilted Spinach, topped with Champagne and Dungness Crab Sabayon and Paddlefish Caviar.

For individuals whose palate does not appreciate oysters, there will be pulled pork sandwiches from Roadhouse 101, ribs and chicken from Pig Feathers, Clam Chowder from the Depoe Bay Chowder Bowl, assorted meat and cheese trays, and shrimp cocktails from Pacific Shrimp.  Plus, Captain Dan and his mate Kathy from Captain Dan’s Pirate Pastry Den make sure there are lots of decadent desserts from their bakery as well as from Nye Beach Sweets, My Petite Sweet, Side Door Café, Tables of Content and J.C. Thriftway.

The event offers complimentary coffee from Starbucks, punch and a no host bar featuring wines from Kristin Hills Winery, Noble Estates Vineyards and Silver Falls Vineyards, plus, Rogue Ales will be pouring several popular microbrews.

Live entertainment throughout the galleries of the Oregon Coast Aquarium awakens the event and creates a festive atmosphere.  This year attendees will be pleasurably surprised by the talented Liz Cable, guitarist and vocalist; Chayg’s haunting Ecuadorian music; and the recorder and string musical group, Lost in Time.  OCCC music students will also provide guitar and piano music in the lobby.  But the musical lineup would not be complete without Donna Futrell-Baker and her bagpipes who will greet attendees at the Aquarium entrance.

The event concludes with the chef’s award ceremony followed by the picking of the winning tickets for the 12 baskets brimming with treasures.  Each basket is valued at over $1,500 and includes a Sun Stone and Pearl necklace and earring set donated by Dust Devil Mining Co. Tickets sell for $10 each or 11 for $100.  The proceeds are a benefit scholarships for OCCC Aquarium Science students.

In addition to being an elegant evening of fine food, live music and sophisticated fun, the Oyster Cloyster is also the major benefit for the OCCC Foundation and the OCCC Aquarium Science program, now in its sixth year.  “Because of our generous sponsors and loyal patrons we have raised over $300,000 for the program“, said A.T. Ronan, Executive Director of the Foundation.

Tickets to the benefit event can be purchased through the college website at using PayPal, or at TLC Federal Credit Union, the Oregon Coast Aquarium, Chuck’s Video in Waldport, J.C. Market in Newport, the Newport Performing Arts Center, Lincoln City Visitor and Convention Bureau, and Lincoln City Chamber of Commerce. Ticket price is $65 each or two for $125 with the price increasing to $75 per ticket on the evening of the event.  Call the Oyster Cloyster hotline at 541 867-7141 for more information.


As an added benefit, three local hotels are offering discounts for Oyster Cloister attendees:

La Quinta, 25% off, 541-867-7727
Elizabeth Street Inn, 15% off, 541-265-9400
Shilo, $84 rate, 541-265-7701
I will also provide a behind-the-scenes tour of the Hatfield Marine Science Center’s Animal husbandry and teaching facilities on Sunday morning, November 4th. If you are staying over and interested in this tour please RSVP to me at by  10/31/2012.
I hope to see  you there. It should be a great event.
Dr. Tim
























The Hatfield Marine Science Center – Visitors Center, It’s not just an Aquarium

Here’s a nice article about the Hatfield Marine Science Center (HMSC). The ornamental fish health program is based at this facility. THe article gives readers a nice overview of the varied activities at the Visitors Center.

I am not a professional photographer!!! But for your viewing pleasure…..

I did receive a request to post a few more pictures of some of the koi we’ve seen.

Here are a some from the Niigata Breeders show, a few of the koi farms in Niigata and  from the Hiroshima Nogasai (Agricultural) Show. The Hiroshima show is also a breeders show that is very similar, though a bit smaller, than the show we attended in Ojiya City, Niigata Prefecture.

I’ve also tried to identify the variety of koi in each picture. I believe I have most of them correctly identified. I had my identifications reviewed by a professional (Tony Prew). All should be correct unless I missed a some when I reviewed my pictures with Tony (my task during a 3 hour train ride). I had about 80% correct. I’m learning!!!

Any errors are mine alone and I’m sure someone will let me know if I’ve misidentified a variety.

In any case, you can begin to get a feel for the varieties of koi that are available in Japan.

If you are interested in learning a bit more about the Japanese Koi Industry, its development and the varieties of koi visit the International Nishikigoi Promotion Center’s web site.

Here are the pictures in no particular order:

Assorted beauties, to quote Heiko Blehr
Assorted wonders
Beni Kumonryu
Gin Rin Kohaku
Doistu Kohaku
Hikari Aka Matsuba
Hikari Doitsu Ochiba, Sanke and Showa
Kikisui and Gin Rin Platinum Ogons
Shiro Utsuri, Sanke, Tancho sanke, Kikusui and Doistu Kohaku
Shiro Utsuri, Tancho Kujaku and Kujaku
Doitsu Showa
Shusui and Sanke
Tancho Kujaku
Yamabuki Ogon

The Oyster Cloyster – Annual fundraising event for the Aquarium Science Program

The Oyster Cloyster, the annual fundraising event for the Aquarium Science Program at Oregon Coast Community College occurs Saturday November 7th, 2009 at the Oregon Coast Aquarium.

If you are in the Pacific Northwest this is a great evening event. Plan to spend the weekend. Spend the day Saturday at the Hatfield Marine Science Center – Visitor Center (HMSC-VC) and the Oregon Coast Aquarium. Then return to the Oregon Coast Aquarium for an evening of  oysters prepared by our PNW chefs, desserts, wine, various musical entertainments and a chance to view the aquarium at night.

For those that wish to stay overnight in Newport I will offer a tour of our newly remodeled Aquatic Animal Health Laboratory at the Hatfield Marine Science Center Sunday morning at 1030. This is the primary teaching laboratory for the Ornamental Fish Health Program. This facility is where we offer many of our industry oriented training programs as well as programs for our aquarium Scienece students, veterinary students and veterinarians. Please meet me at the Front entrance to the HMSC – VC at 1030.

If you are interested in the Sunday tour please email me by Thursday 11/5 at so that I can get a rough head count. Please put Post Oyster Cloyster Tour in the subject line.

Hope to see you there. It’s a fun event and supports a  great cause, training future aquarists from the ornamental fish industry, public aquaria, aquatic research laboratories and resource hatcheries.