Scientific, Technical and Economic Committee for Fisheries (STECF) – Stock assessments in the Western Mediterranean Sea (STECF-24-10)
Commission Decision of 25 February 2016 setting up a Scientific, Technical and Economic Committee for Fisheries, C(2016) 1084, OJ C 74, 26.2.2016, p. 4–10. The Commission may consult the group on any matter relating to marine and fisheries biology, fishing gear technology, fisheries economics, fisheries governance, ecosystem effects of fisheries, aquaculture or similar disciplines This report documents the outcomes of STECF Expert Working Group 24-10: 2024 stock assessments of demersal stocks in the Western Mediterranean Sea from the meeting held in hybrid mode from 2nd to 8th September 2024. A total of 20 fish stocks have been considered as 15 stocks were evaluated by means of a statistical catch at age using as a4a, 1 stock (NEP11) as production model using SPICT, 1 stock (NEP5) as index-based advice and, finally advices for 3 stocks (ARA8-9-10-11, NEP9 and MUT10) have been provided as catch only advice (20% of reduction) (ICES Category 5). The content of the report gives the STECF terms of reference; the basis of the evaluations; assessments, reference point calculations; summaries of state of stock and advised catch or F based on either the MSY approach for assessed stocks and category 3 and 5 based advices for those without assessments. The report contains the full stock assessment reports, the exploration of assessments and category 3 and 5 evaluations for the remaining stocks. The report also contains the STECF observations and conclusions on the assessment report. These conclusions come from the STECF mini plenary meeting 17-18 October 2024.
LIGAS A.;
MANNINI Alessandro;
PIERUCCI Andrea;
2025-03-14
Publications Office of the European Union
JRC140633
978-92-68-23179-1 (online),
2467-0715 (online),
OP KJ-01-24-230-EN-N (online),
https://publications.jrc.ec.europa.eu/repository/handle/JRC140633,
10.2760/9293847 (online),
Additional supporting files
File name | Description | File type | |