Abstract

Background. In the context of a low water conent in the Azov Sea along with an increase in its salinity and the background temperature, a decrease in the stocks of stenohaline species of bioresources and an expansion of the species composition of halotolerant species are observed; out of the latter ones, the populations of commercial invertebrates are presently characterized by a drastic increase in their stock abundance and biomass. Relevance. Upon the development of an increased salinity regime of the Azov Sea, it becomes relevant to monitor the undergoing fundamental changes in the exploitable resources of commercial invertebrates. The aim of this work has been to assess the resource potential of commercial invertebrates for the period 2000–2022 and make a forecast of its dynamics under various salinity conditions of the Azov Sea up to 2030. Methods. Analytical data characterizing the status of the exploitable resources of commercial invertebrates in the Azov Sea were originally collected during expeditionary surveys in 2000–2022. To characterize the Azov Sea stocks of commercial invertebrates, standard methods of collecting and analyzing the field samples indicative of the state of their populations have been used. Results. A retrospective analysis of the species composition of commercial invertebrates in the Azov Sea indicates an expansion of the list of commercial species, an increase in their stocks and catch volumes, as well as the potential for further additions to the list of commercial species by involving new ones, currently not targeted by fisheries. Conclusion. The development of the invertebrate fishery creates a crucial alternative to the deteriorated catches of commercial fish species and may facilitate the preservation of a small fishing fleet in the Azov Sea, preventing its decline. In the case if salinity remains in the 14.5–16.5 ‰ range or increases to 18.5 ‰, there will be maintained the favorable conditions for increasing the catches of molluscs (veined rapa whelk, mussels, unequal arc), crustaceans (shrimps, Gammarus, Artemia), insects (chironomids), and jellyfish.

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