The fish native to the Great Lakes have acquired a taste for bloody red shrimp. This is the first time it has ever been recorded that several species of fish incorporate an invasive species to their diet.
Research, conducted through Queen's University (Kingston, Ont.), focused on stomach analysis tests. By measuring the carbon and nitrogen in muscle tissue of predatory fish (round goby, yellow perch and alewife), scientists were able to identify the carbon and nitrogen signatures to bloody red shrimp. Fortifying evidence further, is that the same signatures in water sites near where dense populations of invasive shrimp were found.
Studying this is valuable because we may be able to learn how to counteract the impacts humans cause on the environment. We can learn how to conserve native species, while also deterring invasive species from flourishing and taking nutrients needed for the original inhabitants.