NOAA Teacher at Sea
Amelia Black
Aboard NOAA Ship Oregon II
July 6-17, 2026
Mission: SEAMAP Summer Groundfish Survey
Geographic Area of Cruise: Gulf of America/Gulf of Mexico
Date: July 10, 2026
Weather Data from the Bridge:
Latitude: 30 N
Longitude: 87.30 W
Sea wave height: 3 ft
Wind Speed: 7 kt
Wind Direction: 180
Visibility: 10 miles
Sea Temperature: 88.52℉
Air Temperature: 86℉
Barometric Pressure: 30.02 inHg
Humidity: 71 %
Sky: Clear
Science and Technology Log
“Dorothy, please, we’re trying to count! Fifty-seven, fifty-eight…” Uncle Henry and Aunt Em in Wizard of Oz
After the CTD collects its data, the semi-balloon trawl (green net) is deployed into the water. The trawl is then dragged along the seafloor behind the ship, this process is known as trawling. Each trawl lasts for 30 minutes. Once the trawl is complete, the net is hauled back onto the aft deck.
The deck crew uses a long pole with a hook to grab the lazy line (blue rope). They then use the rope to pull the net towards the ship. The net is then attached to the crane, which lifts and positions the catch over the collection box. The catch is emptied into baskets for processing.
Watch the video to see the trawl net in action!
That was a lot of scallops! How many scallops do you think we caught in this single sample?
Scallops spilled out over the baskets and we used a shovel to scoop them up. Once filled, the baskets were weighed and taken into the wet lab for processing.
Due to the sample being so large and mainly one type of groundfish, the scientists decided to process a subsample. A subsample is created by dividing the entire catch and part of the sample is processed (counted). The whole sample is weighed. Then the sub sample is counted, weighed, measured, and collected as needed. Scientists then use the data from the subsample to estimate the total number of the whole collection sample.
There were so many scallops that if the scientists hadn’t split the sample it would have felt like we were counting forever! To make counting easier, we counted baskets of 100 scallops. Then added up the baskets at the end.
In total we physically counted 4,923 scallops. Based on the subsample the scientists estimated the entire catch contained 13,757 scallops. That’s a lot of scallops!
These are Atlantic calico scallops (Argopecten gibbus). They aren’t the typical sea scallops found in grocery stores or restaurants. Those larger scallops usually come from colder waters farther north along the Atlantic coast. However, Chief Steward Missy did prepare a soup using some bigger Atlantic calico scallops.
Speaking of Chief Steward Missy, I would like to introduce you to the talented culinary team aboard Oregon II: Chief Steward Melissa “Missy” McCartney and Chief Cook Kent Schopen.
Chief Steward Missy is one the hidden gems aboard Oregon II. Before joining NOAA, she worked as a chef and as a teacher at a vocational school for 15 years. She also worked at Le Cordon Bleu in Maine before joining the Seafarers International Union. Missy says, “I love my job because it gives me autonomy. NOAA has a lot of good people.”
Chief Cook Kent is permanently assigned to NOAA Ship Nancy Foster, but is currently serving aboard Oregon II as a relief cook. Cooking runs in his family, as they own a restaurant where he gained much of his experience. He has worked for NOAA for five years and enjoys the creative freedom the job provides. Kent says “This is a happy boat. A lot of it starts in the galley”. I agree, delicious food and full bellies make for happy people.
Both Missy and Kent recommend that anyone interested in becoming a NOAA cook begin by getting experience. They emphasize the value of working in restaurants to build practical skills and experience. Chief Steward Missy’s word of advice to students or anyone is to start with Seafarers International Union, which offers free schooling.
When I mentioned my school district’s technical education opportunities for high school students, they both agreed that students who gain restaurant experience and earn their ServSafe certificate should absolutely consider applying for NOAA. The job offers excellent benefits, opportunities for shore leave, and the chance to travel. The biggest challenges are adapting to life at sea and spending extended periods away from family.
Personal Log
As we travel from the coast of Mississippi toward northern Florida, our catches are becoming a little “spicier.” That means we are encountering marine life with sharp spines, venom, powerful claws, and impressive teeth.
Take a look at these photos. Which animals do you think require extra caution when handling? Hint: You might be able to tell based on their names.
Caption: A.Pearly Razorfish, B. Shamefaced Crab, C. Scrawled Cowfish, D. Scorpionfish
The Pearly Razorfish (Xyrichtys novacula) is a very beautiful fish. However, it definitely earns the title of SPICY!
Razorfish have impressive fangs. Yes, actual fangs! If I were suddenly scooped up by giants, I’d probably bite too. Besides their teeth, they’re incredibly slippery and surprisingly flexible, making them difficult to hold safely. Their flexibility likely comes from them diving headfirst into the sand to hide. Learn more about pearly razorfish at https://ocean.si.edu/ocean-life/fish/pearly-razorfish
The scorpionfish (Scorpaena brasiliensis), also known as a barbfish, is another species that requires careful handling. It is bright red in color and its fin spines are venomous to humans, and can cause swelling and redness. Learn more at https://www.floridamuseum.ufl.edu/discover-fish/species-profiles/barbfish/
The other two marine animals in the collage are the Shamefaced Crab (genus Calappa) and the Scrawled Cowfish (Acanthostracion quadricornis).
The shamefaced crab has quickly become one of my favorite creatures, even though it isn’t a fish. Its oversized claws fold over its face, making it look as though it’s hiding. Fishermen sometimes call them rooster crabs because their claws resemble rooster talons.
The scrawled cowfish is equally fascinating. Its bright blue body is decorated with intricate yellow markings, and the small horns above its eyes give it its “cow” name. Between the cowfish and the rooster crab, this feels like a Kansas theme.
Check out this reel of me throwing a giant starfish (Tethyaster grandis) back into the Gulf!
Did You Know?
Leg 3 of SEAMAP Groundfish Survey has already documented more than 100 different marine taxa (types of marine life). How many different marine taxa (types) do you think we will record before the survey is complete?
Don’t forget that you can follow our journey across the Gulf at https://www.windy.com/station/ship-wtdo?waves,27.501,-92.356,8,m:esbadxt
Adventure awaits!
Sources
https://www.fisheries.noaa.gov/southeast/science-data/summer-and-fall-groundfish-surveys-gulf-america https://myfwc.com/research/saltwater/mollusc/calico-scallops/information/
https://ocean.si.edu/ocean-life/fish/pearly-razorfish
https://www.windy.com/station/ship-wtdo?waves,27.501,-92.356,8,m:esbadxt