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A single specimen of Pterois cf. miles has been recorded in the eastern middle Adriatic Sea. It was observed near the island of Vis at a depth of 15 m. The location of the record is further north than previous Adriatic records and it constitutes the northernmost record of this species in the Mediterranean Sea to date. The record is based solely on photographs and video footage provided by a professional underwater photographer.

The aim of this research is to set a successful strategy for engaging citizen marine scientists and to obtain reliable data on marine species. The case study of this work is the bearded fireworm Hermodice carunculata, a charismatic species spreading from the southern Mediterranean probably in relation to global warming. To achieve research objectives, some emerging technologies (mainly social platforms) were combined with web ecological knowledge (i.e., data, pictures and videos about the target species published on the WWW for non-scientific purposes) and questionnaires, in order to invite people to collect ecological data on the amphinomid worm from the Adriatic Sea and to interact with involved people. In order to address future fruitful citizen science campaigns, strengths and weakness of each used method were illustrated, for example, the importance of informing and thanking involved people by customizing interactions with citizens was highlighted. Moreover, a decisive boost in people engagement may be obtained through sharing the information about citizen science project in online newspapers. Finally, the work provides novel scientific information on the polychete&rsquo, s distribution, the northernmost occurrence record of H. carunculata in the Mediterranean Sea and new insights on predatory behavior on other living benthic species.

The aim of this study was to determine and compare differences in physical, chemical and sensory post-mortem changes between wild (W) and farmed (F) gilthead sea bream (Sparus aurata). Ungutted fish were stored in ice from harvesting up to 20 days and freshness indicators were analyzed at regular intervals. Proximate composition of the samples differed in lipid (W = 0.86 ± 0.12 ; F = 4.18 ± 0.16) and moisture content (W = 79.12 ± 0.48 ; F = 74.50 ± 0.82). Data from sensory evaluation were described using linear regression models. Sensory schemes for cooked and raw fish were found to be suitable in establishing specific attribute deterioration and shelf life duration (W = 14 days ; F = 17 days). Changes in pH and dielectric properties were influenced by differences in lipid content, while changes in total volatile base nitrogen and trimethylamine showed high correlation with sensory assessment and storage time, but stayed below the acceptance limit for human consumption (W : 24.47 mg TVB-N ⁄ 100 g and 4.14 mg TMA-N ⁄ 100 g ; F : 26.18 mg TVB-N ⁄ 100 g and 3.84 mg TMA-N ⁄ 100 g), and thus were notreliable indicators of quality changes during storage in ice. Deterioration of flesh lipids, assessed by thiobarbituric acid index, differed between the samples, but presented no serious problem during storage time. In order to determine the importance of individual results, all obtained data were submitted to principal component analysis. Variations in sensory, physical and chemical assessment were described by PC1 (storage time) ; variations in lipid and moisture content were described by PC2 (capture grounds). A clear separation of the investigated samples, according to the storage time and capture grounds, was observed.