Fish carbon-era: How our fossil fuel habit is changing the future of seafood

About a decade ago, workers at an Oregon oyster farm began to notice that the baby oysters weren’t doing so well. The die-off of spats, as they’re called, happened around the same time that the farm, located in a coastal wetland, was experiencing unusually acidic seawater conditions. They suspected that the water’s increased acidity—in this case, due to an upwelling of deep coastal water—was harming the oysters.

Read more here

Category

Tags