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

January 16, 2017

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.