It’s a calamity that threatens Washington state’s $270-million-a-year shellfish industry. And it has the Taylors — after a century-plus producing shellfish in the Evergreen State — exploring every potential angle to steel their mollusks against the corrosive effects of ocean acidification.
If we keep pulling fish out of our waterways at this rate, we’re going to run out of fish. The Guardian has revealed that due to vast overfishing, nearly 90 percent of global fish stocks are either fully fished or… Read More ›
The researchers then observed the oysters’ physiological responses to ingesting the microplastics. The most obvious effect was on reproduction. Oysters that were exposed to microplastics produced fewer and smaller egg cells and slower sperm. Exposed oysters also produced fewer larvae and their offspring tended to grow more slowly.
Chile’s salmon farmers are using record levels of antibiotics to treat a virulent and pervasive bacteria, driving away some U.S. retailers including Costco Wholesale Corp, which is turning to antibiotic-free Norwegian salmon. The coastal waters of Chile, the world’s second-largest… Read More ›
Seafood lovers are set to see less shellfish, salmon and other fish on their dinner plates as climate change warms the oceans and makes them more acidic. The findings from a series of studies out this week suggest rising greenhouse… Read More ›
WALPOLE, MAINE — In the icy waters of midcoast Maine, Bill Mook has his eyes on his oysters – and how the waters they need to survive are gradually, but clearly, changing. Down the coast near Portland, the issue is… Read More ›
By Miguel Llanos The Daily Climate Editor’s Note: “Climate at Your Doorstep” is an effort by The Daily Climate to highlight stories about climate change impacts happening now. Find more stories like this here. PENN COVE, Wash. – Cookie tray… Read More ›
Editor’s Note: Captain Charles Moore recently completed the most recent research tour “Gyre Voyage 2014.” The following is a reduced version of the blog Captain Moore posted August 15, 2014. To read the entire blog click this link: Final Blog… Read More ›
Fisherman Randy Slavich drags a clunky metal net through an underwater oyster bed in Lake Machias, a brackish body opening into the Gulf of Mexico. For generations, this has been a bountiful lake for harvesting oysters, long before millions of… Read More ›
Studies show that red king crab and tanner crab, two important Alaskan fisheries, grow more slowly and don’t survive as well in more acidic waters. Alaska’s coastal waters are particularly vulnerable to ocean acidification because of cold water that can absorb more carbon dioxide, and unique ocean circulation patterns which bring naturally acidic deep ocean waters to the surface.
Neptune 911! 