But as rising ocean temperatures threaten to make fishery closures routine, it will be even harder to count on crab for holiday meals—or livelihoods. Over the past decade, warming sea waters have produced harmful algal blooms that contaminate crab meat with domoic acid, a neurotoxin that can cause seizures, memory loss and other serious symptoms and has been blamed for poisoning and stranding scores of sea lions in California every year. State officials delayed three out of the last six crab seasons to protect public health after an unprecedented multiyear marine heat wave, dubbed “the blob,” hit the north Pacific Ocean in 2013.
“We know marine heatwaves are on the rise globally, but policymakers, fisheries experts, aquaculture industries and ecologists need to know how this will play out at regional levels, especially in terms of where they will occur and how much hotter they will be,” said lead author from the ARC Center of Excellence for Climate Extremes Dr. Hakase Hayashida.
In 2017, 34.2% of the fish stocks of the world’s marine fisheries were classified as overfished, a “continuous increasing trend” since 1974 when it stood at just 10%.
“This is the first study that demonstrates that larval crabs are already affected by ocean acidification in the natural environment, and builds on previous understanding of ocean acidification impacts on pteropods,” said lead author Nina Bednarsek, senior scientist with the Southern California Coastal Water Research Project. “If the crabs are affected already, we really need to make sure we start to pay much more attention to various components of the food chain before it is too late.”
The report says foreign fishing vessels are looking to Australia after stocks elsewhere have been depleted by overfishing. “Australian waters are now in their sights,” the report author Chris Smyth said.
“Fishing regulations notionally prohibit the entry of foreign fishing vessels, but this has not stopped the approval of foreign super trawlers to fish in Australian waters.”
…marine animals like fish, crabs and lobster are already more likely to be living near the threshold of life-threatening temperatures, and because in the ocean, there are fewer places to hide from extreme heat, said Malin Pinsky, lead author of a new study published Wednesday in the journal Nature.
“These results are stunning, in part because the impacts of climate change on ocean life were virtually ignored just a decade ago,” said Pinsky, an ocean researcher at Rutgers University. The study took a close look at cold-blooded marine species whose body temperatures are dependent on their surroundings.
n February, southwest winds brought warm air and turned thin sea ice into “snow cone ice” that melted or blew off. When a storm pounded Norton Sound, water on Feb. 12 surged up the Yukon River and into Kotlik, flooding low-lying homes. Lifelong resident Philomena Keyes, 37, awoke to knee-deep water outside her house.
“This is the first I experienced in my life, a flood that happened in the winter, in February,” Keyes said in a phone interview.
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Herring are important economically because they serve as key bait for the lobster and tuna industries. They’re also used as food for human consumption. But perhaps most important, the fish is a critical part of the marine ecosystem because it serves as food for whales, seals and large fish.