Acidic Seawater Threatens Shellfish
By Lee Sherman THE PACIFIC NORTHWEST, famous for its delectable fried oysters and succulent steamed clams, is one of several coastal “hot spots” where shellfish are subject to “acidification” — seawater whose chemistry is becoming corrosive because of greenhouse gases. Along with shellfish producers in New England, the Gulf of Mexico and East Coast estuaries […]
Shellfish on Acid
“O Oysters,” said the Carpenter, “You’ve had a pleasant run! Shall we be trotting home again?” But answer came there none — And this was scarcely odd, because They’d eaten every one. — Lewis Carroll The Walrus and the Carpenter Whether or not you’re a fan of gulping down raw oysters doused with Tabasco, recent […]
Water that upwells seasonally along the West Coast of North America is growing increasingly acidic, according to a survey conducted in 2007 by an international team of scientists. In June, they reported finding acidified ocean water within 20 miles of the shoreline, raising concern for marine ecosystems from Canada to Mexico.