STORIES

Filter by:

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 […]