Written by Jen Finn
PORT ANGELES — Acidification of the world's oceans could have a profound effect on the North Olympic Peninsula, a panel of experts told Clallam County commissioners Monday.
Caused by carbon dioxide from the burning of fossil fuels, ocean acidification can destroy shells of crabs, clams, oysters and scores of creatures at the bottom of the food chain.
The Strait of Juan de Fuca, Puget Sound and outer coast of Washington are particularly vulnerable because acidic water is upwelled off the coast every spring and summer.
The state supports 42,000 jobs in the seafood industry.
"There is no silver bullet," said panelist Eric Swenson, Seattle-based communications and outreach director for the Global Ocean Health Program.
Read the full story at Peninsula Daily News>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.