For four frustrating months in 2007, Mark Wiegardt and his wife, Sue Cudd, witnessed something unsettling at their Oregon oyster hatchery: tank bottoms littered with dead baby oysters. Usually, the larvae are grown until they're three weeks old and a quarter of a millimeter in size -- 10 million bunched together are roughly the size of a tennis ball. Then they are shipped to 50-some growers in the U.S., Canada and Mexico. But that summer, the oysters died before they were ready to ship. Whiskey Creek Shellfish Hatchery struggled to fill a third of its orders.
"You have good and bad weeks, but this was a blanket kill on everything we tried to do," recalls Wiegardt. "We thought we were going out of business because we couldn't make the larvae grow."
It turned out that "corrosive" seawater, which makes it harder for young oysters to build shells, was largely to blame. Like the atmosphere, the world's seas are burdened by our fossil fuel use and deforestation. The ocean has sponged up a quarter of the carbon dioxide humans have produced since the Industrial Revolution, steadily lowering its pH. Today's seas are 30 percent more acidic than their pre-industrial ancestors. By the turn of the century, scientists anticipate they will be 150 percent more so -- a trend that led National Oceanic and Atmospheric Administration (NOAA) chief Jane Lubchenco to call ocean acidification climate change's "equally evil twin."
Read the full story at High Country News>>
National Fisherman Live: 9/23/14
In this episode:
'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.
The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.