Humans are dumping so much carbon dioxide into the oceans so fast that seawater -- even in the Gulf of Maine -- is getting warmer and more acidic, according to marine and climate researchers.
Scientists aren't sure yet how the trend, which is believed to be tied to human-induced climate change, will affect ocean life in the gulf. But there is rising concern -- especially among fishermen -- that changes in the ocean ecosystem could severely damage some of the fisheries that are the backbone of the region's seafood industry.
The effects of warming and acidification are showing up all over the world, including in and along the gulf.
"We've seen levels of acid that rival some of the highest levels recorded anywhere," said professor of marine science Mark Green, whose work at St. Joseph's College in Standish has focused exclusively on ocean acidification. "Many coastal areas are increasing three times faster than open ocean."
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National Fisherman Live for Feb. 27, 2014
PORTSMOUTH, NH - The New Hampshire Fish and Lobster Festival, known locally as Fishtival, invites the community to Portsmouth's Prescott Park each September to honor, celebrate and rediscover the proud tradition of small-scale, local commercial groundfishing in New Hampshire and its valuable contribution to our local food system, local economy and local culture. Now, the mission continues with the announcement of small grants available from the proceeds of the 2013 event.
In this year's Alaska Symphony of Seafood new-product contest, a distinguished panel of judges, composed of industry chefs and experts, bestowed the grand prize on Tilgner's Specialized Smoked Seafood Products for their Ruby Red Ole World Scottish Style Cold Smoked Sockeye Salmon.Read more...