Posted on 03/08/2021 6:18:07 AM PST by Oldeconomybuyer
In a lab dubbed the “room of doom” at an Edgewater research center, scientists learned that climate change is no friend to lovers of meaty oysters.
A new study by the Smithsonian Environmental Research Center shows that oysters stressed by low dissolved oxygen and warm water early in life grow thicker shells and less meat, the white, briny culinary delight the bivalve is harvested for.
The warmer water is, the less dissolved oxygen it holds, the substance fish, oysters, crabs and underwater plants use to breathe.
In other words, oysters about half the normal size.
SERC Scientist Emeritus Denise Breitburg said climate change has been the driving factor in the Chesapeake Bay’s low oxygen, or hypoxia, for the past 30 years.
Breitburg said the research showed that even for something thought to be well-understood, like oysters, there is still a lot unknown.
“The problem is more complex than we were thinking,” she said.
(Excerpt) Read more at baltimoresun.com ...
Isn’t this good news? Skimpier oysters would have fewer calories so this would be good for people trying to lose weight.
Can we try severe over harvesting?
...and Im sure that the only solution to protecting our oysters is to buy more food from China.
Well, an asteroid impact created Chesapeake Bay. A repeat could really improve the (political) climate.
“There’s been no changes at any of the markers, inlets, landings, docks, beaches or other places.”
bttt
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.