Posted on 12/22/2014 3:20:13 PM PST by Oldeconomybuyer
Some of the consequences of climate change are obvious -- shrinking polar ice caps, rising sea levels, more damaging floods -- and some are subtle. Among the latter, we can now add bad-tasting seafood.
So concludes a team of researchers led by Sam Dupe of the University of Gothenburg, Sweden, recently published in the Journal of Shellfish Research. They tested shrimp raised for three weeks in seawater of average pH versus shrimp raised in acidic waters, similar to conditions that may prevail as the continued emission of excess carbon dioxide turns the oceans more acidic.
Seafood is an important source of protein for the human population, and likely to become more important. Research into factors that could affect the viability of the seafood industry, including the palatability of the product, shouldn't be lightly dismissed.
(Excerpt) Read more at latimes.com ...
The Trident brand is USA. Costco carries it.
This world is headed for a disaster of biblical proportions— real wrath of God type stuff. Fire and brimstone coming down from the skies! Rivers and seas boiling! Forty years of darkness! Earthquakes, volcanoes... The dead rising from the grave! Human sacrifice, dogs and cats living together... mass hysteria! Al Gore is going to pass gas and the entire Earth is going to explode!
Sensible people should start taking legal action to define AGW’s as a religious cult and then cut off funding to maintain separation of Church and State.
bad tasting shrimp can be traced to the chi-coms growing em in human feces then selling them to the good ole U.S.A.
Those Texans marveled at the freshness and quality, compared to the gulf stuff.
How many years ago, and why would frozen be fresher than literally just pulled out of the water?
This would have been a bit over fifteen years ago....and the freshness is due to being flash frozen virtually immediately on factory trawlers - versus fresh gulf shrimp maybe just ‘iced’ for better than a day, with the head/guts still intact - which quickens the decomp processes.
I don’t know about 15 years ago, or your experience as a visiting salesman, but we didn’t have a freshness problem when I was a kid in the early 1960s and pulling the shrimp fresh from the water on my dads boat, they was also fresh when we would seine net for them when at the beach and throw them into the pot on the camp fire.
After hurricane Carla, we had a little body of trapped water that was growing giant shrimp, and which we could could seine for them.
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