. In Maine, lobster is currently thriving in a sweet spot of warmer temperatures that helped boost a $485 million harvest in 2019. But lobster, too, could become a climate refugee if that sweet spot continues heading north. Just look to the south: Lobster catches have all but collapsed in Connecticut, New York, and Rhode Island, says Pinsky. Collapses can happen quickly — within a decade, for example — and redefine what “local seafood” means.
“We are destabilizing ocean conditions. What that means to the seafood we extract or grow in the ocean is clear: There will be surprises.”: Tuna will likely adapt to stay in optimal waters “but perhaps shift beyond their original distribution,” says Lorenzo Ciannelli, a fisheries oceanographer at Oregon State University.
in terms of recovering once-depleted fish populations, are more anchored to habitat, and therefore less able to follow preferred temperatures like tuna, says Ciannelli. Cheung’s research suggests that West Coast sole and yellowtail flounder are among the flatfish that will face the greatest climate risk in the future.
“We are destabilizing ocean conditions,” says George Waldbusser, who studies shellfish and ocean acidification at Oregon State. Without addressing carbon emissions, he adds, we are essentially creating more risks to our food production systems. “What that means to the seafood we extract or grow in the ocean is clear: There will be surprises,” he says. And the surprises could come in all manner of forms.
Why is it still so expensive then?
Says you.
Speak for yourself
scoop them jellyfish blooms up and dry em out in the sun and make a powder and whisk it into a sauce with butter and flour and potatoes and add crackers and blammo jellychowdah