MichaelQTodd

climateadaptation:

“My wife sent a few samples in and Hales said someone had screwed up the samples because the [dissolved CO2 gas] level was so ridiculously high,” says Wiegardt, a fourth-generation oyster farmer. But the measurements were accurate. What the Whiskey Creek hatchery was experiencing was acidic seawater, caused by the ocean absorbing excessive amounts of CO2 from the air.

Ocean acidification — which makes it difficult for shellfish, corals, sea urchins, and other creatures to form the shells or calcium-based structures

The region’s thriving oyster hatcheries have had to scramble to adapt to these increases in acidity.

they need to live — was supposed to be a problem of the future. But because of patterns of ocean circulation, Pacific Northwest shellfish are already on the front lines of these potentially devastating changes in ocean chemistry. Colder, more acidic waters are welling up from the depths of the Pacific Ocean and streaming ashore in the fjords, bays, and estuaries of Oregon, Washington, and British Columbia, exacting an environmental and economic toll on the region’s famed oysters.”

Source: Yale360

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