The Beacon

Oysters Feel the Burn of Ocean Acidification

Image via Wikimedia Commons.

Yesterday, a few of us attended a staff briefing on Capitol Hill on ocean acidification and fisheries put on by the Sustainable Fisheries Partnership.

There were representatives from the fishing communities of the Pacific Northwest, the Gulf of Mexico and Maine. They were requesting that additional resources be channeled towards ocean acidification research so that we can better understand how fisheries are and will be impacted by rising ocean acidity.

The Whisky Creek Shellfish Hatchery in Oregon has already experienced massive collapses in their oyster stocks due to rising ocean acidity, and they’ve been doing a lot of research on their own to monitor changes in pH. Their representatives called for a comprehensive system of measuring pH so that they and other hatcheries can adapt to changes and not be driven out of business by ocean acidification.   

This group of fishers also recognized that while it is important to figure out ways to adapt to the changes that are already happening, without a true cap on carbon dioxide and serious decreases in emissions, these fisheries will not have a future.

 [Ellycia Harrould-Kolieb is a marine scientist at Oceana.]


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