Out With Shrimp, In With Jellyfish? Seafood Industry Facing Potential Overhaul Due To Climate Change

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Record ocean warming, changing ocean currents, and the continued development of coastal communities are all contributing to global change and climate patterns, dramatically impacting global seafood supplies and increasing expectations by 2050. could cost the fishing industry $10 billion a year.

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The steady rise in ocean temperatures over the past year has outpaced the average warming of the oceans over several decades, according to . washington post, And the global average ocean temperature in June was almost 1 degree Celsius above the average recorded from 1982 to 2011, a huge blow to the habitat of the world’s most commonly consumed seafood. is giving.

The Gulf of Maine, where lobsters, bluefish, crabs, flounder and mussels are major exports, has been warming three times faster than the average rate of the world’s oceans since the 1980s, and the Gulf of Maine, where wild mussels are Populations have declined by 60% as the world’s oceans warm.According to records, the coast at that time boston globe.

Warming in those same waters also threatens Maine’s lobster industry. Vinalhaven Island, known for its lobster fishing, had its lowest catch in 10 years in 2021. glove It has been reported that since the 1970s, lobster habitat has moved 160 miles north into colder waters, toward Canada.

Ten billion snow crabs will go missing in the Bering Sea off Alaska in 2022, devastating the state’s fisheries in crashes that scientists blame on rising ocean temperatures, according to the National Oceanic and Atmospheric Administration. Erin Fedewa told PBS. A lack of sea ice in this region can lead to starvation and increased incidence of disease in young crabs.

Rising ocean temperatures are impacting the ability of mussels and oysters to grow shells, and while traditional oyster habitats are shrinking due to rising ocean temperatures, the heat has reduced the ability to consume raw shellfish. It’s becoming more dangerous than ever. In warm waters, Vibrio bacteria, a bacteria that can be harmful to humans, can invade. Eating infected seafood will make you sick.

Salmon, the second most consumed seafood in the United States, is also at risk, according to the National Fisheries Institute. Two-thirds of the salmon consumed in the United States comes from farms that are dying in large numbers as ocean temperatures rise. According to a 2021 study, the area cold enough to farm fish is scarce, meaning “the industry is running out of suitable space for new farms.”

Main background

On July 30, the average surface temperature of the world’s oceans reached 20.96 degrees Celsius (69.71 degrees Fahrenheit), breaking the March 2016 record of 20.95 degrees Celsius, according to the European Union Climate Observatory. Parts of the North Atlantic are experiencing a Category 4 marine heatwave, with some areas recording water temperatures up to 9 degrees Fahrenheit above normal levels. According to the Woods Hole Oceanographic Institution, high concentrations of greenhouse gases in the atmosphere are trapping heat that is later absorbed by the ocean, causing temperatures to rise. The Environmental Protection Agency says the oceans have warmed by an average of 1 degree Celsius over the past 100 years, and rising temperatures threaten marine life, die off coral reefs and increase the likelihood of severe storms.

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Piers Foster, from the International Climate Center at the University of Leeds, said: “Marine heatwaves pose an immediate threat to some marine life.”

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40%. In the tropics, potential seafood catches are expected to decline by 40% by 2050.

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Global fishing industry could lose up to $10 billion in annual revenue by 2050, says report science friday, Countries that rely most on fishing for food, such as the Maldives, Iceland and Portugal, are likely to be hit hardest. According to Fortune Business Insights, the global seafood market is valued at $333.25 billion in 2022.


Not all living things are negatively affected by rising water temperatures. Biologists and fishermen say squid and cuttlefish are not only rapidly evolving to withstand changing ocean temperatures, they’re also thriving.a current biology Research shows that populations of cephalopods, including octopuses, have increased globally over the past 60 years.Another study published in Marine and Coastal Fisheries Journal, The Pacific Coast’s population has increased 39 times between 1998 and 2019, and squid are migrating farther north, according to the report, with Oregon being the first to open a squid fishery. What are the drawbacks? Squid most commonly eaten by humans (such as the long-tailed squid and the Humboldt squid) are the main predators of shrimp and have caused declines in some shrimp populations, especially during extreme heat waves. According to , jellyfish also thrive in warm oceans. science friday, suggesting that jellyfish-based dishes, currently most common in China and Vietnam, could be considered a more sustainable seafood option. Vietnamese people eat a traditional salad called “gui soa” with jellyfish, onions, and fried rice. Similar cold salads are also popular in northeastern Chinese provinces.


India to ban sugar exports in addition to rice as crops such as corn and soybeans decline due to intense heat and drought (forbes)

As the Gulf of Maine warms, where are the mussels? (boston globe)

How ocean warming is impacting the environment—from dangerous storms to severe flooding (forbes)

Seawater near Florida reaches hot tub temperatures, reaching record levels (forbes)

July heat waves in the US and Europe would be ‘virtually impossible’ without human-induced climate change, researchers find (forbes)

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