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Ocean Currents

News, opinions, photos and facts from Ocean Conservancy

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Ode to Oysters (or, Happy National Oyster Day!)

Posted On August 5, 2015 by

© Rick Freidman / Ocean Conservancy

Oysters – my all-time favorite seafood, and often my favorite food, period. I can be sitting in an oyster bar, miles from the ocean, and when I eat one I can practically feel sand between my toes and smell the salt in the air. I would eat oysters every day of the week if I could. But I understand that they’re not everyone’s cup of tea. A quick poll among my colleagues revealed that people seem to fall into two camps – rabid oyster lovers, or those that think they taste like salty sea snot (I’m looking at you, George Leonard). But love them or hate them, oysters are a major part of the ocean and coasts we know and love, and National Oyster Day is the perfect time to learn a little more about these animals:

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Tasting Ocean Acidification

Posted On January 15, 2015 by

Photo: Russell Illig

Pink shrimp raised in tanks that simulate the more acidic ocean expected in the future just don’t taste right, according to a recently published research paper from Sweden.  For the first time, a scientific study has looked at the effects of future ocean conditions on the taste of seafood.

Teaming up with a professional chef, the researchers cooked and served local shrimp that had been raised for three weeks in high carbon dioxide conditions alongside shrimp raised in regular conditions. Volunteer taste testers then tried both kinds of shrimp and scored them on appearance, texture, and taste.

Ocean acidification didn’t affect texture at all, but it significantly hurt the shrimps’ appearance and taste scores.  Shrimp raised under regular conditions were more than three times as likely to be rated the best shrimp on the plate, and the shrimp raised with high carbon dioxide levels were about three times as likely to be rated the worst on the plate.

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An Ounce of Prevention is Worth Tons of Future Harvests

Posted On October 24, 2014 by

fishermen load scallops onto a boat

“Ocean acidification is a pocketbook issue here. It’s about dollars and cents and jobs,” said New Bedford Mayor Jon Mitchell in Massachusetts at Monday’s conference on Ocean Acidification and Southern New England. Organized by the Woods Hole Research Center, this workshop brought together fishermen, planners, ocean acidification experts, and policymakers to jumpstart action on ocean acidification. Mayor Mitchell noted, “There is no more appropriate place to discuss ocean acidification” than in New Bedford, where smart fisheries management has led to a scallop boom.  In fact, the city is the sea scallop harvest capital of the U.S. and its port consistently brings in the highest commercial fishery revenue in the country each year.

The workshop began reviewing the science of ocean acidification as it relates to Massachusetts’ oceanography and fisheries. There’s still a lot to learn, particularly about how iconic fisheries like sea scallops and lobster respond to ocean acidification.  But it’s clear that there is a lot to be worried about in New England. Seawater acidity is greater in these waters today than it was 35 years ago.

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Ocean Acidification is About What We Eat

Posted On May 2, 2013 by

A Seattle Chef prepares crisp smelt while learning about the local impacts of ocean acidification – credit Zach Lyons

Earlier this April, Ocean Conservancy and the Seattle Chefs Collaborative co- hosted an event featuring what was probably the most delicious seafood in the world. The Seattle Chef’s Collaborative is a local chapter of a national organization that brings chefs together to meet, learn, and advocate. They are not a traditional conservation organization, but in this case were gathered to talk about little-known local species, a problem called ocean acidification, and to enjoy their colleagues’ creations featuring the very species discussed.

Ocean acidification, caused by rising CO₂ emissions being absorbed by the ocean can be a pretty daunting topic.  We are always asking ourselves, “how do we move this conversation from small groups of scientists and managers to the bus stops and dinner tables where most of us hang out”

Well, everyone has to eat, and for the most part, they enjoy doing so.

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