We’re All Learning to Love Jellyfish Now, Thanks to Climate Change

We’ll be eating a lot more squid and jellyfish in the future

7/31/2021 10:23:00 PM

We’ll be eating a lot more squid and jellyfish in the future

It’s hard to predict climate’s effects on ocean species, but one thing’s for sure: Change is coming to what you eat

. 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. The lobster fishery in Long Island Sound experienced a couple of hot summers, as well as low oxygen, and the population crashed. “It never really recovered,” says Pinsky. And if lobster flees to Canada, it could become more expensive as an import to the U.S.

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“We are destabilizing ocean conditions. What that means to the seafood we extract or grow in the ocean is clear: There will be surprises.”Some species, such as wild-caught tuna, will becomemore difficult to manage and monitor: 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. “And that has implications for coastal communities, especially the small fishermen that typically fish within 60 miles offshore,” who might not be able to afford to travel further to catch tuna.

But other species have limited ability to move. Pacific Northwest groundfish, perhapsthe biggest successin 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. headtopics.com

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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

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