Shellfish farmer Bill Dewey and Robert F. Kennedy Jr. discuss ocean acidification's impact on shellfish, innovative solutions for oyster seed production, localized acidification in the Pacific Northwest, evolution of oysters to withstand changing conditions, and challenges faced by the shellfish industry.
Efforts to mitigate broader ecological impacts of ocean acidification are underway, affecting various marine species.
Deep dives
Understanding Ocean Acidification
Ocean acidification, often referred to as the evil twin of climate change, is caused by carbon dioxide pollution which lowers the pH of seawater. This chemical reaction limits the availability of carbonate ions crucial for shellfish to build their shells. The impact of ocean acidification became evident around 2007 when oyster larvae in hatcheries were dying, leading to a crisis in seed production on the West Coast.
Solutions for Oyster Seed Production
To address the challenges in oyster seed production, sophisticated equipment developed by scientists like Burke Hales at Oregon State University now monitors carbonate chemistry in hatcheries in real time. By injecting sodium carbonate into the water to boost carbonate ions, shellfish growers have found a temporary workaround, allowing them to produce baby oysters for their farms.
Impacts Beyond Shellfish Industry
Beyond shellfish, ocean acidification affects a wide range of species dependent on calcium carbonate for survival, including calcifiers and zooplankton. The decline in these organisms can have cascading effects on the food chain, impacting species like dungeness crabs and salmon. Efforts are underway to study and mitigate the broader ecological impacts of ocean acidification.
Shellfish farming and ocean acidification are discussed by farmer Bill Dewey and Robert F. Kennedy Jr.
Bill Dewey is a shellfish farmer in Puget Sound in Washington state. Dewey works on environmental, human health, aquaculture and regulatory policy issues at the local, state and federal levels.
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