Why climate change could knock seafood off the menu
13 Jul 2015

Pink salmon is one of the species jeopardised by the impact of carbon dioxide emissions.
By TIM RADFORD.- Pink salmon – the smallest and most abundant of the Pacific salmon species, and a supper table mainstay in many parts of the world – may be swimming toward trouble.
And they are not the only dish likely to disappear from the menu. Mussels, oysters, clam and scallop could all become scarcer and more expensive as the seas become more acid.
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