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Climate change creating skimpier Chesapeake Bay oysters: Smithsonian study Updated Mar 08, 2021; Posted Mar 08, 2021 Oysters are packed for market at Hollywood Oyster Company on the Patuxent River in southern Maryland. (Jerry Jackson/Baltimore Sun/TNS)TNS Facebook Share In a lab dubbed the “room of doom” at an Edgewater, Maryland, research center, scientists learned that climate change is no friend to lovers of meaty oysters. A new study by the Smithsonian Environmental Research Center shows that oysters stressed by low dissolved oxygen and warm water early in life grow thicker shells and less meat, the white, briny culinary delight the bivalve is harvested for. ....
In a lab dubbed the “room of doom” at an Edgewater research center, scientists learned that climate change is no friend to lovers of meaty oysters. ....
Smithsonian study finds more bad news about climate change: skimpier Chesapeake Bay oysters capitalgazette.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from capitalgazette.com Daily Mail and Mail on Sunday newspapers.