We're all learning to love jellyfish now, thanks to climate change
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In an interview with Eater.com, 2017 Wall Scholar, Dr. William Cheung, discusses how the increasing ocean temperatures are reshaping the seafood-scape. Rapidly changing ocean conditions promise to favor the most adaptable species, and cephalopods’ fast maturation and short life spans places them in that category.
As other popular catches like salmon, cod, and shellfish are adversely affected by climate change, local catches will shift: in Cape Cod, for example, dogfish and skate have replaced Atlantic cod in recent years. And jellyfish and squid will likely become more abundant options, placing them, for many, at the top of climate change menus.
Read the full interview here.