December 22, 2014 — Some of the consequences of climate change are obvious — shrinking polar ice caps, rising sea levels, more damaging floods — and some are subtle. Among the latter, we can now add bad-tasting seafood.
So concludes a team of researchers led by Sam Dupont of the University of Gothenburg, Sweden, recently published in the Journal of Shellfish Research. They tested shrimp raised for three weeks in seawater of average pH versus shrimp raised in acidic waters, similar to conditions that may prevail as the continued emission of excess carbon dioxide turns the oceans more acidic.
They found that acidic conditions make the shrimp distinctly less palatable to human tasters. The researchers offered each of a panel of 30 local Swedish connoisseurs a plate of shrimp prepared by a professional chef, and asked them to rank the shellfish. Shrimp from the normal waters were more likely to be judged the best on the plate, while those from acidic waters were more likely to be judged the worst.
Read the full story from the Los Angeles Times