I hate oysters. They are disgusting, nasty tasting creatures that should never be consumed as food, and I would not shed a tear if they were extinct from a food-standpoint. HATE them.
That said, I am interested in a clean environment and a stable food chain. It should be a simple test to show if the areas in question have a lack of CACL super-saturation in the seawater. There should be little to no guessing here. What was the concentration this year, the previous year, and so on. In a controlled environment can we demonstrate the slimy little beasts cannot or will not reproduce if you lower the CACL concentration too much, and what is the exact breaking point?
So far, on the eastern seaboard, the lowered calcium carbonate super-saturation of seawater due to increase in dissolved CO2, has not resulted in the expected shellfish catastrophe. Is there a different set of rules for this species of shellfish? Is there a significant difference between the Pacific and the Atlantic (perhaps due to temperature?) in carrying capacity for calcium carbonate?
http://www.whoi.edu/page.do?pid=7545&tid=282&cid=63809&ct=162Why are we speculating? This is a simple test. We have records that aren't thousands of years old inaccessible ice cores. We should KNOW the answer to this issue.
I don't care about the oysters, but please solve this before my precious clams and mussels are in danger.
:nuke: