For decades, New England students took field trips out into the Long Island Sound. Their data show how quickly the sound is warming, leading to fewer American lobster, rock crab and winter flounder.
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Articles on Lobsters
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When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
Lobster used to be a poor man's meal. Now it's the darling of foodies, and Canada's lobster producers are poised to cash in on sales to the European Union thanks to CETA.
Climate change affects kelp forests all over the world differently. In southern Africa, they seem to be thriving which should be good news. The marine life relying on kelp, are however struggling.
Non-native lobsters released into European seas carry diseases and parasites that threaten local species.
It has long been news that overfishing persists in many of the world’s oceans. Fish and invertebrate stocks have been over-exploited for our ever-hungry, growing human population, leaving some species…
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Senior Lecturer Environmental Marine Science, University of Hull
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Bluefish Scientific Officer, Swansea University
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Professor of Biology and a marine plant biologist, University of Cape Town
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Marine Ecologist in the Department of Biological Sciences, University of Cape Town
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Biological Sciences, Flinders University
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Assistant Professor of Marine Sciences, University of Connecticut
