I have always heard that the waters of Kachemak Bay, Cook Inlet, and the Gulf of Alaska boast some the richest marine “soup” in the world. This accounts for the diverse and deluxe assortment of fish and shellfish that we are able to harvest from these waters. Many in the region enjoy a good living because of it. There is a threat that I have become familiar with in the last five years that worries me more than the threat of another major oil spill.
Ocean acidification is the result of the ocean acting like a giant sponge, soaking up carbon dioxide from the atmosphere. We all like to be warm in winter, travel the world, navigate our boats, and enjoy the convenience of driving our vehicles just about anywhere we want to go. The very act of harvesting contributes to this threat.
I like to eat oysters and have enjoyed them ever since I was a youngster growing up in Puget Sound and Willipa Bay. These days, I enjoy fresh oysters from Kachemak Bay. I have been told that the reason the supply is sometimes inadequate to satisfy demand is that there is a shortage of seed.
