Rising Sea Temperatures Threaten Scallop Industry in Mutsu Bay
rising seawater temperatures. These warmer waters are causing significant damage to scallop populations, with fry mortality rates reaching as high as 90% in some areas.
Veteran scallop fisherman Hideto Takada has witnessed firsthand the devastating impact of the changing climate. He estimates that 30% of his scallop fry died last year due to record-high water temperatures. This year, the situation remains concerning, with fry mortality rates at 20%.
The rising temperatures are attributed to the influence of the Kuroshio current, which is pushing warmer waters northward. This is displacing the Oyashio current, which typically brings cooler water to the region.
The consequences of these changes are dire. Scallops are struggling to survive in the warmer waters, leading to decreased catches and reduced income for fishermen. The Aomori city fisheries cooperative association has seen a 70% drop in scallop shipments this year.
Fishermen are struggling to adapt to the changing conditions. Attempts to mitigate the impact, such as sinking scallop baskets deeper into the water, have proven ineffective. The situation is causing significant financial hardship for many fishermen, who are worried about their ability to continue their livelihoods.
The rising sea temperatures are not just affecting scallops. Other marine species, such as ascidians and oysters, are also experiencing population declines in Miyagi Prefecture. This has prompted the prefecture to explore alternative aquaculture options, such as pearl oysters.
The situation highlights the urgent need to address climate change and its impact on marine ecosystems. Researchers and policymakers are working to develop solutions to help mitigate the damage and ensure the sustainability of the fishing industry.