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Olympic Coast seafood is prized all around the world.

From native salmon to Dungeness crab, and shellfish - ranging from delicate calms, buttery or brine mussels and oysters, to the enormous Geoduck - our waters serve up a bountiful meal of delicious seafood to a hungry globe.
 
However, it isn't without cost and concern. OA (Ocean Acidification) is just now being understood by scientists, and all early indications are that it's a deadly component to Red Tide and other climate-related climates of our coasts.
NOAA's Olympic Coast National Marine Sanctuary has been recently designated as a sentinel site for the study of OA and its impacts on Olympic Coast seafood. 
 
Why is it a concern? Climate change emerged in recent decades as a theory and is now a broadly acknowledged phenomenon with impacts demonstrated around the world.  In recent years, shellfish growers in Washington state have needed to develop monitoring and treatment practices to avoid spawning failures that have been linked to the periodic upwelling of more acidic ocean waters. In the not-so-distant future, climate change is projected to profoundly impact coastal and marine ecosystems on a global scale, with anticipated effects on water quality, sea level, temperature, storm intensity, and current patterns.
 
COVID contributes to seafood shortages - A recent Bloomberg News article  titled "No Crabs, No Scallops: Seafood Is Vanishing From Menus in U.S." served up the post COVID problem succinctly;
"Just like in dozens of other overwhelmed industries in the booming economy, there are any number of factors causing the shortages and price spikes: The ports are congested; there aren’t enough fishermen; there aren’t enough truck drivers; demand for seafood at restaurants is soaring."
 
However, thanks to collaborative partnerships and simple - hard - work, area restaurants and regional festivals such as the Dungeness Seafood and Crab Festival are well-positioned to avoid national challenges regarding seafood’s disappearance from restaurant menus due to soaring wholesale costs attributed to COVID-related port congestion, a lack of fishermen and other shortages, CrabFest is connected directly to local fishermen and suppliers with their own dedicated crab boats. Assuring visitors to this Annual Fest (October, 8-10, 2021 along the Port Angeles waterfront) that there will be fresh whole Dungeness Crab from Hightide SeafoodHama Hama Oysters, sourced using their own 5-generations of tide flats served raw and BBQ. And additional oysters from Taylor Shellfish Farms, growing Northwest oysters since the 1890’s, and MORE! 
 
 
For over a decade the Olympic Culinary Loop (www.OlympicCulinaryLoop.com) has celebrated the Olympic Peninsula's sustainable and locally grown and harvested fruits, vegetables, herbs and berries, locally hunted game, bountiful local sea fare, and handcrafted local wines offer farm-to-table experiences with a unique sense of place. 

Prepared with reverence for the local history and culture, fresh Olympic Coast Cuisine is best enjoyed amid the beautiful scenery that surrounds the Olympic Culinary Loop.

While these are trying times, the 'LOOP' remains a delicious destination for authentic seafood. We invite you to explore and taste what the Olympic Coast offers as you Eat Local First - Olympic Peninsula!

Better hold your breath...

"Every 2nd human breath is oxygen produced by phytoplankton. Without phytoplankton, life dies." According to Dr. Boris Worm, marine research ecologist at Dalhousie University and head of the Worm Lab study of marine biodiversity: The planet has lost 40 percent of plankton production over the past 50 years, primarily as a consequence of climate change/global warming.
For a real time example of changing ocean chemistry, professional hatcheries of shellfish in America have already experienced too much ocean acidification. Ocean water intakes for inland shellfish hatcheries killed off shellfish larvae because of excessive acidity. Taylor Shellfish Farms (100 years of farming some of the World’s Best Oysters) Bill Dewey claims: “The rate of change that we’re seeing in the ocean and the changes it’s going to create in our food chain, it’s going to be dramatic and it’s going to be in our lifetime. The things that we’re used to eating may not be available any more, and we’ll need to transition to eating jellyfish or something like that.” (Source: Racing Extinction)

Bon appétit, tonight’s menu: Boiled Jellyfish.

“No one knows exactly how marine life around the world will fare as the seas continue to sour, but fear is spreading. ‘People who are aware are panicked,’ said Dewey, who recently traveled to New York to speak at the United Nation’s first Ocean Conference. ‘The level of awareness is increasing rapidly and the story is getting out there.” (Source: Lisa Stiffler, Investigate West, Climate Change Turns Puget Sound Acidic and Region’s Signature Oysters Struggle to Survive, July 10, 2017). Breath deeply and read the rest of the story.  https://www.thenews.com.pk/print/222413-A-creeping-threat