Native Olympia oysters are recovering in Coos Bay despite ocean acidification.
Native Olympia oysters are recovering in Coos Bay despite ocean acidification.
“It may be that the shallow parts of Coos Bay may be able to act sort of as a buffer,” he said.
Several years ago, Netarts Bay’s Whiskey Creek Shellfish Hatchery — which produces much of the oyster seed used by commercial farms in the region — began experiencing a decline in production that Oregon State University researchers traced directly to ocean acidification.
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