Shellfish

Chemical reactions that occur from increasing carbon, warming ocean temperatures, and runoff from farms and roadways makes the ocean more acidic, affecting shellfish such as clams, oysters, scallops, mussels, and lobsters, and their ability to form and maintain healthy protective shells.

Shellfish-like scallops, oysters, mussels, and crabs-are essential to healthy ocean ecosystems and coastal economies. They filter water, support marine food webs, and provide livelihoods for thousands of people through fisheries and aquaculture. But shellfish face growing threats from climate change, pollution, and human activity.

Researchers are investigating how warmer, more acidic oceans affect shellfish health and survival. Invasive species and underwater construction noise may also disrupt their habitats or natural behaviors. At the same time, scientists are exploring how microplastics and bacteria like Vibrio parahaemolyticus-which can cause illness from eating raw shellfish-are impacting both shellfish and human health.

Using new technologies, such as genetic tools, imaging systems, and environmental monitoring, scientists are gaining a deeper understanding of how shellfish live, grow, and respond to changing conditions. This research helps inform efforts to protect wild populations, support sustainable farming, and ensure the long-term stability of coastal food systems.

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