Save the oyster

I don't eat that many oysters anymore - the general cost of most wild caught seafood has escalated so much that the good quality fish shops where I used to buy them have closed in the shopping malls of my part of Brisbane, and the supermarket fish counters don't routinely have them.   But I do prefer the Sydney rock oyster over the Pacific if I have a choice.

Anyway, some bad news in The Guardian about how ocean acidification (both from soil run off and the ocean's general increasing acidification) is apparently making Sydney Rock oysters smaller (they were already small enough) and fewer. 

I have posted before about oysters being affected by ocean acidification, including in 2014 in which I noted that research that indicated that the variety could adapt to increasing acidification.   I expressed a bit of skepticism about that at the time, and it looks like that may have been well justified.