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Smithsonian study finds more bad news about climate change: skimpier Chesapeake Bay oysters

In a lab dubbed the “room of doom” at an Edgewater research center, scientists learned that climate change is no friend to lovers of meaty oysters. A new study by the Smithsonian Environmental Research Center shows that oysters stressed by low dissolved oxygen and warm water early in life grow thicker shells and less meat, the white, briny culinary delight the bivalve is harvested for. The warmer water is, the less dissolved oxygen it holds, the substance fish, oysters, crabs and underwater plants use to breathe. In other words, oysters about half the normal size. SERC Scientist Emeritus Denise Breitburg…