"In a new study, scientists from the University of Exeter found that bottom trawling can release carbon that was trapped in the mud thousands of years ago. With these hidden costs in mind, co-author Professor Callum Roberts told the Daily Mail that people should 'definitely' avoid British scampi caught through bottom trawling."
"The sediment-rich muds at the bottom of the ocean are not just a home for marine life, but also a fantastic natural store of carbon. As sediment from dead plants and animals is laid down over thousands of years, it traps that carbon deep beneath the ocean and prevents it from entering the atmosphere."
"The Fladen Ground stores an estimated 11.65 million tonnes of organic carbon, which helps keep the planet's climate stable. However, the researchers also discovered that this site deposits carbon very slowly and is especially vulnerable to disturbance."
Scampi, a traditional British chip shop dish made from Norway lobster tails, is caught using bottom trawling, which drags heavy nets across the sea floor. Scientists from the University of Exeter discovered that this fishing method releases carbon dioxide stored in ocean sediment for thousands of years. The Fladen Ground, a major Norway lobster fishing site east of Scotland, contains an estimated 11.65 million tonnes of organic carbon. This area deposits carbon slowly and remains especially vulnerable to disturbance. Researchers recommend avoiding British scampi caught through bottom trawling due to these hidden climate costs and damage to marine ecosystems.
Read at Mail Online
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