Global Warming, The Most Common Seafood You Will Eat In The Future May Be Squid

The cooking possibilities for squid are almost endless. It can be fried, steamed, or grilled.

There's more to squid than just taste. It has been hailed as a winner in climate change by fishermen, fishmongers and marine biologists. Squids, which belong to the class Cephalopods like octopuses and cuttlefish, are fast-growing, short-lived (especially compared to large finfish such as salmon and tuna), and highly adaptable, meaning the fish can change their behavior and behavior depending on the environment. Body, such as size at maturity.

As a result, the species is becoming increasingly better adapted to survive ongoing changes in ocean conditions. Crucially, there is now growing evidence that this adaptation helps squid thrive in warmer waters.

A study of squid in the European North Sea and northeastern Atlantic, also published in the Journal of Biogeography in 2016, similarly concluded: “It appears that climate change has been largely unchanged over at least the past 35 years. It’s good for the squid.” A study published last year in Biodiversity and Conservation by European researchers found that "the last century has been a period of significant expansion of cephalopods in the northeastern Atlantic." Meanwhile, on the U.S. West Coast, scientists found that squid populations increased fivefold from 1998 to 2019 from the central coast of California to the northern tip of Washington state, according to a 2022 study led by NOAA scientists , because marine heat waves push the invertebrate further north than where it is normally caught.