Scientists have warned that the classic British dish of fish and chips could disappear from menus unless urgent action is taken to combat global warming. Research indicates that cod and haddock, the most common fish used in the dish, face extinction as rising temperatures reduce oxygen levels in the oceans.
Marine zoologist Professor John Spicer of the University of Plymouth described the findings as a major cause for concern. He stated that many large species will almost certainly be the first casualties of a warming, oxygen-poor ocean. The research, conducted by his team in collaboration with the British Antarctic Survey, analysed four types of crustacean known as amphipods, which are abundant off the coast of the western Antarctic Peninsula.
The study found that when oxygen levels in the water were reduced, the amphipods became smaller. This supports the theory that larger sea creatures are more vulnerable to the effects of climate change. The findings were published in the journal Philosophical Transactions of the Royal Society B.
Professor Spicer noted that over the past 50 years, ocean oxygen levels have decreased by around two to five per cent, already affecting species' ability to function. Unless they adapt, many larger marine invertebrates will either shrink in size or face extinction, with profoundly negative impacts on marine ecosystems. Dr Simon Morley of the British Antarctic Survey added that understanding these impacts will help predict the fate of marine biodiversity at the poles and teach us about the mechanisms determining species survival.
Previous studies have suggested that fish could shrink by up to a quarter by 2050, further threatening the availability of cod and haddock for traditional fish and chips.
