Food - Drink
Climate Change Is Putting Japan's Tuna Sashimi At Risk
By MATTHEW SPINA
Rising global temperatures are altering entire ecosystems, affecting the production of many favorite foods. Fish are especially affected by climate change, and for a seafood-loving culture like Japan, the disruption could have a devastating impact on their cuisine, with catches already getting worse in both quantity and quality.
On the southern coast of Japan, overly fatty skipjack tuna have become prevalent, likely as a result of rising sea temperatures increasing their food supply. While bigger tuna may seem like a boon, changing temperatures could eventually drive the fish to colder temperatures farther north, something that’s happening to the region’s yellowtail and mackerel.
Tuna isn’t the only fish hurt by rising temperatures, as simulations show salmon could be driven away from Japan’s northern shores completely, and ocean acidification is already inhibiting the growth of shellfish. These changes mean it’s more important than ever to fish sustainably and allow fish populations to recover, before the world sees the end of sushi forever.