Wall Street Journalさんのインスタグラム写真 - (Wall Street JournalInstagram)「The heating of the world’s oceans is disrupting ecosystems and industries that depend on the sea for life.⁠ ⁠ This summer, nearly half the world’s oceans are experiencing a marine heatwave, defined as warmer than 90% of previous temperature observations on the same date, according to the National Oceanic and Atmospheric Administration. Marine heatwaves are expected to become stronger and more frequent, according to a consensus of oceanographers and climate scientists.⁠ ⁠ One of the fastest-warming waters is the Gulf of Maine, forcing lobstermen to change tactics to save their businesses. Summer surface temperatures between July and September in the gulf have risen four times the global ocean average since 1982. The entire region is warming more rapidly than 97% of the ocean’s surface because of overall climate warming and a shift in local currents, according to the Gulf of Maine Research Institute.⁠ ⁠ The warming is making life more unpredictable for the $388 million lobster fishing industry in Maine. The U.S. lobster catch has moved 162 miles northward and nearly 70 feet deeper over the past 50 years, according to the National Marine Fisheries Service, as the crustaceans seek refuge in colder water. The Maine lobster catch has fallen 26% since a record catch of 132 million pounds in 2016.⁠ ⁠ Some harvesters in the state are looking for new species, such as black sea bass, tuna or crabs. Third-generation lobsterman Steve Train, pictured here, has become a kelp farmer. He said kelp is no substitute for lobsters, still the most lucrative single-species commercial fishery in U.S. waters. But it can help as Maine’s coastal environment changes.⁠ ⁠ “The people who survive are going to have to be diversified,” Train said as he pulled up a string of lobster traps onto his 32-foot boat.⁠ ⁠ Read more at the link in our bio.⁠ ⁠ 📷: @gretarybus for @wsjphotos」9月4日 4時00分