Maine Bills Aim to Reduce Ocean Acidification

February 11, 2015

Maine Bills Aim to Reduce Ocean Acidification
Lobster shell disease is caused by bacteria that grows on the shell of the crustacean, turning it mottled black. The disease does not affect the meat of the lobster, but renders the animal unmarketable. Photo: Barbara Somers, Rhode Island Sea Grant & the University of Rhode Island

Bangor Daily News: Lawmakers on Thursday [Feb.5] unveiled 4 bills related to efforts to slow the acidification of Maine’s coastal waters, which threatens many of the species that make up Maine’s lucrative fishing industry.

Rep. Mick Devin, D-Newcastle and the most vocal voice in the fight against acidification, said the arithmetic is simple.“Our marine economy is at stake here. The lobster fishery alone is worth $1 billion,” he said during a news conference Thursday. “No one comes to the Maine coast to eat a chicken sandwich. We lose our lobster, we lose our clams? We’ll lose tourism as well.”

Read more about the bill introduced in Maine to reduce ocean acidification.

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