Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have something to do with this.
Restaurants update their menus all the time and this often goes unnoticed by diners. These changes are driven by culinary trends, consumer preferences, and many environmental and socio-economic factors that affect the availability of the ingredients. According to a recent study published by my research team, we can now add climate change to this list.
We found that as the ocean temperature rises, many marine fish and shellfish move from their traditional habitats towards the North and South Poles in search of cooler waters.