Because of their proximity to the ocean, Californians get to enjoy locally-sourced oysters, mussels, abalone and clams. Most of the shellfish consumed here come from aquaculture farms along the coast—from San Diego to Humboldt County. And because the animals are filter feeders that siphon tiny plankton out of seawater, growing them is environmentally sustainable.
Click here for original story, California shellfish farmers adapt to climate change
Source: Phys.org