The Gulf of Maine is growing increasingly warm and salty, due to ocean currents pushing warm water into the gulf from the Northwest Atlantic, according to a new NASA-funded study. These temperature and salinity changes have led to a substantial decrease in the productivity of phytoplankton that serve as the basis of the marine food web.
Click here for original story, NASA-funded Study: Gulf of Maine’s Phytoplankton Productivity Down 65%
Source: NASA Goddard Center