The quality of New Zealand oysters has attracted much attention due to the rising temperature of sea water

Barnes Wild Bluff Oysters, New Zealand, founded in 1958, has more than 60 years of oyster fishing history. Recently, the company completed a pre-season inventory assessment survey. Graeme Wright, head of Barnes Wild Braff Oyster Factory, said that although there was no doubt that the sea water temperature was rising, it was uncertain what impact it would have on shellfish.

Last year, the quality of oysters was really poor, which mainly involved a series of factors. To a large extent, it was a kind of circular fishery, which also happened before. It can be traced back to the 1950s. There are a lot of records indicating that the quality of oysters was poor. Because oysters are sedentary, they rely on plankton in the water. For some reason, they do not seem to have enough food, which is largely related to weather factors.

Rebecca McLeod, president of the Fiodland Sea Shepherd Association, said that reports from all over the country said that kelp died in a large area, algae covered coral reefs, sponges "melted", and fish showed unhealthy signs. John Edminston, the head of the "Brave Oyster Festival", said that it was difficult to know how the season would end, but the weather was really worrying, and the heat wave and global warming should attract people's attention.