Poached Salmon

“Some 95,400 fish were killed by a new device called a thermolicer … The ‘sudden temperature change’ caused by the thermolicer killed 95 per cent of the lice but also caused ‘significant mortalities’ amongst the salmon. … Another 20,000 salmon were killed at Loch Greshornish fish farm by other attempts to rid them of sea lice using chemicals. … 60,000 salmon had been killed by hydrogen peroxide used to treat them for amoebic gill disease.” (http://www.heraldscotland.com/news/environment/14846303.Oops__fish_farm_firm_kills_175_000_of_its_salmon_by_accident/)



“Acidification of rivers could make young pink salmon, the most abundant type in the Pacific, smaller and more vulnerable to predators by dampening their ability to smell danger.” (http://uk.reuters.com/article/2015/06/29/us-climatechange-salmon-idUKKCN0P91XK20150629)

Damp is the least of their problems.


“Hundreds of spring Chinook salmon have been found dead in Oregon rivers over the past week, in a sign that abnormally high water temperatures are taking a toll on the threatened species.” (http://uk.reuters.com/article/2015/06/19/us-usa-oregon-salmon-idUKKBN0OZ2L420150619)

Local wild parsley was also wilting.