How Climate Change Is Causing ‘the Gentrification of Seafood’
David Leck, who buys the oysters for Elliott’s Oyster House in Seattle, loves the mellow finish of Baywater Sweet oysters and the metallic tang of tiny Olympias, but he’s most partial to oysters he remembers from growing up.
His parents used to drive him a few hours west to Hood Canal, where he would harvest them from the beach and shuck them with a screwdriver.
“There were so many oysters out in the places where now they’re so scarce,” he said. “You couldn’t walk without oysters everywhere.”
Article source: https://www.nytimes.com/2026/10/13/dining/seafood-prices-shellfish-climate-change.html