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Scientists organize to tackle crisis of coral bleaching

Bleached corals in the Red Sea.

Coral bleaching is a significant problem for the world’s ocean ecosystems: When coral becomes bleached, it loses the algae that live inside it, turning it white. Corals can survive a bleaching event, but while they are bleached they are at higher risk for disease and death. Now an international consortium of scientists, including SAFS’ coral researcher Jacqueline Padilla-Gamiño, has created the first-ever common framework for increasing comparability of research findings on coral bleaching.

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US seafood industry flounders due to COVID-19

The global pandemic is hurting the seafood industry, and American fishmongers may flounder without more government aid, according to the largest study of COVID-19’s impacts on U.S. fisheries. The new study, published Nov. 23 in the journal Fish and Fisheries, found that monthly fresh seafood exports declined up to 43% compared to last year, while monthly imports fell up to 37%, and catches dropped 40% in some months.

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