Research reversing climate change

Following your speculative report about oysters (“Climate change research a wake-up call for oyster industry – and diners”,

WMN, November 29), when we have lost the battle to reverse global warming, it is not oyster amino-acids we need to worry about, but the nude, swimming, singlecelled flagellate algae oysters and their larvae feed on that are already under threat from rising sea temperatures and acidification.

If you want to eat oysters with romantic intent, European native oysters are best with white wine, not red as in your picture, and they could be as plentiful as

Pacific oysters if they benefited from modern husbandry.

Pacific oysters are for cooking in fish and chip shops, for example, as my Yealm oyster hatchery supplied to the Brixton chippy in July 1972 which was reported on the front page of the South Devon Times.

Our best brains should be researching reversing climate change and not speculating about minor details of what might occur if we all did nothing.

Tony Maskell

Newton Ferrers, Plymouth