Warmer and more acidic oceans can negatively impact shellfish, especially commercially important species like oysters, scallops, mussels and clams. More research will shed light on how global warming will affect shellfish.
As sea water becomes more acidic, it’s predicted that heavily calcified shells will become thinner. As a result, the animals inside become more susceptible to damage and predators. This will upset the ecological balance and biodiversity.
Further details: Can commercial shellfish withstand climate change?