The ocean floor from NS is doubled from the surface, receives reports

A new report of the European Union’s maritime monitoring service found that the water from the Nova Scotia has gently heated, due to the more intense sea heat waves and less cold mantras – especially affect the water and species living there near the sea level.

Li Jhai, a scientific and a prominent contributor for the copricus marine service with the department of fisheries and oceans 2025 Ocean State ReportSaid that the team found a tendency of a warming in the last three decades, with a surface water on the Scottian shelf to heat about 1.5 degrees and the bottom water twice, growing up to about three degrees.

“It is easy to achieve surface temperature because we have a lot of satellite observations. However, below the surface, observations are really limited,” he said.

A sea summer wave occurs when the sea surface temperature is warmer than the historic average for at least five days. According to the report, at the bottom of the Scottian shelf, the number of summer wave is increasing about four days per year, which was released on Monday.

In 30 years, this is an additional 120 days of heat waves “mainly due to climate change,” Zhai said.

Using the data collected between 1993 and 2023 from the Bedford Institute of Oceanography, with the Ocean Model Simulation manufactured by the Copernicus, the team of Jhai was able to measure not only the surface but also at different depths, giving them “four-dimensional views of these extreme incidents in the ocean.

While the surface is exposed to seasonal swings directly in the air temperature, winds and storms, deep layers are more strongly affected by water flowing from elsewhere, especially the scottian slope and warm infiltration from the Gulf stream. Once he comes to the hot water deep, it rotates far longer than the surface.

In contrast, in deep layers of the Scottian shelf from 2012 to 2023, cold infiltration and cold mantras have often decreased. The temperature is not resetting itself between summer waves, causing water to heat and heated.

Shrimp fish feel heat

DFO Research Scientist and Lobster Stock Assessment Lead, Adam Cook said that warming bottom waters are already affecting species that live on or near the sea level including lobster.

Because their body temperature rises with water, shrimp fishes become more active and need to eat more in warm water.

This can mean rapid growth and large catch, for now. But Cook warned that it could bring long -term risk to the industry.

Cook said, “In southern New England, the water temperature is implicated in the decline of lobster stock. Warming eventually passed the threshold, which the species could tolerate,” Cook said, which was not part of the European Union report.

For Nova Scotia, Cook said that lobesters are still within a “sweet place” for development, but constant warming can carry forward conditions beyond that range.

The report also highlighted another risk: hot water gives some benefit to some aggressive species. This is already happening in the Mediterranean Sea, where aggressive Atlantic blue crabs and fireworks have disrupted ecosystems and destroyed fisheries.

Cook said that similar introduction in Atlantic Canada is possible if the water remains warm.

Cooling in 2023 is likely to be a blip

A DFO survey of Atlantic Ocean status It was released last year that the water was slightly cooled from the Scottian shelf in 2023, raising the question whether the dip was the beginning of a return to normal temperature – or a blip.

Jhai said it was likely to have a short-term fluctuations, and said that the growth has been gradual.

“A few years you get hot compared to a long -term trend. A few years of temperature falls down. So we have to keep it in mind,” he said.