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Here's why warmer temps mean your seafood might get more expensive

Researchers and anglers already finding new species making their way north as grouper and flounder become rare.

CHARLOTTE, N.C. — Are you craving oysters, flounder or cod? Well, they might start costing you a lot more.

Let's connect the dots.

Almost all the heat caused by greenhouse gases ends up in the ocean, and that's causing water temperatures to rise. While that might be nice on your next trip to the coast, it's forcing the life underwater to adapt.

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That means some of the fish that call North Carolina home may soon migrate or die off. Researchers and anglers already finding new species making their way north as grouper and flounder become rare.

They're also seeing the seasons stretch. That means fish are arriving earlier and staying later.

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An NC State study found the seafood industry contributes nearly $300 million to the state's economy, but declining populations of fish and oysters are becoming more severe and widespread.

warmer temps could also mean more bacteria and a higher health risk for consuming raw seafood.

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