There are marine and freshwater eels commonly used in Asian cuisine with Japan consuming 70% of the global catch. The eel consumed in the US is a freshwater species. Major freshwater eel populations have been declining since the 1970s and 1980s. The decline is attributed to climate change that affects survival of the young, along with pollution, habitat loss, and the impact of commercial fisheries. Scientists have determined that the ability of the European eel to migrate from the ocean, where born, to fresh water streams is being affected by warming waters and ocean acidity.  A climate change caused decline in food for young eels is another factor.  Attempts have been made to farm-raise eels in Maine, but it has proven to be very challenging.  However it does occur in Asia. 
 “Eel as Food,” in Wikipedia, August 19, 2022, https://en.wikipedia.org/w/index.php?title=Eel_as_food&oldid=1105232936.
 Francisco O. Borges et al., “Ocean Warming and Acidification May Challenge the Riverward Migration of Glass Eels,” Biology Letters 15, no. 1 (January 31, 2019): 20180627, https://doi.org/10.1098/rsbl.2018.0627.
 Sylvain Bonhommeau et al., “Impact of Climate on Eel Population of the Northern Hemis phere,” Marine Ecology Progress Series 373 (December 23, 2008): 71–80, https://doi.org/10.3354/meps07696.
 “American Eels - Center for Cooperative Aquaculture Research - University of Maine,” Center for Cooperative Aquaculture Research (blog), accessed September 17, 2022, https://umaine.edu/cooperative-aquaculture/american-eels-anguilla-rotrata/.
 “Eels - Aquaculture Prospects,” 2021, https://www.dpi.nsw.gov.au/fishing/aquaculture/publications/species-freshwater/eels-aquaculture-prospects.
Yields of major staple crops like wheat and rice are being hurt by increasing temperatures. Wine grape production is moving to cooler climes causing changes in the character of some of our favorites. The flavors and health benefits of teas, the size of potatoes, the sting of a hot pepper, where fish call home in the oceans, and a future decline in protein in vegetables—it’s all changing.
Our food database shows the ingredients affected by a changing climate.
To learn what farmers, scientists, and many others are doing to keep the menu stocked, see Stewardship of the Land and Our Changing Menu: Climate Change and the Foods We Love and Need. You have a role, too!
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This food ingredient database is in its early phase and we will strive to expand it on an ongoing basis so that everyone is aware of how climate change is affecting the foods we love and need.