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The water of the Monterey Bay is reminiscent of what you may see off the Bahamas right now and has raised many questions. Tourists and locals alike are asking, why is the water such an amazing color right now?The typical plankton bloom we see in the Bay is from spring Northwest winds as upwelling is created, intern blooms of phyto and zooplanktons occur. At this time, possibly due to lack of wind and warm water, a less normal bloom of coccolithophores has occurred. This microscopic plant plankton has been around more than 200 million years. The plankton is rich in calcium carbonate commonly known as chalk; Coccolithophores surround themselves with microscopic plating made of limestone (calcite). At this time the bloom appears harmless and creates unusual water color. A similar bloom has been reported along the Santa Barbara Channel. This type of plankton is not common in the Bay but does not seem to be affecting fish and other wildlife.Scientists are studying the effects of coccolithophores as they may displace plankton that is more sensitive to increases in ocean acidity. Coccolithophores, with their calcium carbonate skeletons may also be vulnerable to higher than normal acid levels in the ocean. At this time schools of anchovies and mackerel are still plentiful from Monterey to Davenport. Squid spawns are strong in the Bay and surrounding waters. Whale watching boats continue to see dolphin, sharks, the usual birds and Humpback whales in the Monterey Bay.While this uncommon plankton does not seem to affect fish the warm water and lack of upwelling does affect their behavior. Salmon are still being caught in the Bay although they are deep down close to the bottom and are not in a strong feeding pattern. Rockfish have been abundant along the coastal reefs west of Lighthouse Point and are caught consistently. Ling cod fishing had been red hot earlier in the season and now is slower. A few halibut and White Sea bass have been caught as more squid have shown up in the Bay to spawn. With the beautiful turquoise hue of the Bay, observer’s hopes are high that the recent plankton bloom is all part of natures course.

EDITOR,

Guy C. Earl’s resolve to spend more time with his young family was severely tested by his older brother. One of the first to recognize the potential of shipping California fruit East by train, Edwin T. Earl became a big player in the produce industry when he secured a patent on an improved refrigerator car.

Keith Wayne Gratton

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