Originally published on Fri March 30, 2012 11:14 am
Public health officials have their hands full keeping your clam chowder and raw oysters safe. That's due, in part, to red tides.
Red tides happen nearly every year as coastal waters warm, killing fish and poisoning shellfish along U.S. coasts. They're not actually tides; they're huge blooms of naturally occurring toxic algae.
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