A study by researchers from the University of Exeter has revealed that trawling for scampi, a popular British dish, poses significant environmental risks by releasing ancient carbon stored in seabed mud. The Fladen Ground, a key fishing area in the North Sea, contains around 11.65 million tonnes of organic carbon, which is disturbed by bottom trawling methods. Experts urge consumers to reconsider their choices, while some industry representatives dispute the findings, calling them unfair.
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