If you love seafood, you should probably stop eating it.
According to a new study from University of Washington scientists, this is because a number of fish species, including tuna, swordfish, mackerel, and cod, are becoming overfished.
But you’re not alone.
In fact, according to the U.S. Food and Drug Administration (FDA), fish consumption in the U, UK, and Germany has declined by more than 70% since 1980.
According the American Institute of Fish and Wildlife, there are currently more than 3,200 species of fish and their eggs and larvae in the wild, up from about 4,000 in 1980.
The problem is, we’ve been eating fish for so long that there’s a massive amount of excess oxygen in the ocean.
When that oxygen gets into the oceans, it’s converted into nitrates and ammonia.
The ammonia and nitrates are then released into the environment, where they can accumulate.
They then contribute to acidification, which can be a problem for fish, coral reefs, and other marine ecosystems.
To counter this, scientists have proposed ways to prevent the formation of nitrates in the oceans and other parts of the world.
In a study published in the journal Nature Climate Change, scientists from the University of New South Wales (UNSW) and the University, London (UL) have identified the key ingredients of a nitrate-reducing chemical, and they’re the same as those found in many commercial products.
In their study, they compared nitrate concentrations in water samples taken from beaches in Australia and the U