HOUMA, La. — After driving three hours to Grand Isle from Baton Rouge to tend their farm, Boris and Elina Guerrero would arrive to find around half of their oyster crop dead throughout the spring.
The mouths of those oysters would be slightly ajar, fixed in a gasp and choked from a lack of salinity.
In a normal year, they typically saw a 20-30% mortality rate due to a range of factors from crabs feasting inside the bags to parasites or heavy wave activity.
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