HALIFAX – Three fish farms in Nova Scotia are reporting that some of their salmon have frozen to death.
A spokeswoman for Cooke Aquaculture says extremely cold air temperatures have led to a phenomenon known as super-chilling along the province’s coastline.
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Nell Halse says when the water temperature drops below 0.7 degrees Celsius, fish blood can freeze.
Halse says it’s unclear how many fish have died, though she says the majority of the salmon at the three sites are fine.
The fish farms are in Shelburne Harbour, Jordan Bay and Port Wade.
The Nova Scotia government is investigating to determine if disease was a factor.
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