ghost gear noun [U]
UK /ˈgəʊst.gɪəʳ/ US /ˈgoʊst.gɪr/
fishing equipment, such as nets and lines, that is abandoned in the ocean and takes several hundred years to decompose, thus causing harm to sea life and the environment
Each year at least 640,000 tonnes of this “ghost gear” is left in our oceans – the equivalent of 52,000 London double decker buses and I’ve read devastating reports stating that over 817 species are trapped and killed under the surface by this litter. The ghost gear eventually breaks down into micro-plastics and can have a lasting effect on marine life for many years.
[www.huffpost.com, 27 December 2017]
seacuterie noun [U]
an assortment of cold fish and shellfish, cooked or prepared in different ways
We all love a good charcuterie board, but according to a new report from Waitrose, next year will see the rise of ‘seacuterie’ instead – using seafood instead of the traditional meat. Waitrose’s latest Food and Drink Report predicts a surge in popularity for this Australian-originated trend, which involves pickling, fermenting, smoking and/or ageing seafood. With dishes like octopus salami, shellfish sausages or swordfish ham available, it’s a new take on a beloved classic.
[www.goodhousekeeping.com, 7 November 2019]
tidewater architect noun [C]
UK /ˌtaɪd.wɔː.tər.ˈɑː.kɪ.tekt/ US /ˌtaɪd.wɑː.t̬ɚ.ˈɑːr.kə.tekt/
someone whose job is to plan and design parts of a town or city in way that protects them from rising tides as a result of climate change
Tidewater architects will be responsible for the planning and execution of projects that work with nature — not against it. Excellence in hydro-engineering, civil engineering and architectural design derived from the principles of moats, floats, super-dikes and wetlands is essential to this role.
[medium.com, 1 August 2019]