A chemical refined from the blue, copper-based blood of horseshoe crabs helps identify contaminants in medical equipment inserted into humans.
Articles on Crustaceans
Displaying 21 - 40 of 45 articles
During the Paleozoic Era, giant sea scorpions would have been the equivalent of a great white shark in their food web.
The abrupt downturn in seafood consumption in China is wreaking havoc on the traditional fishers of the Torres Strait and other Australian fishing communities
Rivers are shaped by storms, floods, humans and… aquatic invertebrates.
There is evidence to show this monster of the ancient sea was a cannibal, feeding on its own kind.
For the most nutritious and sustainable seafood option, try small ocean fish.
New research shows how two types of common UK crabs will respond to increasing carbon dioxide and seawater dilution.
With superpowers other animals can only dream of, these crustaceans challenge sharks for the title of most amazing predator in the sea.
It’s possible the white spot virus is now endemic in Australia - in other countries where it has broken out, it has never been eradicated.
When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
Scientific fieldwork that happens underground and underwater in spectacular but dangerous caves opens a window on a largely unknown world.
Lobster used to be a poor man’s meal. Now it’s the darling of foodies, and Canada’s lobster producers are poised to cash in on sales to the European Union thanks to CETA.
In light of World Oceans Day, it’s important to note the important role aquaculture can have on the continent.
But should we care if the extreme marine frontier is not clean?
Non-native lobsters released into European seas carry diseases and parasites that threaten local species.
The introduction and spread of invasive freshwater crayfish into Africa threatens the continent’s freshwater biodiversity.
Two out of three Australians regularly use complementary medicines, which constitute a A$3.5 billion domestic market. But the industry’s marketing strategies are a source of ongoing controversy and pose…
Do you like eating crabs? In Jakarta, enjoying the tasty crustaceans has become a hot trend, as more restaurants with names like The Holy Crab and Cut the Crab open up. Crabs are delicious delicacies…
It has long been news that overfishing persists in many of the world’s oceans. Fish and invertebrate stocks have been over-exploited for our ever-hungry, growing human population, leaving some species…
Burrowing crayfish are a particular challenge to survey and to conserve because they live underground, and their ability to disperse is extremely limited. Sometimes this means that impacts on their habitat…
Top contributors
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Associate Professor, Department of Ecology, Environment and Evolution, La Trobe University
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Professor of Earth Sciences, University of New England
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Associate Professor, Adelaide University ; South Australian Museum
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Post-doctoral researcher in Palaeobiology, Flinders University
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Professor of Biology and a marine plant biologist, University of Cape Town
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Professor of Biological Sciences, University of Maryland, Baltimore County
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Researcher at Research Center for Food Technology and Processing, Indonesian Institute of Sciences (LIPI)
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Emeritus Professor at Research Center for Oceanography, Indonesian Institute of Sciences (LIPI)
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Founding Professor of the Minderoo-UWA Deep-Sea Research centre, The University of Western Australia
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Senior Research Scientist, CSIRO
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Associate Professor, the Australian National Centre for Ocean Resources and Security, University of Wollongong
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Adjunct associate, CSIRO
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Research fellow in spider crab ecology, Deakin University
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PhD Candidate in Freshwater Ecology, UCL
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Lecturer in Aquaculture and Fisheries, Swansea University