This is very bad news for human health but also for the health of other animals in the food web.
Articles on sardines
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Dynamite made from fish oil was one weapon deployed by an assertive Japan in the early 20th century
Clever rebranding and marketing could help boost demand for local sardines among Australians. But really making a difference would require policy change.
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Farming shellfish instead of large, predatory fish, is also better for the planet.
Attirées par la remontée des eaux froides de l’océan indien, les sardines de l’Afrique du Sud restent piégées dans ces mêmes eaux une fois qu’elles redeviennent chaudes.
Sardines from the cold waters off South Africa’s Atlantic coast are attracted to cold water upwelling in the Indian Ocean. When the upwelling ends, they are trapped in water that is too warm for them.
Fish farms feed millions of people around the world, but they also consume a lot of fish that are dried or ground up to make aquafeed. Researchers are developing more sustainable alternatives.
Monitoring the timing of recurring biological events is key to understanding the effects of climate change.
For the most nutritious and sustainable seafood option, try small ocean fish.
Marine mammals are often referred to as sentinels of the ocean and research on whales and dolphins in particular contributes important knowledge about the health of our seas.
Fishermen had to discard their excess fish – or risk capsizing.
Top contributors
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Associate Professor, the Australian National Centre for Ocean Resources and Security, University of Wollongong
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Professor of Marine Genomics, University of Johannesburg
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Honorary Research Associate, University of Cape Town
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Matthew Flinders Professor of Biodiversity Genomics, Flinders University
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Distinguished Professor, Rhodes University
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Associate Research Professor of Environmental Studies, University of California, Santa Cruz
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Professor of Physical Geography, University of the Witwatersrand
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Research Scientist, Human Health, CSIRO
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Henslow Research Fellow, Sustainable Seafood, University of Cambridge
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PhD candidate in the Department of History, Washington University in St. Louis
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Senior Lecturer and ARC Future Fellow, School of Biological Sciences, Adelaide University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Associate professor, Stellenbosch University
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PhD Candidate, School of Biological Sciences, Adelaide University
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Chief Scientist, Heriot-Watt University