Sense, sweat, memory and culture all play a part in our craving for salty food at the beach.
Articles on Seafood
Displaying 1 - 20 of 70 articles
The southwest peninsula of the UK has a burgeoning network of marine observers.
Even where quotas are reduced, cod recovery is hampered by how many fisheries operate in practice.
Microwaving food in glass containers is a good idea to prevent microplastics leaching into your food.
The persistent harmful algal bloom in South Australia is an opportunity to experiment with solutions, but the best approach is helping nature to help itself.
Preliminary results from computer modelling suggests the harmful algal bloom that has been killing marine life will return with a vengeance after winter and spread.
The first detailed study of Australian tropical oyster reefs reveals the main species, yet to be named, is related to the Sydney rock oyster – and is just as delicious.
Nearly a third of the cod we tested had a different origin than the one reported.
Most of the seafood Australians consume comes from overseas. This includes products from illegal, unreported and unregulated fishing operations. We can fix this.
You can have a reaction to various foods, but it’s not always an allergy – the difference lies with your immune system.
The accumulation of micro- and nano-plastics in marine organisms, particularly fish, eventually makes its way onto our plates. What are the health risks?
Conservation measures can be designed in ways that improve nutrition and health of people.
A recent study has found that seafood mislabelling is running rampant in Calgary, and that certain product names are more likely to hide species of conservation concern.
Vague environmental claims are in breach of international best practice and Commerce Commission guidelines, which list the “dolphin friendly” label as a claim that should not be used.
Canada is an outlier in its failure to hold buyers and retailers accountable for labour abuse in seafood supply chains.
Climate change and overfishing are depleting global fish stocks with clear implications for the food security future of billions of people.
Several key events highlighted the growing ties between China and Africa.
A new study shows that a time stamp can be put on mercury that accumulates in fish eyes, offering a window into their lifetime exposure.
Sharks are much more severely threatened by humans than vice versa. A marine biologist explains how people can help protect sharks and why some strategies are more effective than others.
Traditional food provenance methods are typically designed to identify one species at a time. So we worked out a new approach, as part of a broader effort to combat seafood fraud and illegal fishing.
Top contributors
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Associate Professor in Conservation Biology, The University of Queensland
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Professor of International Development, Michigan State University
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Postdoctoral research fellow, Centre for Biodiversity and Conservation Science, The University of Queensland
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Professor of Marine Biodiversity, Liverpool John Moores University
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Professor of Aquatic Resources Development, University of Stirling
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Pew Marine Fellow; Marine Policy Advisor, Oceana Europe & Research Scientist, Technical University of Denmark
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Faculty Research Associate in Marine Biology, Arizona State University
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Communication Manager - CSIRO Oceans and Atmosphere, CSIRO
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Cornelia H. Dudley Professor of Psychology, Knox College
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Professor of Economics, Colorado State University
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Professor of Ecotoxicology of Delta and Coastal Waters, Vrije Universiteit Amsterdam
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Senior Principal Research Scientist, Environment, CSIRO
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PhD Candidate in Marine Ecology, The University of Western Australia
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Professor in Palaebiology, University of Bristol
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Research Ecologist, National Oceanic and Atmospheric Administration