Fish are a key food source for millions of people worldwide. But a recent study finds long-term warming over the next 200 years could starve tiny plankton, with impacts that would ripple up food chains.
Farmed fish like these carp now make an important contribution to global food security.
Ben Belton
Many critics say that fish farms mainly sell their output to wealthy countries and don’t provide much benefit to poor people in producing countries. Three aquaculture experts show why this view is wrong.
South Korean chefs prepare bibimbap, a signature Korean dish, for the Korean Food Festival.
AP Photo/Lee Jin-man
The mountainous Gangwon province, home of the 2018 Olympics, boasts some unique fare. A Korean professor describes her favorite dishes, from Korean surf and turf to tofu as soft as ice cream.
Colleen Burge, University of Maryland, Baltimore County
Oysters grow in seawater and filter their food from it, so how do you shield them from waterborne diseases? Scientists are working to develop strains that are resistant to a fast-spreading herpes virus.
Lighting, layout and music can determine whether you’ll be grabbing a quick bite or staying a while.
'Diners' via www.shutterstock.com
Recently revised guidelines on mercury in seafood suggest cutting bait on some fish but making sure you eat other types. Then there are omega-3s to consider. Here are some tips to help you choose.
Paul McElhany, National Oceanic and Atmospheric Administration
Global climate change is altering the chemistry of the oceans. A recent study suggests that the Pacific coast’s lucrative Dungeness crab fishery could suffer as ocean water becomes more acidic.
Plastic fragments found in dissected fish.
Algalita Marine Research and Education
Dave West from the environmental group Boomerang Alliance told Fairfax that if you’ve got an average seafood diet in Australia, you’re probably ingesting about 11,000 plastic pieces a year. Is that right?
Balanced harvesting adds new fish to the menu.
Southeast Asian Fisheries Development Center
Matt Burgess, University of California, Santa Barbara
Spreading fishing pressure evenly across whole marine ecosystems sounds like a great idea. But there’s a hitch – we can’t technologically do it, and even if we could, it would be expensive.
Whether man-made sources of mercury are contributing to the mercury levels in open-ocean fish has been the subject of hot debate for many years. My colleagues Carl Lamborg, Marty Horgan and I analyzed…
We love our fish ‘n’ chips, but most Australians don’t think our fisheries are sustainable.
Simon Collison/Flickr
Australians love seafood. We each consumed an average of 25 kilograms of seafood in 2010 – an amount that has increased significantly over the last 30 years. Worldwide, fish consumption now exceeds beef…