Sardines are rich in oils and protein.
Photo by Ahmed Nadar for Unsplash
The oils in fish are excellent buffers against disease. Why don't we eat more fish?
Bushfires not only destroy things on land, they can also have an impact on our seafood industry including our oyster farms.
The abrupt downturn in seafood consumption in China is wreaking havoc on the traditional fishers of the Torres Strait and other Australian fishing communities
Consumers should bear in mind that the bigger the fish, the more likely that it will have a high concentration of mercury.
Cape monkfish caught from some areas off Namibia's coast should be screened for mercury and other heavy metals.
Shaun Krijnen, seashore gatherer and Director of Menai Oysters and Mussels.
In a world where products are just a few clicks away, foragers continue to seek out their food.
Eastern rock lobster on sale at Sydney’s fish market. Our preference for a limited variety of seafood drives up prices and threatens the industry’s sustainability.
Australian fishing boats throw away up to half the fish they catch. To make the seafood industry sustainable, we need to eat all the fish that get caught.
Like Dr. Seuss’ imaginary truffula trees, baobabs are endangered.
Without an array of ecosystems and species, it's tough for farmers to grow crops or ranchers to raise animals.
Globalised fishing can leave workers vulnerable to exploitation.
A lack of sustainability, profitability and transparency in the global fishing industry is exacerbating the problem of slave-like working conditions for crew. Here are the warning signs to look out for.
Bird’s eye view of an open sea fish farm in, Aegean, Turkey.
Aquaculture is endangering the marine environment, threatening the livelihood of small-scale fishers and food security.
The ocean is getting warmer and more acidic but changing our diet could help us cope.
Canned tuna is an Australian pantry staple.
Australians love canned tuna. Here's our handy guide to finding the most sustainable options for you (and your cat).
Not all tuna are caught using sustainable methods.
Are consumers being duped into thinking they are supporting a sustainable fishery?
Pike Place Market, Seattle.
A new study shows that sustainable fish farming in deep ocean waters could produce as much seafood as all of the world's wild fisheries, in a space the size of Lake Michigan or Africa's Lake Victoria.
Tuna being lifted from a fishing boat.
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.