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.
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Articles on Seafood
Displaying 1 - 20 of 53 articles
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.
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.
One of the oldest industries, fishing, is entering the world of advanced analytics and data-driven planning. With oceans under stress and key fish stocks dwindling, can precision fishing help?
A tin of tuna is significantly cheaper than many types of fresh meat or fish. But how much can you eat before you need to worry about mercury?
Farming shellfish instead of large, predatory fish, is also better for the planet.
It’s a great time to buy sustainable Australian seafood, from cheaper lobster to farmed prawns and oysters. Here’s how.
An estimated 8 million metric tons of plastic waste enters the ocean each year – equivalent to dumping in a garbage truckload of it every minute. A new report calls on the US to help stem the deluge.
Ecolabelled seafood fetches higher prices in supermarkets, giving retailers and producers the incentive to up their sustainability game.
The industry says the deterrent is necessary, but evidence suggests the devices pose a significant threat to some marine life, including maiming and killing seals.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
Tackling bycatch in large-scale fishing can make our seafood habit more sustainable
Local, flexible buyers and networks helped support small-scale seafood supply chains coping with COVID-19 disruptions.
Aquaculture is a growing source of healthy protein for millions of people around the world, but there are big differences between farming fish on land and at sea.
When fish are out of water, consumers are out of their depth.
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
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.
Working waterfronts are a key link between consumers and seafood, but are increasingly threatened by developers. Policies need to ensure that waterfronts remain accessible to seafood harvesters.
One in six fishers in the Gulf of Thailand have been coerced or deceived into working against their will.
Top contributors
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Associate professor, The University of Queensland
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Associate Professor of International Development, Michigan State University
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Professor of Aquatic Resources Development, University of Stirling
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Professor & Director, Marine Futures Lab, The University of Western Australia
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Senior Principal Research Scientist, Oceans and Atmosphere, CSIRO
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Professor, University of Wollongong
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Associate Professor, University of Canberra
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Professorial Fellow and Director, Murray-Darling Basin Futures, University of Canberra
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Professor; Faculty of Science, University of Technology Sydney
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Research Fellow, University of Canberra
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Professor of Environmental Law, University of Tasmania
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Postdoctoral Scholar in Fisheries and Environment, University of California, Santa Barbara
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Assistant Professor, School of Energy, Geoscience, Infrastructure and Society // CEO MarFishEco Fisheries Consultant Ltd, Heriot-Watt University
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Communication Manager - CSIRO Oceans and Atmosphere, CSIRO
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Assistant Research Scientist, University of Michigan
