Microplastics in seafood are well recorded but there are many other sources.
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Articles on Seafood
Displaying 41 - 56 of 56 articles
When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
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.
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.
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.
The ocean is getting warmer and more acidic but changing our diet could help us cope.
Australians love canned tuna. Here’s our handy guide to finding the most sustainable options for you (and your cat).
Are consumers being duped into thinking they are supporting a sustainable fishery?
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.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
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.
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.
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?
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…
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…
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, University of Wollongong
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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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Professor, University of Canberra
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Professor of Environmental Law, University of Tasmania
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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
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Associate Professor in Environmental Sciences, University of Southampton
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Cornelia H. Dudley Professor of Psychology, Knox College
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Research Fellow, University of Canberra
