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.
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Articles on Shellfish
Displaying 1 - 20 of 23 articles
Leaf oysters can form reefs, produce mauve pearls, and reach the size of a dinner plate. They’ve been ignored for far too long.
Without this tiny, ubiquitous shellfish, the story of human life on Earth may have played out quite differently.
As more and more plastic trash permeates the oceans, fragments are making their way into fish and shellfish – and potentially into humans.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
New research points to ‘heavy metals’ having unseen effects on a much larger scale than previously thought.
Mud blister worms make their homes in the shells of oysters and other shellfish, where they weaken their hosts.
Growing demand for large salt-water clams is leaving parts of the B.C. coast littered with plastic debris.
Alongside with milk, eggs, peanuts, tree nuts, wheat, soybeans and fish, shellfish are one of the eight allergens that account for 90% of food-related allergic reactions. What if a vaccine could exist?
Acidic seawater conditions are interfering with the ability of shellfish to produce strong, resilient shells, and it’s happening all over the world.
Oysters are big business along the Gulf Coast, but raising them off-bottom – which yields a premium product – is just starting there. Hurricane Michael showed it won’t be easy.
Archaeologists are trash sifters. They use clues preserved in artefacts, plant and animal remains that people threw away or left behind to reconstruct the past.
Oysters aren’t just good for a feed. They also give a vital boost to coastal ecosystems, which is why efforts are underway to restore Australia’s once-abundant oyster reefs to their former glory.
The ocean is getting warmer and more acidic but changing our diet could help us cope.
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.
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.
In colonial times Australia’s waters were teeming with mud oysters that provided food, cement, and cleaned the oceans. Now a 20-hectare man-made reef aims to restore some of their former glory.
Maëlle, 7, wants to know why some shells are smooth, while others are corrugated. It turns out that while corrugated shells are strong, smooth shells can move fast.
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.
Shellfish will have more brittle shells as oceans get more acidic – making them more vulnerable to predators. New research gives a fascinating glimpse into how they will adapt.
Top contributors
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Research fellow Environmental Management, Institute of Aquaculture, University of Stirling
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Postdoctoral researcher, marine ecology, University of Adelaide
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Associate Professor Marine Biology and Aquaculture, James Cook University
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Professor of Human Evolution, University of Cambridge
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Professor of Climatology, Swiss Federal Institute of Technology Zurich
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Senior Lecturer in Marine Ecosystem Management, University of York
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Deputy Manager Biotoxin Monitoring Programme, Scottish Association for Marine Science
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Professor of Teaching and Research in Environmental Biology, Edinburgh Napier University
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Professor, Program Director of Stretton Institute, Program Director of Environment Insitute, University of Adelaide
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Associate Professor of Sustainability and Food Solutions, UMass Boston
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Research Ecologist, National Oceanic and Atmospheric Administration
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Professor and Director, Institute for the Oceans and Fisheries, University of British Columbia
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Postdoctoral researcher, Stanford University
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Assistant Professor, Institute of Marine and Environmental Technology, University of Maryland, Baltimore County
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Lecturer in Physical Geography, The University of Melbourne
