Jul 26, 2014 — Salmon fishing on a scenic river in Alaska isn't always about hooking a big fish in the remote wilderness. Sometimes, it's about standing shoulder-to-shoulder in the water to fill up your freezer.
Jul 11, 2014 — The largest school of the tiny fish seen in 30 years was spotted earlier this week off La Jolla, Calif.
Jun 17, 2014 — From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.
Jun 10, 2014 — Many mothers-to-be and breastfeeding women were turned off of fish out of mercury concerns. A study finds many of these women now eat too little fish, so two agencies are recommending they eat more.
Jun 6, 2014 — Farmed fish production will have to more than double by 2050 to keep up with global demand, a report finds. And aquaculture can be far more sustainable than meat production, the researchers say.
May 23, 2014 — We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.
Apr 2, 2014 — Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.
Mar 21, 2014 — Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.
Feb 7, 2014 — Last month, there was word that dogs use the magnetic field to decide which way to face when they do their business. Now there's research that indicates Chinook salmon have an "inherited magnetic map" that lets them navigate thousands of miles of ocean waters and rivers.
Nov 30, 2013 — Famed French chef Eric Ripert specializes in seafood. So for his book On the Line, photographers Shimon and Tammar Rothstein really wanted to highlight the freshness of his ingredients. Their solution? Make the fish look as if they were still alive.