A new study finds that tuna harvests, including of some species considered "vulnerable," have increased by an astonishing 1,000% in the last 60 years — a rate some scientists warn is unsustainable.
Concerns over animal welfare have led to changes in recent years in how livestock are raised. But seafood has been missing from the conversation. One group aims to change that.
Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that. Their state-of-the-art ship makes fishing safer for crew and minimizes pain for fish.
From ugly fish like sea robin to the discarded parts of livestock, like ox cheeks and chicken feet, a new book celebrates repugnant-looking but flavorful foods, and urges us to eat more of them.
Whole Foods this month became the latest retailer to adopt a policy to ensure the canned tuna it sells is caught with methods that don't decimate fish stocks or trap other animals.
All reputable seafood guides are science-based, and yet can offer conflicting advice, because they have different goals. Some support sustainable fishers. Others aim to recover declining populations.
Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens. A lot of it is "food grade" and could be feeding the world's hungry.
About 90 percent of the fish Americans eat is imported, yet fish caught off our shores is often exported. New efforts are promoting locally caught fish, especially ones we've never appreciated before.