Scientists are experimenting with species' environmental DNA to find out how far and how fast it travels in streams.
A new report finds seafood consumption is up by nearly a pound from the previous year, the biggest leap in 20 years.
The Omaha Biofuels Co-op collects from 25 restaurants around the city but also gathers about 1,000 gallons of fry oil from churches’ seasonal Lenten fish fries.
Researchers have developed a new breed of pig that is resistant to an incurable disease that plagues hogs barns, Porcine Reproductive and Respiratory Syndrome.
Seattle, Tacoma and Everett have put into place a voluntary water reduction call, asking residents to cut water usage by 10 percent.
Today is our 300th episode! We commemorate the milestone with an interview with Wendell Berry. And, what organic farmed fish could mean for other organics.
The organic food market is exploding and many fish farmers and retailers want in. But some in the organic industry say “not so fast.”
What "organic" means to the USDA and what it means to consumers may be two different things.
A carp fishing industry is springing up along carp-infested U.S. waters and processors are exporting the U.S. problem fish to Chinese diners.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Over two years after the nuclear meltdown at Fukushima, the Japanese fish trade is still feeling the repercussions .
Niche fishermen are facing an unexpected challenge to their livelihood from the state of Oklahoma, which is selling the fish eggs at a deep discount.
Researchers have found the key to fish-free food for "black salmon," part of a global push for alternatives that could relieve pressure on taxed fisheries.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.
According to a new study by Oceana, nearly one-third of fish sold in the United States is mislabeled.
Genetically engineered salmon could be approved for human consumption in 2013.
Feel wasteful when you throw away the heads, skins and bones after a tasty trout dinner? Maria Finn has strategies for using every part of the fish.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
Capers, scallions and lime slices give these tilapia tacos a unique flavor.
Many different cultures mean many different foods come to the table during the holidays.