Seafood has been missing from the animal welfare conversation in recent years. One group aims to change that.
New research suggests there is space on the open ocean to farm all the seafood humans can eat. But such volumes of fish could not be grown without costs.
Demand for seafood is rising but wild stocks aren't. A hatchery owner is hoping his model of responsible agriculture can keep fish on the menu and in the water.
Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that.
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.
Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds.
Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens.
Fleece jackets have transformed our experience of the outdoors. But little, tiny synthetic fibers that fleece is made of could also be ending up in our diets.
Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat, what to avoid.
A new Bloomberg report says tainted seafood from China, long banned in the U.S., is being rerouted through other countries, like Malaysia and Ecuador.
While the U.S. has a thriving squid industry, chances are the calamari you are eating made a 12,000-mile round trip before ending up on your dinner plate.
Last week, thousands of dead mussels washed up on the shore of Long Island.
The U.S. appetite for shrimp is often fed in unsavory ways. In New York's Hudson Valley, an indoor aqua farm is raising an alternative.
The organic food market is exploding and many fish farmers and retailers want in. But some in the organic industry say “not so fast.”
2015 is kicking off with big news globally for food.
Starting an aquaponics operation requires a large investment in equipment – fish tanks, greenhouses, climate-control equipment and the like.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.